Evaluation of Rheological Properties of Pork Myofibrillar Protein Gel treated with various levels of Chickpea Powder with Different Drying Methods

Min Jae Kim ,  Koo Bok Chin

한국식품영양과학회 학술대회발표집

2024 .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

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

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

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

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

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

Effect of pH condition when graft palatinose to myofibrillar protein

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

한국식품영양과학회 학술대회발표집

2022 .10

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

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

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

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

Correlating rheological properties of commercial chicken-based porridge to consumer preferences

Ki-Hwa Kim ,  Mina K. Kim

한국식품영양과학회 학술대회발표집

2018 .10

Descriptive Analysis of Seven Leguminous Plants in Korea

Hyeona Oh ,  Yongwoo Jo ,  Mina K. Kim

Preventive Nutrition and Food Science

2022 .06

Evaluation of Porcine Myofibrillar Protein Gel Functionality as Affected by Microbial Transglutaminase and Red Bean [Vignia angularis] Protein Isolate at Various pH Values

Jang ,  Ho Sik ,  Lee 외 3명

한국축산식품학회지

2015 .01

Probiotics and Cranberry Extend Lifespan and Health-Span of Caenorhabditis elegans

Yeonhwa Pa ,  k ,  Junhyo Cho

한국식품영양과학회 학술대회발표집

2022 .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

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

Rheological and Tribological Properties of Agglomerated Potato Starch Powders

Juneha Bak ,  Sung-Jin Yoon ,  Hyunwoo Lee 외 1명

한국식품영양과학회 학술대회발표집

2023 .10