Effects of different drying method of Cranberry Bean Powder on Rheological Properties of Chicken Myofibrillar Protein Gels

Ananta Muhammad Rifqi ,  Koo Bok Chin

한국식품영양과학회 학술대회발표집

2024 .10

Pork myofibrillar protein with various levels of NaCl and phosphate on gelling and textural properties during in vitro digestion

Ji Seon Choi ,  Koo Bok Chin

한국식품영양과학회 학술대회발표집

2020 .10

Interaction of Porcine Myofibrillar Proteins and Various Gelatins: Impacts on Gel Properties

Noh ,  Sin-Woo ,  Song 외 9명

Food science of animal resources

2019 .01

Evaluation of Pork Myofibrillar Protein Gel with Pork Skin Gelatin on Rheological Properties at Different Salt Concentrations

Lee ,  Chang Hoon ,  Chin 외 1명

Food science of animal resources

2019 .01

Physical Properties and Structural Changes of Myofibrillar Protein Gels with Basil Seed Gum as Affected by Different Salt Levels

Chang Hoon Lee ,  Koo Bok Chin

한국식품영양과학회 학술대회발표집

2017 .10

Physicochemical properties of myofibrillar protein gel as influenced by old laying hen and broiler

Juhui Choe ,  Dong-Jin Shin ,  Cheo 외 1명

한국가금학회 정기총회 및 학술발표회

2019 .06

Effect of Grafted Myofibrillar Protein on Physicochemical Properties of Enhanced Whole Cooked Ham

Yea-Ji Kim ,  Tae-Kyung Kim ,  Hyun-Jung Yun 외 5명

한국식품영양과학회 학술대회발표집

2022 .10

병아리콩을 첨가한 두유의 품질 특성 및 항산화 활성

한기영 ,  최진영

한국식품영양학회지

2017 .10

Evaluation of Acid-treated Fish Sarcoplasmic Proteins on Physicochemical and Rheological Characteristics of Pork Myofibrillar Protein Gel Mediated by Microbial Transglutaminase

Hemung ,  Bung-O ,  n 외 2명

한국축산식품학회지

2015 .01

Effects of Red Bean (Vigna angularis) Protein Isolates on Rheological Properties of Microbial Transglutaminase Mediated Pork Myofibrillar Protein Gels as Affected by Fractioning and Preheat Treatment

Jang ,  Ho Sik ,  Lee 외 3명

한국축산식품학회지

2016 .01

Effect of pH condition when graft palatinose to myofibrillar protein

Tae-Kyung Kim ,  Ji Yoon Cha ,  Yeaji Kim 외 4명

한국식품영양과학회 학술대회발표집

2022 .10

Physicochemical properties of red bean and chickpea protein extracts from three different enzyme hydrolysis

A-Young Lee ,  Hyejeong Kim ,  Jaemin Seo 외 5명

한국식품영양과학회 학술대회발표집

2022 .10

Comparison of Meat Quality Characteristics of Wet- and Dry-aging Pork Belly and Shoulder Blade

Hwang ,  Young-Hwa ,  Sabikun 외 6명

한국축산식품학회지

2018 .01

Changes in Sensory Compounds during Dry Aging of Pork Cuts

Hwang ,  Young-Hwa ,  Sabikun 외 6명

Food science of animal resources

2019 .01

Stable Carbon and Nitrogen Isotope Ratios of Soybean and Chickpea Samples from Different Regions

Hyun Jeong Oh ,  Min-Young Yang ,  Gyeong-a Ko 외 1명

한국식품영양과학회 학술대회발표집

2020 .10

Effect of Laccase and Zinc Cation (Zn2+) on Steady and Dynamic Shear Rheological Properties of Sugar Beet Pectin Gels

Yu-Ra Kang ,  Yuen Kwan Yeung ,  Yoon Hyuk Chang

한국식품영양과학회 학술대회발표집

2018 .10

Comparison of Physicochemical Properties between Standard and Sow Pork

Kim ,  Gye-Woong ,  Kim 외 1명

한국축산식품학회지

2018 .01

Optimization of different factors for an Agrobacterium-mediated genetic transformation system using embryo axis explants of chickpea (Cicer arietinum L.)

Suman Kalyan Sadhu ,  Phanikanth Jogam ,  K 외 6명

Journal of Plant Biotechnology

2022 .03

Rheological Properties of Bread Containing Daebong Persimmon Powder

Hyun-Joo Lee ,  Jae-Joon Lee

한국식품영양과학회 학술대회발표집

2019 .10

Synergistic Rheological Properties of Mixed Gels between Casein and Tara Gum

Minseung Kang ,  Ji Yeon Kim ,  Yoon Hyuk Chang

한국식품영양과학회 학술대회발표집

2015 .08