Preparation of Fruit/Starch-Based Gels by Thermal-Setting Treatment and Their Rheological Properties

Jee, Ho-Kyun; Kim, Chul-Jin; Cho, Yong-Jin; Jang, Young-Sang; Park, Yong-Gon; Kim, Chong-Tai

doi:10.13050/foodengprog.2004.8.2.91

Food Eng. Prog. 2004; 8(2):91-97

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2004.8.2.91

Article

Thermal-Setting 기법에 의한 과실겔의 제조 및 레올로지 특성

지호균¹, 김철진¹, 조용진¹, 장영상², 박용곤¹, 김종태²^,^*

Preparation of Fruit/Starch-Based Gels by Thermal-Setting Treatment and Their Rheological Properties

Ho-Kyun Jee¹, Chul-Jin Kim¹, Yong-Jin Cho¹, Young-Sang Jang², Yong-Gon Park¹, Chong-Tai Kim²^,^*

Author Information & Copyright ▼

¹한국식품개발연구원

²중부대학교 생명식품공학과

¹Biosystems Engineering Team, Korea Food Research Institute

²Department of Biotechnology and Food Science, Joong Bu University

^*Corresponding author: Chong-Tai kim, Biosystems Engineering Team, Korea Food Research institute, Songnam 463-746, Kyonggido, Republic of Korea. Phone: 031-780-9138, Fax: 031-780-9257, E-mail: ctkim@kfri.re.kr

ⓒ Copyright 2004 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: May 31, 2004