Effects of High Hydrostatic Pressure for Meat Tenderization during Storage Periods

Nam Seok Oh ,  Min Young Kim ,  Yoon Jeong Lee 외 3명

한국식품영양과학회 학술대회발표집

2017 .10

Effects of Enzymatic Hydrolysis under High Pressure on Tenderization of Burdock

Honggyun Kim ,  Eun-Jung Lee ,  Ha-Neul Pa 외 2명

한국식품영양과학회 학술대회발표집

2020 .10

Physicochemical properties and antioxidant activities of gochujang added with lotus leaf powder

Jin-Tae Kim ,  Jeong-Mi Lee ,  Si-Eun Lee 외 2명

한국식품영양과학회 학술대회발표집

2019 .10

Effect of Proteolytic Enzymes and Ginger Extract on Tenderization of M. pectoralis profundus from Holstein Steer

Moon ,  Sung Sil

한국축산식품학회지

2018 .01

The impact of liposome technology on the food industry and their prospects for the future

Dae-Hee Lee

한국식품영양과학회 학술대회발표집

2024 .10

Drying characteristics of lotus root under microwave and hot-air combination drying

Sung Yong Joe ,  Jun Hwi So ,  Seung Hyun Lee

Korean Journal of Agricultural Science

2020 .09

Effect of liposome technology on bioavailability of functional food ingredients

Hwi-yeol Yun

한국식품영양과학회 학술대회발표집

2024 .10

The Stability of Triple Layer Liposome depending on Various Coating Concentration

Dong-Hyeon Pa ,  k ,  Jung Gyu Lee 외 8명

한국식품영양과학회 학술대회발표집

2016 .10

Effect of High Pressure Homogenization and Cholesterol Concentration on Particle Characteristic of Liposome

Ji Eun Hyun ,  Ha Jeong Boo ,  Ji-Yeon Chun

한국식품영양과학회 학술대회발표집

2017 .10

Phospholipid emulsions and its associated structure with liposome

Eui-Seok Lee ,  Se-I Oh ,  Hyeon-Ho Jang 외 2명

한국식품영양과학회 학술대회발표집

2018 .10

Anti-oxidative and Anti-inflammatory Effects of Ethanol Extracts of Fermented Lotus Root

Yunjung Lee ,  Juha Baek ,  Minhye Won 외 2명

한국식품영양과학회 학술대회발표집

2023 .10

Changes in Physicochemical Properties and Enzyme Activities of Nuruk during Fermentation

SoYoung Pa ,  k ,  ChanWoo Kim 외 1명

한국식품영양과학회 학술대회발표집

2018 .10

Quality characteristics of lotus root (Nelumbo nucifera G.) with osmotic treatment depending on drying methods

MinSeok Choi ,  KwangSup Youn

Food Science and Preservation

2025 .02

Antioxidant compounds and activities of burdock and lotus root with heat treatment

Jang Keun Son ,  Yoon Jo Jeong ,  Tae Yong You 외 3명

한국식품영양과학회 학술대회발표집

2021 .10

Effect of Fermented Lotus Root and Linoleic Acid on Lipopolysaccharide-Induced Inflammation in RAW 264.7 Cells

Sung Min Kim ,  Eun-Jung Pa ,  k 외 3명

한국식품영양과학회 학술대회발표집

2020 .10

Tenderization of Bovine Longissimus Dorsi Muscle using Aqueous Extract from Sarcodon aspratus

Kim ,  Ho-Kyoung ,  Lee 외 3명

한국축산식품학회지

2015 .01

Quality characteristics and antioxidant activities of cheonggukjang prepared with soybean and lotus seeds

Hyo-Won Jeon ,  Sanjeev Kuma ,  Dhungana 외 1명

한국식품과학회지

2021 .04

Physicochemical properties of red bean and chickpea protein extracts from three different enzyme hydrolysis

A-Young Lee ,  Hyejeong Kim ,  Jaemin Seo 외 5명

한국식품영양과학회 학술대회발표집

2022 .10

Optimal Condition of Fish Collagen Peptide-loaded Liposome Depending on Manufacture Scales

YunJung Lee ,  Eunji Kwak1 ,  Honggyun Kim 외 9명

한국식품영양과학회 학술대회발표집

2017 .10

Preparation and characterization of liposomes encapsulating phosphatidylserine

Young Min Woo ,  Hani Lee ,  In-Gyeong Pa 외 8명

한국식품영양과학회 학술대회발표집

2024 .10