Rheological Changes and Apparent Activation Energy of Fish Meat Protein by Williams-Landel-Ferry Equation

Byung-Sun Kang ,  Ki-Hwan Pa ,  k 외 2명

Food Science and Biotechnology

2003 .02

Effect of Laccase and Zinc Cation (Zn2+) on Steady and Dynamic Shear Rheological Properties of Sugar Beet Pectin Gels

Yu-Ra Kang ,  Yuen Kwan Yeung ,  Yoon Hyuk Chang

한국식품영양과학회 학술대회발표집

2018 .10

단백질의 유체 변형성

이철호

한국식품과학회지

1980 .03

水稻의 力學的 및 리올러지特性에 關한 研究

許潤根 ,  車均度

Korean Journal of Agricultural Science

1987 .06

열처리 공정에 따른 생선단백질의 물성 연구

강병선 ,  김병용 ,  이재권

한국식품과학회지

1994 .04

Gel Textural Properties of Surimi (Fish-meat) Prepared from Various Cultured Fishes

Hyung Kwang Kim ,  Myeong Sook Kwon ,  Ya Gao 외 7명

한국식품영양과학회 학술대회발표집

2015 .08

Effect of Fermentation Time on Rheological Properties of Kochujang in Steady and Dynamic Shear

Byoung-Seung Yoo ,  Won-Seok Choi

Food Science and Biotechnology

1999 .10

마늘 착즙 및 농축액의 Rheological Properties

김병삼 ,  박노현 ,  박무현 외 2명

한국식품과학회지

1990 .12

[P3-18] Recovery of Muscle Protein from Large Anchovy and Gel Properties of Recovered Protein

Jin-Hee Jang ,  Gyeongim Choi ,  Yeung Joon Choi

한국식품영양과학회 학술대회발표집

2006 .10

Shear Modulus (G’) of Surimi Sol Measured by Various Viscometric Methods and its Relationship to Gel Properties in the Composite System

Byoungseung Yoo ,  Chong Min Lee ,  Hyo-Sun Shin

Food Science and Biotechnology

1994 .09

무유쥬스 농축액의 Rheological Properties

이세은 ,  이부용 ,  진재순 외 2명

한국식품과학회지

1992 .06

Evaluation of Acid-treated Fish Sarcoplasmic Proteins on Physicochemical and Rheological Characteristics of Pork Myofibrillar Protein Gel Mediated by Microbial Transglutaminase

Hemung ,  Bung-O ,  n 외 2명

한국축산식품학회지

2015 .01

초음파를 이용한 단백질 식품젤의 물성변화의 예측에 관한 연구

윤원병 ,  김병용 ,  김명환

한국식품과학회지

1993 .12

시판 어묵 및 게맛살의 변형력완화 실험을 통한 유변학적 특성

최원석 ,  이철호

한국식품과학회지

1998 .10

Changes in Compression Properties of Oil-Free Gel and Emulsion Gel during Storage

Kyung-Hee Kim ,  Shoichi Gohtani ,  Yoshimasa Yamano

Food Science and Biotechnology

1999 .06

Synergistic Rheological Properties of Mixed Gels between Casein and Tara Gum

Minseung Kang ,  Ji Yeon Kim ,  Yoon Hyuk Chang

한국식품영양과학회 학술대회발표집

2015 .08

Rheological Properties of Pork Salt Soluble Proteins in Reaction with Various Levels and Molecular Weights of Chitosans

Pa ,  k ,  Sung-Y. 외 8명

한국축산식품학회 학술발표초록집

2003 .01

Gel-forming properties of washed fish-meat from farmed-fish during freeze-thaw cycles

Jung Hwan Oh ,  Seul-Gi Lee ,  Ga Hyun Yu 외 5명

한국수산과학회 양식분과 학술대회

2016 .10

Steady and Dynamic Shear Rheological Properties of Potato Starch Crosslinked with Adipic Acid

Hyemi Heo ,  Yong-Ik Jin ,  Dong-Chil Chang 외 3명

한국식품영양과학회 학술대회발표집

2015 .08

The Rheological and Structural Properties of W/W Emulsion using by Rheometer

Ji-Yoo Baek ,  Kwon Bum Kim ,  Byeongsoo Kim 외 1명

한국식품영양과학회 학술대회발표집

2012 .10