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Comparison of the Physicochemical Properties of Freeze-Concentrated versus Evaporated Milk KCI 등재 SCIE

Lee, Su-Jung, Hwang, Ji-Hyun, Kim, Song-Hee, Min, Sang-Gi, Kwak, Hae-Soo

한국식품과학회 Food Science and Biotechnology Volume 15 Number 6 2006.12 pp.844-850

Influence of Ice Recrystallization on Rheological Characteristics of Ice Slurries and Physicochemical Properties of Concentrated Milk KCI 등재 SCIE

Park, Sung-Hee, Kim, Jee-Yeon, Hong, Geun-Pyo, Kwak, Hae-Soo, Min, Sang-Gi

한국식품과학회 Food Science and Biotechnology Volume 15 Number 5 2006.10 pp.756-762

Effect of Ice Recrystallization on Freeze Concentration of Milk Solutes in a Lab-Scale Unit KCI 등재 SCIE

Park, Sung-Hee, Kim, Jee-Yeon, Hong, Geun-Pyo, Kwak, Hae-Soo, Min, Sang-Gi

한국식품과학회 Food Science and Biotechnology Volume 15 Number 2 2006.04 pp.196-201

Optimization of Cholesterol Removal by Crosslinked -Cyclodextrin in Egg Yolk KCI 등재 SCIE

Jung, Tae-Hee, Park, Heung-Sik, Kwak, Hae-Soo

한국식품과학회 Food Science and Biotechnology Volume 14 Number 6 2005.12 pp.793-797

Statistical patterns of lipase activities on the release of short-chain fatty acids in Cheddar cheese slurries

Kwak, Hae-Soo

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Physicochemical, Microbial, and Sensory Properties of Queso Blanco Cheese Supplemented with Powdered Microcapsules of Tomato Extracts

Jeong, Hyeon-Ju, Lee, Yun-Kyung, Ganesan, Palanivel, Kwak, Hae-Soo, Chang, Yoon Hyuk

[Kisti 연계] 한국축산식품학회 Korean Journal for Food Science of Animal Resources Vol.37 No.3 2017 pp.342-350

Physicochemical and Sensory Properties of Appenzeller Cheese Supplemented with Powdered Microcapsule of Tomato Extract during Ripening

Kwak, Hae-Soo, Chimed, Chogsom, Yoo, Sang-Hun, Chang, Yoon Hyuk

[Kisti 연계] 한국축산식품학회 Korean Journal for Food Science of Animal Resources Vol.36 No.2 2016 pp.244-253

Physicochemical and Sensory Properties of Red Ginseng Extracts or Red Ginseng Hydrolyzates-added Asiago Cheese during Ripening

Choi, Kyung-Hoon, Min, Ji-Young, Ganesan, Palanivel, Bae, In-Hyu, Kwak, Hae-Soo

[Kisti 연계] 아세아태평양축산학회 Asian-Australasian journal of animal sciences Vol.28 No.1 2015 pp.120-126

Physicochemical and Sensory Properties of Nanopowdered Chitosan-Added Maribo Cheese during Ripening

Kim, Hee-Yeon, Jeong, Yu-Tae, Bae, In-Hue, Kwak, Hae-Soo

[Kisti 연계] 한국축산식품학회 Korean Journal for Food Science of Animal Resources Vol.34 No.1 2014 pp.57-64

The Preventive Effects of Nanopowdered Peanut Sprout-added Caciocavallo Cheese on Collagen-induced Arthritic Mice

Kim, Dong-Hwi, Chang, Yoon Hyuk, Kwak, Hae-Soo

[Kisti 연계] 한국축산식품학회 Korean Journal for Food Science of Animal Resources Vol.34 No.1 2014 pp.49-56

Comparison of Nanopowdered and Powdered Ginseng-added Yogurt on Its Physicochemical and Sensory Properties during Storage

Lee, Su-Bin, Ganesan, Palanivel, Kwak, Hae-Soo

[Kisti 연계] 한국축산식품학회 Korean Journal for Food Science of Animal Resources Vol.33 No.1 2013 pp.24-30

Microencapsulation of Lactic Acid Bacteria (LAB)

Feucht, Andreas, Kwak, Hae-Soo

[Kisti 연계] 한국축산식품학회 Korean Journal for Food Science of Animal Resources Vol.33 No.2 2013 pp.229-238

Effect of Nanopowdered Peanut Sprouts on Physicochemical and Sensory Properties of Milk

Ahn, Yu-Jin, Ganesan, Palanivel, Kwak, Hae-Soo

[Kisti 연계] 한국축산식품학회 Korean Journal for Food Science of Animal Resources Vol.33 No.1 2013 pp.9-15

Comparison of Physicochemical and Sensory Properties between Cholesterol-removed Gouda Cheese and Gouda Cheese during Ripening

Jung, Ho-Jung, Ko, Eun-Jung, Kwak, Hae-Soo

[Kisti 연계] 아세아태평양축산학회 Asian-Australasian journal of animal sciences Vol.26 No.12 2013 pp.1773-1780

Comparative Study of Flavor, Texture, and Sensory in Cream Cheese and Cholesterol-removed Cream Cheese

Jeon, Seon-Suk, Lee, Seung-Joo, Ganesan, Palanivel, Kwak, Hae-Soo

[Kisti 연계] 한국식품과학회 Food science and biotechnology Vol.21 No.1 2012 pp.159-165

Comparison of Polyphenol Content and Antiradical Scavenging Activity in Methanolic Extract of Nanopowdered and Powdered Peanut Sprouts

Ahn, Yu Jin, Ganesan, Palanivel, Kwak, Hae-Soo

[Kisti 연계] 한국응용생명화학회 Journal of the Korean Society for Applied Biological Chemistry Vol.55 No.6 2012 pp.793-798

Nutraceutical Properties of Dioscorea opposita Thunb. (Yam) Fermented by Lactobacillus bulgaricus and Streptococcus thermophilus

Jeon, Byung Ju, Ko, Eun Jung, Kwak, Hae-Soo

[Kisti 연계] 한국유가공기술과학회 한국유가공기술과학회지 Vol.30 No.2 2012 pp.69-74

Texture and Sensory Properties of Cream Cheese and Cholesterol-removed Cream Cheese made from Whole Milk Powder

Jeon, Seon-Suk, Ganesan, Palanivel, Lee, Youn-Sun, Yoo, Sang-Hun, Kwak, Hae-Soo

[Kisti 연계] 한국축산식품학회 Korean Journal for Food Science of Animal Resources Vol.32 No.1 2012 pp.49-53

Comparison of Nanopowdered and Powdered Peanut Sprout-Added Yogurt on its Physicochemical and Sensory Properties during Storage

Ahn, Yu-Jin, Ganesan, Palanivel, Kwak, Hae-Soo

[Kisti 연계] 한국축산식품학회 Korean Journal for Food Science of Animal Resources Vol.32 No.5 2012 pp.553-560

Qualitative and Quantitative Analyses of Volatile Compounds in Cream Cheese and Cholesterol-removed Cream Cheese Made from Whole Milk Powder

Jeon, Seon-Suk, Lee, Seung-Joo, Ganesan, Palanivel, Kwak, Hae-Soo

[Kisti 연계] 한국축산식품학회 Korean Journal for Food Science of Animal Resources Vol.31 No.6 2011 pp.879-885