Enzymatic deamidation soy protein isolate stabilized high internal phase emulsion as a new fat substitute in meat patties

作者：Ziyuan Li, Kangning Wang, Mengyao Li, Yiyang Jia, Jiayi Hou, Fuping Lu, Yihan Liu · 发表于：Food Research International · 年份：2025 · DOI：10.1016/j.foodres.2025.116935 · 被引用次数：11 · 研究领域：Proteins in Food Systems、Food Chemistry and Fat Analysis、Meat and Animal Product Quality