149 results on '"Shin, Weon‐Sun"'
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2. Impact of varying food hardness on mastication/swallowing
3. Current processing methods of aquafaba
4. Physicochemical and sensory properties of retort chicken curry mousse fortified with branched-chain amino acids for the elderly
5. Evaluation of the physicochemical and sensory properties of branched‐chain amino acid‐fortified perilla mousse after retort sterilisation as a dysphagia diet.
6. Effects of textured food masticatory performance in older people with different dental conditions
7. Macular pigment-enriched oil production from genome-edited microalgae
8. The particle size of rice flour greatly affects the structural, textural and masticatory properties of steamed rice cake (Baekseolgi)
9. Effect of the emulsifier type on the physicochemical stability and in vitro digestibility of a lutein/zeaxanthin-enriched emulsion
10. Aquasoya powder from the upcycled soybean cooking water can be a suitable ingredient for plant‐based yoghurt alternatives.
11. Physicochemical and sensory properties of vegan ice cream using upcycled Aquasoya powder.
12. Physical Stability and Antioxidant Ability of a Sustainable Oil-in-Water Emulsion Containing Perilla Skin Extract and Upcycled Aquasoya Powder
13. Fermentation: Kimchi
14. Black soybean cooking water (aquasoya) powder as a novel clean‐label ingredient in plant‐based vegan patties
15. Clinical Practice Guidelines for Oropharyngeal Dysphagia
16. Fucoidan improves the structural integrity and the molecular stability of β-lactoglobulin
17. Characteristics of cricket (Gryllus bimaculatus) chitosan and chitosan-based nanoparticles
18. Functional improvements in bovine serum albumin–fucoidan conjugate through the Maillard reaction
19. Modified Korean MIND Diet: A Nutritional Intervention for Improved Cognitive Function in Elderly Women through Mitochondrial Respiration, Inflammation Suppression, and Amino Acid Metabolism Regulation.
20. Meal Service and Nutritional Management for Dysphagia: A Nationwide Hospital Survey
21. Unique characteristics of self-assembly of bovine serum albumin and fucoidan, an anionic sulfated polysaccharide, under various aqueous environments
22. Structural and functional modification of proteins from black soybean Aquasoya via ultrasonication
23. Effects of concentration methods on the characteristics of spray‐dried black soybean cooking water
24. Roles of chondroitin sulfate in oil-in-water emulsions formulated using bovine serum albumin
25. Additional file 1 of Macular pigment-enriched oil production from genome-edited microalgae
26. Classification of Texture-Modified Korean Soups with a Thickener under IDDSI Criteria
27. Evaluation of the Physicochemical and Functional Properties of Aquasoya (Glycine max Merr.) Powder for Vegan Muffin Preparation
28. Physicochemical properties of muffins prepared with lutein & zeaxanthin-enriched egg yolk powder
29. Stability of zeaxanthin/lutein in yolk oil obtained from microalgae-supplemented egg under various storage conditions
30. Growth of Clostridium perfringens spores inoculated in sous-vide processed Korean traditional Galbijjim under different storage conditions
31. Aquafaba from Korean Soybean I: A Functional Vegan Food Additive
32. Revalorization of the Cooking Water (Aquafaba) from Soybean Varieties Generated as a By-Product of Food Manufacturing in Korea
33. Optimal production of fermented whey presenting bifidogenic growth stimulator activity
34. The unique behaviors of biopolymers, BSA and fucoidan, in a model emulsion system under different pH circumstances
35. Roles of fucoidan, an anionic sulfated polysaccharide on BSA-stabilized oil-in-water emulsion
36. Formation of a novel coating material containing lutein and zeaxanthin via a Maillard reaction between bovine serum albumin and fucoidan
37. Effect of maleylation on physicochemical properties of soybean glycinin
38. Future Perspective of the Elderly Food in a Super-Aged Society
39. Designed Meal Development and Sensory Evaluation for Dysphagia Patients
40. Characterization of chitosan extracted from Mealworm Beetle (Tenebrio molitor, Zophobas morio) and Rhinoceros Beetle (Allomyrina dichotoma) and their antibacterial activities
41. Study of Demands on New Home Meal Replacement Products for Active Silver
42. Foreigner Needs and Preference for Korean HMR Product Prepared with Halal Standard
43. Domestic Muslims Consumer Preference on HMR Product of Halal Base Freeze-Dried Sauces and its Sensory Characteristics
44. Monitoring of Sulfur Dioxide, Carotenoid Contents and Bacillus cereus Contamination of Dried Sweet Potato in Circulating Dried Agricultural Products
45. Characterisation of bovine serum albumin–fucoidan conjugates prepared via the Maillard reaction
46. Differences in eating behaviors and masticatory performances by gender and obesity status
47. Textural and Sensory Characteristics of Rice Chiffon Cake Formulated with Sugar Alcohols instead of Sucrose
48. Effects of Brown Rice and Brown Rice Powder Mixing Ratio on the Preference Analysis of the Waffles and Rice Ball
49. A Qualitative Study on Needs of Convenience Meal from the Low-income Female Elderly
50. A study of consumer demands for menu development of senior-friendly food products - Focusing on seniors in Seoul and Kyeonggi area
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