Roles of polysaccharide charge and viscosity in soy protein-polysaccharide stabilized high internal phase emulsions for plant-based patties
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Soy protein isolate (SPI)-polysaccharide-stabilized high internal phase emulsions (HIPEs) are promising fat alternatives for meat analogs. However, the distinct contributions of polysaccharide charge and viscosity to emulsion formation, stabilization and meat ... ...
