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Ik-Hun Jin
Ik-Hun Jin
Keimyung University
Soybean oil
Tissue transglutaminase
Emulsion
Homogeneous
Eicosapentaenoic acid
1
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Physicochemical properties of soy protein isolate gels emulsified with various oils using a microbial transglutaminase
2013
Food Science and Biotechnology
Ik-Hun Jin
Ji-Eun Kim
Ji-Hyun Seo
Sam Pin Lee
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