Design and characterization of low salt myofibrillar protein-sugar beet pectin double-crosslinked gels pretreated by ultrasound and konjac glucomannan: Conformational and gelling properties-Reference-Cited by-同舟云学术

Design and characterization of low salt myofibrillar protein-sugar beet pectin double-crosslinked gels pretreated by ultrasound and konjac glucomannan: Conformational and gelling properties

Published:2023-08 Issue: Volume:141 Page:108717
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Gao Yongfang^ORCID,Wang Shancan,Liu Haoyang,Gu Yingying,Zhu Jie

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference43 articles.

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4. Synergistic recovery and enhancement of gelling properties of oxidatively damaged myofibrillar protein by l-lysine and transglutaminase;Cao;Food Chemistry,2021

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