Effects of Konjac Glucomannan on Functional and Structural Properties of Antarctic Krill Surimi Gel
Antarctic krill surimi is a novel type of gel-based food that has attracted increasing attention. However, pure Antarctic krill surimi generally exhibits poor gel-forming properties. Konjac glucomannan (KGM) offers a promising approach to address this limitation due to its gel-forming ability and th...
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| Principais autores: | , , , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
MDPI AG
2026-02-01
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| Series: | Foods |
| Assuntos: | |
| Acceso en liña: | https://www.mdpi.com/2304-8158/15/4/662 |
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