Rice bran oil emulgel as a pork back fat alternate for semi-dried fish sausage

• Manat Chaijan,

  Roles Conceptualization, Data curation, Investigation, Methodology, Writing – original draft, Writing – review & editing

  Affiliation Department of Food Science and Innovation, Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat, Thailand

  ⨯
• Ling-Zhi Cheong,

  Roles Conceptualization, Formal analysis, Methodology, Writing – original draft, Writing – review & editing

  Affiliation Department of Food Science and Engineering, School of Marine Science, Ningbo University, Ningbo, China

  ⨯
• Worawan Panpipat

  Roles Conceptualization, Data curation, Funding acquisition, Investigation, Methodology, Writing – original draft, Writing – review & editing

  * E-mail: pworawan@wu.ac.th

  Affiliation Department of Food Science and Innovation, Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat, Thailand

  https://orcid.org/0000-0002-9170-9765

  ⨯