Promoted strain-hardening and crystallinity of a soy protein-konjac glucomannan complex gel by konjac glucomannan

Ran, XL; Yang, HS

Yang, HS (通讯作者),Natl Univ Singapore, Dept Food Sci & Technol, Singapore 117542, Singapore.

FOOD HYDROCOLLOIDS, 2022; 133 ():

Abstract

Protein-polysaccharide composite plays a substantial part in manufacturing plant-based meat and seafood alternatives. This research examined the impac......

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