계란의 난백 대체제로서 잠재력을 가진 Soy Protein Isolate를 활용한 SPI-Coin

박상은 ,  심보은 ,  이효정 외 6명

한국식품영양과학회 학술대회발표집

2023 .10

pH, 전해질의 농도 및 알긴산 분자량이 분리콩단백질의 표면소수성에 미치는 영향

임영선 ,  유병진

한국식품영양과학회지

2016 .09

Quality Characteristics of Soy Protein According to the Extraction pH Conditions

Jae-Eun Jeon ,  Kyung-Mi Kim ,  Bit Na Song 외 2명

한국식품영양과학회 학술대회발표집

2024 .10

Comparison of physicochemical properties of commercial and lab-made soy protein isolate and its application to emulsion system

Ji-Hyang Kim ,  Mi-Yeon Lee ,  Jiseon Lee 외 2명

한국식품영양과학회 학술대회발표집

2023 .10

Optimization of Hydrolysis Conditions for the Preparation of Soy Peptides from Soy Protein Isolates by Alkaline Protease

Yang Hou ,  Yookyung Kim

한국식품영양과학회 학술대회발표집

2018 .10

대두 탈지 처리가 식물조직단백 조직화 특성에 미치는 영향

박찬순 ,  서미숙 ,  정선영 외 2명

Food Science and Preservation

2023 .10

Development of Korean foods menu using textured soy protein

Jung-Kue Shin

한국식품영양과학회 학술대회발표집

2023 .10

Gum powder assisted agglomeration of soy protein isolate: Effect of particle modification

Woobin Lim ,  Subin An ,  Byoungseung Yoo

한국식품영양과학회 학술대회발표집

2022 .10

Analysis of Quality Characteristics of Regional Traditional and Commercial Soy Sauce (Ganjang)

Seulki Kim ,  Sun-Young Pa ,  k 외 3명

한국식품영양과학회 학술대회발표집

2016 .10

Comparison of characteristics of soy protein based patties with different types of binding agents

Su-Bin Lim ,  Tae-Hwi Moon ,  Sun-Goo Yim 외 3명

한국식품영양과학회 학술대회발표집

2022 .10

Volatile Compound, Physicochemical, and Antioxidant Properties of Beany Flavor-Removed Soy Protein Isolate Hydrolyzates Obtained from Combined High Temperature Pre-Treatment and Enzymatic Hydrolysis

Sang-Hun Yoo ,  Yoon Hyuk Chang

Preventive Nutrition and Food Science

2016 .12

수분함량과 스크루 회전속도에 따른 압출성형 분리대두단백의 물리적 특성

구본엽 ,  류기형

한국식품영양과학회지

2017 .06

Quality Characteristics of Fermented Black Soy Beans by Strain

Jong-Kug Lee ,  Jeong Lee ,  Hui-Je Cho 외 1명

한국식품영양과학회 학술대회발표집

2018 .10

Characteristics of Soy Bean Meal Hydrolysate by using Soy Bean Sprout Enzyme

Sung-Gweun Pa ,  k ,  Woo-Jong Kim 외 3명

한국식품영양과학회 학술대회발표집

2015 .08

Evaluation of Prebiotic Potential of Soy Protein Isolate-Based Imitation Cheeses

Minju Song ,  Eunji Cho ,  Gyungcheon Kim 외 4명

한국식품영양과학회 학술대회발표집

2021 .10

The Characteristics of Bacillus Species Isolated from Korean Traditional Soy Sauce, Ganjang

Yeoun-Ju Choi ,  Ju Hee Yoon ,  Ji Hyeon Kim 외 1명

한국식품영양과학회 학술대회발표집

2022 .10

SPI 및 SDI 기반의 Seasonal ARIMA 모형을 활용한 가뭄예측- 충주댐, 보령댐 유역을 대상으로 -

이용관

한국농공학회논문집

2019 .01

Novel High-Moisture Meat Analog Based on Potato Protein and Evaluation of the Impact of Potato and Soy Protein Interactions on Quality Attributes

Ji Sou Lyu ,  Jeong Hyun Lee ,  Yoojung Kim 외 3명

한국식품영양과학회 학술대회발표집

2023 .10

The chemical components that affect the flavor difference between Korean traditional soy sauce and commercially brewed soy sauce

Myeong Won Seo ,  Ho Duk Choi ,  Tae Eun Kwon 외 1명

한국식품영양과학회 학술대회발표집

2021 .10

Immuno-Stimulating Activities of Polysaccharide Isolated from Korean-Style Soy Sauce

Haesun Seo ,  Dahyun Hwang

한국식품영양과학회 학술대회발표집

2017 .10