Design and characterization of low salt myofibrillar protein-sugar beet pectin double-crosslinked gels pretreated by ultrasound and konjac glucomannan: Conformational and gelling properties

Autor:	Yongfang Gao, Shancan Wang, Haoyang Liu, Yingying Gu, Jie Zhu
Rok vydání:	2023
Předmět:	General Chemical Engineering General Chemistry Food Science
Zdroj:	Food Hydrocolloids. 141:108717
ISSN:	0268-005X
DOI:	10.1016/j.foodhyd.2023.108717
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::f3395902e6826c8aa20867762b9b4af0 https://doi.org/10.1016/j.foodhyd.2023.108717 Zobrazit plný text záznamu Full Text from ScienceDirect