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Roles of polysaccharide charge and viscosity in soy protein–polysaccharide stabilized high internal phase emulsions for plant-based patties
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J
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Y
DOI：10.1016/j.crfs.2026.101515.png)
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Abstract
En 中文
• Polysaccharide charge governs protein conformational remodeling. • Emulsion stability is also governed by Polysaccharide viscosity. • Patty hardness correlates with polysaccharide viscosity ranking.
Keywords:
Fat alternative
Meat analog
Emulsion stability
Flavor retention
Texture
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