The effects of soy protein isolate-based composite gels as pork back fat substitutes in low-fat emulsified sausage

作者：Jianxi Zhang, Danjie Li, Yixin Zhang, Junjie Tang, Si Shi, Xinxin Zeng, Hanbin Chen, Jie Pang, Chunhua Wu · 发表于：Food Research International · 年份：2025 · DOI：10.1016/j.foodres.2025.116945 · 被引用次数：12 · 研究领域：Meat and Animal Product Quality、Protein Hydrolysis and Bioactive Peptides、Proteins in Food Systems