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

Rheological and Microstructural Properties of Cheese Analogue Made with Cell-Free Culture Supernatants of Lactobacillus casei and Chicory Fiber

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

한국식품영양과학회 학술대회발표집

2022 .10

Effect of caffeine on the antibacterial activity of Lactobacillus casei : caffeine and antibacterial activity of L. casei

Eunjeong Jang ,  Jin A Pa ,  k 외 2명

Korean Journal of Agricultural Science

2019 .12

프리바이오틱스 최신 연구 현황 및 제품 개발 동향

황혜원 ,  이동우

식품과학과 산업

2019 .09

Rheological Differences of Waxy Barley Flour Dispersions Mixed with Various Gums

Chong-Yeon Kim ,  Byoungseung Yoo

Preventive Nutrition and Food Science

2017 .03

Effect of Cellulose Gums on Rheology of Binary Mixtures of Xanthan Gum and Locust Bean Gum

Wonjun Jo ,  Geonyoung Jeong ,  Byoungseung Yoo

한국식품영양과학회 학술대회발표집

2017 .10

Antifungal Effect of Phenyllactic Acid Produced by Lactobacillus casei Isolated from Button Mushroom

Yoo ,  Jeoung Ah ,  Lee 외 7명

한국버섯학회지

2016 .01

Food Microflora and Microbiome Bioconversion

Se Chan Kang

한국식품영양과학회 학술대회발표집

2021 .10

프리바이오틱스의 기능에 관한 연구 고찰

윤진아 ,  신경옥

한국식품영양학회지

2017 .04

Determination of naturally occurring propionic acid in pulses and tuber crops

Sang Soon Yun ,  Sang Jin Lee ,  Ji Sun So 외 3명

한국식품영양과학회 학술대회발표집

2018 .10

Effect of Sucrose Addition on Rheological Properties of Ternary Gum Mixtures of Xanthan Gum, Guar Gum and Carboxymethyl Cellulose

Dong ,  yeol Lee ,  Juneha Bak 외 1명

한국식품영양과학회 학술대회발표집

2018 .10

Yield Stress of Xanthan Gum-Based Binary Gum Mixtures with Vane Method

Geonyoung Jeong ,  Byoungseung Yoo

한국식품영양과학회 학술대회발표집

2017 .10

Anti-microbial Activities of Commercial Dental Gum and Disciples-produced Gum for Companion Dog

Deok-Gyeong Kang ,  Yun-Jin Lee ,  Ji-Min Kim 외 2명

한국식품영양과학회 학술대회발표집

2022 .10

조제분유에서 프리바이오틱스(prebiotics) 첨가 효과와 가능성

박재용

축산식품과학과 산업

2015 .01

Monitoring of Naturally Occurring Benzoic Acid, Sorbic Acid, and Propionic Acid in Vegetable Raw Materials

Soo Bin Lee ,  Ji Sun So ,  Geum Jae Jeong 외 2명

한국식품영양과학회 학술대회발표집

2022 .10

Potential of Prebiotics to Make Changes in the Gut Microbiota for Improved Health

B ,  uce R. Hamake

한국식품영양과학회 학술대회발표집

2018 .10

Monitoring of Naturally Occurring Benzoic Acid, Sorbic Acid, and Propionic Acid in Vegetables, Animals and Processed Foods

Soo Bin Lee ,  Ji Sun So ,  Min Young Lee 외 3명

한국식품영양과학회 학술대회발표집

2019 .10

Determination of Naturally Occurring Propionic Acid in Vegetables, Animals and Processed Foods by GCMS

Soo Bin Lee ,  Ji Sun So ,  Min Young Lee 외 3명

한국식품영양과학회 학술대회발표집

2019 .10

A Novel Lactobacillus casei LP1 Producing 1,4-Dihydroxy-2-Naphthoic Acid, a Bifidogenic Growth Stimulator

Jo-Eun Kang ,  Tae-Jung Kim ,  Gi-Seong Moon

Preventive Nutrition and Food Science

2015 .03

Determination of Propionic Acid in Foods by Gas Chromathography

Soo Bin Lee ,  Jin Hye Lee ,  Ji Sun So 외 2명

한국식품영양과학회 학술대회발표집

2020 .10