Emulsion gels based on soy protein–pectin complexes as fat replacers: Enhancing pork sausage quality through structural and molecular insights
Anyi Zhang, Bei Yang, Shuang Xu, Kun Liu, Hao Dong, Jialiang Pan, Wenzhen Liao, Xingfen Yang, Qi He
Topics & Concepts
PectinEmulsionFood scienceSoy proteinChemistryBiochemistryProteins in Food SystemsMeat and Animal Product QualityFood Chemistry and Fat Analysis