The processing optimization of caviar analogs encapsulated by calcium-alginate gel membranes

Food Science and Biotechnology

Volumn 16, Issue 4, 2007, Pages 557-564

  Ji, Cheong Il ^b   Cho, Sueng Mock ^c   Gu, Yeun Suk ^d   Kim, Seon Bong ^a  

^a Pukyong National University   (South Korea)

^b Gangneung Marine Bio Foundation   (South Korea)

^c Korea Food Research Institute   (South Korea)

^d Solae LLC   (United States)

Author keywords

Calcium alginate gel membrane; Caviar analog; Encapsulation; Physical property; Response surface methodology (RSM)

Indexed keywords

EID: 49749097610     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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