Konjac glucomannan improves the gel properties of low salt myofibrillar protein through modifying protein conformation

Effects of sodium hexametaphosphate, sodium tripolyphosphate and sodium pyrophosphate on the ultrastructure of beef myofibrillar proteins investigated with atomic force microscopy

A colorimetry-enhanced tri-functional film with high stability by polyphenol-anthocyanin co-pigmentation/conjugate: New prospect for active intelligent food packaging

A curcumin-crosslinked bilayer film of soy protein isolate and chitosan with enhanced antibacterial property for beef preservation and freshness monitoring

Structural and physical properties of carboxymethyl cellulose/gelatin films functionalized with antioxidant of bamboo leaves

Modification of low-salt myofibrillar protein using combined ultrasound pre-treatment and konjac glucomannan for improving gelling properties: Intermolecular interaction and filling effect