Insight into the mechanism of myofibrillar protein gel influenced by konjac glucomannan: Moisture stability and phase separation behavior.
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DOI: 10.1016/j.foodchem.2020.127941
Abstract: The effect and mechanism of myofibrillar protein (MP) gelation influenced by konjac glucomannan (KG) addition were studied. The KG addition significantly improved gel strength and water holding capability (WHC) of MP-KG composite gel, but it… read more here.
Keywords: moisture; mechanism myofibrillar; konjac glucomannan; gel ... See more keywords