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Publications by Bo-Ram Mok

Comparative Analysis of Mozzarella Cheeses Fortified With Whey Protein Hydrolysates, Diverse in Hydrolysis Time and Concentrations

Journal of Food Science and Technology

English

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Effect of Rosemary Transglutaminase on Yoghurt Fortified With Whey Protein Isolate

Polish Journal of Food and Nutrition Sciences

English

Selection of Mozzarella Cheese Whey Native Yeasts With Ethanol and Glucose Tolerance Ability

International Journal on Advanced Science, Engineering and Information Technology

Computer Science

Biological Sciences

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Sensory Characteristics of Maillard Reaction Products From Chicken Protein Hydrolysates With Different Degrees of Hydrolysis

CYTA - Journal of Food

Manufacturing Engineering

Chemical Engineering

English

Comparative Sequence Analysis of the mRNAs Coding for Mouse and Rat Whey Protein

Nucleic Acids Research

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Antioxidant and Angiotensin-Converting Enzyme Inhibitory Activity of Yoghurt Fortified With Sodium Calcium Caseinate or Whey Protein Concentrate

Dairy Science and Technology

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Improvement of the Method of Comparative Study of Milk Whey Proteins Enzymatic Hydrolysis

EUREKA: Life Sciences

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Effect of Peptide Distribution on the Fractionation of Whey Protein Hydrolysates by Nanofiltration Membranes

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Effect of Soy and Milk Whey Protein Isolates and Their Hydrolysates on Weight Reduction in Genetically Obese Mice

Bioscience, Biotechnology and Biochemistry

Organic Chemistry

Applied Microbiology

Molecular Biology

Analytical Chemistry

English

Mineral Components in Cheeses and Whey Made From Ewe’s and Goat’s Milk

Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality

Manufacturing Engineering

English