| 2023 | Patulin Removal Mechanism of Meyerozyma guilliermondii ATCC 6260 A-Y3 isolated from apples | 곡금환 |
| 2023 | Patulin Removal Mechanism of Rhodosporidiobolus ruineniae PJM3 isolated from peaches | 계일단 |
| 2010-02 | Physical properties of mixed gel of chondroitin sulfate extracted from shark cartilage and agar and their applications in functional foods | 이영화 |
| 2010-02 | Physical Properties of Mixed Gel of Fucoidan and Agar and Their Applications in Functional Foods | 김남영 |
| 2023 | Physical stability and antioxidant ability of a sustainable oil-in-water emulsion containing perilla skin extract and upcycled Aquasoya powder | 강보경 |
| 2008-02 | Physicochemical and Physiological Characteristics of Enzymatically Modified-Rice Starch | 이광연 |
| 2020-08 | Physicochemical and sensory properties of lutein/zeaxanthin-enriched egg yolk powder and mayonnaises | 증화흠 |
| 2021 | Physicochemical and sensory properties of novel muffins prepared with lutein & zeaxanthin-enriched egg yolk powder | 허림 |
| 2022 | Physicochemical and sensory properties of protein-enriched crackers formulated with Seoritae black soybean powder | 최윤혜 |
| 2023 | Physicochemical and sensory properties of retort chicken curry mousse fortified with branched-chain amino acids for the elderly | 이은비 |
| 2012-08 | Physicochemical and sensory properties of Skate(Raja kenogei) fermented with Bacillus subtilis under Sous-vide method. | 이효로 |
| 2008-02 | Physicochemical Characterization and Weight Reduction Effects of D-Psicose | 백승희 |
| 2013-08 | Physicochemical properties and food bolus properties in black-rice formula prepared with different powder size | 김지나 |
| 2023 | Preparation of water-in-oleogel emulsion for thermoresponsive release of cacao pigment and its application in plant-based meat analog model | 류금강 |
| 2018-02 | Preparation, characterization, and stability of multi-layer nanoemulsions containing resveratrol | Ye-Jin Kwak |
| 2009-02 | Protective effect of the marine algae Chlorella vulgaris against lead toxicity in rat brain | 윤혜준 |
| 2017-02 | Protein energy wasting and mortality in patients with chronic kidney disease on maintenance hemodialysis | 강신숙 |
| 2015-02 | quality characteristics and antioxidant activities of tofu prepared with different berries as natural coagulants | 왕리화 |
| 2024 | Quality characteristics of vegan ice cream using Aquasoya powder upcycled from soybean cooking water | 황수영 |
| 2021 | Relationship between the composition of dietary fiber intake and the prognosis of Korean patients with amyotrophic lateral sclerosis | 유혜림 |
