Effect of deacetylated konjac glucomannan on heat-induced structural changes and flavor binding ability of fish myosin

Publication date: 15 December 2021Source: Food Chemistry, Volume 365Author(s): Yongxia Xu, Yiming Yin, Rui Wang, Honglei Zhao, Xuepeng Li, Shumin Yi, Jianrong Li, Jianchun Xie

Source: Food Chemistry - July 11, 2021 Category: Food Science Source Type: research