Evaluation of partial salt-replacement with konjac glucomannan on chicken batters: Edible quality and physicochemical properties of heat-set gel

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Effects of konjac glucomannan on the water distribution of frozen dough and corresponding steamed bread quality

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Agriculture, Biochemistry, Food Science +17

Insight into the mechanism of physicochemical influence by three polysaccharides on myofibrillar protein gelation

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Agriculture, Biochemistry, Food Science +14

Effects of konjac glucomannan on heat-induced changes of wheat gluten structure

Yu Wang, Yiheng Chen, Yun Zhou et al. · Food Chemistry · 2017 · 174 citations

Agriculture, Food Science, Cereal Science +13

Interactions of vegetable proteins with other polymers: Structure-function relationships and applications in the food industry

Duanquan Lin, Wei Lü, Alan L. Kelly et al. · Trends in Food Science & Technology · 2017 · 170 citations · Full text

Agriculture, Biochemistry, Food Science +17