Effect of deacetylated konjac glucomannan on heat-induced structural changes and flavor binding ability of fish myosin
Yongxia Xu, Yiming Yin, Rui Wang, Honglei Zhao, Xuepeng Li, Shumin Yi, Jianrong Li, Jianchun Xie
Topics & Concepts
MyosinChemistryFlavorZeta potentialHydrogen bondFood scienceBiochemistryBiophysicsOrganic chemistryMoleculeNanotechnologyMaterials scienceNanoparticleBiologyPolysaccharides Composition and ApplicationsProteins in Food SystemsMeat and Animal Product Quality