Effects of konjac glucomannan and acetylated distarch phosphate on the gel properties of pork meat myofibrillar proteins

The effects of konjac glucomannan (KGM) and acetylated distarch phosphate (ADSP) on properties of pork meat myofibrillar protein (MP) were investigated using rotary rheometer, colorimeter, texture analyzer, Fourier transform infrared spectroscopy (FTIR), scanning electron microscope (SEM) and confoc...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:J Food Sci Technol
Hauptverfasser: Tong, Qunyi, Chen, Long, Wang, Weijun, Zhang, Zipei, Yu, Xueping, Ren, Fei
Format: Artigo
Sprache:Inglês
Veröffentlicht: Springer India 2018
Schlagworte:
Original Article
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC6046029/
https://ncbi.nlm.nih.gov/pubmed/30065399
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3208-9
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!

Ähnliche Einträge