Studies on Physical and Sensory Properties of Premium Vanilla Ice Cream Distributed in Korean Market

por Choi, Mi-Jung, Shin, Kwang-Soon
Publicado 2014

Physicochemical Characteristics of Meat Analogs Supplemented with Vegetable Oils

por Cho, Youngjae, Bae, Junhwan, Choi, Mi-Jung
Publicado 2023

Storage Stability of Meat Analogs Supplemented with Vegetable Oils

por Cho, Youngjae, Bae, Junhwan, Lee, Jiseon, Choi, Mi-Jung
Publicado 2023

Effect of Palm or Coconut Solid Lipid Nanoparticles (SLNs) on Growth of Lactobacillus plantarum in Milk

por Jo, Yeon-Ji, Choi, Mi-Jung, Kwon, Yun-Joong
Publicado 2015

Improved Physicochemical Properties of Pork Patty Supplemented with Oil-in-Water Nanoemulsion

por Lee, Jiseon, Kim, Honggyun, Choi, Mi-Jung, Cho, Youngjae
Publicado 2020

Effects of High-Pressure, Microbial Transglutaminase and Glucono-δ-Lactone on the Aggregation Properties of Skim Milk

por Lee, Sang Yoon, Choi, Mi-Jung, Cho, Hyung-Yong, Davaatseren, Munkhtugs
Publicado 2016

Effects of Bromelain and Double Emulsion on the Physicochemical Properties of Pork Loin

por Shin, Hyerin, Kim, Hyo Tae, Choi, Mi-Jung, Ko, Eun-Young
Publicado 2019

Evaluation of the Physicochemical and Structural Properties and the Sensory Characteristics of Meat Analogues Prepared with Various Non-Animal Based Liquid Additives

por Wi, Gihyun, Bae, Junhwan, Kim, Honggyun, Cho, Youngjae, Choi, Mi-Jung
Publicado 2020

Application of Liposome Encapsulating Lactobacillus curvatus Extract in Cosmetic Emulsion Lotion

por Kim, Hyo-Tae, Lee, Jiseon, Jo, Yeon-Ji, Choi, Mi-Jung
Publicado 2021

Freshness Analysis of Raw Laver (Pyropia yenzoensis) Conserved under Supercooling Conditions

por Lee, Hyeonbo, Park, Dong Hyeon, Kim, Eun Jeong, Choi, Mi-Jung
Publicado 2023

Effects of Water or Brine Immersion Thawing Combined with Ultrasound on Quality Attributes of Frozen Pork Loin

por Hong, Geun-Pyo, Chun, Ji-Yeon, Jo, Yeon-Ji, Choi, Mi-Jung
Publicado 2014

Effects of pH-Shift Processing and Microbial Transglutaminase on the Gel and Emulsion Characteristics of Porcine Myofibrillar System

por Hong, Geun-Pyo, Chun, Ji-Yeon, Jo, Yeon-Ji, Choi, Mi-Jung
Publicado 2014

Effect of NaCl Concentration on the Emulsifying Properties of Myofibrilla Protein in the Soybean Oil and Fish Oil Emulsion

por Jo, Yeon-Ji, Kwon, Yun-Joong, Min, Sang-Gi, Choi, Mi-Jung
Publicado 2015

Changes in Quality Characteristics of Pork Patties Containing Multilayered Fish Oil Emulsion during Refrigerated Storage

por Jo, Yeon-Ji, Kwon, Yun-Joong, Min, Sang-Gi, Choi, Mi-Jung
Publicado 2015

Effect of Abalone Hydrolysates Encapsulated by Double Emulsion on the Physicochemical and Sensorial Properties of Fresh Cheese

por Choi, HeeJeong, Kim, Soo-Jin, Lee, Sang-Yoon, Choi, Mi-Jung
Publicado 2017

Effect of Roasting Time and Cryogenic Milling on the Physicochemical Characteristics of Dried Ginseng Powder

por Jeong, Hayeong, Park, Dong Hyeon, Seo, Han Geuk, Choi, Mi-Jung, Cho, Youngjae
Publicado 2020

Effects of Glucono-δ-Lactone and Transglutaminase on the Physicochemical and Textural Properties of Plant-Based Meat Patty

por Kim, Haesanna, Lee, Mi-Yeon, Lee, Jiseon, Jo, Yeon-Ji, Choi, Mi-Jung
Publicado 2022

Effects of Pressure-shift Freezing on the Structural and Physical Properties of Gelatin Hydrogel Matrices

por Kim, Byeongsoo, Gil, Hyung Bae, Min, Sang-Gi, Lee, Si-Kyung, Choi, Mi-Jung
Publicado 2014

Effects of Partial Substitutions of NaCl with KCl, CaSO(4) and MgSO(4) on the Quality and Sensorial Properties of Pork Patties

por Davaatseren, Munkhtugs, Chun, Ji-Yeon, Cho, Hyung-Yong, Min, Sang-Gi, Choi, Mi-Jung
Publicado 2014

Resistance exercise reduced the expression of fibroblast growth factor-2 in skeletal muscle of aged mice

por Kim, Jin-Soo, Yoon, Dong Hyun, Kim, Hee-jae, Choi, Mi-jung, Song, Wook
Publicado 2016