배럴온도와 수분함량에 따른 식물성조직단백의 이화학적 특성

문대균 ,  김미환 ,  류기형

산업식품공학

2020 .01

수분함량과 스크루 회전속도에 따른 압출성형 분리대두단백의 물리적 특성

구본엽 ,  류기형

한국식품영양과학회지

2017 .06

배럴온도와 옥수수 전분 첨가에 따른 압출성형 분리대두단백의 물리적 특성

구본엽 ,  류기형

한국식품영양과학회지

2018 .04

Optimization of Extrusion Variables for Improving the Qualities of Textured Vegetable Protein with Green Tea Using Response Surface Methodology

Xuelian Ma ,  구본엽 ,  류기형

산업식품공학

2018 .01

Physicochemical Properties of Texturized Vegetable Proteins Extruded at Different Moisture Contents and Fermented by Bacillus subtilis

The-Thi ,  i Maung ,  Bon-Yeob Gu 외 2명

한국식품영양과학회 학술대회발표집

2018 .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

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

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

한국식품영양과학회 학술대회발표집

2024 .10

Physicochemical Properties of Extruded Aquatic Pellets at Various Conditions

Xuelian Ma ,  구본엽 ,  Tie Jin 외 3명

산업식품공학

2018 .01

대두 탈지 처리가 식물조직단백 조직화 특성에 미치는 영향

박찬순 ,  서미숙 ,  정선영 외 2명

Food Science and Preservation

2023 .10

GROWTH PERFORMANCE OF TURBOT Scophthalmus maximus ON EXTRUDED SOY FEED

Hsiang Pin LAN ,  Zhang Jian ,  Timothy O’Keefe 외 6명

한국수산과학회 양식분과 학술대회

2015 .05

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

Novel High-Moisture Meat Analog Based on Potato Protein and Evaluation of the Impact of Potato and Soy Protein Interactions on Quality Attributes

Ji Sou Lyu ,  Jeong Hyun Lee ,  Yoojung Kim 외 3명

한국식품영양과학회 학술대회발표집

2023 .10

Development of Korean foods menu using textured soy protein

Jung-Kue Shin

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 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

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

MBA(Muscat Bailey A) 와인의 오크통 숙성에 따른 품질 특성

최원일 ,  박혜진 ,  박정미

한국식품영양학회지

2021 .01

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

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

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