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Author: Yoon-Han Kang
6 Articles are founded.
Physicochemical quality characteristics of nurungji prepared from rice and Raphanus sativus powder
Dieudonne Iradukunda 
, Yoon-Han Kang
, Yoon-Han Kang
Food Sci. Preserv. 2024;31(4):565-578.
https://doi.org/10.11002/fsp.2024.31.4.565
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https://doi.org/10.11002/fsp.2024.31.4.565
Characteristics of dried apple bugak (Korean traditional dried food) using superfine powders as coating materials
Dieudonne Iradukunda , Yoon-Han Kang
, Yoon-Han Kang
Korean J. Food Preserv. 2023;30(3):419-433.
https://doi.org/10.11002/kjfp.2023.30.3.419
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https://doi.org/10.11002/kjfp.2023.30.3.419
Physicochemical and rheological properties of potato starch syrup supplemented with superfine Hypsizigus marmoreus mushroom powder
Emmanuel Hitayezu , Yoon-Han Kang
, Yoon-Han Kang
Korean J. Food Preserv. 2022;29(4):620-631.
https://doi.org/10.11002/kjfp.2022.29.4.620
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https://doi.org/10.11002/kjfp.2022.29.4.620
Effect of particle size on the physicochemical and morphological properties of Hypsizygus marmoreus mushroom powder and its hot-water extracts
Emmanuel Hitayezu , Yoon-Han Kang
, Yoon-Han Kang
Korean J. Food Preserv. 2021;28(4):504-549.
https://doi.org/10.11002/kjfp.2021.28.4.540
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https://doi.org/10.11002/kjfp.2021.28.4.540
Physicochemical characteristics and antioxidant activities of solvent fractions from ethanol extract of Wasabia koreana Nakai leaf
고추냉이 잎의 에탄올 추출물로부터 용매분획물의 이화학적 특성 및 항산화 활성
고추냉이 잎의 에탄올 추출물로부터 용매분획물의 이화학적 특성 및 항산화 활성
Korean J Food Preserv 2019;26(5):586-593.
https://doi.org/10.11002/kjfp.2019.26.5.586
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https://doi.org/10.11002/kjfp.2019.26.5.586
Physicochemical properties of blueberry syrup prepared with fructooligosaccharide
프락토올리고당 첨가 블루베리청의 이화학적 품질 특성에 관한 연구
프락토올리고당 첨가 블루베리청의 이화학적 품질 특성에 관한 연구
Tae Gyu Yi , Yeri Park , Hyo Jin Kim , Sae Jin Hong , Yoon-Han Kang , Nam Il Park
, Yeri Park , Hyo Jin Kim , Sae Jin Hong , Yoon-Han Kang , Nam Il Park
Korean J Food Preserv 2017;24(5):585-592.
https://doi.org/10.11002/kjfp.2017.24.5.585
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https://doi.org/10.11002/kjfp.2017.24.5.585
