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Author: Sun Young Jung

4 Articles are founded.

Analyzing quality characteristics of texturized vegetable protein using defatted soy flour with rice flour and rice starch
Food Sci. Preserv. 2024;31(4):518-526.
https://doi.org/10.11002/fsp.2024.31.4.518
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Effects of storage temperature on quality characteristics of texturized vegetable protein
Food Sci. Preserv. 2024;31(1):46-63.
https://doi.org/10.11002/fsp.2024.31.1.46
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Quality properties of texturized vegetable protein made from defatted soybean flour with different soybean seed coat contents
대두껍질 함량에 따른 탈지대두분말 식물조직단백의 품질 특성
Korean J. Food Preserv. 2023;30(5):896-904.
https://doi.org/10.11002/kjfp.2023.30.5.896
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Effects of soy defatting on texturization of texturized vegetable proteins
대두 탈지 처리가 식물조직단백 조직화 특성에 미치는 영향
Korean J. Food Preserv. 2023;30(5):875-884.
https://doi.org/10.11002/kjfp.2023.30.5.875
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August, 2026
Vol. 33, No. 4

eISSN:3022-5485





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