PYROSEQUENCING-BASED ANALYSIS OF THE MICROBIOME ASSOCIATED WITH THE HORN FLY, HAEMATOBIA IRRITANS.




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

Composite emulsion gel can effectively mimic animal adipose tissue.In this study, composite emulsion gels composed of soy protein isolates and konjac glucomannan (KGM) were prepared as plant-based cubic fat substitutes (CFS).The effects of CFS on the quality and structure of pork white ice laminate countertop patties were investigated in terms of t

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