Development of a novel fat replacer that mimics the thermal and texture properties of animal adipose tissue: using protein cross-linking in heat-induced gelling emulsions
Minji Choi(Department of Agricultural Biotechnology, Seoul National University)
Hyun woo Choi(Department of Agricultural Biotechnology, Seoul National University)
Jungwoo Hahn(Department of Food and Nutrition, Duksung Women’s Univer)
Young Jin Choi(Department of Agricultural Biotechnology, Seoul National University, Center for Food and Bioconvergence, Seoul National University, Research Institute for Agriculture and Life Sciences, Seoul National University)
