Amino Acid Composition and Functional Properties of Soybean Protein Concentrate

Seo-Hui Cha ,  Hyeonju Seo ,  Kyung-Ok Shin 외 1명

한국식품영양과학회 학술대회발표집

2019 .10

Effects of Origin and Seed Weight on the Levels of Health-Promoting Metabolites in Mung Beans (Vigna radiate L.)

Kebede Taye Desta ,  Hyemyeong Yoon ,  Yu-Mi Choi 외 4명

한국식품영양과학회 학술대회발표집

2024 .10

Effect of Transglutaminase Treatment on Rheological and Gelation Properties of Mung Bean Protein

Soo Hyun-Moon ,  Min-Soo Jeong ,  Seong-Jun Cho

한국식품영양과학회 학술대회발표집

2022 .10

Optimization of process parameters for low-moisture meat analog produced by isolated mung bean protein

Namki Hwang ,  Yung-Hee Jeon ,  Hyunwoo Choi 외 4명

한국식품영양과학회 학술대회발표집

2022 .10

Effect of pH-shifting on the Structural and Water-immobilizng Properties of Mung Bean Protein Isolates

Min-Soo Jeong ,  Seong-Jun Cho

한국식품영양과학회 학술대회발표집

2023 .10

Optimization of high-moisture meat analog production with the addition of isolated mung bean protein using response surface methodology

Namki Hwang ,  Jihui Sin ,  Bon-Jae Gu 외 1명

한국식품영양과학회 학술대회발표집

2023 .10

발아 및 볶음조건별 녹두가루의 품질 및 이화학 특성 변화

김현주 ,  우관식 ,  이지혜 외 3명

한국식품영양학회지

2018 .01

Effects of the addition of isolated mung bean protein on the physicochemical characteristics of low-moisture extruded meat analogs

Ji-Hui Sin ,  Min-Sol Pa ,  k 외 3명

한국식품영양과학회 학술대회발표집

2022 .10

Phase Transitions and Critical Phenomena of Mung Bean Protein Isolate and Carboxymethyl Cellulose in Aqueous Solution

Young Gon Ju ,  Jaesik Ahn ,  Md. Abdu 외 2명

한국식품영양과학회 학술대회발표집

2022 .10

Improvement of the Water-resistance Properties of Mung Bean Starch-based Edible Films via the Incorporation of Sunflower Seed Oil

Jung-Soo Lee ,  Jaejoon Han

한국식품영양과학회 학술대회발표집

2020 .10

Quality Characteristics of Korean Adzuki Bean (Vigna angularis) Paste according to Variety

Ji Myung Choi ,  Seok Bo Song ,  Jee Yeon Ko 외 3명

한국식품영양과학회 학술대회발표집

2016 .10

녹두순의 FT-IR 스펙트럼 데이터로부터 다변량통계분석을 이용한 생육시기별 대사체 함량 식별

박송이 ,  안영재 ,  서은지 외 6명

한국육종학회지

2024 .09

Thermal Gelation of Vicilin and Legumin Globulins Isolated from Mung Bean and Red Bean

Jong Yeop Lee ,  Eun-Jung Lee ,  Geun-Pyo Hong

한국식품영양과학회 학술대회발표집

2020 .10

Anti-thrombosis and Anti-oxidant activities of Seven Varieties of Red bean (Vigna angularis)

Deok-Gyeong Kang ,  Yun-Jin Lee ,  Ji-Min Kim 외 1명

한국식품영양과학회 학술대회발표집

2022 .10

CHEMICAL COMPOSITIONS AND FUNCTIONAL PROPERTIES OF PROTEIN CONCENTRATES FROM FISH ROE RESIDUES AFTER WATER EXTRACTION

Sung Hwan Pa ,  k ,  Hyun Ji Lee 외 6명

한국수산과학회 양식분과 학술대회

2015 .05

Functional Characteristics of Whey Protein-Derived Peptides Produced Using Lactic Acid Bacteria Hydrolysis

이재용 ,  유동규 ,  전유빈 외 4명

Journal of Dairy Science and Biotechnology

2023 .03

Effect on Storage Conditions of Green Coffee Beans on the Properties of Roasted Beans

Jang-Ho Shin ,  Jong-Myung Lim ,  Jung-Ah Han

한국식품영양과학회 학술대회발표집

2020 .10

Analysis of Amino Acids for Revision of Korean Food Composition Database

Jin-Soo Han ,  Seong-Ran Kang ,  Won-Jae Lee 외 2명

한국식품영양과학회 학술대회발표집

2020 .10

The changes in antioxidant activities of adzuki bean (Vigna angularis var. nipponensis) with various heat treatments

Seon-Min Oh ,  You-Geun Oh ,  Jieun Kwak 외 5명

한국식품영양과학회 학술대회발표집

2022 .10

Descriptive Analysis of Seven Leguminous Plants in Korea

Hyeona Oh ,  Yongwoo Jo ,  Mina K. Kim

Preventive Nutrition and Food Science

2022 .06