Effects of full-fat soy content on extruded low- and high-moisture meat analogs

Yung-Hee Jeon ,  Nam-Ki Hwang ,  Hyunwoo Choi 외 4명

한국식품영양과학회 학술대회발표집

2022 .10

Effects of mealworm larva composition and extrusion process parameters on the physicochemical properties of extruded meat analog

Sun-Young Cho ,  Gi-Hyung Ryu

한국식품영양과학회 학술대회발표집

2020 .10

Development of plant-based meat ball using Spend coffee grounds added extruded meat analogs

Jeongmin Kim ,  Yoseob Han ,  Yunju Lee 외 3명

한국식품영양과학회 학술대회발표집

2023 .10

Full Fat Soy-Based High Moisture Meat Analogs: Effects of Formulations on Product Properties

The-Thi ,  i Maung ,  Bon-Yeob Gu 외 3명

한국식품영양과학회 학술대회발표집

2019 .10

Effects of the addition of isolated mung bean protein on the physicochemical characteristics of low-moisture extruded meat analogs

Ji-Hui Sin ,  Min-Sol Pa ,  k 외 3명

한국식품영양과학회 학술대회발표집

2022 .10

Novel High-Moisture Meat Analog Based on Potato Protein and Evaluation of the Impact of Potato and Soy Protein Interactions on Quality Attributes

Ji Sou Lyu ,  Jeong Hyun Lee ,  Yoojung Kim 외 3명

한국식품영양과학회 학술대회발표집

2023 .10

Meat analog as future food: a review

Isham ,  i Ismail ,  황영화 외 1명

한국축산학회지

2020 .01

Changes in quality characteristics according to storage period of treated oyster mushroom by type of cleaning agent

Yun Jeong Jo ,  Jong-Kug Lee ,  Jung-Il Joo

한국식품영양과학회 학술대회발표집

2023 .10

Effects of process parameters on the physicochemical properties and cooking stability of low-moisture extruded meat analogs added isolated pea protein

Hyunwoo Choi ,  Joo-Won Kim ,  Yunju Lee 외 4명

한국식품영양과학회 학술대회발표집

2022 .10

Antioxidant activity and quality characteristics of enzymatic hydrolysis and alcohol-treated mealworms for the development of aging-friendly formulae

Hyunji Seo ,  Soyeon Jeong ,  Yeongju Pa 외 5명

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

버섯 첨가가 압출성형 대체육의 품질 특성에 미치는 영향

조선영 ,  류기형

한국식품과학회지

2020 .08

Development of plant-based jerky using tangerine peel-added extruded meat analogs

Yung-Hee Jeon ,  Joo-Won Kim ,  Hyunwoo Choi 외 2명

한국식품영양과학회 학술대회발표집

2022 .10

새송이버섯, 팽이버섯 열수추출물의 항산화 및 항암 활성

류혜숙 ,  김수연 ,  전문희 외 1명

한국식품영양학회지

2018 .01

Development of plant-based jangjorim using gluten-free high-moisture extruded meat analogs

Namki Hwang ,  Jihui Sin ,  Bon-Jae Gu 외 1명

한국식품영양과학회 학술대회발표집

2023 .10

Development and Verification of Predictive Models for Growth of Escherichia coli O157:H7 in Oyster Mushroom

Seon Gyeong Pa ,  k ,  Seo Young Chung 외 2명

한국식품영양과학회 학술대회발표집

2022 .10

Quality characteristics in the storage of vacuum packed oyster mushrooms for meal kits

Jeong-Eon Lee ,  Eun-Jin Lee ,  Seung-Ju Choi 외 2명

한국식품영양과학회 학술대회발표집

2022 .10

Introduction of the representative mushroom cultivars and groundbreaking cultivation techniques in Korea

Jang ,  Kab-Yeul ,  Oh 외 11명

한국버섯학회지

2016 .01

Risk Assessment Study on Escherichia coli O157:H7 in the Post-Harvest Stage of Oyster Mushrooms in Korea

Seon Gyeong Pa ,  k ,  Seo Young Chung 외 3명

한국식품영양과학회 학술대회발표집

2023 .10

혼합물 실험 계획법에 의한 압출성형 대체육의 혼합비율 최적화

송하영 ,  정윤조 ,  조연재 외 5명

한국식품과학회지

2024 .08