• Effect of Liposome Encapsulated Salt on the Physicochemical and Salty Taste of White Pan Bread

• Lee Ji-Seon

• Nan Han-Sol, Choi Mi-Jung

• Food Engineering Progress   2016  Volume.20  No.4 357 ~ 362

• Comparative Analysis of the Physicochemical Characteristics of Bear, Pig, and Cow Biles

• Seo Myung-Ji

• Lee Young-Sang, Lee Jae-Won, Ahn Hyun-Ju, Ryu Hye-Kyung, Kim Hak-Kyu, Hong Sung-Hak

• Food Engineering Progress   2016  Volume.20  No.4 349 ~ 356

• Protective Effect of Silkworm (Bombyx mori) Powder against Diethylnitrosamine-induced Hepatotoxicity...

• Cho Jae-Min

• Hong Kyung-Sook, Lee Da-Young, Kim Kee-Young, Ji Sang-Deok, Kim Eun-Hee

• Food Engineering Progress   2016  Volume.20  No.4 342 ~ 348

• Quality Changes of Carrot Retort Products in a Large-scale Pouch During 52 Weeks of Storage Under Di...

• Kim Yoon-Sung

• Kim Joo-Heung, Yoon Won-Byong

• Food Engineering Progress   2016  Volume.20  No.4 334 ~ 341

• Physicochemical Properties and Antioxidant Activity of Cooked Rice Added with Korean Naked Oat (Aven...

• Lee Mi-Ja

• Kim Yang-Kil, Lee Yu-Young, Kim Hyung-Soon, Choi Sik-Won, Lee Kwang-Sik, Seo Woo-Duck, Kan...

• Food Engineering Progress   2016  Volume.20  No.4 328 ~ 333

• Influence of Biopolymer Emulsifier on the Characteristics of Curcumin Nanoemulsions

• Jo Yeon-Ji

• Kim Hyun-Yi, Kwon Yun-Joong

• Food Engineering Progress   2016  Volume.20  No.4 321 ~ 327

• Enzymatic Hydrolysis of Anchovy Using Medium-High Pressure Pilot Plant Scale Systems

• Lee Hwa-Jin

• Bang Eun, Lee Sun-Young, In Ye-Won, Cho Hyung-Yong

• Food Engineering Progress   2016  Volume.20  No.4 314 ~ 320

• Research on Processing Properties of Yam (Disocorea batatas) by Drying Methods and Milling Methods

• Kim Jae-Yong

• Lee Young-Chul, Kim Young-Chan, Kim Young-Boong, Choi Hyun-Wook

• Food Engineering Progress   2016  Volume.20  No.4 307 ~ 313

• Optimization of a Process for the Pressure-Assisted Enzymatic Hydrolysis of Anchovy Using Taguchi Me...

• In Ye-Won

• Yun Hyo-Seon, Lee Yoo-Jin, Lee Mi-Yeon, Cho Hyung-Yong

• Food Engineering Progress   2016  Volume.20  No.4 299 ~ 306

• Effects of Pre-treatment on the Quality of Dried Korean Thistle (Cirsium Setidens Nakai)

• Jeon A-Jeong

• Kim Tae-Wan, Kim Hyun-Seok

• Food Engineering Progress   2016  Volume.20  No.4 293 ~ 298

• Physicochemical Properties of Ainsliaeaacerifolia Extract Microcapsules Using Native Starch and Citr...

• Jeon A-Jeong

• Kim Tae-Hoon, Kim Hyun-Seok

• Food Engineering Progress   2016  Volume.20  No.4 285 ~ 292

• Antimicrobial Activity and Characteristics of Asparagus Cochinchinensis Fermented With Lactic Acid B...

• Kim Su-In

• Lee Seung-Min, Lee Chung-Yeol, Son Hong-Joo, Hwang Dae-Yon, Lee Hee-Seob, Kim Dong-Seob

• Food Engineering Progress   2016  Volume.20  No.4 278 ~ 284

• The Difference of the Quality Characteristics of Sheperd¡¯s Purse (Capsella bursa-pastoris) with the...

• Shin Hye-Rim

• Park Ji-Hyun, Lee Sang-Yoon, Park Bo-Ram, Han Gwi-Jung, Choi Mi-Jung, Kim Ha-Yun

• Food Engineering Progress   2016  Volume.20  No.4 269 ~ 277

• A Study on the Salty Enhancing Effect in Salad Dressing using Enzymatically Hydrolyzed Anchovy Prote...

• Youn So-Jung

• Shin Jung-Kue

• Food Engineering Progress   2016  Volume.20  No.3 259 ~ 263

• Salty Taste Enhancing Effect of Enzymatically Hydrolyzed Anchovy Protein in Cooking Application

• Kim Jin-Seon

• Youn So-Jung, Cho Hyung-Yong, Shin Jung-Kue

• Food Engineering Progress   2016  Volume.20  No.3 253 ~ 258

• Optimization of Preparation Method for Amorphous Granular Potato Starch Using Ethanol

• Kim Hui-Yun

• Kim Chang-Nam, Choi Sung-Won, Kim Byung-Yong, Baik Moo-Yeol

• Food Engineering Progress   2016  Volume.20  No.3 247 ~ 252

• The Effect of Temperature Distribution in the Retort on the Degree of Sterilization and the Quality ...

• Kim Joo-Heung

• Yoon Won-Byong

• Food Engineering Progress   2016  Volume.20  No.3 240 ~ 246

• Impact of Drying Temperature and Steaming Treatment on the Browning and Antioxidant Activity of Hot-...

• Jeon A-Jeong

• Park Youn-Moon, Kim Hyun-Seok

• Food Engineering Progress   2016  Volume.20  No.3 232 ~ 239

• Muffin Development Using Blueberry Powder and Shelf Life Determination of Modified Atmosphere Packag...

• Lee Seung-Jo

• Kim Myung-Hwan, Han Gwi-Jung, Min Sea-Cheol

• Food Engineering Progress   2016  Volume.20  No.3 223 ~ 231

• Quantitative Analysis of Polycosanol Emulsion With GC-MS

• Chung Ha-Yull

• Food Engineering Progress   2016  Volume.20  No.3 218 ~ 222