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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 2005; 9(1):20-25

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2005.9.1.20

Article

Chitosan-Gelatin Nanoemulsions Prepared by SPG (Shirasu Porous Glass) Membrane Process and Their Characteristics

Chong-Tai Kim1,*, Chul-Jin Kim1, Yong-Jin Cho1, Bo-Youn Chun1
1Biosystems Engineering Team, Korea Food Research Institute, Songnam 463-746, Kyonggido, Korea
*Corresponding author: Chong-Tai Kim, Biosystems Engineering Team, Korea Food Research Institute, Songnam 463-746, Kyonggido, Korea. Phone: 031-780-9138, Fax: 031-780-9257, E-mail: ctkim@kfri.re.kr

ⓒ 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: Feb 28, 2005