Comparison of physicochemical properties of commercial and lab-made soy protein isolate and its application to emulsion system

Ji-Hyang Kim ,  Mi-Yeon Lee ,  Jiseon Lee 외 2명

한국식품영양과학회 학술대회발표집

2023 .10

Optimization of Hydrolysis Conditions for the Preparation of Soy Peptides from Soy Protein Isolates by Alkaline Protease

Yang Hou ,  Yookyung Kim

한국식품영양과학회 학술대회발표집

2018 .10

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

Development of Flavor-Loaded Emulsion-Filled Calcium Alginate Gel Beads for Thermoresponsive Controlled Release and Application in Plant-Based Meat Analog

Hyeon Gyu Lee ,  Yu Kyeong Kang ,  Eun Woo Jeong 외 2명

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

Quality Characteristics of Commercial Soy Protein Isolate (SPI) Distributed in Domestic Market

Jae-Eun Jeon ,  Kyung-Mi Kim ,  Bit Na Song 외 3명

한국식품영양과학회 학술대회발표집

2024 .10

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

Seonghui Kim ,  Suengmok Cho ,  Seon-Bong Kim

한국식품영양과학회 학술대회발표집

2019 .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

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

Quality Characteristics of Soy Protein According to the Extraction pH Conditions

Jae-Eun Jeon ,  Kyung-Mi Kim ,  Bit Na Song 외 2명

한국식품영양과학회 학술대회발표집

2024 .10

Novel application of ground bioresorbable silica gel fiber during high moisture extrusion to manufacture textured soy proteins as a plant-based meat alternative

You Jeong Jeong ,  So Hyeon Kim ,  Jaejoon Han

한국식품영양과학회 학술대회발표집

2021 .10

Effects of trans-cinnamaldehyde on Structure, Rheology and Functionality of Myofibrillar Protein Composite Gels Filled Micro and Nano emulsions

Jiseon Lee ,  Yeon-Ji Jo ,  Mi-Jung Choi

한국식품영양과학회 학술대회발표집

2021 .10

Development of Korean foods menu using textured soy protein

Jung-Kue Shin

한국식품영양과학회 학술대회발표집

2023 .10

대두 탈지 처리가 식물조직단백 조직화 특성에 미치는 영향

박찬순 ,  서미숙 ,  정선영 외 2명

Food Science and Preservation

2023 .10

Obesity and Metabolic Health: Lessons from Adipose Tissue

Jaswinde ,  K. Sethi

한국식품영양과학회 학술대회발표집

2018 .10

Gum powder assisted agglomeration of soy protein isolate: Effect of particle modification

Woobin Lim ,  Subin An ,  Byoungseung Yoo

한국식품영양과학회 학술대회발표집

2022 .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

계란의 난백 대체제로서 잠재력을 가진 Soy Protein Isolate를 활용한 SPI-Coin

박상은 ,  심보은 ,  이효정 외 6명

한국식품영양과학회 학술대회발표집

2023 .10

Development of Emulsion Gels as Animal Fat Analogues: The Impact of Soybean and Coconut Oil Concentration on Rheological and Microstructural Properties

Minji Choi ,  Hyun Woo Choi ,  Yaeji Choe 외 2명

한국식품영양과학회 학술대회발표집

2024 .10