Effect of ultrasound assisted konjac glucomannan treatment on properties of chicken plasma protein gelation

The effect of ultrasound assisted konjac glucomannan treatment on the properties of chicken plasma protein gelation was investigated in this study. There were four gelation groups as follows: untreated plasma protein gelation (Control), gelation added konjac glucomannan (KGG), gelation by ultrasound...

Descripción completa

Detalles Bibliográficos
Autores principales: Zou, Ye, Lu, Fangyun, Yang, Biao, Ma, Jingjing, Yang, Jing, Li, Chao, Wang, Xin, Wang, Daoying, Xu, Weimin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Original Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8581579/
https://www.ncbi.nlm.nih.gov/pubmed/34741835
http://dx.doi.org/10.1016/j.ultsonch.2021.105821

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8581579/
https://www.ncbi.nlm.nih.gov/pubmed/34741835
http://dx.doi.org/10.1016/j.ultsonch.2021.105821

Ejemplares similares