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Fabrication of soy protein isolate-konjac glucomannan emulsion gels to mimic the texture, rheological behavior and in vitro digestion of pork fat

Jiarui Zhao, Baoyue Chang, Jiayu Wen, Yuejun Fu, Yangchao Luo, Jing Wang, Yan Zhang, Xiaonan Sui

2024Food Chemistry33 citationsDOI

Topics & Concepts

EmulsionSoy proteinRheologyFood scienceTexture (cosmology)ChemistryGlucomannanIn vitroWhey protein isolateDigestion (alchemy)ChromatographyMaterials scienceBiochemistryWhey proteinComposite materialArtificial intelligenceComputer scienceImage (mathematics)Polysaccharides Composition and ApplicationsProteins in Food SystemsFood Chemistry and Fat Analysis
Fabrication of soy protein isolate-konjac glucomannan emulsion gels to mimic the texture, rheological behavior and in vitro digestion of pork fat | Litcius