Effect of the concentration of oxidized konjac glucomannan on gel properties of whey protein isolate gel

XIE Renxiang, QIN Xiaoli, XIE Yong, LUO Yuan, LIU Xiong

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (13) : 116-122.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (13) : 116-122. DOI: 10.13995/j.cnki.11-1802/ts.035923

Effect of the concentration of oxidized konjac glucomannan on gel properties of whey protein isolate gel

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(13): 116-122 https://doi.org/10.13995/j.cnki.11-1802/ts.035923

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