Effects of Glucono-δ-Lactone and Transglutaminase on the Physicochemical and Textural Properties of Plant-Based Meat Patty

por Kim, Haesanna, Lee, Mi-Yeon, Lee, Jiseon, Jo, Yeon-Ji, Choi, Mi-Jung
Publicado 2022

Physico-Chemical Properties and Storage Stability of an Emulsion as a Fat Replacer in Meat Analogs during the Freezing Storage

por Jeong, Hyeseung, Kim, Haesanna, Lee, Jiseon, Jo, Yeon-Ji, Choi, Mi-Jung, Ko, Eun-Young
Publicado 2022