Interaction of Porcine Myofibrillar Proteins and Various Gelatins: Impacts on Gel Properties

Noh ,  Sin-Woo ,  Song 외 9명

Food science of animal resources

2019 .01

Physicochemical properties of myofibrillar protein gel as influenced by old laying hen and broiler

Juhui Choe ,  Dong-Jin Shin ,  Cheo 외 1명

한국가금학회 정기총회 및 학술발표회

2019 .06

Evaluation of Rheological Properties of Pork Myofibrillar Protein Gel treated with various levels of Chickpea Powder with Different Drying Methods

Min Jae Kim ,  Koo Bok Chin

한국식품영양과학회 학술대회발표집

2024 .10

Effects of different drying method of Cranberry Bean Powder on Rheological Properties of Chicken Myofibrillar Protein Gels

Ananta Muhammad Rifqi ,  Koo Bok Chin

한국식품영양과학회 학술대회발표집

2024 .10

Effect of Grafted Myofibrillar Protein on Physicochemical Properties of Enhanced Whole Cooked Ham

Yea-Ji Kim ,  Tae-Kyung Kim ,  Hyun-Jung Yun 외 5명

한국식품영양과학회 학술대회발표집

2022 .10

Pork myofibrillar protein with various levels of NaCl and phosphate on gelling and textural properties during in vitro digestion

Ji Seon Choi ,  Koo Bok Chin

한국식품영양과학회 학술대회발표집

2020 .10

Evaluation of Pork Myofibrillar Protein Gel with Pork Skin Gelatin on Rheological Properties at Different Salt Concentrations

Lee ,  Chang Hoon ,  Chin 외 1명

Food science of animal resources

2019 .01

Effect of Basil (Ocimum basilicum L.) Seed Gum for Reducing Oil Uptake in Doughnuts during Deep Fat Frying

Ka-Young Song ,  Hyeonbin O ,  Yangyang Zhang 외 3명

한국식품영양과학회 학술대회발표집

2016 .10

Effect of pH condition when graft palatinose to myofibrillar protein

Tae-Kyung Kim ,  Ji Yoon Cha ,  Yeaji Kim 외 4명

한국식품영양과학회 학술대회발표집

2022 .10

Rheological Differences of Waxy Barley Flour Dispersions Mixed with Various Gums

Chong-Yeon Kim ,  Byoungseung Yoo

Preventive Nutrition and Food Science

2017 .03

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

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

Synergistic Rheological Properties of Mixed Gels between Casein and Tara Gum

Minseung Kang ,  Ji Yeon Kim ,  Yoon Hyuk Chang

한국식품영양과학회 학술대회발표집

2015 .08

Steady and Dynamic Shear Rheological Properties of Thickened Water Prepared with Agglomerated Gum Mixtures : Effect of Gum Concentration

Jaechun Pa ,  k ,  Byoungseung Yoo

한국식품영양과학회 학술대회발표집

2018 .10

The Effect of Microencapsulation of Phenolic Compounds from Lemon Waste by Persian and Basil Seed Gums on the Chemical and Microbiological Properties of Mayonnaise

Shima Shaygannia ,  Mohammad Reza Eshaghi ,  Mohammad Fazel 외 2명

Preventive Nutrition and Food Science

2021 .03

Yield Stress of Xanthan Gum-Based Binary Gum Mixtures with Vane Method

Geonyoung Jeong ,  Byoungseung Yoo

한국식품영양과학회 학술대회발표집

2017 .10

Anti-microbial Activities of Commercial Dental Gum and Disciples-produced Gum for Companion Dog

Deok-Gyeong Kang ,  Yun-Jin Lee ,  Ji-Min Kim 외 2명

한국식품영양과학회 학술대회발표집

2022 .10

Flow and Dynamic Rheological Properties of Ternary systems of Xanthan Gum, Guar Gum, and HPMC

Juneha Bak ,  Byoungseung Yoo

한국식품영양과학회 학술대회발표집

2017 .10

Evaluation of Porcine Myofibrillar Protein Gel Functionality as Affected by Microbial Transglutaminase and Red Bean [Vignia angularis] Protein Isolate at Various pH Values

Jang ,  Ho Sik ,  Lee 외 3명

한국축산식품학회지

2015 .01

다양한 겔화제를 이용한 젤리의 제조 및 품질특성

천지연 ,  이혜윤 ,  임수연 외 1명

산업식품공학

2022 .02