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1 . Academic Journal
Performance of a modified alkaline lignin towards copper adsorption under different conditions
저자
by
Chunli Zheng
;
Qiaorui Wang
;
Yujie Dai
;
Bo Zu
;
Yangyang Zhang
, et al.
소스
Environmental Engineering Research
. 2022-06 27(3):138-147
Full Text (DBPIA)
Web of Science
Scopus
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7 . Academic Journal
Topology optimization of unsymmetrical complex plate and shell structures bearing multicondition overload
저자
by
Yangyang Zhang
;
Yixiao Qin
;
Jinpeng Gu
;
Qianqian Jiao
;
Feng Wang
, et al.
소스
Journal of Mechanical Science and Technology, 35(8), pp.3497-3506 Aug, 2021
Web of Science
Scopus
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7 . Academic Journal
Layout Optimization of Stiffeners in Heavy-Duty Thin-Plate Box Grider
저자
by
Hao Zhang
;
Yixiao Qin
;
Jinpeng Gu
;
Haibiao Gao
;
Qianqian Jiao
, et al.
소스
KSCE Journal of Civil Engineering, 25(8), pp.3075-3083 Aug, 2021
Web of Science
Scopus
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7 . Academic Journal
잎채소 분말을 첨가한 초콜릿의 품질특성 및 항산화 활성
Quality Properties and Antioxidant Activities of Chocolate with Variable Leaf Powder
저자
by
오현빈 / Hyeonbin O
;
송가영 / Ka-young Song
;
장양양 / Yangyang Zhang
;
정기영 / Ki Youeng Joung
;
신소연 / So Yeon Shin
, et al.
소스
한국식품조리과학회지 / Korean Journal of Food and Cookery Science (Korean J Food Cook Sci)
. Jun 30, 2017 33(3):247
Full Text (KISS)
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7 . Academic Journal
석류 껍질 분말을 첨가한 스펀지 케이크의 품질 특성, 노화도 분석 및 항산화 활성
Effect of Pomegranate (Punica granatum L.) Peel Powder on the Quality Characteristics, Retrogradation and Antioxidant Activities of Sponge Cake
저자
by
장양양 / Yangyang Zhang
;
송가영 / Ka-young Song
;
오현빈 / Hyeonbin O
;
정기영 / Ki Youeng Joung
;
신소연 / So Yeon Shin
, et al.
소스
한국식품영양학회지 / THE KOREAN JOURNAL OF FOOD AND NUTRITION
. Jun 30, 2017 30(3):578
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7 . Academic Journal
Teff (Eragrostis tef) 분말을 첨가한 Gluten-free 쿠키의 품질 특성 및 항산화 활성 비교
Quality Characteristics and Antioxidant Activities of Cookies containing Teff (Eragrostis tef) Flour
저자
by
정기영 / Ki Youeng Joung
;
송가영 / Ka-young Song
;
오현빈 / Hyeonbin O
;
장양양 / Yangyang Zhang
;
신소연 / So Yeon Shin
, et al.
소스
한국식품영양학회지 / THE KOREAN JOURNAL OF FOOD AND NUTRITION
. Jun 30, 2017 30(3):501
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7 . Academic Journal
전분의 종류를 달리하여 제조한 Gluten-free 쿠키의 품질특성 및 항산화 활성 비교
Effect of Various Gluten-free Flours on Quality Characteristics and Antioxidant Activities of Cookies
저자
by
정기영 / Ki Youeng Joung
;
송가영 / Ka-young Song
;
오현빈 / Hyeonbin O
;
장양양 / Yangyang Zhang
;
신소연 / So Yeon Shin
, et al.
소스
한국식품조리과학회지 / Korean Journal of Food and Cookery Science (Korean J Food Cook Sci)
. Apr 30, 2017 33(2):127
Full Text (KISS)
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7 . Academic Journal
치아 시드 분말 첨가가 양갱의 품질 특성에 미치는 영향
Effect of Chia(Salvia hispanica L.) Seeds on Quality Properties of Yanggang
저자
by
오현빈 / Hyeonbin O
;
송가영 / Ka-young Song
;
장양양 / Yangyang Zhang
;
정기영 / Ki Youeng Jung
;
김영순 / Young-soon Kim
.
소스
한국식품영양학회지 / THE KOREAN JOURNAL OF FOOD AND NUTRITION
. Apr 30, 2017 30(2):236
Full Text (KISS)
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7 . Academic Journal
석류 껍질 분말을 첨가한 찐빵의 품질특성
Quality Characteristics of Steamed Bread Containing Pomegranate (Punica granatum L.) Peel Powder
저자
by
장양양 / Yangyang Zhang
;
송가영 / Ka-young Song
;
오현빈 / Hyeonbin O
;
정기영 / Ki Youeng Joung
;
신소연 / So Yeon Shin
, et al.
소스
한국식품조리과학회지 / Korean Journal of Food and Cookery Science (Korean J Food Cook Sci)
. Feb 28, 2017 33(1):54
Full Text (KISS)
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7 . Academic Journal
비트 분말을 첨가한 스폰지 케이크의 품질특성 및 저장 기간에 따른 노화 억제 효과
Effects of Beetroot (Beta vulgaris) Powder on Quality Characteristics and Retarding Retrogradation by Shelf-life of Sponge Cake
저자
by
송가영 / Ka-young Song
;
오현빈 / Hyeonbin O
;
장양양 / Yangyang Zhang
;
정기영 / Ki Youeng Jeong
;
김영순 / Young-soon Kim
.
소스
한국식품조리과학회지 / Korean Journal of Food and Cookery Science (Korean J Food Cook Sci)
. Dec 31, 2016 32(6):696
Full Text (KISS)
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