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논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
Effect of Gluten on the Physicochemical and Textural Properties of Pork Model Sausages Induced by Transglutaminase
한국식품영양과학회 학술대회발표집
2017 .10
인산염 조합에 따른 Transglutaminase를 첨가한 저염 돈육 목심 세절육의 물성 증진 효과
한국축산식품학회지
2010 .01
Effects of Mungbean Flour Level in Combination with Microbial Transglutaminase on Physicochemical and Textural Properties of Low-salt Pork Model Sausages
한국축산식품학회지
2013 .01
Microbial Transglutaminase Induced Cross-linking of a Selected Comminuted Muscle System : Processing Conditions for Physical Properties of Restructured Meat
Food Science and Biotechnology
2003 .08
Flavor Compounds and Textural Properties of Comminuted Sausages Manufactured with Various Fat Contents
한국축산식품학회 학술발표초록집
2003 .01
Evaluation of Various Combinations of Pork Lean and Water Added on the Physicochemical, Textural and Sensory Characteristics of Low-Fat Sausages
Food Science and Biotechnology
2004 .08
Evaluation of the Combination of Basil Seed Gum and Gelatin on Physicochemical and Textural Properties of Pork Myofibrillar Protein
한국식품영양과학회 학술대회발표집
2013 .11
Transglutaminase를 처리한 분말 유제품의 특성
한국식품과학회지
2005 .06
Effects of Gamma Irradiation on Physicochemical and Textural Properties of Starches
Food Science and Biotechnology
2003 .10
Hydrocolloids의 첨가에 따른 백설기의 특성
한국식품과학회지
1984 .06
Functional Properties of Heat-induced Gels Prepared with Salt Soluble Proteins, Non-meat Proteins and Hydrocolloids in a Model System
Food Science and Biotechnology
2000 .12
Hydrocolloids가 쌀만두피 특성에 미치는 영향
한국식품영양과학회지
2013 .06
Combined Effect of Aging and Irradiation on Physicochemical Quality of Pork Shoulder
Food science of animal resources
2019 .01
Evaluation of Various Levels of Salt and Sodium Tripolyphosphate on Physicochemical and Textural Properties of Chicken Sausages
한국식품영양과학회 학술대회발표집
2019 .10
Arabinogalactan(Hydrocolloid)의 특성 및 이용에 관한 연구
식품과학과 산업
1988 .12
Transglutaminase 첨가가 튀긴 어묵의 레올로지 특성에 미치는 영향
한국식품과학회지
2001 .08
Inhibition of Transglutaminase and Microbial Transglutaminase Activity by Garlic
Food Science and Biotechnology
2007 .04
Hydrocolloids Decrease the Digestibility of Corn Starch, Soy Protein, and Skim Milk and the Antioxidant Capacity of Grape Juice
Preventive Nutrition and Food Science
2015 .12
Transglutaminase를 처리한 분말 유제품의 전기영동적 특성
한국식품과학회지
2006 .04
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