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Protein-based films and coatings
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The nature of biological systems as revealed by thermal methods
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Structure-function properties of food proteins
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Protein functionality in foods
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Food carbohydrates : chemistry, physical properties, and applications
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Chocolate science and technology
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Functionality of proteins in food
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Rheology and texture in food quality
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Carbon fibers : formation, structure, and properties
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Chemesthesis : chemical touch in food and eating
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Handbook of pulping and papermaking
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Polyurethane elastomers : from morphology to mechanical aspects
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Food proteins and their applications
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Food proteins : properties and characterization
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Food hydrocolloids : structures, properties, and functions
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Food emulsions
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Wheat quality for improving processing and human health
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(기본) 식품화학 =
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Mechanical properties of bamboo
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Connective tissue in meat and meat products
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