Transglutaminase Treatment and Ph Shifting to Manipulate Physicochemical Properties and Formation Mechanism of Cubic Fat Substitutes

Author:

Huang Lu,Zhao Di,Wang Yong,Li He,Zhou Haochun,Liu Xinqi

Publisher

Elsevier BV

Reference38 articles.

1. Composite gel fabricated with konjac glucomannan and carrageenan could be used as a cube fat substitute to partially replace pork fat in harbin dry sausages;J Chen;Foods,2021

2. Use of starch-based fat replacers in foods as a strategy to reduce dietary intake of fat and risk of metabolic diseases;Y W Chen;Food Science & Nutrition,2020

3. Evaluation of konjac blends and soy protein isolate as fat replacements in low-fat bologna;K B Chin;Journal of Food Science,2000

4. Characterization and human microfold cell assay of fish oil microcapsules: effect of spray drying and freeze-drying using konjac glucomannan (KGM)-soybean protein isolate (SPI) as wall materials;T Cui;Journal of Functional Foods,2021

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