Influence of konjac glucomannan on the emulsion-filled/non-filled chicken gel: Study on intermolecular forces, microstructure and gelling properties
Lilan Xu, Jing Wang, Yuanqi Lv, Yujie Su, Cuihua Chang, Luping Gu, Yanjun Yang, Junhua Li
Topics & Concepts
EmulsionMicrostructureHydrogen bondIntermolecular forceChemical engineeringGlucomannanHydrophobic effectChemistryDisulfide bondMaterials scienceOrganic chemistryCrystallographyMoleculeFood scienceEngineeringBiochemistryProteins in Food SystemsPolysaccharides Composition and ApplicationsFood Chemistry and Fat Analysis