대두 탈지 처리가 식물조직단백 조직화 특성에 미치는 영향

박찬순 ,  서미숙 ,  정선영 외 2명

Food Science and Preservation

2023 .10

Effect of Extrusion Conditions on Physical Properties of Texturized Vegetable Protein

Chatpaisa ,  n Apapan ,  Gi-Hyung Ryu

한국식품영양과학회 학술대회발표집

2015 .08

Physicochemical Properties of Texturized Vegetable Proteins Extruded at Different Moisture Contents and Fermented by Bacillus subtilis

The-Thi ,  i Maung ,  Bon-Yeob Gu 외 2명

한국식품영양과학회 학술대회발표집

2018 .10

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

Woobin Lim ,  Subin An ,  Byoungseung Yoo

한국식품영양과학회 학술대회발표집

2022 .10

탈지온도에 따른 탈지대두분말 식물조직단백의 품질 특성

박찬순 ,  김용석 ,  서미숙 외 4명

한국식품과학회지

2023 .12

Quality characteristics of fermented cheese analogs produced using roasted soy flour and different fermentation times with rice straw

Lee ,  Sook-Young ,  Cho 외 3명

Applied Biological Chemistry

2015 .01

Analyzing quality characteristics of texturized vegetable protein using defatted soy flour with rice flour and rice starch

Chan Soon Pa ,  k ,  Mi Sook Seo 외 8명

Food Science and Preservation

2024 .08

배럴온도와 수분함량에 따른 식물성조직단백의 이화학적 특성

문대균 ,  김미환 ,  류기형

산업식품공학

2020 .01

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

Reaction Flavoring Model for Enzymatic Hydrolyzates of Soy Sauce Residue with Defatted soybean Using Response Surface Methodology

Wenfeng Wang ,  Yong-Jun Cha

한국식품영양과학회 학술대회발표집

2016 .10

Rheological Differences of Waxy Barley Flour Dispersions Mixed with Various Gums

Chong-Yeon Kim ,  Byoungseung Yoo

Preventive Nutrition and Food Science

2017 .03

Volatile Compounds and Free Amino Acids of Defatted Sesame Seeds Soy-sauces with Bacillus subtilis SRCM103716

Eun-Ji Kim ,  Seung-Wha Jo ,  Jin-Kyeong Kim 외 6명

한국식품영양과학회 학술대회발표집

2019 .10

Effect of Cellulose Gums on Rheology of Binary Mixtures of Xanthan Gum and Locust Bean Gum

Wonjun Jo ,  Geonyoung Jeong ,  Byoungseung Yoo

한국식품영양과학회 학술대회발표집

2017 .10

Comparative Study of the Quality Characteristics of Defatted Bovine Liver Treated by Supercritical Carbon Dioxide and Organic Solvent

M. Shafiu ,  Rahman ,  Sung-Won Kang 외 3명

한국식품영양과학회 학술대회발표집

2016 .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

A Study on the Quality Characteristics of Rice Flour Processed in Different Pre-Treatment Method

Ji Seon Pa ,  k ,  Hye Jeong Kwon 외 8명

한국식품영양과학회 학술대회발표집

2017 .10

A Study on the Quality Characteristics of Domestic Wheat Flour

Su-Jin Yang ,  Hong-Sik Kim ,  Su-Hyeon Pa 외 3명

한국식품영양과학회 학술대회발표집

2023 .10

Effect of Sucrose Addition on Rheological Properties of Ternary Gum Mixtures of Xanthan Gum, Guar Gum and Carboxymethyl Cellulose

Dong ,  yeol Lee ,  Juneha Bak 외 1명

한국식품영양과학회 학술대회발표집

2018 .10

Quality Characteristics of Commercial Soy Protein Isolate (SPI) Distributed in Domestic Market

Jae-Eun Jeon ,  Kyung-Mi Kim ,  Bit Na Song 외 3명

한국식품영양과학회 학술대회발표집

2024 .10

Therapeutic Potentials of Procyanidins from Defatted Grape Seed

Younghwa Kim

한국식품영양과학회 학술대회발표집

2015 .08