Preparation and evaluation of protein‐based fat substitute on the stuffing properties of Chinese Dumpling
Author:
Affiliation:
1. College of Food Science and Technology Huazhong Agricultural University Wuhan 430070 China
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15131
Reference33 articles.
1. Effect of soy protein isolate incorporation on quality characteristics and shelf-life of buffalo meat emulsion sausage
2. Electrophoretic, solubility and functional properties of commercial soy protein isolates
3. Versatility of microbial consortia and sensory properties induced by the composition of different milk and pea protein-based gels
4. Thermal aggregation and gelation of soy globulin at neutral pH
5. The effect of the pH on thermal aggregation and gelation of soy proteins
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