2024peer-reviewed39 citations
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
Food Hydrocolloids
Concepts
CurdlanEmulsionTissue transglutaminaseFat emulsionTexture (cosmology)Heat stabilityChemistryThermal stability