Characterization of silver carp myosin glycated with phosphorylated konjac oligo-glucomannan.
Jianyou ZhangWei ZhouMingjiang XuChunhua FangQiwei DuXia XuFei LyuYuting DingJianhua LiuPublished in: Journal of the science of food and agriculture (2021)
Glycation with appropriate PKOG might be a promising method for Ms modification because of the resulting improvement in solubility and thermal stability. © 2021 Society of Chemical Industry.