Effects of Konjac Glucomannan on the Structure and Gel Properties of Peanut Protein
This work investigated how the content of konjac glucomannan (KGM) (0.5%~5.0%) affected the structure and gel properties of peanut protein, with the aim of elucidating the underlying mechanisms. Results from texture analysis, microscopic analysis, surface hydrophobicity analysis, and thiol content m...
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| Автори: | , , , , , , , |
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| Формат: | Artigo |
| Мова: | Chinês |
| Опубліковано: |
The editorial department of Science and Technology of Food Industry
2026-01-01
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| Серія: | Shipin gongye ke-ji |
| Предмети: | |
| Онлайн доступ: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2025030313 |
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