Konjac glucomannan-assisted fabrication of stable emulsion-based oleogels constructed with pea protein isolate and its application in surimi gels
Zhifeng Tan, Xiaoqing Yang, Zhe-Ming Wang, Zhejin Chen, Jinfeng Pan, Qinxiu Sun, Xiuping Dong
Topics & Concepts
EmulsionThixotropyGlucomannanChemical engineeringSoybean oilvan der Waals forceChemistryPea proteinRheologySoy proteinMaterials scienceFood scienceOil dropletStabilizer (aeronautics)Organic chemistryComposite materialMoleculeMechanical engineeringEngineeringFood Chemistry and Fat AnalysisProteins in Food SystemsBiochemical Analysis and Sensing Techniques