Litcius/Paper detail

Interactions between myofibrillar protein and konjac glucomannan at critical thermal phase transition temperatures: Aggregation, cross-linking, and protein conformational changes

Sinong Liu, Hu Li, Yanpeng Xiang, Qian Liu, Xue Zhao, Jun‐Hua Shao

2025Food Research International22 citationsDOI

Topics & Concepts

MyofibrilChemistryProtein aggregationPhase transitionBiophysicsConformational changeCrystallographyBiochemistryThermodynamicsBiologyPhysicsPolysaccharides Composition and ApplicationsProteins in Food SystemsFood composition and properties
Interactions between myofibrillar protein and konjac glucomannan at critical thermal phase transition temperatures: Aggregation, cross-linking, and protein conformational changes | Litcius