Work

Effects of konjac glucomannan on heat-induced changes of physicochemical and structural properties of surimi gels

Year: 2016

Type: article

Source: Food Research International

DOI: 10.1016/j.foodres.2016.03.007

Authors: Tao Zhang, Zhaojie Li, Yuming Wang, Yong Xue, Changhu Xue

Institution: Ocean University of China

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Good health and well-being

Open Access status: closed

Funder: National Natural Science Foundation of China

OpenAlex ID: W2296490454

FWCI: 9.233

Cites: 71

Cited by: 177

Related to: 10