# 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

**Wikidata**: [openalex:W4405310766](https://www.wikidata.org/wiki/openalex:W4405310766)  
**Source**: https://4ort.xyz/entity/fabrication-of-soy-protein-isolate-konjac-glucomannan-emulsion-gels-to-mimic-the-texture-rheological-behavior-and-in-vit