Effect of molecular characteristics of Konjac glucomannan on gelling and rheological properties of Tilapia myofibrillar protein-Reference-Cited by-同舟云学术

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Effect of molecular characteristics of Konjac glucomannan on gelling and rheological properties of Tilapia myofibrillar protein

Published:2016-10 Issue: Volume:150 Page:21-31
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Jian Wenjie,Wu Huayi,Wu Lanlan,Wu Yunhui,Jia Lina,Pang Jie,Sun Yuan-ming

Funder

Natural Science Project of Xiamen Medical College

Project for Outstanding Young Scientific Researcher from Fujian Higher College

China Postdoctoral Science Foundation

Natural Science Foundation of Fujian Province

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference55 articles.

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2. Roles of endogenous enzymes in surimi gelation;An;Trends in Food Science & Technology,1996

3. Effect of konjac glucomannan (KGM) and carboxymethylcellulose (CMC) on some physico-chemical and mechanical properties of restructured gilthead sea Bream (Sparus aurata) products;Andres-Bello;Food and Bioprocess Technology,2013

4. Gelling of hake (Merluccius australis) sawdust;Borderias;Food Science and Technology International,1996

5. Improvement of gel properties of sardine (Sardinella albella) surimi using coconut husk extracts;Buamard;Food Hydrocolloids,2015

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