Formation and characterization of solid fat mimetic based on pea protein isolate/polysaccharide emulsion gels
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DOI: 10.3389/fnut.2022.1053469
Abstract: The emulsion gels that can be used as solid fat replacers were produced with different polysaccharides (κ-carrageenan, κC; high-acyl gellan, HA; konjac glucomannanon, and KGM), pea protein isolate (PPI) and sunflower seed oil. The effect… read more here.
Keywords: solid fat; fat mimetic; protein isolate; pea protein ... See more keywords