Effects of O/W emulsion on high moisture extrusion meat analogues and physicochemical properties

Jin Young Pa ,  k ,  Jaejoon Han

한국식품영양과학회 학술대회발표집

2024 .10

Formula Optimization of a Perilla-canola Oil (O/W) Emulsion and Its Potential Application as an Animal Fat Replacer in Meat Emulsion

Utama ,  Dicky T ,  i 외 6명

한국축산식품학회지

2018 .01

Physicochemical Properties of Plant-based Emulsion Bead Applied into Meat Analogues as an Animal Fat Replacement

Haesanna Kim ,  Hyeseung Jeong ,  Mi-Jung Choi

한국식품영양과학회 학술대회발표집

2020 .10

Influence of Primary Emulsion Ratio on Color Expression and Stability of Water-in-Oil-in-Water Emulsions Containing Beet Red Pigment

Nayun Lee ,  Youjin Baek ,  Hyeon Gyu Lee

한국식품영양과학회 학술대회발표집

2024 .10

Effects of Partial Beef Fat Replacement with Gelled Emulsion on Functional and Quality Properties of Model System Meat Emulsions

Se ,  da ,  oglu 외 10명

한국축산식품학회지

2016 .01

Influences of Red Pepper Seed Powder on the Physicochemical Properties of a Meat Emulsion Model System

Lee ,  Jeong-A ,  Kim 외 5명

Food science of animal resources

2019 .01

Descriptive sensory analysis of meat analogues applied with sweet potato stem

Suyoon Lee ,  You Young Lee ,  Hyun Woo Choi 외 4명

한국식품영양과학회 학술대회발표집

2021 .10

Effect of Antioxidant Type on the Oxidative Stability of Horse Oil-in-Water Emulsion

Seogyeong Lee ,  Hyun Jung Kim

한국식품영양과학회 학술대회발표집

2020 .10

Plant-Based Meat Analogues Prepared by Extrusion Technology

Jaejoon Han

한국식품영양과학회 학술대회발표집

2020 .10

Effect of Vegetable Oil, Emulsion and Lecithin on Texture of Vegetable Meat

Junhwan Bae ,  Honggyun Kim ,  Gihyun Wi 외 14명

한국식품영양과학회 학술대회발표집

2018 .10

Acetylcholinesterase Inhibition, Antioxidant Activity and Emulsion Stability of DHA Rich Oil-in-Water Emulsion Added with Functional Ingredients

Kwang-Seup Shin ,  Hyeon-Jun Chang ,  Jun-Bin Nho 외 1명

한국식품영양과학회 학술대회발표집

2017 .10

Encapsulation of bromelain by water in oil in water (W₁/O/W₂) double emulsion

Guhyun Kang ,  YunJung Lee ,  SangYoon Lee 외 5명

한국식품영양과학회 학술대회발표집

2018 .10

Development of Emulsion Gels as Animal Fat Analogues: The Impact of Soybean and Coconut Oil Concentration on Rheological and Microstructural Properties

Minji Choi ,  Hyun Woo Choi ,  Yaeji Choe 외 2명

한국식품영양과학회 학술대회발표집

2024 .10

초고속 및 초고압 균질을 이용한 달맞이꽃 종자유 에멀젼 제조 및 특성분석

현지은 ,  천지연

산업식품공학

2019 .01

Emulsion Mapping in Pork Meat Emulsion Systems with Various Lipid Types and Brown Rice Fiber

Choi ,  Yun-Sang ,  Kim 외 14명

한국축산식품학회지

2015 .01

Oxidative Stability of Horse Oil-in-Water Emulsion during Storage: Impact of α-Tocopherol Concentration

Youn Hyung Pa ,  k ,  Hyun Jung Kim

한국식품영양과학회 학술대회발표집

2019 .10

식물성 대체육 개발을 위한 식물성 지방 소재 생산 및 개발 동향

최미정 ,  변영미 ,  최유희 외 5명

식품산업과 영양

2022 .12

Fabrication of stability of collagen peptide-loaded W/O/W emulsions with different oil phases

Ju Yeon Ha ,  Han-Gyeol Gwon ,  Sung-Hoon Pa 외 2명

한국식품영양과학회 학술대회발표집

2023 .10

Meat analog as future food: a review

Isham ,  i Ismail ,  황영화 외 1명

한국축산학회지

2020 .01

Effect of α-Tocopherol and Trolox Addition on the Oxidative Stability of Horse Oil-in-Water Emulsion during Storage

Jaehong Shin ,  Daedong Kim ,  Hyun Jung Kim

한국식품영양과학회 학술대회발표집

2021 .10