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Soybean protein isolate-based emulsion gels fermented by Bacillus subtilis as fat replacers in beefballs: preparation, characterization, and application

delete2026-05-08
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PRE
AI
J
Jinhui Jiang
R
Rina Wu
F
Feiyu An
G
Guoyang Pan
W
Wenxin Yang
J
Jing Shi
W
Wenmin Wang
X
Xuemeng Yang
J
Junrui Wu *
DOI：10.1016/j.foostr.2026.100527delete
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Abstract

Abstract

En 中文
• Protease hydrolysis is the core driving force for B. subtilis to form emulsion gels. • The properties of fermented emulsion gel were systematically characterized. • The optimal fat replacement ratio in beef balls was 15%.
Keywords:
Protease hydrolysis
Emulsion gels
Bacillus subtilis
Soybean protein isolate
Fat replacement

Journal

Food Structure cover
Food Structure
IF:
5.9
Papers:
410
Citations:
1.7K

Organization

S
shenyang agricultural university
Scholars:
2.6K
Papers: 654
Citations: 75
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