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Physicochemical Properties of Plant-based Emulsion Bead Applied into Meat Analogues as an Animal Fat Replacement
한국식품영양과학회 학술대회발표집
2020 .10
Effects of Partial Beef Fat Replacement with Gelled Emulsion on Functional and Quality Properties of Model System Meat Emulsions
한국축산식품학회지
2016 .01
Enhanced stability and controlled release of curcumin using emulsion-filled gels stabilized by octenyl succinylated maize starch
한국식품영양과학회 학술대회발표집
2021 .10
Effect of Oil-Water Emulsion on Liquid Holding Capacity of Meat Analogue
한국식품영양과학회 학술대회발표집
2018 .10
Formula Optimization of a Perilla-canola Oil (O/W) Emulsion and Its Potential Application as an Animal Fat Replacer in Meat Emulsion
한국축산식품학회지
2018 .01
Emulsion Mapping in Pork Meat Emulsion Systems with Various Lipid Types and Brown Rice Fiber
한국축산식품학회지
2015 .01
Rheological and Microstructural Properties of Cheese Analogue Made with Cell-Free Culture Supernatants of Lactobacillus casei and Chicory Fiber
한국식품영양과학회 학술대회발표집
2022 .10
Effects of trans-cinnamaldehyde on Structure, Rheology and Functionality of Myofibrillar Protein Composite Gels Filled Micro and Nano emulsions
한국식품영양과학회 학술대회발표집
2021 .10
Formulation of thermo-irreversible emulsion gels based on deacetylated konjac glucomannan and methylcellulose
한국식품영양과학회 학술대회발표집
2021 .10
Effect of NaCl Concentration on the Emulsifying Properties of Myofibrilla Protein in the Soybean Oil and Fish Oil Emulsion
한국축산식품학회지
2015 .01
Domestic Market Trend of Edible Oil
한국식품영양과학회 학술대회발표집
2021 .10
‘매향’ 딸기의 조직배양 시 coconut water 처리에 따른 기내 증식효율 향상
Journal of Plant Biotechnology
2020 .01
식물성 대체육 개발을 위한 식물성 지방 소재 생산 및 개발 동향
식품산업과 영양
2022 .12
Rheological, Physicochemical Properties of Pickering Emulsion Gels Stabilized by SPI-Gellan Gum Maillard Conjugates for 3D Printing Inks
한국식품영양과학회 학술대회발표집
2024 .10
Oxidative Stability of Horse Oil-in-Water Emulsion during Storage: Impact of α-Tocopherol Concentration
한국식품영양과학회 학술대회발표집
2019 .10
Effects of O/W emulsion on high moisture extrusion meat analogues and physicochemical properties
한국식품영양과학회 학술대회발표집
2024 .10
Effects of Caffeic Acid Phenethyl Ester on the Stabilities of Oil-in-Water Emulsions of Stripped Soybean Oil
한국식품영양과학회 학술대회발표집
2015 .08
Effect of Laccase and Zinc Cation (Zn2+) on Steady and Dynamic Shear Rheological Properties of Sugar Beet Pectin Gels
한국식품영양과학회 학술대회발표집
2018 .10
Introduction to High Oleic Soybean Oil: Overview and Its Application in Food Service and Food Manufacturing
한국식품영양과학회 학술대회발표집
2021 .10
Influence of Primary Emulsion Ratio on Color Expression and Stability of Water-in-Oil-in-Water Emulsions Containing Beet Red Pigment
한국식품영양과학회 학술대회발표집
2024 .10
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