최영진 교수 연구실
article|
인용수 0
·2026
Role of degree of polymerization of cellulose in governing anisotropy and texture of high-moisture meat analogs
Hyun Woo Choi, H.S. Lee, Hyung Joo Kim, Jungwoo Hahn, Young Jin Choi
IF 3.1Food Science and Biotechnology
키워드
CelluloseDegree of polymerizationAnisotropyChewinessPolymerizationTexture (cosmology)Fourier transform infrared spectroscopyHydrogen bond