Yongjun Yuan

Roles of polysaccharide charge and viscosity in soy protein–polysaccharide stabilized high internal phase emulsions for plant-based patties

Soy protein isolate (SPI)–polysaccharide-stabilized high internal phase emulsions (HIPEs) are promising fat alternatives for meat analogs. However, the distinct contributions of polysaccharide charge and viscosity to emulsion formation, stabilization and meat analog quality remain unclear. This study systematically inv...