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ArticleGels (Basel, Switzerland)2026

Improving the Quality of Low-Salt Beef Myofibrillar Protein Gels with L-Lysine and Konjac Glucomannan: Water Retention, Texture, and Protein Structural Changes.

Xiuyun Guo et al.PubMed ↗Full text ↗Publisher ↗

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Improving the Quality of Low-Salt Beef Myofibrillar Protein Gels with L-Lysine and Konjac Glucomannan: Water Retention, Texture, and Protein Structural Changes. | OpenQuestion