Properties of soybean protein isolate/curdlan based emulsion gel for fat analogue: Comparison with pork backfat

Title
Properties of soybean protein isolate/curdlan based emulsion gel for fat analogue: Comparison with pork backfat
Authors
Keywords
Fat analogue, Curdlan, Texture properties
Journal
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Volume 206, Issue -, Pages 481-488
Publisher
Elsevier BV
Online
2022-03-01
DOI
10.1016/j.ijbiomac.2022.02.157

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