Effects of Using Soybean Protein Emulsion as a Meat Substitute for Chicken Breast on Physicochemical Properties of Vienna Sausage / 2022 / Food Science of Animal Resources / vol.42, no.1, pp.73 /

10.5851/kosfa.2021.e63

Quality Characteristics of Jeonyak with Konjac / 2022 / Journal of the East Asian Society of Dietary Life / vol.32, no.6, pp.313 /

10.17495/easdl.2022.12.32.6.313

Comparison of Water Holding Capacity and Quality Characteristics on Hydrated Beef with Korea Cattle / 2023 / Resources Science Research / vol.5, no.2, pp.115 /

10.52346/rsr.2023.5.2.115

A Study on the Quality Characteristics of Plant-Based Patties with Tremella fuciformis / 2023 / Journal of the Korean Society of Food Science and Nutrition / vol.52, no.3, pp.301 /

10.3746/jkfn.2023.52.3.301