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Improving the texture and rheological qualities of a plant-based fishball analogue by using konjac glucomannan to enhance crosslinks with soy protein

Xinli Ran, Xiaowei Lou, Haiqi Zheng, Qingyin Gu, Hongshun Yang

2021Innovative Food Science & Emerging Technologies157 citationsDOI

Topics & Concepts

RheologyFood scienceTexture (cosmology)ChewinessSoy proteinMicrostructureHydrogen bondChemistryPlant proteinMaterials scienceCrystallographyComposite materialOrganic chemistryMoleculeImage (mathematics)Computer scienceArtificial intelligenceProteins in Food SystemsMeat and Animal Product QualityPolysaccharides Composition and Applications
Improving the texture and rheological qualities of a plant-based fishball analogue by using konjac glucomannan to enhance crosslinks with soy protein | Litcius