Yeast protein-based meat analogues: Konjac glucomannan induces the fibrous structure formation by modifying protein structure
Songgang Xia, Jian Song, Ku Li, Tingting Hao, Chengxin Ma, Shuo Shen, Xiaoming Jiang, Changhu Xue, Yong Xue
Topics & Concepts
Fourier transform infrared spectroscopyChemistryRheologyTexture (cosmology)Food scienceInfrared spectroscopyChemical engineeringMaterials scienceOrganic chemistryComposite materialArtificial intelligenceEngineeringComputer scienceImage (mathematics)Meat and Animal Product QualityProteins in Food SystemsPolysaccharides Composition and Applications