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Development of ß-Cyclodextrin/Konjac-Based Emulsion Gel for a Pork Backfat Substitute in Emulsion-Type Sausage.
Kim, Yea-Ji; Shin, Dong-Min; Yune, Jong-Hyeok; Jung, Hyun-Su; Kwon, Hyuk-Cheol; Lee, Kyung-Woo; Oh, Jae-Wook; Kim, Beob-Gyun; Han, Sung-Gu.
Affiliation
  • Kim YJ; Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
  • Shin DM; Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
  • Yune JH; Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
  • Jung HS; Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
  • Kwon HC; Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
  • Lee KW; Department of Animal Science and Technology, Konkuk University, Seoul 05029, Korea.
  • Oh JW; Department of Stem Cell and Regenerative Biotechnology, Konkuk University, Seoul 05029, Korea.
  • Kim BG; Department of Animal Science and Technology, Konkuk University, Seoul 05029, Korea.
  • Han SG; Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
Gels ; 8(6)2022 Jun 11.
Article in En | MEDLINE | ID: mdl-35735713
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Gels Year: 2022 Document type: Article Country of publication: Suiza
Fulltext
Add to My VHL
Print
XML
PubMed Links
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Gels Year: 2022 Document type: Article Country of publication: Suiza