Effects of deacetylation of konjac glucomannan on Alaska Pollock surimi gels subjected to high-temperature (120°C) treatment

Food Hydrocolloids

Volumn 43, Issue , 2015, Pages 125-131

  Zhang, Tao ^a   Xue, Yong ^a   Li, Zhaojie ^a   Wang, Yuming ^a   Xue, Changhu ^a  

^a OCEAN UNIVERSITY OF CHINA   (China)

Author keywords

Deacetylation; Gelation property; High temperature; Konjac glucomannan; Surimi

Indexed keywords

ACETYLATION; GELATION; GELS; HYDROPHOBICITY;

BREAKING FORCE; DEACETYLATION; DEFORMATION FORCES; DEGREE OF DEACETYLATION; GEL STRENGTHS; GELATION PROPERTIES; HIGHEST TEMPERATURE; KONJAC GLUCOMANNAN; SURIMI; SURIMI GELS;

PROTEINS;

THERAGRA CHALCOGRAMMA;

EID: 84908502281     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.05.008     Document Type: Article

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