다양한 겔화제를 이용한 젤리의 제조 및 품질특성

천지연 ,  이혜윤 ,  임수연 외 1명

산업식품공학

2022 .02

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

Effect of Salt, Phosphate, and Carrageenan on the Physico-chemical Properties of Duck Blood Gel

Su Kyung Ku ,  Min Joo Cho ,  Jung Min Sung 외 1명

한국식품영양과학회 학술대회발표집

2023 .10

Halloysite Nanotube 투입량에 따른 κ-carrageenan 코팅지의 특성분석

김재협 ,  손유빈 ,  이용주 외 2명

한국펄프·종이공학회 학술발표논문집

2022 .10

ĸ-Carrageenan/Locust Bean Gum as Cheese Analogue Gelling Agents in Cell-Free Supernatants of Lactobacillus casei

You Young Lee ,  Eunghee Kim ,  Myeongsu Jo 외 1명

한국식품영양과학회 학술대회발표집

2023 .10

Comparison of quality characteristics of asparagus jelly according to gelling agents

Ji-Seon Pa ,  k ,  Jin-Kwan Ham 외 8명

한국식품영양과학회 학술대회발표집

2020 .10

Corn Silk Extract Prevents Carrageenan-Induced Inflammatory Edema

Taehee Kim

한국식품영양과학회 학술대회발표집

2022 .10

Quality characterization of wine jelly using various mixed gelling agents

Seo-Yeon Choi ,  Jong-Won Lee ,  Seung-Seok Yoo

한국식품영양과학회 학술대회발표집

2022 .10

Quality of Soy Based Patties with Carrageenan and Methyl-Cellulose as Binders during Frozen Storage Periods

Jin Won Kim ,  Changuk Jeon ,  Jehee Yu 외 1명

한국식품영양과학회 학술대회발표집

2020 .10

Quality characteristics of semi-dried restructured jerky: combined effects of duck skin gelatin and carrageenan

Se-Myung Kim ,  Tae-Kyung Kim ,  Su-Kyung Ku 외 4명

한국축산학회지

2020 .01

Alizarin-based MOF nanostructures integrated with carrageenan for dual active and intelligent packaging film

Zoh ,  eh Riahi ,  Jun Tae Kim

한국식품영양과학회 학술대회발표집

2024 .10

개 정액의 냉동보존 시 κ-Carrageenan이 정자 성상에 미치는 영향

김은지 ,  전유별 ,  유일정

한국동물생명공학회지

2019 .01

겔화제 종류에 따른 젤리의 품질 특성

김유미 ,  김정민 ,  윤광섭

Food Science and Preservation

2020 .08

IMPROVED METHODS FOR ISOLATION OF CARRAGEENAN FROM Hypnea musciformis aND ITS ANTIOXIDANT ACTIVITY

S. M. Rafiquzzaman ,  Raju Ahmed ,  Jong Min Lee 외 3명

한국수산과학회 양식분과 학술대회

2015 .05

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

Polymer Hydrogels Formulated with Various Cross-Linkers for Food-Surface Application to Control Listeria monocytogenes

Kim ,  Sejeong ,  Oh 외 13명

한국식품위생안전성학회지

2017 .01

β-Sitosterol and κ-Carrageenan Optimized High Internal Phase Pickering Emulsions with Enhancing Spirulina Stability

Woohyun Kang ,  Youjin Baek ,  Hyeon Gyu Lee

한국식품영양과학회 학술대회발표집

2024 .10

Washable carrageenan-based coating enhanced with sulfur quantum dots to extend the shelf life of bananas

Ruchi ,  P ,  iyada 외 2명

한국식품영양과학회 학술대회발표집

2024 .10

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

Comparison of Three Commercial Collagen Mixtures: Quality Characteristics of Marinated Pork Loin Ham

Choe ,  Juhui ,  Kim 외 1명

Food science of animal resources

2019 .01