The effects of soy protein isolate-based composite gels as pork back fat substitutes in low-fat emulsified sausage
{{output}}
This study developed a soy protein isolate (SPI)-based composite gel system, incorporating oxidized chitin nanowhiskers, konjac glucomannan, and corn oil, functionally mimics porcine back fat in emulsified sausages formulations. Through systematic evaluation o... ...
