:: Food Engineering Progress ::

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Quality Characteristics of Chocolate Ganache Influenced by the level of Vegetable Creams

Seung-Joo Lee^*

Food Engineering Progress :: Vol.16 No.4 pp.306-313

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Optimization of Lateral Flow Assay for the Dual-detection of Mycotoxins

Giyoung Kim^*, Jihea Moon, Sangdae Lee, Saetbyeol Park, Hyeokju Kim

Food Engineering Progress :: Vol.16 No.3 pp.214-218

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Elucidation of Volatile Changes in Soybean Oil Stored in Polypropylene-Clay Nanocomposite

Young-Suk Kim^*, HeeJae Yoo, In Hee Cho, Donghwa Chung

Food Engineering Progress :: Vol.17 No.2 pp.121-130

DOI:https://doi.org/10.13050/foodengprog.2013.17.2.121
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Bioconversion of Puffed Red Ginseng Extract Using β-Glucosidase-producing Lactic Acid Bacteria

Kun-Sub Shim, Gwi-Gun Park, Young-Seo Park

Food Engineering Progress :: Vol.18 No.4 pp.332-340

DOI:https://doi.org/10.13050/foodengprog.2014.18.4.332
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Pasting Properties of Corn, Potato, Sweet Potato Starches and Wheat Flours with Partial Rice Starch Substitution

Young-Tack Lee^*, Hyang-Mi Lee

Food Engineering Progress :: Vol.17 No.3 pp.238-244

DOI:https://doi.org/10.13050/foodengprog.2013.17.3.238
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Rheological Characteristics of Mayonnaises with Different Oil Contents

Jungro Yoon^*, Longjun Li1, Hyungjin Kim

Food Engineering Progress :: Vol.16 No.1 pp.7-13

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Analysis of Dish Detergent in Anionic and Nonionic Surfactants by HPLC

Jin-Man Kim^*, Jang-Mi Kim, Jung-Min Park, Kyung-Tae Kim, Kyong-Whan Moon, Se-Jong Park, Dong-Woo Shin, Mee-Hye Kim

Food Engineering Progress :: Vol.17 No.2 pp.137-142

DOI:https://doi.org/10.13050/foodengprog.2013.17.2.137
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Optimization of DIS (Dewatering and Impregnation Soaking) Process for Concentration of Aloe vera Gel by Using Taguchi Approach with Desirability Function Analysis

Shin Young Lee^*, Hye Mi Kwon, Ji Min Cha1, Won Hur

Food Engineering Progress :: Vol.17 No.1 pp.8-18

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Sterilization of Yeast Isolated from Makgeolli by Intense Pulsed Light Treatment in Batch System

Jung-Kue Shin^1*, Bora Kim, Ae-Jin Kim, Hee-Jung Hong

Food Engineering Progress :: Vol.17 No.2 pp.159-164

DOI:https://doi.org/10.13050/foodengprog.2013.17.2.159
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Nonthermal Pasteurization of Takju using Batch High Voltage Pulsed Electric Fields with Exponential Decay Pulse

Jung-Kue Shin^1*, Bo-Ra Kim, Tae-Bum Chung, Hee Joung Hong, Jin-Seon Kim

Food Engineering Progress :: Vol.17 No.2 pp.179-184

DOI:https://doi.org/10.13050/foodengprog.2013.17.2.179
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Studies on Physico-Chemical Characterization of Starch Extracted from Domestic Barley Cultivars

Soon-Taek Hong^*, Yong-Seon Jeong, Jeong-Won Kim, Eui-Seok Lee, Young-Yi Han, Na-Young Gil, Mi-Ja Lee, Gyu-Hee Lee

Food Engineering Progress :: Vol.17 No.3 pp.203-211

DOI:https://doi.org/10.13050/foodengprog.2013.17.3.203
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Characterization of Fermentation Kinetics of Beer Made of Korean 6 Row-Barley

Wang June Kim^*, Ji Hyo Kim, Ji Hyun Kim, Seung Ju Lee, Kwang Won Hong, Young An Kwon, Jong-Chul Park

Food Engineering Progress :: Vol.17 No.3 pp.189-197

DOI:https://doi.org/10.13050/foodengprog.2013.17.3.189
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Quality Characteristics of Brewed Beer with Rice Adjunct

Seung Ju Lee^*, Sung Ki Hyeun, Young An Kwon

Food Engineering Progress :: Vol.16 No.2 pp.139-144

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Rheological and Morphological Changes in Lager Yeast Sediment

Hur Won^*, Lee Joon Ho, Lee Shin Young

Food Engineering Progress :: Vol.17 No.4 pp.281-288

DOI:https://doi.org/10.13050/foodengprog.2013.17.4.281
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Physiochemical Characteristics of Cationic Corn Starch with Various Degree of Substitution

Seok-Cheol Cho^*, Byung-Sun Kang

Food Engineering Progress :: Vol.17 No.2 pp.151-158

DOI:https://doi.org/10.13050/foodengprog.2013.17.2.151
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Dilute Solution Properties of Polysaccharide Rich Fraction from Ultra-filtration of Aloe vera Gel

Shin Young Lee^1*, Jin Hong Beak, Eun Won Kang, Sung A Kim, Ji Min Cha

Food Engineering Progress :: Vol.17 No.4 pp.289-296

DOI:https://doi.org/10.13050/foodengprog.2013.17.4.289
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Gas Barrier Characteristics of Low Density Polyethylene-Clay Nanocomposite Sheets

Donghwa Chung^*, HeeJae Yoo, Young-Suk Kim

Food Engineering Progress :: Vol.16 No.2 pp.92-99

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Changes of Proteins and Physicochemical Properties of Cow's Milk by High Voltage Pulsed Electric Field Treatment

Young-Seo Park^1*, Sulhee Lee, Gun Kim^1,2

Food Engineering Progress :: Vol.17 No.3 pp.251-258

DOI:https://doi.org/10.13050/foodengprog.2013.17.3.251
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Modeling and Optimization of Dough Properties Using Response Surface Design

Kooyeon Lee , Gwkang Seok Choi, Tae Woo Kim, Kwan Hyung Cho, Dongjin Kang, Sung Tae Kim, Dong-Jin Jang

Food Engineering Progress :: Vol.21 No.2 pp.132-137

DOI:https://doi.org/10.13050/foodengprog.2017.21.2.132
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Fluorescence Based Spectral Assessment of Pork Meat Freshness

Byoung-Kwan Cho^*, Jaegone Kim, Moon S. Kim

Food Engineering Progress :: Vol.16 No.3 pp.249-256

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