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2006 2026
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전체 204건 중 71번부터 80번까지의 결과를 표시합니다.
2021
Article
The particle size of rice flour greatly affects the structural, textural and masticatory properties of steamed rice cake (Baekseolgi)
- Lee, In-Young ;
- Park, Young-Sook ;
- Shin, Weon-Sun
- 2021-12
- Food Science and Biotechnology
- KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
Conference
Adjusting the soup viscosity for Dysphagia Patients and Classification based on IDDSI/NDD criteria
- 2021-11-13
Article
Effect of the emulsifier type on the physicochemical stability and in vitro digestibility of a lutein/zeaxanthin-enriched emulsion
- Jeong, Su-Jin ;
- Kim, Sunbin ;
- Echeverria-Jaramillo, Esteban ;
- Shin, Weon-Sun
- 2021-11
- Food Science and Biotechnology
- KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
Article
Aquafaba from Korean Soybean I: A Functional Vegan Food Additive
- Shim, Youn Young ;
- He, Yue ;
- Kim, Ji Hye ;
- Cho, Jae Youl ;
- Meda, Venkatesh ;
- ... Shin, Weon-Sun ;
- 외 3명
- 2021-10
- FOODS
- MDPI
Article
Revalorization of the Cooking Water (Aquafaba) from Soybean Varieties Generated as a By-Product of Food Manufacturing in Korea
- Echeverria-Jaramillo, Esteban ;
- Kim, Yoon-ha ;
- Nam, Ye-rim ;
- Zheng, Yi-fan ;
- Cho, Jae Youl ;
- ... Shin, Weon-Sun ;
- 외 4명
- 2021-10
- FOODS
- MDPI
Article
채식주의자 식품소비가치에 따른 채식기반식품과 채식식당에 대한 인식
- 김하영 ;
- 최승균 ;
- 강상진 ;
- 신원선 ;
- 심윤영 ;
- 외 4명
- 2021-10
- 한국식생활문화학회지
- 한국식생활문화학회
Conference
Aquasoya (soybean cooking water) powder as an egg white replacer has good functional properties and stable structure to make the plant-based muffins
- 2021-07-09