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Fabrication of soy protein isolate-konjac glucomannan emulsion gels to mimic the texture, rheological behavior and in vitro digestion of pork fat
Research article (Food Chemistry, 2024) · cited 28× · AI/ML
Fabrication of soy protein isolate-konjac glucomannan emulsion gels to mimic the texture, rheological behavior and in vitro digestion of pork fat
Summary
Fabrication of soy protein isolate-konjac glucomannan emulsion gels to mimic the texture, rheological behavior and in vitro digestion of pork fat is a scholarly article[1].
Key Facts
Fabrication of soy protein isolate-konjac glucomannan emulsion gels to mimic the texture, rheological behavior and in vitro digestion of pork fat's instance of is recorded as scholarly article[2].
References
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Use these citations when quoting this entity in research, articles, AI prompts, or wherever provenance matters. We aggregate Wikidata + Wikipedia + authoritative open-data sources; the stitched, scored, cross-referenced view is what 4ort.xyz contributes.
APA4ort.xyz Knowledge Graph. (2026). Fabrication of soy protein isolate-konjac glucomannan emulsion gels to mimic the texture, rheological behavior and in vitro digestion of pork fat. Retrieved May 24, 2026, from https://4ort.xyz/entity/fabrication-of-soy-protein-isolate-konjac-glucomannan-emulsion-gels-to-mimic-the-texture-rheological-behavior-and-in-vit
MLA“Fabrication of soy protein isolate-konjac glucomannan emulsion gels to mimic the texture, rheological behavior and in vitro digestion of pork fat.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/fabrication-of-soy-protein-isolate-konjac-glucomannan-emulsion-gels-to-mimic-the-texture-rheological-behavior-and-in-vit.
BibTeX@misc{4ortxyz_fabrication-of-soy-protein-isolate-konjac-glucomannan-emulsion-gels-to-mimic-the-texture-rheological-behavior-and-in-vit_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Fabrication of soy protein isolate-konjac glucomannan emulsion gels to mimic the texture, rheological behavior and in vitro digestion of pork fat}}, year = {2026}, url = {https://4ort.xyz/entity/fabrication-of-soy-protein-isolate-konjac-glucomannan-emulsion-gels-to-mimic-the-texture-rheological-behavior-and-in-vit}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Fabrication of soy protein isolate-konjac glucomannan emulsion gels to mimic the texture, rheological behavior and in vitro digestion of pork fat — https://4ort.xyz/entity/fabrication-of-soy-protein-isolate-konjac-glucomannan-emulsion-gels-to-mimic-the-texture-rheological-behavior-and-in-vit (retrieved 2026-05-24)
