참고문헌 (30)

1. Byun MW, Ahn HJ, Yook HS, Lee JW, Kim DJ. Quality evaluation of jellies prepared with refined dietary fiber frorm ascidian (Halocynthia roretzi) tunic. J Korean Soc Food Sci Nutr, 29, 64-67 (2000) 

2. 10.13050/foodengprog.2014.18.1.65 Choi JE, Lee JH. Quality and antioxidant property of gelatin jelly incorporated with jujube concentrate. Food Eng Prog, 18, 65-69 (2014) 10.13050/foodengprog.2014.18.1.65 

   상세보기

3. 10.9721/KJFST.2012.44.4.422 Choi SH, Kim SM. Quality properties of giant squid (Dosidicus gigas) surimi-based product manufactured with Amorphophallus konjac flour. Korean J Food Sci Technol, 44, 422-427 (2012) 10.9721/KJFST.2012.44.4.422 

   원문보기 상세보기

4. Do JR, Park JH, Jo KS. A manufacturing technique of agar with strong gelling ability from Gelidium amansii. J Korean Fish Soc, 31, 673-676 (1998) 

5. Eun YR, Chol BS, Park GS, Physicochemical and sensory quality characteristics of mango-jelly added with antler powder. Korean J Food Cookery Sci, 21, 859-866 (2005) 

6. 10.9721/KJFST.2014.46.5.575 Han JS, Han JA. Preparation and characterization of gel food for elderly. Korean J Food Sci Technol, 46, 575-580 (2014) 10.9721/KJFST.2014.46.5.575 

   원문보기 상세보기

7. Hwang JK, Choi MJ. Physical properties of food and hydrocolloids. Food Industry and Nutrition, 2, 41-50 (1997) 

8. 10.1002/9781444314724 Imeson A. Food Stabilisers, Thickeners and Gelling Agents. John Wiley and Sons, Ames, IA, USA, p 31-49 (2009) 10.1002/9781444314724 

   

9. Jeon JE, Lee IS. Effects of adding green grape juice on quality characteristics of konjak jelly. J Korean Soc Food Cult, 34, 629-636 (2019) 

10. 10.3746/jkfn.2016.45.8.1147 Jeong HG, Kim HY. Development of Tteokgalbi added with pig skin gelatine powder. J Korean Soc Food Sci Nutr, 45, 1147-1152 (2016) 10.3746/jkfn.2016.45.8.1147 

    원문보기 상세보기

11. 10.3746/jkfn.2004.33.10.1685 Kang MH. Sensory evaluation and mechanical properties of jellies made by adding different jelling agent ratio in Sypjeondaebo extracts. J Korean Soc Food Sci Nutr, 33, 1685-1688 (2004) 10.3746/jkfn.2004.33.10.1685 

    원문보기 상세보기

12. Kawamura F, Takayanagi S. The properties of gelatin gel and sol mixed with carrageenan (part 1) effect of mixing ratio on the properties. J Cookery Sci Jpn, 22, 147-151 (1989) 

13. Kim AJ, Yuh CS, Bang IS, Park HY, Lee GS. An investigation the preparation and physicochemical properties of Oddi jelly using mulberry fruit powder. Korean J Food Nutr, 20, 27-33 (2007) 

14. 10.3746/jkfn.2019.48.9.967 Kim DH, Kim SJ, Kim MR. Physicochemical properties and antioxidant activities of allulose konjac jelly added with Enteromorpha prolifera. J Korean Soc Food Sci Nutr, 48, 967-976 (2019) 10.3746/jkfn.2019.48.9.967 

    상세보기

15. Kim EM, Lee HG. Development of lemon pyun by the addition of various gelling agents. Korean J Soc Food Cookery Sci, 19, 772-776 (2003) 

16. Kim HG, Kim OD, Son HJ. Physicochemical and rheological properties of agar by physical treatment. Korean J Food Nutr, 10, 228-233 (1997) 

17. Kim JH, Kim YH, Kim SK, Kim BW, Nam SW. Properties and industrial applications of seaweed polysaccharides-degrading enzymes from the marine microorganisms. Korean J Microbiol Biotechnol, 39, 189-199 (2011) 

18. 10.3746/jkfn.2013.42.3.410 Kim SK, Kim SW, Noh SJ, Kim YJ, Kang JH, Lee SC. Qualities of konjac containing tunic extract from Styela clava. J Korean Soc Food Sci Nutr, 42, 410-414 (2013) 10.3746/jkfn.2013.42.3.410 

    원문보기 상세보기

19. 10.9724/kfcs.2017.33.1.87 Lee EJ, Koh BK. Quality properties of rice Mook with the addition of gelling agents. Korean J Food Cook Sci, 33, 87-93 (2017) 10.9724/kfcs.2017.33.1.87 

    원문보기 상세보기

20. 10.3746/jkfn.2003.32.1.089 Lee GD, Kim SK, Kwon DY, Park SR. Monitoring the manufacturing characteristics of aloe gel-state food. J Korean Soc Food Sci Nutr, 32, 89-95 (2003) 10.3746/jkfn.2003.32.1.089 

    원문보기 상세보기

21. Lee JE, Choi EJ, Oh MS. Sutdies on quality characteristics of Jeju mandarin orange jelly for the aged. Korean J Food Culture, 22, 475-481 (2007) 

22. Lee JY, Yoon HY, Kim MR. Quality characteristics of jelly with black garlic. Korean J Food Culture, 25, 832-838 (2010) 

23. 10.9724/kfcs.2013.29.5.599 Lee KY, Lee JW, Han YS, Yoon HG, Ko SH. Quality characteristics of jelly using the Tarak, traditional fermented milk. Korean J Food Cookery Sci, 29, 599-603 (2013) 10.9724/kfcs.2013.29.5.599 

    원문보기 상세보기

24. 10.20878/cshr.2010.16.1.015 Park JH, Kim EM. Changes in the quality characteristics of mung bean starch jelly with white lotus (Nelumbo nucifera) root powder added. Culi Sci Hos Res, 16, 180-190 (2010) 10.20878/cshr.2010.16.1.015015015 

    

25. Ryu JN, Jung JH, Lee SY, Ko SH. Comparison of physicochemical properties of agar and gelatin gel with uniform hardness. Food Eng Prog, 16, 14-19 (2012) 

26. Shimada R, Kumeno K, Akabane H, Nakahama N. Gelation and melting of a mixed carrageenan-gelatin gel. J Home Econ Jpn, 44, 999-1005 (1993) 

27. 10.3746/jkfn.2005.34.3.408 Son MJ, Whang K, Lee SP. Development of jelly fortified with lactic acid fermented prickly pear extract. J Korean Soc Food Sci Nutr, 34, 408-413 (2005) 10.3746/jkfn.2005.34.3.408 

    원문보기 상세보기

28. Thomas WR. Carrageenan. In: Thickening and Gelling Agents for Food. Imeson A (Editor), Blackie Academic & Professional, London, UK, p 30-31 (1997) 10.1007/978-1-4615-2197-6_3, 9013705 

29. 10.1002/9783527682935 Wustenberg T. Cellulose and Cellulose Derivatives in the Food Industry: Fundamentals and Applications. Wiley-VCH, Weinheim, Germany, p 2-6 (2015) 10.1002/9783527682935 

    

30. 10.3746/jkfn.2008.37.6.792 Yu OK, Kim JE, Cha YS. The quality characteristics of jelly added with Bokbunja (Rubus coreanus Miquel). J Korean Soc Food Sci Nutr, 37, 792-797 (2008) 10.3746/jkfn.2008.37.6.792 

    원문보기 상세보기