Investigating the Effect of Different Starch Types on Meat Analog Produced through High-Moisture Extrusion

Chaeyeon Kang ,  Bon-Jae Gu

한국식품영양과학회 학술대회발표집

2023 .10

Technologies and challenges of producing plant-based meat analog

Bon-Jae Gu

한국식품영양과학회 학술대회발표집

2023 .10

Plant-Based Meat Analogues Prepared by Extrusion Technology

Jaejoon Han

한국식품영양과학회 학술대회발표집

2020 .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

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

Jin Young Pa ,  k ,  Jaejoon Han

한국식품영양과학회 학술대회발표집

2024 .10

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

Bon-Jae Gu

한국식품영양과학회 학술대회발표집

2022 .10

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

Jaejoon Han

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

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

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

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

Extrusion of Plant-based meat increases Immune-modulation effect in RAW264. 7 macrophages cells

Jun-Pyo Hong ,  Bo-Gyeong Yoo ,  Eui-Hong Byun 외 3명

한국식품영양과학회 학술대회발표집

2022 .10

Meat analog as future food: a review

Isham ,  i Ismail ,  황영화 외 1명

한국축산학회지

2020 .01

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

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

한국식품영양과학회 학술대회발표집

2024 .10

Starch Modification for Human Health Benefits

Qiang Liu

한국식품영양과학회 학술대회발표집

2021 .10

Enhancing Characteristics of Plant-Based Meat Analogs through High Hydrostatic Pressure

Jungmin Kim ,  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

Development of plant-based meat ball using Spend coffee grounds added extruded meat analogs

Jeongmin Kim ,  Yoseob Han ,  Yunju Lee 외 3명

한국식품영양과학회 학술대회발표집

2023 .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