1
Development of meat analog material through Extruder
- Research to develop meat analog and optimize conditions using Extruder.
- Research for the development of new types of TVP(textured vegetable protein) using cooling die.
2
Emulsion-Filled Gel Systems for the Development of
Plant-Based Fat Analogues
- The purpose of this research is to develop plant-based fat analogues by structuring emulsions within gel networks.
- The study focuses on understanding the thermal behavior, rheological properties, and structural mimicry of animal fat through the modulation of oil phase composition and gel matrix interactions.
3
Pickering emulsions stabilized by food-derived solid particles
- The purpose of this research is replacing conventional chemical emulsifiers with food-derived particles as Pickering stabilizer and physicochemical properties of the particles and Pickering emulsion.
- The digestion patterns of the Pickering emulsions stabilized by the particles during the in vitro gastrointestinal digestion phases are also studied.