Properties of soybean protein isolate/curdlan based emulsion gel for fat analogue: Comparison with pork backfat
Bing Cui, Yingyi Mao, Hongshan Liang, Yan Li, Jing Li, Shuxin Ye, Wenxin Chen, Bin Li
Topics & Concepts
EmulsionSoybean oilCurdlanChewinessChemistryRheologyChromatographyThermal stabilityFood scienceMaterials scienceComposite materialBiochemistryOrganic chemistryPolysaccharideProteins in Food SystemsMeat and Animal Product QualityPolysaccharides Composition and Applications