Work

Constructing stable emulsion gel from gelatin and sodium alginate as pork fat substitute: Emphasis on lipid digestion in vitro

Year: 2024

Type: article

Source: Food Hydrocolloids

DOI: 10.1016/j.foodhyd.2024.110739

Authors: Seonmin Lee, Kyung Jo, Soeun Kim, Minkyung Woo, Yun-Sang Choi, Samooel Jung

Institutions: Chungnam National University, Korea Food Research Institute

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: bronze

Funders: Ministry of Agriculture, Food and Rural Affairs, Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries, Korea Institute of Planning and Evaluation for Technology in Food, Agriculture and Forestry

Award: G23144031

OpenAlex ID: W4403540440

FWCI: 6.074

Cites: 48

Cited by: 37

Related to: 10