Optimization of Spray Drying Conditions for Immature Citrus unshiu Concentrates Using Response Surface Methodology
천지연, 유석규, 박재완, 김동신, 이혜윤
Journal of the Korean Society of Food Science and Nutrition, 2022
32
Quality Characteristics of Emulsion-Type Chicken Breast Sausages with Black Soldier Fly Larvae (Hermetia illucens L.) Powder
부준혁, 현지용, 강훈석, 남정현, 천지연
FOOD ENGINEERING PROGRESS, 2022
33
Different Blanching and Thawing Methods Affect the Qualities of Potatoes and Carrots: A Study Done at Jeju Island
천지연, 임지현, 김창숙, 고아라, 김두리, 남정현, 진희정
Journal of the Korean Society of Food Science and Nutrition, 2022
34
Effect of Hot Air or Combined Drying Treatment on Physicochemical Properties and Antioxidant Activity of Jeju Beets
고아라, 남정현, 임지현, 진희정, 김한상, 천지연
Journal of the Korean Society of Food Science and Nutrition, 2022
35
Current Status and Future Prospects of the Insect Industry as an Alternative Protein Source for Animal Feed
김두리, 조진호, 이병곤, 남정현, 천지연, 현지용, 최윤상, 진희정
Journal of the Korean Society of Food Science and Nutrition, 2022
36
Quality Evaluation of Hot Air-Dried Edible Insect `Protaetia Brevitarsis Larvae` Including Sacrificing Method, Storage Temperature, and Defatting Condition
김하영, 김두리, 천지연
FOOD ENGINEERING PROGRESS, 2022
37
Physical Characterization and Manufacturing of Frozen Meal Kit Shredded Radish Using Various Freezing and Thawing Conditions
천지연, 현지용, 김창숙, 김두리, 남정현
Journal of the Korean Society of Food Science and Nutrition, 2022
38
Effect of Thickness and Drying Method on Properties of Dried Tangerine Tea
천지연, 김두리, 한지희
JOURNAL OF THE KOREAN SOCIETY OF FOOD SCIENCE AND NUTRITION, 2022
39
Preparation and Quality Characteristics of Jelly According to Various Gelling Agents
이혜윤, 차은성, 임수연, 천지연
FOOD ENGINEERING PROGRESS, 2022
40
Effect of High Pressure Homogenization on the Physicochemical Properties of Natural Plant-based Model Emulsion Applicable for Dairy Products