Development of a Potato Protein-Based Composite Gel for Thermal Gelation in Plant-Based Tuna Analogues: Influence of pH and Mild Heating

Fish Gelatin/Chitosan Microfiber-Based 3D Porous Scaffolds Constructed with Pickering Emulgel and 3D Printing for Cell-Cultivated Meat

Formulation of Pickering Emulsion Gels by Modulating Soy Protein Isolate–Gellan Gum Interactions via Maillard Conjugation: Applications in 3D Printing and Enhanced β-Carotene Encapsulation

Influence of Hydrogel/Oleogel Rtios on Structural and Physicochemical Properties of Bigels as Texture Modifier and 3D Printing Applications for Bovine Adipose Tissue Submitute

Development of Oleogel-in-Hydrogel System Bigels as Animal Adipose Tissue Simulant: Microstructural and Rheological Properties

Applicability of Double-network Emulsion Gel in Temperature-controlled Additive Manufacturing for Mimicking Bovine Adipose Tissue 

Assessing the Rheology, Printability and Texture Properties Induced by Process Parameters for Additive Manufacturing with White Auxenochlorella protothecoides-based Food Ink 

Characterization and Release of Curcumin from Fast Dissolving Food Fiber Prepared by Repetitive Contact Spinning

Dynamics of microbial and metabolic composition during kimchi fermentation and characterization of haloarchaea derived from solar salt

천일염에서 분리한 극호염성 고균의 다상분류학적 분석 

Extrusion three-dimensional food printing of animal fat replacement by high oleic sunflower oil oleogels structured with beeswax

Preparation, Characterization and Antibacterial Activity of Zein, Gelatin, Chitosan Fiber mats

Optimization of Processing Conditions to Enhance Functional Properties of Sword Beans (Canavalia gladiata) 

Changes in physicochemical properties of cacao beans (Theobroma cacao L.) during roasting, conching, tempering process 

Comparison of Extraction Methods for Enhancing Antioxidant Activity of Tumeric

미세 가공 중 식품 매트릭스 내 유해금속의 분석법 연구

Changes in Antioxidant Activity and Permeability Associated with Ginger Drying, Grinding and Extraction Processes

Optimization of Processing Conditions to Enhance the Functionality of Coffee Bean Extracts

A study on comparative evaluation of flavor components in fermentation- processed coffees