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Effects of Micro- vs. Nano-Emulsions on Physicochemical Properties of Gelatin or Lecithin Composite Emulsion Gels

Linqiao Zeng, Jiseon Lee, Yeon-Ji Jo, Mi-Jung Choi
  • 언어ENG
  • URLhttps://db.koreascholar.com/Article/Detail/414759
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학술대회 및 심포지엄
2021 (사)한국산업식품공학회 추계 정기총회 및 학술대회 (2021.10)
p.225
한국산업식품공학회 (Korean Society for Food Engineering)
저자
  • Linqiao Zeng(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • Jiseon Lee(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • Yeon-Ji Jo(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • Mi-Jung Choi(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
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양식 선택

Linqiao Zeng, Jiseon Lee, Yeon-Ji Jo, Mi-Jung Choi. (2021). Effects of Micro- vs. Nano-Emulsions on Physicochemical Properties of Gelatin or Lecithin Composite Emulsion Gels. 2021 (사)한국산업식품공학회 추계 정기총회 및 학술대회, 225-225.

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