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Xiuyun Guo

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Open access Aug 2026

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

Reducing sodium in meat products is nutritionally desirable, but salt reduction often weakens myofibrillar protein gelation and reduces texture quality and water retention. This study investigated the effects of L-lysine (Lys) and konjac glucomannan (KGM) on the physicochemical properties, gel characteristics, and stru...

Xiuyun Guo, Jinsheng Yang, Chao Fu et al. · 0 citations

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