Research
<Overview>
1. Plant-Based Egg Substitutes: Foaming, Emulsion, and CoagulationÂ
2. Plant-Based Meat Analogs: High-Moisture Textured Vegetable Protein
3. Fat Substitutes: Emulsion Gels
4. Colorimetric Nano-Biosensors for Foods
<Overview>
1. Plant-Based Egg Substitutes: Foaming, Emulsion, and CoagulationÂ
2. Plant-Based Meat Analogs: High-Moisture Textured Vegetable Protein
3. Fat Substitutes: Emulsion Gels
4. Colorimetric Nano-Biosensors for Foods