High-set curdlan emulsion gel fortified by transglutaminase: A promising animal fat substitute with precisely simulated texture and thermal stability of animal fat
Minji Choi, Hyun Woo Choi, Myeongsu Jo, Jungwoo Hahn, Young Jin Choi, Jungwoo Hahn, Young Jin Choi
Topics & Concepts
CurdlanEmulsionTissue transglutaminaseFat emulsionTexture (cosmology)Heat stabilityChemistryThermal stabilityFood scienceChromatographyChemical engineeringMaterials scienceComputer scienceBiochemistryArtificial intelligenceEnzymeOrganic chemistryPolysaccharideIntensive care medicineImage (mathematics)MedicineParenteral nutritionEngineeringComposite materialProteins in Food SystemsPolysaccharides Composition and ApplicationsMeat and Animal Product Quality