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Impact of konjac glucomannan with varied deacetylation degrees on plant-based meat analogue: Study on the gel properties, digestibility, and microstructure.
Lv, Yuanqi; Zhang, Mianzhang; He, Xiying; Du, Fute; Xiao, Yunxi; Wang, Jing; Xin, Ying; Yang, Yanjun.
Afiliación
  • Lv Y; College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
  • Zhang M; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
  • He X; College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China.
  • Du F; College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China.
  • Xiao Y; College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China.
  • Wang J; College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China.
  • Xin Y; College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China. Electronic address: huilier323@126.com.
  • Yang Y; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address: yangyj@jiangnan.edu.cn.
Int J Biol Macromol ; 277(Pt 3): 134377, 2024 Oct.
Article en En | MEDLINE | ID: mdl-39094870
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Mananos Idioma: En Revista: Int J Biol Macromol Año: 2024 Tipo del documento: Article País de afiliación: China
Texto completo
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Mananos Idioma: En Revista: Int J Biol Macromol Año: 2024 Tipo del documento: Article País de afiliación: China