Deacetylation enhances the structure and gelation properties of konjac glucomannan/soy protein isolate cold-set gels
Jianwei Fan, Yue Yang, Yijia Li, Xiaoli Qin, Zhilong Zeng, Haoyuan Wang, Liu Xiong
Topics & Concepts
Soy proteinGlucomannanChemistryFood scienceChemical engineeringChromatographyEngineeringPolysaccharides Composition and ApplicationsPolysaccharides and Plant Cell WallsProteins in Food Systems