1.0China Chemische Herstellerhttps://longchangextracts.com/deMrzhaohttps://longchangextracts.com/de/author/mrzhao/rich600338<blockquote class="wp-embedded-content" data-secret="Rym8nXWUrb"><a href="https://longchangextracts.com/de/konjakmehl-3/">Welchen Einfluss hat Konjakmehl auf die Geleigenschaften von myofibrillärem Protein?</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://longchangextracts.com/de/konjakmehl-3/embed/#?secret=Rym8nXWUrb" width="600" height="338" title="„What is the effect of konjac flour on myofibrillar protein gel properties?“ – China Chemical Manufacturer" data-secret="Rym8nXWUrb" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript"> /* <![CDATA[ */ /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); /* ]]> */ </script>What is the effect of konjac flour on myofibrillar protein gel properties? The gel properties of myofibrillar proteins are important functional properties of surimi products, which are the decisive factors for the formation of unique texture, water retention and other properties of surimi products. Due to the excessive marine fishing and the further aggravation of […]