Gelling properties of silver carp surimi incorporated with konjac glucomannan: Effects of deacetylation degree
Wenli Yan, Tao Yin, Shanbai Xiong, Juan You, Yang Hu, Qilin Huang
Topics & Concepts
AcetylationChemistryDegree (music)MicrostructureAbsorption of waterSilver carpSolubilityFood scienceOrganic chemistryMaterials scienceBiochemistryCrystallographyComposite materialGeneFisheryFish <Actinopterygii>PhysicsAcousticsBiologyPolysaccharides Composition and ApplicationsPolysaccharides and Plant Cell WallsProteins in Food Systems