Constructing stable emulsion gel from gelatin and sodium alginate as pork fat substitute: Emphasis on lipid digestion in vitro
Seonmin Lee, Kyung Jo, Soeun Kim, Minkyung Woo, Yun‐Sang Choi, Samooel Jung
Topics & Concepts
GelatinEmulsionChemistryFood scienceDigestion (alchemy)Sodium alginateIn vitroFat emulsionChromatographySodiumBiochemistryOrganic chemistryMedicineSurgeryParenteral nutritionProteins in Food SystemsFood Chemistry and Fat AnalysisProtein Hydrolysis and Bioactive Peptides