Development of Korean foods menu using textured soy protein

Jung-Kue Shin

한국식품영양과학회 학술대회발표집

2023 .10

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

수분함량과 스크루 회전속도에 따른 압출성형 분리대두단백의 물리적 특성

구본엽 ,  류기형

한국식품영양과학회지

2017 .06

Quality Characteristics of Soy Protein According to the Extraction pH Conditions

Jae-Eun Jeon ,  Kyung-Mi Kim ,  Bit Na Song 외 2명

한국식품영양과학회 학술대회발표집

2024 .10

Optimization of Hydrolysis Conditions for the Preparation of Soy Peptides from Soy Protein Isolates by Alkaline Protease

Yang Hou ,  Yookyung Kim

한국식품영양과학회 학술대회발표집

2018 .10

Changes of Barrel Temperature, Screw Speed, and Moisture Contents on Characteristics of Extruded Soy Protein

Woo Young Pa ,  k ,  Gi Hyung Ryu 외 5명

한국식품영양과학회 학술대회발표집

2016 .10

Novel High-Moisture Meat Analog Based on Potato Protein and Evaluation of the Impact of Potato and Soy Protein Interactions on Quality Attributes

Ji Sou Lyu ,  Jeong Hyun Lee ,  Yoojung Kim 외 3명

한국식품영양과학회 학술대회발표집

2023 .10

Removing Effects of Off-Flavor on Perilla Seed Oil by Vacuum Treatment

Tae Hwan Shin ,  Jeong Hyun Seo ,  Chae Young Hong 외 3명

한국식품영양과학회 학술대회발표집

2020 .10

Full Fat Soy-Based High Moisture Meat Analogs: Effects of Formulations on Product Properties

The-Thi ,  i Maung ,  Bon-Yeob Gu 외 3명

한국식품영양과학회 학술대회발표집

2019 .10

Effects of full-fat soy content on extruded low- and high-moisture meat analogs

Yung-Hee Jeon ,  Nam-Ki Hwang ,  Hyunwoo Choi 외 4명

한국식품영양과학회 학술대회발표집

2022 .10

대두 탈지 처리가 식물조직단백 조직화 특성에 미치는 영향

박찬순 ,  서미숙 ,  정선영 외 2명

Food Science and Preservation

2023 .10

식품의 선도 유지를 위한 액티브 포장 연구 고찰 기능성 방출 조절 포장 중심

이명호 ,  이윤석

식품과학과 산업

2017 .06

열처리에 의한 굴(Crassostrea gigas)의 영양성분 변화

심길보 ,  김민아 ,  박큰바위 외 2명

한국수산과학회지

2015 .12

Microbial changes under packaging conditions during transport and comparison between sampling methods of beef

Sun-Jin Hu ,  Dong-Gyun Yim ,  Sang-Keun Jin

한국축산학회지

2019 .01

Comparison of characteristics of soy protein based patties with different types of binding agents

Su-Bin Lim ,  Tae-Hwi Moon ,  Sun-Goo Yim 외 3명

한국식품영양과학회 학술대회발표집

2022 .10

The Effect of Grinding at Various Vacuum Levels on the Color, Phenolics, and Antioxidant Properties of Apple

Ah-Na Kim ,  Sung-Gil Choi

한국식품영양과학회 학술대회발표집

2016 .10

The Effect of Grinding at Various Vacuum Levels on Antioxidant Properties and Vitamin C of Blueberry

Ah-Na Kim ,  Sung-Gil Choi

한국식품영양과학회 학술대회발표집

2019 .10

Future of Bioplastics for Functionalized Food Packaging

Young-Teck Kim

한국식품영양과학회 학술대회발표집

2021 .10

Quality Characteristics of Commercial Soy Protein Isolate (SPI) Distributed in Domestic Market

Jae-Eun Jeon ,  Kyung-Mi Kim ,  Bit Na Song 외 3명

한국식품영양과학회 학술대회발표집

2024 .10

Optimization of Extrusion Variables for Improving the Qualities of Textured Vegetable Protein with Green Tea Using Response Surface Methodology

Xuelian Ma ,  구본엽 ,  류기형

산업식품공학

2018 .01