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Minyeong Lee on Muck Rack

Minyeong Lee

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Articles

Structure–property relationships in agar–soy protein emulsion gels: effects of oil type and droplet size

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By Jiseon Lee, Youling L. Xiong, Mi-Jung Choi, Minyeong Lee
| Nature Verified
Abstract This study investigated agar–soy protein isolate emulsion gels, focusing on the effects of oil type and droplet size on their structural organization and physicochemical properties. Emulsion gels were prepared using canola oil, rice bran oil, or eugenol in micro-sized and nano-sized forms, and their properties were evaluated in comparison with pork fat. Nano-sized emulsions produced finer, more homogeneous networks, while micro-sized emulsions showed higher mechanical strength.
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