• Surface Shear Viscosity as Affected by Protein-Surfactant Interactions

• Hong Soon-Taek

• Food Engineering Progress   2003  Volume.7  No.3 174 ~ 183

• Change of Phenolic Compounds and Its Antioxidant Activity in Cacao Products during Cacao Mass Proces...

• Lee Jung-Suk

• Kwon Ik-Boo, Lee Shin-Young

• Food Engineering Progress   2003  Volume.7  No.3 165 ~ 173

• Development of Red Pepper Miller with Automatic Roller Interval Adjusting System

• Park Hoe-Man

• Jeong Seong-Geun, Chung Jong-Hoon

• Food Engineering Progress   2003  Volume.7  No.3 159 ~ 164

• Analysis and Modeling of Characteristics of Size Reduction of Grapes

• Cho Yong-Jin

• Hong Ji-Young, Cha Jae-Yun, Kim Chong-Tai, Kim Chul-Jin

• Food Engineering Progress   2003  Volume.7  No.3 154 ~ 158

• Rheology of Soymilk Gels: Effect of Carrageenan and GDL Addition

• Hong Soon-Teak

• Food Engineering Progress   2003  Volume.7  No.3 146 ~ 153

• Degradation of Alginate Solution and Powder by ¥ã-Irradiation

• Jo Min

• Kim Byung-Yong, Rhim Jong-Whan

• Food Engineering Progress   2003  Volume.7  No.3 141 ~ 145

• Multi-Degradable Food Packaging Plastics and the Future Prospect of Their Practical Use

• Chung Myong-Soo

• Kim Hye-Yeong, Yu Yeong-Seon

• Food Engineering Progress   2003  Volume.7  No.3 134 ~ 140

• Magnetic Resonance Imaging and Biosystem Research

• Kim Seong-Min

• Food Engineering Progress   2003  Volume.7  No.3 127 ~ 133