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Journal: Gels, 2024
Volume: 10
Number: 111
111
Article: Quality, Thermo-Rheology, and Microstructure Characteristics of Cubic Fat Substituted Pork Patties with Composite Emulsion Gel Composed of Konjac Glucomannan and Soy Protein Isolate
Authors: by Lai Wei, Yuqing Ren, Lu Huang, Xinnan Ye, He Li, Jian Li, Jinnuo Cao and Xinqi Liu
Link: https://www.mdpi.com/2310-2861/10/2/111

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