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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...
Autores principales: | Zhang, Qibo, Huang, Lu, Li, He, Zhao, Di, Cao, Jinnuo, Song, Yao, Liu, Xinqi |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
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 |
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