Effects of konjac glucomannan on physicochemical and rheological properties of whole egg liquid and in vitro fermentation of egg curd
Liling Deng, Yuge Gao, Geng Zhong, Qian Song, Yongbo Peng, Zhaojing Zhu
Topics & Concepts
FermentationFood scienceChemistryEmulsionPolysaccharideRheologyGlucomannanChromatographyBiochemistryMaterials scienceComposite materialPolysaccharides Composition and ApplicationsProteins in Food SystemsPolysaccharides and Plant Cell Walls