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1
Effect of Garlic, Chili and Ginseng on the Thermal Gelation of Alaska Pollack Surimi
Effect of Garlic, Chili and Ginseng on the Thermal Gelation of Alaska Pollack Surimi
Atsuyoshi Takeuchi | Korean Society of Food Science and Technology | 2005
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2
Effects of Conglycinin and Glycinin on Thermal Gelation and Gel Properties of Soy Protein
Effects of Conglycinin and Glycinin on Thermal Gelation and Gel Properties of Soy Protein
Il-Jun Kang | Korean Society of Food Science and Technology | 2005
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3
Effect of Setting Temperatures and Time on the Gelation Properties (Suwari and Modori Phenomena) of Surimi from Mechanically Deboned Chicken Meat
Effect of Setting Temperatures and Time on the Gelation Properties (Suwari and Modori Phenomena) of Surimi from Mechanically Deboned Chicken Meat
Sung Ki Lee | Sung Ki Lee | 2004
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4
Whey Protein-based IgY Microcapsules Prepared by Multiple Emulsification and Heat Gelation
Whey Protein-based IgY Microcapsules Prepared by Multiple Emulsification and Heat Gelation
Jeong-Jun Lee | Korean Society of Food Science and Technology | 2004
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5
Phospholipid의 Gelation에 의한 Liposome 형성과 안정성
Phospholipid의 Gelation에 의한 Liposome 형성과 안정성
김인영 외3 | 한국유화학회 | 1996
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