Improved gel properties of Nemipterus virgatus myofibrillar protein emulsion gel by Konjac glucomannan incorporation: Insight into the modification of protein conformation
Yiqiong Wu, Honglei Zhao, Yanan Lv, Yongxia Xu, Shumin Yi, Xuepeng Li, Jianrong Li
Topics & Concepts
EmulsionMyofibrilChemistryGlucomannanFood scienceBiochemistryProteins in Food SystemsPolysaccharides Composition and ApplicationsMeat and Animal Product Quality