Evaluation of partial salt-replacement with konjac glucomannan on chicken batters: Edible quality and physicochemical properties of heat-set gel
Haibo Shi, Iftikhar Ali Khan, Huiting Zhong, Ji Luo, Ye Zou, Weimin Xu, Daoying Wang
Topics & Concepts
ChemistrySalt (chemistry)MoistureFood scienceWater activityWater retentionWater contentViscosityDenaturation (fissile materials)Composite numberGlucomannanMaterials scienceComposite materialOrganic chemistryNuclear chemistryEnvironmental scienceGeotechnical engineeringEngineeringSoil scienceSoil waterPolysaccharides Composition and ApplicationsProteins in Food SystemsMeat and Animal Product Quality