Formation and characterization of solid fat mimetic based on pea protein isolate/polysaccharide emulsion gels.

Front Nutr · 2022 · PMC9684638 · PMID 36438737

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an increasing trendno p-value reported

With the increase of polysaccharide concentration, the hardness and chewiness showed an increasing trend for all three types of polysaccharides.

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