DC Field | Value | Language |
---|---|---|
dc.contributor.author | Choi, Kyeong Rok | ko |
dc.contributor.author | AHN, DAHEE | ko |
dc.contributor.author | Jung, Seok Yeong | ko |
dc.contributor.author | Lee, Yu Hyun | ko |
dc.contributor.author | Lee, Sang Yup | ko |
dc.date.accessioned | 2024-07-01T02:00:06Z | - |
dc.date.available | 2024-07-01T02:00:06Z | - |
dc.date.created | 2024-07-01 | - |
dc.date.created | 2024-07-01 | - |
dc.date.created | 2024-07-01 | - |
dc.date.issued | 2024-06 | - |
dc.identifier.citation | NPJ SCIENCE OF FOOD, v.8, no.1 | - |
dc.identifier.issn | 2396-8370 | - |
dc.identifier.uri | http://hdl.handle.net/10203/320070 | - |
dc.description.abstract | Microbial lysates, rich in protein and essential nutrients, demonstrate remarkable capabilities in forming gels and stable foams when heated and whisked, similar to liquid eggs. These characteristics make them an excellent alternative to animal-derived liquid eggs, contributing to sustainable food production and consumption while maintaining high nutritional value. Their versatility positions microbial lysates as promising ingredients in culinary applications, offering a sustainable and nutritious substitute. | - |
dc.language | English | - |
dc.publisher | NATURE PORTFOLIO | - |
dc.title | Microbial lysates repurposed as liquid egg substitutes | - |
dc.type | Article | - |
dc.identifier.wosid | 001250285600001 | - |
dc.identifier.scopusid | 2-s2.0-85196287381 | - |
dc.type.rims | ART | - |
dc.citation.volume | 8 | - |
dc.citation.issue | 1 | - |
dc.citation.publicationname | NPJ SCIENCE OF FOOD | - |
dc.identifier.doi | 10.1038/s41538-024-00281-y | - |
dc.contributor.localauthor | Choi, Kyeong Rok | - |
dc.contributor.localauthor | Lee, Sang Yup | - |
dc.contributor.nonIdAuthor | Lee, Yu Hyun | - |
dc.description.isOpenAccess | N | - |
dc.type.journalArticle | Article | - |
dc.subject.keywordPlus | FOOD | - |
dc.subject.keywordPlus | COMPRESSION | - |
dc.subject.keywordPlus | TEXTURE | - |
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