Interactions between myofibrillar protein and konjac glucomannan at critical thermal phase transition temperatures: Aggregation, cross-linking, and protein conformational changes

作者：Sinong Liu, Hu Li, Yanpeng Xiang, Qian Liu, Xue Zhao, Jun‐Hua Shao · 发表于：Food Research International · 年份：2025 · DOI：10.1016/j.foodres.2025.116094 · 被引用次数：23 · 研究领域：Polysaccharides Composition and Applications、Proteins in Food Systems、Food composition and properties