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(A) comprehensive review on mycoprotein-based meat analog production : nutritional, functional, physicochemical, and safety aspect
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Rina Yu, Prabhathma Yasasvi Rathnayake, Chemin Nam, So Eun Yeo, Tae-Kyung Kim, Hyun Jung Lee, Hae In Yong
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p. 307-325
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Effect of low-dose food irradiation on antioxidant systems in postharvest fruits and vegetables
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Hyun Jung Kim, Jose de Jesus Ornelas-Paz, Anuradha Prakash
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p. 327-346
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Enhancing technofunctional properties of an emulsion-type meat analog formulated with mealworm and TVP : mushroom incorporation at the optimal concentration
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Yea-Ji Kim, Yoo-Jeong Choi, Jeong-Heon Kim, Ji Yoon Cha, Tae-Kyung Kim, Samooel Jung, Dong-Hyun Kim, Yun-Sang Choi
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p. 347-357
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Development of soy protein isolate–soybean oil emulsion-aggregated gels with enhanced elasticity and structural stability using vacuum–autoclave treatment
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Ye Eun Choi, Tae In Kim, Hyun Woo Choi, Jungwoo Hahn
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p. 359-367
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Complementary interactions of emulsification and gelation in aggregated pea protein–soybean oil emulsion gels : insights for developing plant-based cream cheese analogs
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Yaeji Choe, Sua Cho, Hyun Woo Choi, Jungwoo Hahn
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p. 369-378
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Engineering meat-like performance in plant-based burger patties : focusing on structural, cooking, and textural properties
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Jung-Soo Lee, Ji Sou Lyu, Jaejoon Han
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p. 379-389
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Alleviation of ER stress via targeted genetic engineering enhances recombinant ovalbumin secretion in Saccharomyces cerevisiae
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Eun Bi Yoon, Kyoung Chan Jin, Yu Jeung Lim, Joong-Hyuck Auh, Hyun Gyu Choi, Sun-Ki Kim
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p. 391-397
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대표어
한국학술지인용색인(NRF)
