Constructing Stable Emulsion Gel from Soy Protein Isolate and Konjac Glucomannan as Pork Fat Substitute: Effect of Oil Concentration

Vegetable oils offer a healthy option for creating nutritious foods. This research created a plant-based fat substitute inspired by nature. We used soy protein isolate (SPI), which acts both as a base material and an emulsifier. To strengthen the structure, we added oxidized chitin nanowhiskers. We...

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Bibliographic Details

Published in:	Foods
Main Authors:	Junjie Tang, Danjie Li, Jianxi Zhang, Xianyang Xie, Si Shi, Jie Shi, Yuanzhao Li, Jie Pang, Chunhua Wu
Format:	Article
Language:	English
Published:	MDPI AG 2025-08-01
Subjects:	emulsion gels animal fat analog corn oil soy protein isolate konjac glucomannan
Online Access:	https://www.mdpi.com/2304-8158/14/16/2760