Mimic Pork Rinds from Plant-Based Gel: The Influence of Sweet Potato Starch and Konjac Glucomannan

This study investigated the effect of sweet potato starch (SPS) and konjac glucomannan (KGM) on the textural, color, sensory, rheological properties, and microstructures of plant-based pork rinds. Plant-based gels were prepared using mixtures of soy protein isolate (SPI), soy oil, and NaHCO(3) suppl...

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Detalles Bibliográficos
Autores principales: Zhang, Qibo, Huang, Lu, Li, He, Zhao, Di, Cao, Jinnuo, Song, Yao, Liu, Xinqi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9143635/
https://www.ncbi.nlm.nih.gov/pubmed/35630579
http://dx.doi.org/10.3390/molecules27103103

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9143635/
https://www.ncbi.nlm.nih.gov/pubmed/35630579
http://dx.doi.org/10.3390/molecules27103103

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