• Quality and Antioxidant Properties of Cookies Supplemented with Cabbage Powder

• Lee Yeong-Mi

• Lee Jun-Ho

• Food Engineering Progress   2017  Volume.21  No.1 93 ~ 98

• Antibacterial and Proteolytic Activities of Bacterial Isolates from Ethnic Fermented Seafoods in the...

• Park Woo-Jung

• Lee Seung-Hwan, Lee Hyung-Jae

• Food Engineering Progress   2017  Volume.21  No.1 88 ~ 92

• A Study on the Utilization of By-products from Honeyed Red Ginseng: Optimization of Total Ginsenosid...

• Lee Eui-Seok

• You Kwan-Mo, Kim Sun-Young, Lee Ka-Soon, Park Soo-Jin, Jeon Byeong-Seon, Park Jong-Tae, Ho...

• Food Engineering Progress   2017  Volume.21  No.1 79 ~ 87

• Impact of Tofu Paste and Non-starch Polysaccharides on Oil Uptake Reduction in Cake Doughnuts

• Jung Gil-Young

• Lee Hyeon-Jeong, Ko Eun-Sol, Kim Hyun-Seok

• Food Engineering Progress   2017  Volume.21  No.1 72 ~ 78

• Preparation and Characterization of Gluten-free Muffins Using Fractured Tofu and Normal Corn Starch

• Lee Yong-Hun

• Jung Gil-Young, Ko Eun-Sol, Kim Hyun-Seok

• Food Engineering Progress   2017  Volume.21  No.1 64 ~ 71

• Frozen Food Thawing and Heat Exchanging Performance Analysis of Radio Frequency Thawing Machine

• Kim Jin-Se

• Park Seok-Ho, Choi Dong-Soo, Choi Seung-Ryul, Kim Yong-Hoon, Lee Soo-Jang, Park Chun-Wan, ...

• Food Engineering Progress   2017  Volume.21  No.1 57 ~ 63

• The Effects of Fatty Acid Composition and Storage Conditions on the Oxidative Stability of Various V...

• Lee Jin-Won

• Seo Mi-Sook, Park Jang-Woo

• Food Engineering Progress   2017  Volume.21  No.1 49 ~ 56

• The Far-infrared Drying Characteristics of Steamed Sweet Potato

• Lee Dong-Il

• Lee Jung-Hyun, Cho Byeong-Hyo, Lee Hee-Sook, Han Chung-Soo

• Food Engineering Progress   2017  Volume.21  No.1 42 ~ 48

• Release Profile and Antimicrobial Activity of Nisin Control-released from Agar Gel Foods

• Zong Yi Cheng

• Han Jung-Hoon, Oh Yeong-Ji, Min Sea C.

• Food Engineering Progress   2017  Volume.21  No.1 36 ~ 41

• Effect of theRehydration Cycles on the Quality Changes of Retorted Sea Cucumber (StichopusJaponicus)...

• Kim Yoon-Sung

• Yoon Won-Byong

• Food Engineering Progress   2017  Volume.21  No.1 29 ~ 35

• Physicochemical Properties of Repetitive Heat-treated Ginger and Its Quantitative Conversion of Ging...

• Yang Byung-Wook

• Park Hyeon-Sook, Park Joung-Whan, Baik Moo-Yeol, Kim Byung-Yong, Kim Hye-Kyung, Hahm Young-Tae

• Food Engineering Progress   2017  Volume.21  No.1 22 ~ 28

• Food 3D-printing Technology and Its Application in the Food Industry

• Kim Chong-Tai

• Maeng Jin-Soo, Shin Weon-Sun, Shim In-Cheol, Oh Seung-Il, Jo Young-Hee, Kim Jong-Hoon, Kim...

• Food Engineering Progress   2017  Volume.21  No.1 12 ~ 21

• Improvement of Lipid Homeostasis Through Modulation of Low-density Lipoprotein Receptor Family by Fu...

• Jeong Jeong-Ho

• Ryu Yung-Sun, Park Ki-Beum, Go Gwang-Woong

• Food Engineering Progress   2017  Volume.21  No.1 1 ~ 11