# High-set curdlan emulsion gel fortified by transglutaminase: A promising animal fat substitute with precisely simulated texture and thermal stability of animal fat

> Research article (Food Hydrocolloids, 2024) · cited 42× · AI/ML

**Wikidata**: [openalex:W4393992300](https://www.wikidata.org/wiki/openalex:W4393992300)  
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