Optimization of process parameters for low-moisture meat analog produced by isolated mung bean protein

Namki Hwang ,  Yung-Hee Jeon ,  Hyunwoo Choi 외 4명

한국식품영양과학회 학술대회발표집

2022 .10

Optimization of high-moisture meat analog production with the addition of isolated mung bean protein using response surface methodology

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

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

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

Phase Transitions and Critical Phenomena of Mung Bean Protein Isolate and Carboxymethyl Cellulose in Aqueous Solution

Young Gon Ju ,  Jaesik Ahn ,  Md. Abdu 외 2명

한국식품영양과학회 학술대회발표집

2022 .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

발아 및 볶음조건별 녹두가루의 품질 및 이화학 특성 변화

김현주 ,  우관식 ,  이지혜 외 3명

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

Effect of pH-shifting on the Structural and Water-immobilizng Properties of Mung Bean Protein Isolates

Min-Soo Jeong ,  Seong-Jun Cho

한국식품영양과학회 학술대회발표집

2023 .10

Comparison of Physicochemical Properties of Low and High-Moisture Extruded Meat Analogs with Different Moisture Contents

Hyun-Woo Choi ,  Gi-Hyung Ryu

한국식품영양과학회 학술대회발표집

2021 .10

Effects of Isolated Rice Protein Contents on the Physicochemical of Extruded Meat Analog

Joo Won Kim ,  Yu Zhang ,  Mi Hwan Kim 외 1명

한국식품영양과학회 학술대회발표집

2021 .10

Effects of isolated pea protein type and extrusion type on meat analog: functional, physicochemical, textural properties

Yu Zhang ,  Namki Hwang ,  Jihui Sin 외 1명

한국식품영양과학회 학술대회발표집

2023 .10

Effect of Transglutaminase Treatment on Rheological and Gelation Properties of Mung Bean Protein

Soo Hyun-Moon ,  Min-Soo Jeong ,  Seong-Jun Cho

한국식품영양과학회 학술대회발표집

2022 .10

Quality characteristics of extruded meat analog from different soy protein sources supplemented with oyster mushroom and mealworm

Sunyoung Jung ,  Bo ,  am Pa 외 6명

한국식품영양과학회 학술대회발표집

2022 .10

Effects of Different Modified Starches on Plant-Based Meat Analogs Produced by Low-Moisture Extrusion

Chaeyeon Kang ,  Gi-Hyung Ryu ,  Bon-Jae Gu

한국식품영양과학회 학술대회발표집

2024 .10

Investigating the Effect of Different Starch Types on Meat Analog Produced through High-Moisture Extrusion

Chaeyeon Kang ,  Bon-Jae Gu

한국식품영양과학회 학술대회발표집

2023 .10

Thermal Gelation of Vicilin and Legumin Globulins Isolated from Mung Bean and Red Bean

Jong Yeop Lee ,  Eun-Jung Lee ,  Geun-Pyo Hong

한국식품영양과학회 학술대회발표집

2020 .10

Effects of extrusion process parameters on physicochemical and textural properties of pea protein-based meat analogs

Yu Zhang ,  Chaeyeon Kang ,  Bon-Jae Gu 외 1명

한국식품영양과학회 학술대회발표집

2022 .10

Amino Acid Composition and Functional Properties of Protein Concentrate from Mung Bean (Vigna radiata)

Seo-Hui Cha ,  Jeong-Yeon Kim ,  Hyo-Jeong Hwang 외 2명

한국식품영양과학회 학술대회발표집

2019 .10