열처리 대두에서 분리한 대두 단백질의 기능성

윤혜현 ,  전은재

한국식품과학회지

2004 .02

Nutritional Aspects of Isolated Soy Protein

M.W. Sei ,  E.C. Henley

식품과학과 산업

1993 .06

Effects of Heating Temperature and Time on Textural Properties of Soy Gel

Woo Jeong Kim ,  Bo Young Um ,  See Sub Chung 외 1명

Food Science and Biotechnology

1999 .01

Effect of Dietary Starch Level and Kind on the Growth and Body Composition of Juvenile Olive Flounder Paralichthys olivaceus

이상민

Fisheries and Aquatic Sciences

2011 .01

Evaluation of Textural Characteristics of Heat-induced Soy Protein Gels

Il-Jun Kang ,  Tomohiko Mo ,  i

Food Science and Biotechnology

2004 .02

Properties of Formaldehyde Adsorbed Soy Protein Isolate Films

Jong-Whan Rhim ,  Cu ,  tis L. Welle

Food Science and Biotechnology

2000 .08

[P4-15] Effect of Laminated Films on Physical Properties of Soy Protein Isolate Films

Yuhyun Ma ,  Kyoung Ju Ku ,  Kyung Bin Song

한국식품영양과학회 학술대회발표집

2005 .10

Effect of Soy Protein Diet on Mucosa Layer of Murine Small Intestine

Lee ,  Ae ,  i 외 2명

경북대농학지

2014 .01

Effect of Low Level of Starch Acetylation on Physicochemical Properties of Potato Starch

Hetti A ,  achchige Mangalika Wick ,  amasinghe 외 5명

Food Science and Biotechnology

2009 .02

Studies on the Compositions of Korean Sweet Potato Varieties and Physicochemical Properties of Their Starches

Huina Yoon ,  Onbit Jeong ,  Junhee No 외 2명

한국식품영양과학회 학술대회발표집

2016 .10

Structural and Rheological Properties of Sweet Potato Starch Modified with 4-α-Glucanotransferase from Thermus aquaticus

Seung Hee Lee ,  Seung Jun Choi ,  Sang Ick Shin 외 3명

Food Science and Biotechnology

2008 .08

건조가열이 전분과 콩단백질 혼합물의 호화 및 노화특성과 조직감에 미치는 영향

이기정 ,  이수용 ,  김용노 외 2명

한국식품과학회지

2004 .08

부수게 제조에 관한 연구 - 제2보 대두 첨가가 부수게(산자) 바탕의 품질에 미치는 영향

김중만 ,  웨이룬신

한국식품영양과학회지

1985 .03

감마선 조사가 Soy Protein Isolate와 Whey Protein Concentrate의 이화학적 성질에 미치는 영향

조용식 ,  송경빈

한국식품과학회지

1999 .12

Physicochemical and rheological properties of soy protein isolate-oil emulsion gel constructed by a microbial trans-glutaminase

Ik-Hoon Jin ,  Sam-Pin Lee

한국식품영양과학회 학술대회발표집

2011 .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

Soy Oil vs. Palm Oil : Their Characteristics and Utilization

David R. E ,  ickson

식품과학과 산업

1983 .03

Emulsifying and Gelling Properties of Pork Myofibrillar Protein as Affected by Various NaCl Levels and pH Values

Jang ,  Ho-Sik ,  Chin 외 1명

한국축산식품학회지

2011 .01

한국의 녹말 산업 발달사

박연성

식품과학과 산업

2018 .03

Changes in Compression Properties of Oil-Free Gel and Emulsion Gel during Storage

Kyung-Hee Kim ,  Shoichi Gohtani ,  Yoshimasa Yamano

Food Science and Biotechnology

1999 .06