Tang, J.; Li, D.; Zhang, J.; Xie, X.; Shi, S.; Shi, J.; Li, Y.; Pang, J.; Wu, C.
Constructing Stable Emulsion Gel from Soy Protein Isolate and Konjac Glucomannan as Pork Fat Substitute: Effect of Oil Concentration. Foods 2025, 14, 2760.
https://doi.org/10.3390/foods14162760
AMA Style
Tang J, Li D, Zhang J, Xie X, Shi S, Shi J, Li Y, Pang J, Wu C.
Constructing Stable Emulsion Gel from Soy Protein Isolate and Konjac Glucomannan as Pork Fat Substitute: Effect of Oil Concentration. Foods. 2025; 14(16):2760.
https://doi.org/10.3390/foods14162760
Chicago/Turabian Style
Tang, Junjie, Danjie Li, Jianxi Zhang, Xianyang Xie, Si Shi, Jie Shi, Yuanzhao Li, Jie Pang, and Chunhua Wu.
2025. "Constructing Stable Emulsion Gel from Soy Protein Isolate and Konjac Glucomannan as Pork Fat Substitute: Effect of Oil Concentration" Foods 14, no. 16: 2760.
https://doi.org/10.3390/foods14162760
APA Style
Tang, J., Li, D., Zhang, J., Xie, X., Shi, S., Shi, J., Li, Y., Pang, J., & Wu, C.
(2025). Constructing Stable Emulsion Gel from Soy Protein Isolate and Konjac Glucomannan as Pork Fat Substitute: Effect of Oil Concentration. Foods, 14(16), 2760.
https://doi.org/10.3390/foods14162760
