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

Functional Characteristics of Freeze-Dried Surimi Powder Using Domestic Croaker

Seung Eun Lee ,  Seo Hyun Choi ,  Jeong Hyen Song 외 2명

한국식품영양과학회 학술대회발표집

2022 .10

Physicochemical Characteristics of Fried-fish Snacks with Different Types of Surimi

Jiyeon Chae ,  Suengmok Cho

한국수산과학회 양식분과 학술대회

2020 .07

Consumer Evaluation of Acceptability of Commercial Surimi Products, Eomuk

Yoonkyung Choi ,  Minsoo Kim ,  Jiyun Yang 외 3명

한국식품영양과학회 학술대회발표집

2018 .10

Influence of Adding Recovered Protein from Processing Wastewater on the Quality of Mechanically Separated Chicken Meat Surimi Like-Material

Co ,  tez-Vega ,  William Renzo 외 10명

한국축산식품학회지

2017 .01

Surimi digest from Paralichthys olivaceus downregulates apoptotic signals in AAPH-induced oxidative stress; in vitro and in vivo model study Surimi digest from Paralichthys olivaceus, potential anti-oxidant in AAPH-induced oxidative stress; in vitro and in vivo model study

Hyun-Soo Kim ,  Jae-Young Oh ,  You-Jin Jeon

한국수산과학회 양식분과 학술대회

2019 .05

Surimi digest from Paralichthys olivaceus; Protection against AAPH-induced oxidative stress via the regulation of apoptotic signals in in vitro and in vivo conditions

Thilina U. Jayawa ,  dena ,  Jae-Young Oh 외 1명

한국식품영양과학회 학술대회발표집

2018 .10

Texture properties of surimi gels from aquacultured fishes

Hyung Kwang Kim ,  Se Jong Kim ,  Myeong Sook Kwon 외 6명

한국수산과학회 양식분과 학술대회

2015 .10

Rhedology and texture properties of fish-meat gel prepared by using aquacultured Pagrus major in different areas

Hyung Kwang Kim ,  Ya Gao ,  Jung Hwan Oh 외 6명

한국수산과학회 양식분과 학술대회

2016 .05

Surimi for snacks: physicochemical and sensory properties of fried fish snacks prepared from surimi of different fish species

최윤진 ,  채지연 ,  김성희 외 4명

Fisheries and Aquatic Sciences

2023 .02

Formulation of thermo-irreversible emulsion gels based on deacetylated konjac glucomannan and methylcellulose

Hyeseung Jeong ,  Jiseon Lee ,  Yeon-Ji Jo 외 1명

한국식품영양과학회 학술대회발표집

2021 .10

다양한 겔화제를 이용한 젤리의 제조 및 품질특성

천지연 ,  이혜윤 ,  임수연 외 1명

산업식품공학

2022 .02

Processings of the Pufferfish (Lagocephalus wheeleri) Surimi and Natural Taste Pufferfish Kamaboko

Jun-Hyun Cho ,  Byung-Soo An ,  Byeong-Gyun Kim 외 1명

한국수산과학회 양식분과 학술대회

2016 .10

잠수기어선에서 조업하는 선원의 안전사고 분석

김동수 ,  류경진 ,  이유원

수산해양교육연구

2020 .12

Novel application of ground bioresorbable silica gel fiber during high moisture extrusion to manufacture textured soy proteins as a plant-based meat alternative

You Jeong Jeong ,  So Hyeon Kim ,  Jaejoon Han

한국식품영양과학회 학술대회발표집

2021 .10

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

Enhanced stability and controlled release of curcumin using emulsion-filled gels stabilized by octenyl succinylated maize starch

Myeongsu Jo ,  Haeun Kim ,  Young Jin Choi

한국식품영양과학회 학술대회발표집

2021 .10

Effects of Bundle Type and Substitution with Spent Laying Hen Surimi on Quality Characteristics of Imitation Crabsticks

Jin ,  Sang-Keun ,  Choi 외 3명

한국축산식품학회지

2017 .01

산사태로 인한 인명피해 대비 개인용 재난대피기구 개발 (Ⅰ)

김용성

한국농공학회논문집

2016 .01

The Extraction and Modification of Hemicellulose to Produce High Valued Gels

Richa ,  d Venditti ,  Wenhui Geng 외 2명

한국펄프·종이공학회 학술발표논문집

2018 .04