Influence of konjac glucomannan on gelling properties and water state in egg white protein gel

Food Research International

Volumn 51, Issue 2, 2013, Pages 437-443

  Liu, Jinjin ^a   Zhu, Kunkun ^a   Ye, Ting ^a   Wan, Shaolong ^a   Wang, Yuntao ^a   Wang, Dan ^a   Li, Bin ^a   Wang, Chao ^b  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^b HUBEI UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Egg white protein; Konjac glucomannan; Magnetic resonance imaging; NMR proton mobility; Water state and distribution

Indexed keywords

BOUND WATERS; DISTRIBUTION OF WATER; EGG WHITE; EGG WHITE PROTEINS; FUNCTION ANALYSIS; GEL STRENGTHS; GELLING PROPERTIES; IMMOBILE WATER; KONJAC GLUCOMANNAN; MAGNETIC RESONANCE IMAGING (MRI); NMR PROTON MOBILITY; NUCLEAR MAGNETIC RESONANCE(NMR); POROUS GELS; PROTEIN GEL; RELAXATION BEHAVIORS; SCANNING ELECTRON MICROGRAPHS; WATER HOLDING CAPACITY; WATER STATE;

BLENDING; GELATION; MAGNETIC RESONANCE IMAGING; SCANNING ELECTRON MICROSCOPY;

PROTEINS;

EID: 84873920513     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.01.002     Document Type: Article

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