Effect of Adding Pleurotus eryngii Powder on Physicochemical Properties of Soybean Protein Isolate-Konjac Flour Based Simulated Fat
To enhance the taste of simulated fat and improve its practicability in food processing, simulated fat was prepared using soybean protein isolate, konjac flour, and soybean oil as the main raw materials in this study. The effects of the Pleurotus eryngii powder on the physicochemical properties of t...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-03-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024040220 |
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