Shao-Jun Yun

Fabrication of a high internal phase emulsion stabilized with Pleurotus eryngii protein modified by ultra-high pressure combined with glutamine transaminase treatment as a potential fat substitute in pork patty formulations.

Plant protein-stabilized high internal phase Pickering emulsions (HIPEs) represent a promising strategy to replace animal fat in meat products, yet their performance depends critically on protein modification. Pleurotus eryngii protein (PEP) was modified by ultra-high pressure-assisted transglutaminase (TG) crosslinkin...