High internal phase emulsions stabilized by Pleurotus eryngii protein modified via combined pulsed electric field, heat, and pH-shifting: Application as a fat substitute in meat patties
Fuente:
Food Chemistry
Publication date: 30 December 2026Source: Food Chemistry, Volume 533, Part 1Author(s): Kexin Li, Yue Jiang, Liyang Jin, Liming Zhang, Daoqin Ren, Jinling Cao, Shaojun Yun, Xiaobin Li, Wen Li, Yan Yang, Cuiping Feng