발행물
컨퍼런스
The 76th Annual Meeting of Korean Society of Food Science and Technology
2012
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Formation of Inclusion Complexes with β-Cyclodextrin and Trans-Cinnamaldehyde by using Molecular Inclusion Method by Self-assembly
2012 Annual Meeting of Korean Society for Food Science of Animal Resources
Effect of homogenization methods on physical properties of various protein solutions
Studies on Physical and Sensory Properties of Premium Vanilla Ice Cream Distributed
11th International Hydrocolloids conference
Microstructure of Freeze-Dried Gelatin Matrix Frozen by Different High Pressure Freezing Methods
Effect of Freeze- Drying Process on Nanocapsule Agglomeration in Aqueous Gelatin Suspension,