저열량 식품 소재 중 지방 대체재

정동철 ,  송상훈

식품과학과 산업

2019 .12

Quality Characteristics of Pan Bread with Apple Powder

Jeong-Jin Hong ,  Hui-Gyeong Seol ,  Eun-ho Jeong 외 2명

한국식품영양과학회 학술대회발표집

2018 .10

Preparation of edible oleogels by using various biopolymers with calcium carbonate

So Ri Lee ,  Eun Hwang Lee ,  Gye Hwa Shin

한국식품영양과학회 학술대회발표집

2021 .10

Observation of rheological properties of oleogels by different biopolymers and additives

So Ri Lee ,  Gye Hwa Shin

한국식품영양과학회 학술대회발표집

2023 .10

Observation of Physicochemical Properties of Edible Oleogels by Various Biopolymers

Jing Zhang ,  Eun Ji Kim ,  Jun Tae Kim 외 1명

한국식품영양과학회 학술대회발표집

2019 .10

Loading mechanism of resveratrol in different multi-element oleogels systems and simulated digestion in vitro

Hongtu Qiu ,  Jong-Bang Eun

한국식품영양과학회 학술대회발표집

2021 .10

Applicability of phytosterol-based oleogel as a 3D printing material in physico-mechanical properties

Bonbeen Koo ,  You ,  im Oh 외 3명

한국식품영양과학회 학술대회발표집

2022 .10

Fabrication of turmeric extract-loaded edible oleogels by encapsulation system-template

Su Jung Hong ,  Gye Hwa Shin ,  Jun Tae Kim

한국식품영양과학회 학술대회발표집

2021 .10

Effect of Surfactant and Cellulose Microcrystalline on Oleogels Formation Using Various Biopolymers

So Ri Lee ,  Jun Tae Kim ,  Gye Hwa Shin

한국식품영양과학회 학술대회발표집

2022 .10

Development of Sourdough Pan Breads Using Natural Fruit Starters

Chanhee Lee ,  Kyuhyun Lee ,  Namji Cho 외 4명

한국식품영양과학회 학술대회발표집

2015 .08

Characteristics of Muffins Using Chia Seed Oleogel as a Butter Substitute

Hyeonbin Oh ,  Phylim Lee ,  Si Yeon Kim 외 2명

한국식품영양과학회 학술대회발표집

2019 .10

효소와 유산균으로 전처리한 밀싹분말을 첨가한 식빵의 품질 특성

주뤠이위 ,  박영민 ,  오종철 외 2명

한국식품영양학회지

2020 .01

Contents of Fat- and Water-Soluble Vitamins in Various Bread Consumed in Korea

Eun-young Pa ,  k ,  Jiyeon Chun

한국식품영양과학회 학술대회발표집

2020 .10

Quality Characteristics of Pan Breads Using Sourdough of Potato and Wheat Flour

Chanhee Lee ,  Yong-Ik Jin ,  Dong-Chil Chang 외 4명

한국식품영양과학회 학술대회발표집

2015 .08

The optimum levels of the fermented plant proteins as fishmeal replacer in three different aquaculture species

Wonsuk Choi ,  Seonghun Won ,  Jinho Bae 외 2명

한국수산과학회 양식분과 학술대회

2018 .05

Quality Characteristics of Rice Pan Bread with Water Roux Stater

Sungchan Kim ,  Han Sub Kwak ,  Inyong Kim 외 8명

한국식품영양과학회 학술대회발표집

2015 .08

Development of Bigels Based on κ-Carrageenan/Waxy Corn Starch Hydrogel and Candelilla Wax Oleogels for 3D Food Printing: A Fat Alternative for Mimicking Physicochemical Properties of Animal Fat

Jiho Sohn ,  Jin-Kyu Rhee

한국식품영양과학회 학술대회발표집

2024 .10

Development of Bigels Based on κ-Carrageenan/Waxy Corn Starch Hydrogel and Candelilla Wax Oleogels for 3D Food Printing: A Fat Alternative for Mimicking Physicochemical Properties of Animal Fat

Jiho Sohn ,  Jin-Kyu Rhee

한국식품영양과학회 학술대회발표집

2024 .10

Comparison of Rheological Properties of Dough and Quality of Breads with Commercial Bread Improving Agents

A-Reum Ryu ,  Ha Ram Kim ,  Yu 외 3명

한국식품영양과학회 학술대회발표집

2022 .10

The Latest Research Trend in Plant-Based Alternatives: Meat Substitute and Egg Replacer

Jungwoo Hahn

한국식품영양과학회 학술대회발표집

2022 .10