Influence of variation in phase ratio and protein content on physicochemical properties and structure of soy protein isolate-konjac glucomannan double emulsion gels applicable as solid cubic fat substitutes
Fuente: Food Chemistry
Publication date: 15 February 2025Source: Food Chemistry, Volume 465, Part 2Author(s): Yuqing Ren, Xinnan Ye, Lai Wei, He Li, Jinnuo Cao, Bushra Safdar, Xinqi Liu