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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
Food Sci. Preserv. 2024;31(4):565-578.
https://doi.org/10.11002/fsp.2024.31.4.565
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Characteristics of dried apple bugak (Korean traditional dried food) using superfine powders as coating materials
Dieudonne Iradukunda , 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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Physicochemical and rheological properties of potato starch syrup supplemented with superfine Hypsizigus marmoreus mushroom powder
Emmanuel Hitayezu , 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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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
Korean J. Food Preserv. 2021;28(4):504-549.
https://doi.org/10.11002/kjfp.2021.28.4.540
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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
Da Young Kang, Emmanuel Hitayezu, In Hye Han, Ji Su Kim, Young Min Jo, Yoon-Han Kang
강다영, 히타예주 엠마누엘, 한인혜, 김지수, 조영민, 강윤한
Korean J Food Preserv 2019;26(5):586-593.
https://doi.org/10.11002/kjfp.2019.26.5.586
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Physicochemical properties of blueberry syrup prepared with fructooligosaccharide
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
이태규, 박예리, 김효진, 홍세진, 강윤한, 박남일
Korean J Food Preserv 2017;24(5):585-592.
https://doi.org/10.11002/kjfp.2017.24.5.585
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August, 2026
Vol. 33, No. 4

eISSN:3022-5485


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Please be advised that, effective January 1, 2027, Food Science and Preservation (FSP) will transition from the current publication charge system to an Article Processing Charge (APC) system.

The APCs will be applied as follows:

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