Mimic Pork Rinds from Plant-Based Gel: The Influence of Sweet Potato Starch and Konjac Glucomannan
Mimic Pork Rinds from Plant-Based Gel: The Influence of Sweet Potato Starch and Konjac Glucomannan
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Author / Creator
Zhang, Qibo , Huang, Lu , Li, He , Zhao, Di , Cao, Jinnuo , Song, Yao and Liu, Xinqi
Publisher
Switzerland: MDPI AG
Journal title
Language
English
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Publication information
Publisher
Switzerland: MDPI AG
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Scope and Contents
Contents
This study investigated the effect of sweet potato starch (SPS) and konjac glucomannan (KGM) on the textural, color, sensory, rheological properties, and microstructures of plant-based pork rinds. Plant-based gels were prepared using mixtures of soy protein isolate (SPI), soy oil, and NaHCO
supplemented with different SPS and KGM concentrations....
Alternative Titles
Full title
Mimic Pork Rinds from Plant-Based Gel: The Influence of Sweet Potato Starch and Konjac Glucomannan
Authors, Artists and Contributors
Author / Creator
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Record Identifier
TN_cdi_doaj_primary_oai_doaj_org_article_fa78e1115d4f4efa82f658dc2bfd75a1
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_fa78e1115d4f4efa82f658dc2bfd75a1
Other Identifiers
ISSN
1420-3049
E-ISSN
1420-3049
DOI
10.3390/molecules27103103
