The combined effects of konjac glucomannan and ultrasound treatments on the interaction of gluten and surimi protein
The novel alternative of nutrition balance with plant and animal proteins is becoming the main component of nutrition in the modern diet. The properties of gluten, surimi and gluten/surimi mixture (GS) were analyzed after treatment with Konjac glucomannan (KGM), ultrasound (U) and Konjac glucomannan...
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| Glavni autori: | , , , , , |
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| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Elsevier
2026-01-01
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| Serija: | Food Chemistry: X |
| Teme: | |
| Online pristup: | http://www.sciencedirect.com/science/article/pii/S2590157526000131 |
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