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

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

Study on Textural Properties of Commercial Meat Analog Products

Su-In Hwang ,  Eun-Jung Lee ,  Minji Seon 외 1명

한국식품영양과학회 학술대회발표집

2017 .10

대체육에 사용되는 식물성 단백질의 품질 특성

조선영 ,  류기형

한국식품영양과학회지

2022 .04

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

Chaeyeon Kang ,  Bon-Jae Gu

한국식품영양과학회 학술대회발표집

2023 .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

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

Jin Young Pa ,  k ,  Jaejoon Han

한국식품영양과학회 학술대회발표집

2024 .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 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

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

혼합물 실험 계획법에 의한 압출성형 대체육의 혼합비율 최적화

송하영 ,  정윤조 ,  조연재 외 5명

한국식품과학회지

2024 .08

Asian Perspective on Meat Analogue Production by High-Moisture Extrusion

Gi-Hyung Ryu

한국식품영양과학회 학술대회발표집

2021 .10

Meat analog as future food: a review

Isham ,  i Ismail ,  황영화 외 1명

한국축산학회지

2020 .01

Plant-Based Meat Analogues Prepared by Extrusion Technology

Jaejoon Han

한국식품영양과학회 학술대회발표집

2020 .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

High Moisture Extrusion Processing Technology for Meat Alternatives with Vegetable Protein Sources

Jaejoon Han

한국식품영양과학회 학술대회발표집

2022 .10

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

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

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

Effect of Raw Materials on the Properties of Plant-Based Meat Analogs

Bon-Jae Gu

한국식품영양과학회 학술대회발표집

2022 .10