Konjac glucomannan with ozone-assisted microwave treatment improved the gelling properties and structural characteristics of heat-induced whey protein isolate gel

International Journal of Biological Macromolecules 2026

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Authors: Zhilong Zeng, Renxiang Xie, Haoyuan Wang, Manman Lu, Yijia Li, Jianwei Fan, Min Zhou, Xiaoli Qin, Xiong Liu

DOI: 10.1016/j.ijbiomac.2026.150957

Cited by: 3

References: 47

Fields of Study & Subjects

Proteins in Food Systems Polysaccharides Composition and Applications Nanocomposite Films for Food Packaging

References 47