Dynamic Sensory Characteristics of Mayonnaise with Different Fat Contents

Ji-Soo Pa ,  k ,  Yun-Seo Jeong 외 1명

한국식품영양과학회 학술대회발표집

2024 .10

병아리콩을 첨가한 두유의 품질 특성 및 항산화 활성

한기영 ,  최진영

한국식품영양학회지

2017 .10

The Effect of Microencapsulation of Phenolic Compounds from Lemon Waste by Persian and Basil Seed Gums on the Chemical and Microbiological Properties of Mayonnaise

Shima Shaygannia ,  Mohammad Reza Eshaghi ,  Mohammad Fazel 외 2명

Preventive Nutrition and Food Science

2021 .03

Hydrocolloids Decrease the Digestibility of Corn Starch, Soy Protein, and Skim Milk and the Antioxidant Capacity of Grape Juice

Yue Yi ,  Hyeong-Ju Jeon ,  Sun Yoon 외 1명

Preventive Nutrition and Food Science

2015 .12

Quality Characteristics of Perilla Blended Oils in Mayonnaise Preparation

Kyo-yeon Lee ,  Sung gil Choi

한국식품영양과학회 학술대회발표집

2015 .08

Effect of storage temperature on the quality characteristics and oxidation reaction of perilla oil mayonnaise

Kyo-Yeon Lee ,  Chae Eun Pa ,  k 외 2명

한국식품영양과학회 학술대회발표집

2024 .10

Effect of red ginseng extract on the quality characteristics of mayonnaise

Jung Soo Kim ,  Jiyoon Kim ,  Inju Nam 외 4명

Food Science and Preservation

2024 .10

Effect of Hydrocolloids on the Quality Properties of Non-Dairy Whipped Cream

Eun Ji Lim ,  Jaeho Lee

한국식품영양과학회 학술대회발표집

2020 .10

Effect of onion powder on quality characteristics and oxidative stability of mayonnaise prepared with perilla oil

Kyo-Yeon Lee ,  Sung-Gil Choi

한국식품영양과학회 학술대회발표집

2022 .10

Stable Carbon and Nitrogen Isotope Ratios of Soybean and Chickpea Samples from Different Regions

Hyun Jeong Oh ,  Min-Young Yang ,  Gyeong-a Ko 외 1명

한국식품영양과학회 학술대회발표집

2020 .10

Effects of turmeric powder on quality characteristics and oxidation stability in perilla oil mayonnaise manufacturing

Chae Yeon Han ,  Sung-Gil Choi

한국식품영양과학회 학술대회발표집

2022 .10

Optimization of different factors for an Agrobacterium-mediated genetic transformation system using embryo axis explants of chickpea (Cicer arietinum L.)

Suman Kalyan Sadhu ,  Phanikanth Jogam ,  K 외 6명

Journal of Plant Biotechnology

2022 .03

Formulation of functional mayonnaise with defatted wheat germ flour as egg yolk substitute: Rheological, textural and stability analyses

Meh ,  an Aalami ,  Mahshid Rahba 외 7명

Food Science and Preservation

2023 .06

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

Novel Vegan Mayonnaise using Commercial Tofu Wastewater(Aquaforté)

Moon Yeong Hwang ,  Youngmin Heo ,  Youn Young Shim 외 5명

한국식품영양과학회 학술대회발표집

2023 .10

Effect of Sodium Chloride on the Rupture Strength of Flying Fish Roe Analogs Prepared by the Addition of Hydrocolloids

Seung-Eun Lee ,  Eun-Hee Jo ,  Gi-Hyeon Kim 외 1명

한국수산과학회 양식분과 학술대회

2016 .10

The physicochemical properties and Antioxidant Activities of Mayonnaise Prepared With Different Contents of Fermented Maesil (Prunus mume) Sugar solution

Yun-Jin Jeong ,  Ji-Hyun Kim

한국식품영양과학회 학술대회발표집

2023 .10

Application of multivariate analysis to classify hydrocolloids based on in vitro starch digestibility and rheological property of Segoami

Da Sol Jung ,  Kwang Yeon Lee ,  In Young Bae 외 1명

한국식품영양과학회 학술대회발표집

2016 .10

Comparison of Rheological and Tribological Properties of Cold Thickened Beverages for Dysphagia Management

Won Hyeong Cho ,  Juneha Bak ,  Byoungseung Yoo

Preventive Nutrition and Food Science

2024 .12

Evaluation of Rheological Properties of Pork Myofibrillar Protein Gel treated with various levels of Chickpea Powder with Different Drying Methods

Min Jae Kim ,  Koo Bok Chin

한국식품영양과학회 학술대회발표집

2024 .10