Effects of high pressure processing on gelation properties and molecular forces of myosin containing deacetylated konjac glucomannan

Published 2019 View Full Article

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Title
Effects of high pressure processing on gelation properties and molecular forces of myosin containing deacetylated konjac glucomannan
Authors
Keywords
deacetylated konjac glucomannan, gelation properties, high pressure processing, microstructure
Journal
FOOD CHEMISTRY
Volume -, Issue -, Pages -
Publisher
Elsevier BV
Online
2019-03-29
DOI
10.1016/j.foodchem.2019.03.146

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