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Publications by Sang-Hun Yoo
Volatile Compound, Physicochemical, and Antioxidant Properties of Beany Flavor-Removed Soy Protein Isolate Hydrolyzates Obtained From Combined High Temperature Pre-Treatment and Enzymatic Hydrolysis
Preventive Nutrition and Food Science
Nutrition
Food Science
Dietetics
Related publications
Foaming Properties of Soy Protein Isolate Hydrolysates
Journal of Food and Nutrition Sciences
Amino Acid Composition and Antioxidant Properties of Moringa Oleifera Seed Protein Isolate and Enzymatic Hydrolysates
Heliyon
Multidisciplinary
Functional Properties of Faba Bean Protein and Effect of Enzymatic Hydrolysis on Its Antioxidant Activity
Zagazig Journal of Agricultural Research
Use of High-Power Ultrasound During Soy Protein Production and Study of Its Effect on Functional Properties of Soy Protein Isolate
Mechanical Properties and Biodegradability of the Kenaf/Soy Protein Isolate-Pva Biocomposites
International Journal of Polymer Science
Polymers
Plastics
Effect of Enzymatic Hydrolysis on Some Physicochemical Properties of Root and Tuber Granular Starches
Food Science and Technology
Biotechnology
Food Science
Evaluation of Physicochemical and Antioxidant Properties of Peanut Protein Hydrolysate
PLoS ONE
Multidisciplinary
Improved Enzymatic Accessibility of Peanut Protein Isolate Pre-Treated Using Thermosonication
Food Hydrocolloids
Chemistry
Chemical Engineering
Food Science
Improvement of the Off-Flavor of Soy Protein Isolate by Removing Oil-Body Associated Proteins and Polar Lipids
Bioscience, Biotechnology and Biochemistry
Organic Chemistry
Applied Microbiology
Molecular Biology
Biochemistry
Analytical Chemistry
Medicine
Biotechnology
