Effect of Konjac Glucomannan on Gelling Properties of Myofibrillar Protein from the Pacific White Shrimp Litopenaeus vannamei
SUN Lechang, ZHOU Dianying, DU Han, WENG Ling, MIAO Song, LIU Guangming, CAO Minjie
(1. College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China;2. Fujian Province Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China;3. National & Local Joint Engineering Research Center of Deep Processing Technology for Aquatic Products, Xiamen 361021, China;4. Teagasc Food Research Centre, Ministry of Agriculture, Cork 999014, Ireland)
SUN Lechang, ZHOU Dianying, DU Han, WENG Ling, MIAO Song, LIU Guangming, CAO Minjie. Effect of Konjac Glucomannan on Gelling Properties of Myofibrillar Protein from the Pacific White Shrimp Litopenaeus vannamei[J]. FOOD SCIENCE, 2022, 43(12): 42-42.