Promoted strain-hardening and crystallinity of a soy protein-konjac glucomannan complex gel by konjac glucomannan
Xinli Ran, Hongshun Yang
Topics & Concepts
CrystallinitySoy proteinGlucomannanChemistryChemical engineeringMicrostructureHardening (computing)Materials scienceNetwork structureFood scienceCrystallographyOrganic chemistryComputer scienceEngineeringLayer (electronics)Machine learningPolysaccharides Composition and ApplicationsPolysaccharides and Plant Cell WallsProteins in Food Systems