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

Effects of Carrageenan on the Gelatinization of Salt-Based Surimi Gels

엄성환 ,  공창숙 ,  김정애 외 5명

Fisheries and Aquatic Sciences

2013 .01

High Resolution Two-Dimensional Gel Electrophoresis Using Giant IEF Gels

Sun Tae Kim ,  Young Chae Jung ,  Seok Yu 외 3명

한국토양비료학회 학술발표회 초록집

2001 .05

Aloe Gel의 생리 효과에 대한 고찰 - Gel의 다당류와 미량 성분을 중심으로 -

서화중

한국식품영양과학회지

1995 .12

Physicochemical and rheological properties of soy protein isolate-oil emulsion gel constructed by a microbial trans-glutaminase

Ik-Hoon Jin ,  Sam-Pin Lee

한국식품영양과학회 학술대회발표집

2011 .10

Effect of Free Iron, Heme Pigments, and Iron Storage Proteins on the Oxidation of Lipids in Oil Emulsion

Soo Min Kim ,  Dong Uk Ahn ,  Sam Kyung Sung

Food Science and Biotechnology

1996 .09

Effects of pH-Shift Processing and Microbial Transglutaminase on the Gel and Emulsion Characteristics of Porcine Myofibrillar System

Hong ,  Geun-Pyo ,  Chun 외 5명

한국축산식품학회지

2014 .01

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

Mechanism of Gel-Strengthening Effect of Sodium Ascorbate in Surimi Gel

Hyeon Gyu Lee ,  Chong Min Lee

Food Science and Biotechnology

1995 .12

Effect on Viability of Microencapsulated Lactobacillus rhamnosus with the Whey Protein-pullulan Gels in Simulated Gastrointestinal Conditions and Properties of Gels

Zhang ,  Minghao ,  Cai 외 17명

Food science of animal resources

2019 .01

Effect of NaCl, Gum Arabic and Microbial Transglutaminase on the Gel and Emulsion Characteristics of Porcine Myofibrillar Proteins

Davaatse ,  en ,  Munkhtugs 외 2명

한국축산식품학회지

2014 .01

Effects of Heating Temperature and Time on Textural Properties of Soy Gel

Woo Jeong Kim ,  Bo Young Um ,  See Sub Chung 외 1명

Food Science and Biotechnology

1999 .01

Heating and Freezing Stabilities of Gelled Double Emulsion Supplemented with Carrageenan and Methyl Cellulose

Gihyun Wi ,  Junhwan Bae ,  Dong Hyeon Pa 외 6명

한국식품영양과학회 학술대회발표집

2019 .10

The study of canola cake extract on emulsion and oxidative stability in fish oil emulsion

A-young Lee ,  Jeung Hee Lee

한국식품영양과학회 학술대회발표집

2013 .11

Properties of Potato Starch and Soy Protein Isolate Gels Containing Emulsified Oil Droplets

Kyung-Hee Kim ,  Ki-Sook Kim

Food Science and Biotechnology

2000 .04

W/O형 에멀젼 중의 O/W/O형 에멀젼 생성

하영득 ,  강우원

한국식품영양과학회지

1990 .12

계육 단백질의 gel화 특성

이성기

한국축산식품학회 학술발표초록집

1998 .01