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Foods2025, 14(16), 2760;https://doi.org/10.3390/foods14162760

Journal: FoodsVolume: 14Number: 2760

Article: Constructing Stable Emulsion Gel from Soy Protein Isolate and Konjac Glucomannan as Pork Fat Substitute: Effect of Oil Concentration

Authors:
Junjie Tang^1,†,
Danjie Li^1,† and
Jianxi Zhang¹
et al.

Link: https://www.mdpi.com/2304-8158/14/16/2760

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