Preparation and structure analysis of soybean protein isolate/konjac glucomannan complex fat substitute

doi:10.13995/j.cnki.11-1802/ts.026544

LEI Ailing, FAN Shengyu, WANG Yanan, CHEN Hourong, ZHANG Fusheng

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (15) : 111-119.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (15) : 111-119. DOI: 10.13995/j.cnki.11-1802/ts.026544

Preparation and structure analysis of soybean protein isolate/konjac glucomannan complex fat substitute

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(15): 111-119 https://doi.org/10.13995/j.cnki.11-1802/ts.026544

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Received	Revised	Published
2020-12-23	2021-01-22	2021-08-15
Issue Date
2021-08-23

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