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Effect of deacetylated konjac glucomannan on heat-induced structural changes and flavor binding ability of fish myosin.
Xu, Yongxia; Yin, Yiming; Wang, Rui; Zhao, Honglei; Li, Xuepeng; Yi, Shumin; Li, Jianrong; Xie, Jianchun.
Affiliation
  • Xu Y; College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou 121013, China.
  • Yin Y; College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou 121013, China.
  • Wang R; College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou 121013, China.
  • Zhao H; College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou 121013, China.
  • Li X; College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou 121013, China. Electronic address: xuepengli8234@163.com.
  • Yi S; College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou 121013, China.
  • Li J; College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou 121013, China.
  • Xie J; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China.
Food Chem ; 365: 130540, 2021 Dec 15.
Article in En | MEDLINE | ID: mdl-34256229
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Myosins / Fish Proteins / Hot Temperature / Mannans Limits: Animals Language: En Journal: Food Chem Year: 2021 Document type: Article Affiliation country: China Country of publication: Reino Unido
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Myosins / Fish Proteins / Hot Temperature / Mannans Limits: Animals Language: En Journal: Food Chem Year: 2021 Document type: Article Affiliation country: China Country of publication: Reino Unido