Enzymatic deamidation soy protein isolate stabilized high internal phase emulsion as a new fat substitute in meat patties
Ziyuan Li, Kangning Wang, Mengyao Li, Yiyang Jia, Jiayi Hou, Fuping Lu, Yihan Liu
Topics & Concepts
DeamidationSoy proteinEmulsionFood scienceChemistrySoy flourEnzymeBiochemistryProteins in Food SystemsFood Chemistry and Fat AnalysisMeat and Animal Product Quality