Effect of Deacetylated Konjac Glucomannan on the Structure and Gel Properties of Pork Myofibrillar Protein
LI Junguang, ZHANG Xuyue, WANG Yu, YU Xiao, PANG Jie, CHEN Lishui, BAI Yanhong
(1. School of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450000, China; 2. Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450000, China; 3. Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Luohe 462000, China; 4. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; 5. Luohe Key Laboratory of Food Safety and Nutritional Health, Weilong Biotechnology Co. Ltd., Luohe 462000, China)
LI Junguang, ZHANG Xuyue, WANG Yu, YU Xiao, PANG Jie, CHEN Lishui, BAI Yanhong. Effect of Deacetylated Konjac Glucomannan on the Structure and Gel Properties of Pork Myofibrillar Protein[J]. FOOD SCIENCE, 2023, 44(2): 26-31.