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