Effect of konjac glucomannan with different degrees of deacetylation on the gel behavior of transglutaminase induced soybean protein isolate emulsion gels
Yuntao Wang, Hui Zhang, Qing Liang, Xiuqin Guo, Zijian Niu, Si Qiu, Wei Xu, Rui Li
Topics & Concepts
EmulsionChemistryNetwork structureChemical engineeringHydrophobic effectChromatographyOrganic chemistryComputer scienceMachine learningEngineeringProteins in Food SystemsPolysaccharides Composition and ApplicationsBlood properties and coagulation