Physical properties of Extruded κ-carrageenan/starch mixed gels

Lee, Ki Seob; Hwang, Jae-Kwan; Lee, Seung Ju

doi:10.13050/foodengprog.2005.9.2.154

Food Eng. Prog. 2005; 9(2):154-160

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2005.9.2.154

Article

압출성형된 κ-carrageenan/전분 복합젤의 물성

이기섭¹, 황재관², 이승주¹^,^*

Physical properties of Extruded κ-carrageenan/starch mixed gels

Ki Seob Lee¹, Jae-Kwan Hwang², Seung Ju Lee¹^,^*

Author Information & Copyright ▼

¹동국대학교 식품공학과

²연세대학교 생명공학과

¹Department of Food Science and Technologv, Dongguk University

²Department of Biotechnology, Yonsei University

^*Corresponding author: Seung Ju Lee, Department of Food Science and Technology, Dongguk University, Seoul, 100-715 Korea. Phone: +82-2-2260-3372, Fax: +82-2-2260-3372, E-mail: Lseungju(a)dongguk.edu

ⓒ Copyright 2005 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, 2005