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

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한국산업식품공학회 (Korean Society for Food Engineering)

저자

Mi-Jung Choi(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)
Jiseon Lee(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Linqiao Zeng(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)

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