Plant-Based Meat Analogues Prepared by Extrusion Technology

Jaejoon Han

한국식품영양과학회 학술대회발표집

2020 .10

Influences of Red Pepper Seed Powder on the Physicochemical Properties of a Meat Emulsion Model System

Lee ,  Jeong-A ,  Kim 외 5명

Food science of animal resources

2019 .01

Effect of Oil-Water Emulsion on Liquid Holding Capacity of Meat Analogue

Gihyun Wi ,  Junhwan Bae ,  Honggyun Kim 외 14명

한국식품영양과학회 학술대회발표집

2018 .10

Physicochemical Properties of Plant-based Emulsion Bead Applied into Meat Analogues as an Animal Fat Replacement

Haesanna Kim ,  Hyeseung Jeong ,  Mi-Jung Choi

한국식품영양과학회 학술대회발표집

2020 .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

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

Chaeyeon Kang ,  Bon-Jae Gu

한국식품영양과학회 학술대회발표집

2023 .10

Effects of Different Modified Starches on Plant-Based Meat Analogs Produced by Low-Moisture Extrusion

Chaeyeon Kang ,  Gi-Hyung Ryu ,  Bon-Jae Gu

한국식품영양과학회 학술대회발표집

2024 .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

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

Jaejoon Han

한국식품영양과학회 학술대회발표집

2022 .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

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

Formula Optimization of a Perilla-canola Oil (O/W) Emulsion and Its Potential Application as an Animal Fat Replacer in Meat Emulsion

Utama ,  Dicky T ,  i 외 6명

한국축산식품학회지

2018 .01

Descriptive sensory analysis of meat analogues applied with sweet potato stem

Suyoon Lee ,  You Young Lee ,  Hyun Woo Choi 외 4명

한국식품영양과학회 학술대회발표집

2021 .10

Effects of Partial Beef Fat Replacement with Gelled Emulsion on Functional and Quality Properties of Model System Meat Emulsions

Se ,  da ,  oglu 외 10명

한국축산식품학회지

2016 .01

Comparison of physicochemical properties of commercial and lab-made soy protein isolate and its application to emulsion system

Ji-Hyang Kim ,  Mi-Yeon Lee ,  Jiseon Lee 외 2명

한국식품영양과학회 학술대회발표집

2023 .10

Asian Perspective on Meat Analogue Production by High-Moisture Extrusion

Gi-Hyung Ryu

한국식품영양과학회 학술대회발표집

2021 .10

Effects of process parameters on the physicochemical properties and cooking stability of low-moisture extruded meat analogs added isolated pea protein

Hyunwoo Choi ,  Joo-Won Kim ,  Yunju Lee 외 4명

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

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 the addition of isolated mung bean protein on the physicochemical characteristics of low-moisture extruded meat analogs

Ji-Hui Sin ,  Min-Sol Pa ,  k 외 3명

한국식품영양과학회 학술대회발표집

2022 .10