The effects of soy protein isolate-based composite gels as pork back fat substitutes in low-fat emulsified sausage
Jianxi Zhang, Danjie Li, Yixin Zhang, Junjie Tang, Si Shi, Xinxin Zeng, Hanbin Chen, Jie Pang, Chunhua Wu
Topics & Concepts
Food scienceSoy proteinFat substituteChemistryComposite numberMaterials scienceComposite materialMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesProteins in Food Systems