Evaluation of partial salt-replacement with konjac glucomannan on chicken batters: Edible quality and physicochemical properties of heat-set gel

被引：0
|
作者：
Shi, Haibo [1 ,2 ,4 ]
Khan, Iftikhar Ali [3 ]
Zhong, Huiting [4 ]
Luo, Ji [1 ,2 ]
Zou, Ye [1 ,2 ]
Xu, Weimin [1 ,2 ]
Wang, Daoying [1 ,2 ]
机构：
[1] Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing,210014, China
[2] Key Lab of Food Quality and Safety of Jiangsu Province-State Key Laboratory Breeding Base, 210014, China
[3] Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen,518060, China
[4] School of Food Science and Engineering, South China University of Technology, Guangzhou,510641, China
来源：
Food Chemistry | 2022年 / 387卷
关键词：
Number:; CARS-41; Acronym:; -; Sponsor:; CX(21)2016; JASTIF; Sponsor: Jiangsu Agricultural Science and Technology Innovation Fund; 31901612; NSFC; Sponsor: National Natural Science Foundation of China; Sponsor: Agriculture Research System of China; BE2020301; Sponsor: Jiangsu Provincial Key Research and Development Program;
D O I：
132952
中图分类号：
学科分类号：
摘要：
Proteins
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