High-set curdlan emulsion gel fortified by transglutaminase: A promising animal fat substitute with precisely simulated texture and thermal stability of animal fat
Author:
Funder
Korea Institute of Planning and Evaluation for Technology in Food Agriculture Forestry and Fisheries
Publisher
Elsevier BV
Reference43 articles.
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4. Mimicking animal adipose tissue using a hybrid network-based solid-emulsion gel with soy protein isolate, agar, and alginate;Choi;Food Hydrocolloids,2023
5. Properties of soybean protein isolate/curdlan based emulsion gel for fat analogue: Comparison with pork backfat;Cui;International Journal of Biological Macromolecules,2022
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