Structural and rheological properties of weakly deacetylated glucomannan gels after high-pressure treatment
Author:
Affiliation:
1. Department of Products, Insitute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
2. Department of Applied Physics, Faculty of Sciences, University of Vigo, As Lagoas, Ourense, Spain
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2017.1361972
Reference24 articles.
1. Pasteurization and chilled storage of restructured fish muscle products based on glucomannan gelation
2. Influence of measurement temperature on the rheological and microstructural properties of glucomannan gels with different thermal histories
3. Effect of deacetylation on the glucomannan gelation process for making restructured seafood products
4. Influence of alkali and temperature on glucomannan gels at high concentration
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