Jinnuo Cao

Create Fat Substitute From Soybean Protein Isolate/Konjac Glucomannan: The Impact of the Protein and Polysaccharide Concentrations Formulations

Lu Huang, Yuqing Ren, He Li et al. · Frontiers in Nutrition · 2022 · 59 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17

Effect of variation in basic emulsion structure and polysaccharide content on the physicochemical properties and structure of composite-based emulsion gels as cube fat mimetics

Yuqing Ren, Lai Wei, Jun Hao Yoong et al. · Food Chemistry · 2023 · 49 citations

Natural Sciences, Food Science, Materials Science +17

Quality, Thermo-Rheology, and Microstructure Characteristics of Cubic Fat Substituted Pork Patties with Composite Emulsion Gel Composed of Konjac Glucomannan and Soy Protein Isolate

Lai Wei, Yuqing Ren, Lu Huang et al. · Gels · 2024 · 33 citations · Full text

Agriculture, Chemical Engineering, Food Science +17

Salt ions improve soybean protein isolate/curdlan complex fat substitutes: Effect of molecular interactions on freeze-thaw stability

Di Zhao, Luyao Sun, Yong Wang et al. · International Journal of Biological Macromolecules · 2024 · 30 citations

Agriculture, Biochemistry, Food Science +16

Effect of palm oil content and melting point on the freeze-thaw stability of fat substitutes

Di Zhao, Shuqi Liu, He Li et al. · LWT · 2023 · 20 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17