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

Particle surface modification of whey protein isolate powder

Soobin 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

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

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 Sugar Binder on Physical Characterization of Agglomerated Xanthan Gum Powder in the Fluidized Bed Agglomeration Process

Hyundo Lee ,  Byoungseung Yoo

한국식품영양과학회 학술대회발표집

2018 .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

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

Exploring the tri-component structure of gellan gum, soy protein isolate, and maltodextrin: impacts on meringue foaming and cookie properties

Seung Hwan Ham ,  Sangeun Pa ,  k 외 2명

한국식품영양과학회 학술대회발표집

2023 .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

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

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

Effect of Fluidized Bed Agglomeration on Rheological and Physical Properties of Soy Protein-Enriched Milk Powder for Dietary Supplementation in Sarcopenia

Chan Won Seo

Preventive Nutrition and Food Science

2022 .12

대두 탈지 처리가 식물조직단백 조직화 특성에 미치는 영향

박찬순 ,  서미숙 ,  정선영 외 2명

Food Science and Preservation

2023 .10

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

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

박상은 ,  심보은 ,  이효정 외 6명

한국식품영양과학회 학술대회발표집

2023 .10

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

수분함량과 스크루 회전속도에 따른 압출성형 분리대두단백의 물리적 특성

구본엽 ,  류기형

한국식품영양과학회지

2017 .06