About: Effects of konjac glucomannan and acetylated distarch phosphate on the gel properties of pork meat myofibrillar proteins

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scientific article published on 10 July 2018

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rdf:type	Item
description	wetenschappelijk artikel (nl) наукова стаття, опублікована в липні 2018 (uk) article scientifique publié en 2018 (fr) scientific article published on 10 July 2018 (en) 2018 թվականի հուլիսի 10-ին հրատարակված գիտական հոդված (hy) im Juli 2018 veröffentlichter wissenschaftlicher Artikel (de) artículu científicu espublizáu en xunetu de 2018 (ast)
publication date	wds:Q90673707-D3B546BB-9FE3-440C-88E5-46AD40D9E5FF
publication date	2018-07-10 00:00:00Z (xsd:dateTime)
cites work	wds:Q90673707-440AA37F-59CD-4434-ACAD-8655A0097E9B wds:Q90673707-456543B8-AEA7-4E6B-94FD-C31DA10E048E wds:Q90673707-572980E8-CBC6-4FE3-90AD-5366EB992196 wds:Q90673707-61D8C4B7-1BA8-48BA-9D79-C5E3DE75A740 wds:Q90673707-74199D28-2665-4122-BFA7-BA7F9986D935 wds:Q90673707-7699FD6E-0F1E-4AD5-AF06-065912439338 wds:Q90673707-8DCB6DDA-4ED1-4F1A-BF03-5B5B2BE0B173 wds:Q90673707-A3322964-EC1F-4B9C-9F0C-E672170324A1 wds:Q90673707-B3F1737E-1EF4-4B91-A84A-2B865D6B02DB wds:Q90673707-BBB0F672-DE82-4127-A4BE-DDBB888D08BD wds:Q90673707-D367ED3D-4076-40BD-9099-D8E54A2081A8 wds:Q90673707-DE044126-7B4D-4D95-A036-9790012EF313
cites work	Starch--value addition by modification Lemon albedo as a new source of dietary fiber: Application to bologna sausages Konjac glucomannan, a promising polysaccharide for OCDDS. Interactions between carboxymethyl konjac glucomannan and soy protein isolate in blended films Effects of starches on the textural, rheological, and color properties of surimi-beef gels with microbial tranglutaminase The effect of high pressure on the functional properties of pork myofibrillar proteins. Effects of rice bran fiber on heat-induced gel prepared with pork salt-soluble meat proteins in model system Techniques for measuring water-binding capacity in muscle foods-A review of methodology Influence of κ-carrageenan on the thermal gelation of salt-soluble meat proteins. Effects of konjac glucomannan on heat-induced changes of wheat gluten structure Utilization of soy protein isolate and konjac blends in a low-fat bologna (model system). Polyphosphate and myofibrillar protein extract promote transglutaminase-mediated enhancements of rheological and textural properties of PSE pork meat batters.
author name string	wds:Q90673707-096F25F4-0B6A-4EE4-A15E-6658A55CE941 wds:Q90673707-1A0FA3CF-9635-47D5-8BDB-8031E2D60149 wds:Q90673707-78C69133-CAE3-4620-8A79-CA38077B91DD wds:Q90673707-A8565379-893F-4C76-B4CF-ACD643DDE3D2 wds:Q90673707-D24A2545-F6C3-4A60-9A0E-C287B01A8FA7 wds:Q90673707-D68AFC63-E635-4776-807F-E1F19CC8587E
author name string	Weijun Wang Long Chen Xueping Yu Fei Ren Qunyi Tong Zipei Zhang
rdfs:label	Effects of konjac glucomannan and acetylated distarch phosphate on the gel properties of pork meat myofibrillar proteins (en) Effects of konjac glucomannan and acetylated distarch phosphate on the gel properties of pork meat myofibrillar proteins (nl)
skos:prefLabel	Effects of konjac glucomannan and acetylated distarch phosphate on the gel properties of pork meat myofibrillar proteins (en) Effects of konjac glucomannan and acetylated distarch phosphate on the gel properties of pork meat myofibrillar proteins (nl)
name	Effects of konjac glucomannan and acetylated distarch phosphate on the gel properties of pork meat myofibrillar proteins (en) Effects of konjac glucomannan and acetylated distarch phosphate on the gel properties of pork meat myofibrillar proteins (nl)
title	wds:Q90673707-B29C8AC5-28FE-4220-981F-0C24B9EFA22D
title	Effects of konjac glucomannan and acetylated distarch phosphate on the gel properties of pork meat myofibrillar proteins (en)
page(s)	wds:Q90673707-31A210F4-6E65-46AF-8B80-50D9C8D4D3CE
page(s)	2899-2909
instance of	wds:Q90673707-2334B84E-853A-4FB1-9166-A2E28FB148F6
instance of	scholarly article
PubMed ID	wds:Q90673707-1F0A9814-BFE9-4BEA-B02D-C9EDBA4599A2
PubMed ID	http://rdf.ncbi.nlm.nih.gov/pubchem/reference/30065399
PubMed ID	30065399
published in	wds:Q90673707-24EDA415-0578-4305-8D70-427EA3F1A9E4
published in	Journal of Food Science and Technology
issue	wds:Q90673707-19076547-A22F-4A66-BB20-C4E588E8EA0C
volume	wds:Q90673707-DC062EED-4971-43B3-B31A-6608BC89FE1C
issue	8
volume	55
DOI	wds:Q90673707-07BA8832-938E-483D-B8D4-DF991C455951
DOI	http://dx.doi.org/10.1007/S13197-018-3208-9
DOI	10.1007/S13197-018-3208-9
PMCID	wds:Q90673707-B4D45E5E-2ABE-4835-8DCE-BD356820FBD6
PMCID	6046029
is about of	https://www.wikidata.org/wiki/Special:EntityData/Q90673707

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