Preparation of konjac glucomannan/casein blending gels optimized by response surface methodology and assessment of the effects of high-pressure processing on their gel properties and structure.
Fusheng ZhangQiao FanHongyun LiHourong ChenJiong ZhengPublished in: Journal of the science of food and agriculture (2018)
Protein-polysaccharide complexes with excellent properties could be obtained through this method, with broad application prospects in the food industry. © 2018 Society of Chemical Industry.