Effects of thermal treatment on physical properties of calcium alginate gel beads

Seonghui Kim ,  Suengmok Cho ,  Seon-Bong Kim

한국식품영양과학회 학술대회발표집

2019 .10

Changes in physical properties of calcium alginate gel beads after thermal treatment: Response surface methodological approach

Seonghui Kim ,  Suengmok Cho ,  Seon-Bong Kim

한국수산과학회 양식분과 학술대회

2019 .05

Effects of Gelation Temperature on Physical Properties of Calcium Alginate Gel Beads

Chungeun Jeong ,  Seonghui Kim ,  Suengmok Cho 외 1명

한국식품영양과학회 학술대회발표집

2019 .10

Study on the Release of Beef-like Flavor Compounds in Plant-based Meat

Bo-Gyeong Kim ,  Min-Cheol Kang ,  Bum-Kuen Kim 외 5명

한국식품영양과학회 학술대회발표집

2022 .10

Effects of Partial Beef Fat Replacement with Gelled Emulsion on Functional and Quality Properties of Model System Meat Emulsions

Se ,  da ,  oglu 외 10명

한국축산식품학회지

2016 .01

Physicochemical Properties of Plant-based Emulsion Bead Applied into Meat Analogues as an Animal Fat Replacement

Haesanna Kim ,  Hyeseung Jeong ,  Mi-Jung Choi

한국식품영양과학회 학술대회발표집

2020 .10

식물성 지방 비드가 돈육 패티의 이화학적 및 관능적 특성에 미치는 영향

김해산나 ,  정혜승 ,  이지선 외 1명

산업식품공학

2021 .08

Enhanced stability and controlled release of curcumin using emulsion-filled gels stabilized by octenyl succinylated maize starch

Myeongsu Jo ,  Haeun Kim ,  Young Jin Choi

한국식품영양과학회 학술대회발표집

2021 .10

Technologies and challenges of producing plant-based meat analog

Bon-Jae Gu

한국식품영양과학회 학술대회발표집

2023 .10

Effect of Raw Materials on the Properties of Plant-Based Meat Analogs

Bon-Jae Gu

한국식품영양과학회 학술대회발표집

2022 .10

Meat analog as future food: a review

Isham ,  i Ismail ,  황영화 외 1명

한국축산학회지

2020 .01

Development of plant-based meat ball using Spend coffee grounds added extruded meat analogs

Jeongmin Kim ,  Yoseob Han ,  Yunju Lee 외 3명

한국식품영양과학회 학술대회발표집

2023 .10

Formula Optimization of a Perilla-canola Oil (O/W) Emulsion and Its Potential Application as an Animal Fat Replacer in Meat Emulsion

Utama ,  Dicky T ,  i 외 6명

한국축산식품학회지

2018 .01

Mimicking animal adipose tissue using a hybrid network-based solid-emulsion gel with soy protein isolate, agar, and alginate

Minji Choi ,  Hyunwoo Choi ,  Jungwoo Hahn 외 1명

한국식품영양과학회 학술대회발표집

2023 .10

Enhancing Characteristics of Plant-Based Meat Analogs through High Hydrostatic Pressure

Jungmin Kim ,  Bon-Jae Gu

한국식품영양과학회 학술대회발표집

2023 .10

Formulation of thermo-irreversible emulsion gels based on deacetylated konjac glucomannan and methylcellulose

Hyeseung Jeong ,  Jiseon Lee ,  Yeon-Ji Jo 외 1명

한국식품영양과학회 학술대회발표집

2021 .10

Enzymatic Degradation of a Biodegradable Polyester Thin Film Containing Immobilized Dual Enzymes with Calcium Alginate Beads

Miyeon Kim ,  Ji Sou Lyu ,  Ji-Min Kang 외 1명

한국식품영양과학회 학술대회발표집

2023 .10

Influences of Red Pepper Seed Powder on the Physicochemical Properties of a Meat Emulsion Model System

Lee ,  Jeong-A ,  Kim 외 5명

Food science of animal resources

2019 .01

New Direction of Plant-Based Meat, Which is to Create a Better World

Yong Woo Kim

한국식품영양과학회 학술대회발표집

2022 .10

Optimization of plant-based protein ink to express the texture of 3d printed meat analog

Yu ,  im Ha ,  You 외 6명

한국식품영양과학회 학술대회발표집

2022 .10