Emulsion gels based on soy protein–pectin complexes as fat replacers: Enhancing pork sausage quality through structural and molecular insights

作者：Anyi Zhang, Bei Yang, Shuang Xu, Kun Liu, Hao Dong, Jialiang Pan, Wenzhen Liao, Xingfen Yang, Qi Zhuang He · 发表于：International Journal of Biological Macromolecules · 年份：2025 · DOI：10.1016/j.ijbiomac.2025.146331 · 被引用次数：20 · 研究领域：Proteins in Food Systems、Meat and Animal Product Quality、Food Chemistry and Fat Analysis