Crossmark

Combined effects of phosphate, curdlan, and transglutaminase on the texture and microstructure of plant-based egg omelets

Published Online: 2026-03-13

Published Print: 2026-04

Authors

Choe, Yaeji

Choi, Hyun Woo

Hahn, Jungwoo https://orcid.org/0000-0003-3132-4166
Funding

Funding for this research was provided by:

Korea Institute of Planning and Evaluation for Technology in Food, Agriculture and Forestry (RS-2022-IP322007)

Korea Institute of Marine Science and Technology promotion (RS-2024-00404779)
License Information

Text and Data Mining valid from 2026-03-13

Version of Record valid from 2026-03-13
More Information

Article History

Received: 24 September 2025

Revised: 10 February 2026

Accepted: 19 February 2026

First Online: 13 March 2026

Declarations

:

: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Document is current