E-LIB Suche - Ergebnisse für: Hahn, Jungwoo

1

High-set curdlan emulsion gel fortified by transglutaminase..:

Choi, Minji ; Choi, Hyun Woo ; Jo, Myeongsu..
Food Hydrocolloids. 154 (2024) - p. 110063 , 2024

Link: https://doi.org/10.1016/..

2

Tri‐component hydrocolloid as egg white replacement in meri..:

Choi, Hyun Woo ; You, Youngsang ; Ham, Seung Hwan...
Journal of the Science of Food and Agriculture. , 2024

Link: https://doi.org/10.1002/..

3

Response surface methodology‒guided color simulation of pla..:

Choi, Hyun Woo ; Lee, You Young ; Ham, Seung Hwan...
LWT. 199 (2024) - p. 116064 , 2024

Link: https://doi.org/10.1016/..

4

The technical potential of a sous-vide processing method fo..:

Woo Choi, Hyun ; Choi, Minji ; Hahn, Jungwoo.
Food Chemistry. 430 (2024) - p. 136978 , 2024

Link: https://doi.org/10.1016/..

5

A label-free aptamer-based colorimetric biosensor for rapid..:

Ham, Seung Hwan ; Kim, Eunghee ; Han, Hyebin...
Analytical Methods. 16 (2024) 3 - p. 449-457 , 2024

Link: https://doi.org/10.1039/..

6

Relationship between sensory attributes and instrumental te..:

Lee, You Young ; Lee, Suyoon ; Ham, Seung Hwan...
Journal of the Science of Food and Agriculture. 104 (2024) 11 - p. 7002-7012 , 2024

Link: https://doi.org/10.1002/..

7

Viscometry-based prediction of structural properties of hig..:

Choi, Hyun Woo ; Choi, Minji ; Ryoo, Chaerin..
Food Hydrocolloids. 151 (2024) - p. 109870 , 2024

Link: https://doi.org/10.1016/..

8

Reducing the production of acrylamide during the roasting o..:

Lee, Min Gyu ; Han, Hyebin ; Ham, Seung Hwan...
Food Science and Biotechnology. 32 (2023) 8 - p. 1029-1037 , 2023

Link: https://doi.org/10.1007/..

9

Developing plant-based mayonnaise using pea protein-xanthan..:

Choi, Hyun Woo ; Ham, Seung Hwan ; Hahn, Jungwoo.
LWT. 185 (2023) - p. 115137 , 2023

Link: https://doi.org/10.1016/..

10

Development of a novel technology for high-moisture texture..:

Woo Choi, Hyun ; Ryoo, Chaerin ; Hahn, Jungwoo.
Food Chemistry. 399 (2023) - p. 133887 , 2023

Link: https://doi.org/10.1016/..

11

Mimicking animal adipose tissue using a hybrid network-base..:

Choi, Minji ; Choi, Hyun Woo ; Kim, Ha Eun..
Food Hydrocolloids. 145 (2023) - p. 109043 , 2023

Link: https://doi.org/10.1016/..

12

Influence of a post‐processing heat treatment method on the..:

Choi, Hyun Woo ; Lee, You Young ; Ryoo, Chaerin...
Journal of Food Science. 87 (2022) 12 - p. 5340-5348 , 2022

Link: https://doi.org/10.1111/..

13

Effect of the physical fibrillated sweet potato (Ipomoea ba..:

Lee, Suyoon ; Lee, You Young ; Kim, Yang...
Food Science and Biotechnology. , 2022

Link: https://doi.org/10.1007/..

14

Development of flaxseed gum/konjac glucomannan with agar as..:

Yang, Jisoo ; Choi, Young Jin ; Hahn, Jungwoo
Food Science and Biotechnology. 32 (2022) 2 - p. 181-192 , 2022

Link: https://doi.org/10.1007/..

15

Elastic gels based on flaxseed gum with konjac glucomannan ..:

Yang, Jisoo ; Kim, Junghoon ; Choi, Young Jin.
Food Science and Biotechnology. 30 (2021) 10 - p. 1331-1338 , 2021

Link: https://doi.org/10.1007/..