Utilization of emulsion gels in plant-based meat analog formulations: A review
Vahinika Kothuri, Jong-Hyun Han, Dong Hyun Keum, Hyuk-Cheol Kwon, Do Hyun Kim, Sung Gu Han, Sung Gu Han
Topics & Concepts
EmulsionChemistryChromatographyBiochemical engineeringEngineeringBiochemistryProteins in Food SystemsPolysaccharides Composition and ApplicationsAfrican Botany and Ecology Studies