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논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
Effect of pH condition when graft palatinose to myofibrillar protein
한국식품영양과학회 학술대회발표집
2022 .10
Physicochemical properties of myofibrillar protein gel as influenced by old laying hen and broiler
한국가금학회 정기총회 및 학술발표회
2019 .06
Interaction of Porcine Myofibrillar Proteins and Various Gelatins: Impacts on Gel Properties
Food science of animal resources
2019 .01
Physicochemical Properties of Rice Cooked along with Various Mixed Grains and by Different Cooking Method
한국식품영양과학회 학술대회발표집
2019 .10
Physical Properties and Structural Changes of Myofibrillar Protein Gels with Basil Seed Gum as Affected by Different Salt Levels
한국식품영양과학회 학술대회발표집
2017 .10
Evaluation of Rheological Properties of Pork Myofibrillar Protein Gel treated with various levels of Chickpea Powder with Different Drying Methods
한국식품영양과학회 학술대회발표집
2024 .10
Effects of different drying method of Cranberry Bean Powder on Rheological Properties of Chicken Myofibrillar Protein Gels
한국식품영양과학회 학술대회발표집
2024 .10
Effects of the Nitrate-reducing Bacteria and Incubation Time on the Physicochemical Properties of Naturally Cured Pork Loin Hams
한국식품영양과학회 학술대회발표집
2023 .10
Pork myofibrillar protein with various levels of NaCl and phosphate on gelling and textural properties during in vitro digestion
한국식품영양과학회 학술대회발표집
2020 .10
Physicochemical Properties of Isolated Proteins for Upcycling Food Processing By-products
한국식품영양과학회 학술대회발표집
2024 .10
Physicochemical and biological properties of dry-cured ham manufactured with Hanwoo and Holstein during aging
한국식품영양과학회 학술대회발표집
2020 .10
Effect of Addition of Allomyrina dichotoma on Physicochemical Properties of Cooked Cured Pork Loin
한국식품영양과학회 학술대회발표집
2022 .10
Comparative Study on the Functional and Physicochemical Properties of Seaweed-Based Protein-Polysaccharide Extracts
한국식품영양과학회 학술대회발표집
2024 .10
Comparison of physicochemical traits of dry-cured ham from purebred Berkshire and crossbred Landrace × Yorkshire × Duroc (LYD) pigs
한국축산학회지
2019 .01
Effect of Pre-treatments on the Physicochemical Properties of Pepper Leaves
한국식품영양과학회 학술대회발표집
2016 .10
Effects of Hyaluronic Acid Addition on Quality and Texture Properties of Cooked Rice
한국식품영양과학회 학술대회발표집
2020 .10
Analysis of motivation to learn how to cook among young Korean adults
한국식품영양과학회 학술대회발표집
2022 .10
Evaluation of Mixed Probiotic Starter Cultures Isolated from Kimchi on Physicochemical and Functional Properties, and Volatile Compounds of Fermented Hams
한국축산식품학회지
2016 .01
Survey of Naturally Cured Commercial Hams on the Market in Korea
한국식품영양과학회 학술대회발표집
2022 .10
The effect of cold plasma on the structural and physicochemical characteristics in soybean protein
한국식품영양과학회 학술대회발표집
2023 .10
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