Promoted strain-hardening and crystallinity of a soy protein-konjac glucomannan complex gel by konjac glucomannan

被引：0
|
作者：
Ran, Xinli [1 ]
Yang, Hongshun [1 ,2 ]
机构：
[1] Department of Food Science & Technology, National University of Singapore, Singapore, 117542, Singapore
[2] National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Jiangsu, Suzhou,215123, China
来源：
Food Hydrocolloids | 2022年 / 133卷
关键词：
Compilation and indexing terms; Copyright 2024 Elsevier Inc;
D O I：
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中图分类号：
学科分类号：
摘要：
Complex networks - Gelation - Meats - Proteins - Sols - Strain hardening - Viscoelasticity
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