Relationship between consumer behavior, perception of nutritional information, and menu factors on fast food using eye-tracking: A study on university students in Jeonju

Kyungjong Min ,  Kunjong Lee ,  Heajung Chung

Food Science and Preservation

2024 .06

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

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

Types of soy foods consumption and the risk of cardiovascular disease mortality in Korea

Bo Hwi Kim ,  Hye Ran Shin ,  Sujin Song

한국식품영양과학회 학술대회발표집

2024 .10

대두 탈지 처리가 식물조직단백 조직화 특성에 미치는 영향

박찬순 ,  서미숙 ,  정선영 외 2명

Food Science and Preservation

2023 .10

Development of a novel technology for high-moisture textured soy protein using a vacuum packaging and pressurized heat (vacuum-autoclaving) treatment

Hyun Woo Choi ,  Chae ,  in Ryoo 외 2명

한국식품영양과학회 학술대회발표집

2022 .10

Comparison of characteristics of soy protein based patties with different types of binding agents

Su-Bin Lim ,  Tae-Hwi Moon ,  Sun-Goo Yim 외 3명

한국식품영양과학회 학술대회발표집

2022 .10

The chemical components that affect the flavor difference between Korean traditional soy sauce and commercially brewed soy sauce

Myeong Won Seo ,  Ho Duk Choi ,  Tae Eun Kwon 외 1명

한국식품영양과학회 학술대회발표집

2021 .10

Novel application of ground bioresorbable silica gel fiber during high moisture extrusion to manufacture textured soy proteins as a plant-based meat alternative

You Jeong Jeong ,  So Hyeon Kim ,  Jaejoon Han

한국식품영양과학회 학술대회발표집

2021 .10

수분함량과 스크루 회전속도에 따른 압출성형 분리대두단백의 물리적 특성

구본엽 ,  류기형

한국식품영양과학회지

2017 .06

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

외식 영양정보 표시의 이용과 속성에 대한 소비자 인식

함선옥 ,  이호진 ,  김서영 외 1명

대한영양사협회 학술지

2017 .01

Characteristics of Soy Bean Meal Hydrolysate by using Soy Bean Sprout Enzyme

Sung-Gweun Pa ,  k ,  Woo-Jong Kim 외 3명

한국식품영양과학회 학술대회발표집

2015 .08

Evaluation of Prebiotic Potential of Soy Protein Isolate-Based Imitation Cheeses

Minju Song ,  Eunji Cho ,  Gyungcheon Kim 외 4명

한국식품영양과학회 학술대회발표집

2021 .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

A Fermented Soy Protein Product Reduces Blood Pressure And Modulates The Gut Microbiota

E ,  ic Banan-Mwine Dali ,  i 외 1명

한국식품영양과학회 학술대회발표집

2019 .10

고령친화식품의 정책 및 산업기술 동향

이현순 ,  남영주 ,  김양은 외 4명

식품과학과 산업

2020 .12

Effect of soy peptide on muscle regeneration after exercise

Boo-Yong Lee

한국식품영양과학회 학술대회발표집

2024 .10

Food Neophobia Scale and Willingness to Try Food Items from Familiar to Disgusting Menu in Korean Adults

Ji-Sun Hwang ,  Jeongae Heo ,  Jungmin Oh 외 1명

한국식품영양과학회 학술대회발표집

2022 .10

유산균 발효 다시마(Saccharina japonica) 분말이 첨가된 조미간장의 품질 특성

이인선 ,  송호수

한국수산과학회지

2018 .12