Low Fatization of High-Fat Surimi-Based Products: Optimization of the Application of Protein Matrix Fat Substitution Methods
The low fatization of high-fat foods is a significant trend that will impact the future developments of food products. Consumers have regarded health attributes as a critical indicator for purchasing food. In this study, enzyme-modified soy protein isolate, sea fish collagen, and ovalbumin were used...
| Published in: | Gels |
|---|---|
| Main Authors: | , , , , |
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-09-01
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| Subjects: | |
| Online Access: | https://www.mdpi.com/2310-2861/9/9/724 |