Impact of pH fluctuations in albumin solution, a protein ex- traction by-product, on meringue foaming and cookie properties

Hyun Woo Choi ,  Boeun Sim ,  Hyojeong Lee 외 1명

한국식품영양과학회 학술대회발표집

2023 .10

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

Woobin Lim ,  Subin An ,  Byoungseung Yoo

한국식품영양과학회 학술대회발표집

2022 .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

Cluster Dextrin^®: High Molecular Weight Maltodextrin as a Good Energy Source for Athletes

Takashi Ku ,  iki

한국식품영양과학회 학술대회발표집

2021 .10

쌀가루로 제조한 쌀 쿠키의 품질 특성

이연리

한국식품영양학회지

2018 .01

Comparison of Physicochemical Quality Characteristics and Physiological Activities of Citrus Kombucha Powder Spray-Dried with Maltodextrin and Arabic Gum

Ji-Hyeon Kim ,  Gyeong-Man Ko ,  Hye-Myoung Ko 외 2명

한국식품영양과학회 학술대회발표집

2024 .10

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

Rheological Differences of Waxy Barley Flour Dispersions Mixed with Various Gums

Chong-Yeon Kim ,  Byoungseung Yoo

Preventive Nutrition and Food Science

2017 .03

Effects of Gums on the Quality Characteristics of Texturized Vegetable Protein Using Defatted Soy Flour

Misook Seo ,  Sunyoung Jung ,  Seul Lee 외 7명

한국식품영양과학회 학술대회발표집

2023 .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

Physicochemical and Functional Properties of Protein Isolates from defatted Sesame and Perilla Seeds

Da-Rea Kim ,  Yun-Kyoung Jung ,  Shin-Joung Rho 외 1명

한국식품영양과학회 학술대회발표집

2021 .10

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

Rheological, Physicochemical Properties of Pickering Emulsion Gels Stabilized by SPI-Gellan Gum Maillard Conjugates for 3D Printing Inks

Jiyoung Pa ,  k ,  Jin-Kyu Rhee

한국식품영양과학회 학술대회발표집

2024 .10

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

Functional Effects of Indigestible Maltodextrin in Rats

Jiwon Pa ,  k ,  Sungwon Pa 외 3명

한국식품영양과학회 학술대회발표집

2016 .10

땅콩호박 분말 첨가 쿠키의 품질특성 및 항산화 연구

신언환 ,  송아람 ,  함장원

농업생명환경연구

2020 .01

Rheological and Pasting Properties of Naked Barley Flour as Modified by Guar, Xanthan, and Locust Bean Gums

Sung-Jin Yoon ,  Youngseung Lee ,  Byoungseung Yoo

Preventive Nutrition and Food Science

2016 .12

Effect of fluidized-bed agglomeration on the structure modification of milk protein isolate-gum mixture powders

Yulim Jeong ,  Wonjae Lee ,  Byoungseung Yoo

한국식품영양과학회 학술대회발표집

2022 .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

Development of Korean foods menu using textured soy protein

Jung-Kue Shin

한국식품영양과학회 학술대회발표집

2023 .10