Create Fat Substitute From Soybean Protein Isolate/Konjac Glucomannan: The Impact of the Protein and Polysaccharide Concentrations Formulations

In this study, soybean protein isolate (SPI) and coconut oil were emulsified and konjac flour was added to prepare the protein/polysaccharide composite emulsion gel. The SPI/polysaccharide compound fat substitute was obtained by vacuuming. The effects of protein and konjac flour addition on the gel...

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Detalles Bibliográficos
Autores principales: Huang, Lu, Ren, Yuqing, Li, He, Zhang, Qibo, Wang, Yong, Cao, Jinnuo, Liu, Xinqi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8959708/
https://www.ncbi.nlm.nih.gov/pubmed/35356728
http://dx.doi.org/10.3389/fnut.2022.843832

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8959708/
https://www.ncbi.nlm.nih.gov/pubmed/35356728
http://dx.doi.org/10.3389/fnut.2022.843832

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