Emulsion gels based on soy protein–pectin complexes as fat replacers: Enhancing pork sausage quality through structural and molecular insights

已完结 20 由 Nan ChuWu 发布于 2025/7/31 16:40:28

DOI:10.1016/j.ijbiomac.2025.146331
作者：Anyi Zhang ,?Bei Yang ,?Shiyang Xu ,?Kun Liu ,?Hao Dong ,?Jialiang Pan ,?Wenzhen Liao ,?Xingfen Yang ,?Qi He
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：Fat substitutes require materials capable of mimicking the functionality of animal fat while reducing caloric content. This study utilized soy protein isolate (SPI) and high-methoxyl pectin

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