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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 2008; 12(2):121-127

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2008.12.2.121

Article

베타락토글로부린 유화액의 성질에 대한 메칠셀루로오스 첨가의 영향

홍순택1,*
Influence of Methylcellulose on Properties of β-lactoglobulin Emulsions
Soon-Taek Hong1,*
1호원대학교 식품외식조리학부
1Division of Food and Culinary Science Howon University
*Corresponding author: Soon-Taek Hong, Associate Professor, Division of Food and Culinary Science Howon University 727 Walha Impi, Gunsan 573-718, South Korea. Tel: 063-450-7265; Fax: , E-mail: sthong@howon.ac.kr

ⓒ Copyright 2008 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, 2008