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Konjac glucomannan retards the deterioration of whey protein isolate gel quality after freeze-thaw cycles and their application in frozen skimmed yogurt

Hui-Ling Li; Xu-Mei Wang; Zong-Cai Tu; Jun Liu; Yan-Hong Shao
Food Hydrocolloids · Vol. 172 · pp. 112058 · 2026

Abstract

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Bibliographic Information

JournalFood Hydrocolloids
PublisherElsevier
Publication Date2026-03-01
Publication Year2026
Volume172
Pages112058
Document TypeJournal Article
eISSN0268-005X
DOI10.1016/j.foodhyd.2025.112058
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1986-09-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/0268005X
Publisher PageOpen Publisher Page
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