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

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

Emulsion application of rice protein hydrolysates with commercial enzymes

Ju Yeon Ha ,  Yeon-Ji Jo

한국식품영양과학회 학술대회발표집

2024 .10

Mimicking animal adipose tissue using a hybrid network-based solid-emulsion gel with soy protein isolate, agar, and alginate

Minji Choi ,  Hyunwoo Choi ,  Jungwoo Hahn 외 1명

한국식품영양과학회 학술대회발표집

2023 .10

Effects of O/W emulsion on high moisture extrusion meat analogues and physicochemical properties

Jin Young Pa ,  k ,  Jaejoon Han

한국식품영양과학회 학술대회발표집

2024 .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

Physicochemical and Functional Properties of Protein Isolates from defatted Sesame and Perilla Seeds

Da-Rea Kim ,  Yun-Kyoung Jung ,  Shin-Joung Rho 외 1명

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

Formula Optimization of a Perilla-canola Oil (O/W) Emulsion and Its Potential Application as an Animal Fat Replacer in Meat Emulsion

Utama ,  Dicky T ,  i 외 6명

한국축산식품학회지

2018 .01

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

Milk Protein-Stabilized Emulsion Delivery System and Its Application to Foods

하호경 ,  이원재

Journal of Dairy Science and Biotechnology

2020 .01

Development of Korean foods menu using textured soy protein

Jung-Kue Shin

한국식품영양과학회 학술대회발표집

2023 .10

Influences of Red Pepper Seed Powder on the Physicochemical Properties of a Meat Emulsion Model System

Lee ,  Jeong-A ,  Kim 외 5명

Food science of animal resources

2019 .01

대두 탈지 처리가 식물조직단백 조직화 특성에 미치는 영향

박찬순 ,  서미숙 ,  정선영 외 2명

Food Science and Preservation

2023 .10

Physicochemical Properties of Isolated Proteins for Upcycling Food Processing By-products

Eun Ah Hong ,  Yeon Jae Jo ,  Yun Jo Jung 외 2명

한국식품영양과학회 학술대회발표집

2024 .10

Gum powder assisted agglomeration of soy protein isolate: Effect of particle modification

Woobin Lim ,  Subin An ,  Byoungseung Yoo

한국식품영양과학회 학술대회발표집

2022 .10

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

박상은 ,  심보은 ,  이효정 외 6명

한국식품영양과학회 학술대회발표집

2023 .10

수분함량과 스크루 회전속도에 따른 압출성형 분리대두단백의 물리적 특성

구본엽 ,  류기형

한국식품영양과학회지

2017 .06

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

Minju Song ,  Eunji Cho ,  Gyungcheon Kim 외 4명

한국식품영양과학회 학술대회발표집

2021 .10

Effect of Buckwheat (Fagopyrum esculentum) Powder on the Physicochemical and Sensory Properties of Emulsion-type Sausage

Lee ,  Sol-Hee ,  Kim 외 5명

한국축산식품학회지

2018 .01