# Quality, Thermo-Rheology, and Microstructure Characteristics of Cubic Fat Substituted Pork Patties with Composite Emulsion Gel Composed of Konjac Glucomannan and Soy Protein Isolate

> Research article (Gels, 2024) · cited 29× · AI/ML

**Wikidata**: [openalex:W4391384159](https://www.wikidata.org/wiki/openalex:W4391384159)  
**Source**: https://4ort.xyz/entity/quality-thermo-rheology-and-microstructure-characteristics-of-cubic-fat-substituted-pork-patties-with-composite-emulsion