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Journal: Gels, 2023
Volume: 9
Number: 50

Article: Emulsion Gels Formed by Electrostatic Interaction of Gelatine and Modified Corn Starch via pH Adjustments: Potential Fat Replacers in Meat Products
Authors: by Abu Bakar Asyrul-Izhar, Jamilah Bakar, Awis Qurni Sazili, Yong Meng Goh and Mohammad Rashedi Ismail-Fitry
Link: https://www.mdpi.com/2310-2861/9/1/50

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