Effects of konjac glucomannan on physicochemical properties of myofibrillar protein and surimi gels from grass carp (Ctenopharyngodon idella)

By Guangquan Xiong, Wei Cheng, Lixiu Ye, Xin Du, M. Zhou, Ruotai Lin, Sheng Geng, mingli chen, H. Corke, Yi-Zhong Cai. 2009

155 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Food Science

View Paper: https://www.semanticscholar.org/paper/6572e6ca8a03eea645eef298dc9dc465d320737b

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. S. Behera
2. Ramesh Ray

Citations in the corpus

• Nutritional and potential health benefits of konjac glucomannan, a promising polysaccharide of elephant foot yam, Amorphophallus konjac K. Koch: A review (2017, methodology): “KGM at the level of 1% (w/w) effectively mitigate the protein denaturation of surimi during storage at18 °C.((55)) KGM is used to improve gel properties of low-quality surumi.”