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

Jin Young Pa ,  k ,  Jaejoon Han

한국식품영양과학회 학술대회발표집

2024 .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

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

Jaejoon Han

한국식품영양과학회 학술대회발표집

2022 .10

Unveiling the Impact of Emulsifiers on Physical Characteristics of Meat Analogue Produced by High-Moisture Extrusion Process

Yoseob Han ,  Bon-Jae Gu

한국식품영양과학회 학술대회발표집

2023 .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

Technologies and challenges of producing plant-based meat analog

Bon-Jae Gu

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 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 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

Exploring the Role of Emulsifiers in Enhancing High- Moisture Meat Analog Properties

Yoseob Han ,  Gi-Hyung Ryu ,  Bon-Jae Gu

한국식품영양과학회 학술대회발표집

2024 .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

Plant-Based Meat Analogues Prepared by Extrusion Technology

Jaejoon Han

한국식품영양과학회 학술대회발표집

2020 .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

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

Exploring the Potential of High-moisture Extruded Meat Analogs with Edible Insects

Yunju Lee ,  Gi-Hyung Ryu ,  Bon-Jae Gu

한국식품영양과학회 학술대회발표집

2024 .10

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

Bon-Jae Gu

한국식품영양과학회 학술대회발표집

2022 .10

Impact of the Sequence of Semi-dry Heating Reaction and Extrusion on Reactivity, Resistant Starch Content, and Physical Property of Starch Citrate

Hyun-Seok Kim ,  Hyeon Jeong Lee ,  Eun-Sol Ko 외 1명

한국식품영양과학회 학술대회발표집

2015 .08

Starch Modification for Human Health Benefits

Qiang Liu

한국식품영양과학회 학술대회발표집

2021 .10