2022peer-reviewed111 citations
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 +2 more
International Journal of Biological Macromolecules
Concepts
EmulsionSoybean oilCurdlanChewinessChemistryRheologyChromatographyThermal stability