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Author: Shin Young Park
7 Articles are founded.
Analyzing quality characteristics of texturized vegetable protein using defatted soy flour with rice flour and rice starch
Chan Soon Park 
, Mi Sook Seo , Sun Young Jung , Seul Lee , Boram Park , Shin Young Park , Yong Suk Kim
, Mi Sook Seo , Sun Young Jung , Seul Lee , Boram Park , Shin Young Park , Yong Suk Kim
Food Sci. Preserv. 2024;31(4):518-526.
https://doi.org/10.11002/fsp.2024.31.4.518
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https://doi.org/10.11002/fsp.2024.31.4.518
Quality properties of texturized vegetable protein made from defatted soybean flour with different soybean seed coat contents
대두껍질 함량에 따른 탈지대두분말 식물조직단백의 품질 특성
대두껍질 함량에 따른 탈지대두분말 식물조직단백의 품질 특성
Chan Soon Park , Mi Sook Seo , Sun Young Jung , Seul Lee , Boram Park , Shin Young Park , Yong Suk Kim
, Mi Sook Seo , Sun Young Jung , Seul Lee , Boram Park , Shin Young Park , Yong Suk Kim
Korean J. Food Preserv. 2023;30(5):896-904.
https://doi.org/10.11002/kjfp.2023.30.5.896
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https://doi.org/10.11002/kjfp.2023.30.5.896
Effects of soy defatting on texturization of texturized vegetable proteins
대두 탈지 처리가 식물조직단백 조직화 특성에 미치는 영향
대두 탈지 처리가 식물조직단백 조직화 특성에 미치는 영향
Chan Soon Park , Mi Sook Seo , Sun Young Jung , Boram Park , Shin Young Park
, Mi Sook Seo , Sun Young Jung , Boram Park , Shin Young Park
Korean J. Food Preserv. 2023;30(5):875-884.
https://doi.org/10.11002/kjfp.2023.30.5.875
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https://doi.org/10.11002/kjfp.2023.30.5.875
Effect of heat treatment on physicochemical properties of soybean
열처리 방법에 따른 대두의 이화학적 특성 변화
열처리 방법에 따른 대두의 이화학적 특성 변화
Sun Hee Kim , Eun Suk Jung , So Young Kim , Shin Young Park , Yong Sik Cho
, Eun Suk Jung , So Young Kim , Shin Young Park , Yong Sik Cho
Korean J Food Preserv 2017;24(6):820-826.
https://doi.org/10.11002/kjfp.2017.24.6.820
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https://doi.org/10.11002/kjfp.2017.24.6.820
Quality characteristics of popped rice Doenjang prepared with Bacillus subtilis strains
Bacillus subtilis 균주를 이용하여 제조한 팽화미 된장의 품질 특성
Bacillus subtilis 균주를 이용하여 제조한 팽화미 된장의 품질 특성
Kyung Ha Lee , Eun Ju Kim , Hye Sun Choi , Shin Young Park , Jae Hyun Kim , Jin Song
, Eun Ju Kim , Hye Sun Choi , Shin Young Park , Jae Hyun Kim , Jin Song
Korean J Food Preserv 2015;22(4):545-552.
https://doi.org/10.11002/kjfp.2015.22.4.545
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https://doi.org/10.11002/kjfp.2015.22.4.545
Quality characteristics of Korean-Uzbekistanis fermented soybean paste
우즈베키스탄 고려인 제조 장류의 품질특성
우즈베키스탄 고려인 제조 장류의 품질특성
Bo Young Seo , Jeong Seon Eom , Jin Song , Sung Yeol Baek , Jae Hyun Kim , Shin Young Park , Hye Sun Choi
, Jeong Seon Eom , Jin Song , Sung Yeol Baek , Jae Hyun Kim , Shin Young Park , Hye Sun Choi
Korean J Food Preserv 2015;22(3):458-463.
https://doi.org/10.11002/kjfp.2015.22.3.458
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https://doi.org/10.11002/kjfp.2015.22.3.458
Changes in isoflavone content and quality characteristics of Cheonggukjang prepared with Bacillus subtilis HJ18-3 and KACC 15935
Bacillus subtilis HJ18-3과 KACC 15935를 이용하여 제조한 청국장의 품질특성과 isoflavone 함량의 변화
Bacillus subtilis HJ18-3과 KACC 15935를 이용하여 제조한 청국장의 품질특성과 isoflavone 함량의 변화
Kyung ha Lee , Hye Sun Choi , Yoon Hee Choi , Shin Young Park , Jin Song
, Hye Sun Choi , Yoon Hee Choi , Shin Young Park , Jin Song
Korean J Food Preserv 2014;21(1):121-128.
https://doi.org/10.11002/kjfp.2014.21.1.121
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https://doi.org/10.11002/kjfp.2014.21.1.121
