Effect of molecular characteristics of Konjac glucomannan on gelling and rheological properties of Tilapia myofibrillar protein

Carbohydrate Polymers

Volumn 150, Issue , 2016, Pages 21-31

  Jian, Wenjie ^a,b   Wu, Huayi ^a   Wu, Lanlan ^a   Wu, Yunhui ^c   Jia, Lina ^d   Pang, Jie ^b   Sun, Yuan Ming ^b  

^a Xiamen Medical College   (China)

^b SOUTH CHINA AGRICULTURAL UNIVERSITY   (China)

^c Xiamen Medical College   (China)

^d SHANGHAI OCEAN UNIVERSITY   (China)

Author keywords

Gelling property; Konjac glucomannan; Molecular size; Surimi composite gels; Tilapia myofibrillar protein

Indexed keywords

GELATION; GELS; PROTEINS;

COMPOSITE GELS; GELLING PROPERTIES; KONJAC GLUCOMANNAN; MOLECULAR SIZE; MYOFIBRILLAR PROTEINS;

THERMOMECHANICAL PULPING PROCESS;

(1-6)-ALPHA-GLUCOMANNAN; FISH PROTEIN; MANNAN; WATER;

ANIMAL; CHEMISTRY; COLOR; DOSE RESPONSE; FLOW KINETICS; GEL; TILAPIA;

ANIMALS; COLOR; DOSE-RESPONSE RELATIONSHIP, DRUG; FISH PROTEINS; GELS; MANNANS; RHEOLOGY; TILAPIA; WATER;

EID: 84969765343     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2016.05.001     Document Type: Article

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