• Treatment Period of High-Pressure Enzymatic Hydrolysis: A Key Factor Determining the Quality of High...

• Kim Tae-Eun

• Cho Yong-Jin, Kim Bum-Keun

• Food Engineering Progress   2021  Volume.25  No.3 272 ~ 278

• Effect of Brine Treatment Conditions with Fermented Product and Drying Time on Quality Characteristi...

• Seo Ye-Seul

• Lee Ho-Woo, Kim Suk-Jung, Woo Jae-Geol, Yang Eun-Ju

• Food Engineering Progress   2021  Volume.25  No.3 264 ~ 271

• Effect of Supercooling Controlled by Step-cooling Algorithm on Freshness of Hairtail (Trichiurus lep...

• Kim Jong-Jin

• Park Dong-Hyeon, Kim Eun-Jeong, Choi Mi-Jung

• Food Engineering Progress   2021  Volume.25  No.3 255 ~ 263

• Effects of Plant-Based Fat Beads on the Physicochemical and Sensory Properties of Pork Patty

• Kim Haesanna

• Jeong Hye-Seung, Lee Ji-Seon, Choi Mi-Jung

• Food Engineering Progress   2021  Volume.25  No.3 247 ~ 254

• Effect of Inactivation on Escherichia coli as Panel Materials of Treatment Chamber Used in Intense P...

• Park Ju-An

• Shin Jung-Kue

• Food Engineering Progress   2021  Volume.25  No.3 240 ~ 246

• Effect of Salted-Fermented Fish Products and Their Alternatives on the Volatile Compound Profiles of...

• Ahn Sun-Choung

• Kwon Tae-Eun

• Food Engineering Progress   2021  Volume.25  No.3 228 ~ 239

• Physicochemical Properties of Various Commercial Dried Tangerine Peel Tea Products

• Han Ji-Hee

• Lee Soo-Ah, Kim Du-Ri, Chun Ji-Yeon

• Food Engineering Progress   2021  Volume.25  No.3 221 ~ 227

• Quality Characteristics and Probiotics Viability of Pudding by Lactobacillus acidophilus With Soymil...

• Han In-Hwa

• Lim Seung-Yong

• Food Engineering Progress   2021  Volume.25  No.3 213 ~ 220

• Cytotoxicity Evaluation of Frequently Used 7 Food Enzymes in South Korea at Their Maximum Usage Leve...

• Kim Ye-Hyun

• Youn Su-Min, Yoo Na-Kyung, Choi Soo-Jin

• Food Engineering Progress   2021  Volume.25  No.3 205 ~ 212

• Brewing Characteristics of Saccharomyces cerevisiae HKFR18 Isolated from Kiwi Fruits (Actinidia chin...

• Baek Sang-Won

• Kim Gye-Won, Park Cheon-Seok, Son Jong-Youn, Shim Jae-Yong

• Food Engineering Progress   2021  Volume.25  No.3 197 ~ 204

• Development and Characterization of Tteokgalbi Supplemented with Mudfish (Misgurnus mizolepis) Paste

• You Ji-Young

• Kim Hyun-Jin, Lim Jong-Jun, Baek Seo-Jun, Lee Sung-Sil, Choi Joon-Ho

• Food Engineering Progress   2021  Volume.25  No.3 188 ~ 196

• Effect of Channa Argus Extracts From Different Extraction Processes on Neuronal Cell Differentiation...

• Cho Kyoung-Hwan

• Hah Young-Sool, Kim Eun-JI, Lee Seung-Jun, Choo Ho-Jin, Kang Young-Mi, Kim Jong-Cheol, Lee...

• Food Engineering Progress   2021  Volume.25  No.3 178 ~ 187

• Anti-Obesity and Anti-Inflammatory Effects of the Desalted Salicornia europaea L. Fermented by Bacil...

• Lee Hyun-Jin

• Kim Woo-Ki, Jang Sung-Ho, Seo Myung-Ji

• Food Engineering Progress   2021  Volume.25  No.3 169 ~ 177