Design and characterization of low salt myofibrillar protein-sugar beet pectin double-crosslinked gels pretreated by ultrasound and konjac glucomannan: Conformational and gelling properties
Yongfang Gao, Shancan Wang, Haoyang Liu, Yingying Gu, Jie Zhu
Topics & Concepts
PectinChemistrySalt (chemistry)MyofibrilSugar beetRheologyPea proteinSugarGlucomannanFood scienceSoy proteinPolysaccharideChromatographyBiochemistryOrganic chemistryMaterials scienceBiologyHorticultureComposite materialMeat and Animal Product QualityProteins in Food SystemsBotanical Research and Applications