Effect of konjac oligo-glucomannan on emulsifying properties of myofibrillar protein.
Ziqiang DuanYuntao WangXiao YuNan WuJie PangYan-Hong BaiPublished in: Journal of the science of food and agriculture (2023)
These findings demonstrated that KOG mainly interacted with MP and changed the amphipathy of the KOG-MP at the oil-water interface, forming a stable interface film to improve the emulsifying properties of MP. This article is protected by copyright. All rights reserved.