2022peer-reviewed138 citations
Promoted strain-hardening and crystallinity of a soy protein-konjac glucomannan complex gel by konjac glucomannan
Xinli Ran, Hongshun Yang
Food Hydrocolloids
Concepts
CrystallinitySoy proteinGlucomannanChemistryChemical engineeringMicrostructureHardening (computing)Materials science