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Food Science and Biotechnology|April 3, 2023
Effect of screw speed and die temperature on physicochemical, textural, and morphological properties of soy protein isolate-based textured vegetable protein produced via a low-moisture extrusionJi Sou Lyu, Jung-Soo Lee, Tae Young Chae, et al.
Food Science and Biotechnology|April 3, 2023
Synthesis of hexyl butyrate (apple and citrus aroma) by Candida rugosa lipase immobilized on Diaion HP-20 using the Box-Behnken designMarta Maria Oliveira Dos Santos, Luiz Henrique Sales de Menezes, Eliézer Luz do Espirito Santo, et al.
Food Science and Biotechnology|April 3, 2023
Effect of different cooking method on vitamin E and K content and true retention of legumes and vegetables commonly consumed in KoreaHyo Jin Kim, Jaehong Shin, Yuri Kang, et al.
Food Science and Biotechnology|April 3, 2023
Effect of the physical fibrillated sweet potato (Ipomoea batatas) stem on the plant-based patty analoguesSuyoon Lee, You Young Lee, Yang Kim, et al.
Food Science and Biotechnology|April 19, 2021
Extraction of volatile organic compounds from leaves of Ambrosia artemisiifolia L. and Artemisia annua L. by headspace-solid phase micro extraction and simultaneous distillation extraction and analysis by gas chromatography/mass spectrometryJi Hyeon Son, Md Atikul Islam, Joon Ho Hong, et al.
Food Science and Biotechnology|April 19, 2021
Evaluation of solvent effects on the DPPH reactivity for determining the antioxidant activity in oil matrixJinWook La, Mi-Ja Kim, JaeHwan Lee
Food Science and Biotechnology|April 19, 2021
Effects of soaking treatment on the acrylamide and inulin contents of Jerusalem artichoke tea and its antioxidant activityJeong-Min Jo, Jong-Sun Lee, Munyhung Jung, et al.
Food Science and Biotechnology|April 19, 2021
Comparing the stability of retinol in liposomes with cholesterol, β-sitosterol, and stigmasterolDong-Uk Lee, Hye-Won Park, Seung-Cheol Lee
Food Science and Biotechnology|April 19, 2021
Influences of extrusion parameters on physicochemical properties of textured vegetable proteins and its meatless burger pattySasimaporn Samard, The-Thiri Maung, Bon-Yeob Gu, et al.
Food Science and Biotechnology|April 19, 2021
High carbon-di-oxide modified atmospheric packaging on quality of ready-to-eat minimally processed fresh-cut iceberg lettuceMd Azizul Haque, Md Asaduzzaman, Md Sultan Mahomud, et al.
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