Extraction of crude gelatin from duck skin: effects of heating methods on gelatin yield
Kim, Tae-Kyung, Ham, Youn-Kyung, Shin, Dong-Min, Kim, Hyun-Wook, Jang, Hae Won, Kim, Young-Boong, Choi, Yun-Sang
Published in Poultry science (01.01.2020)
Published in Poultry science (01.01.2020)
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Journal Article
Contribution of flavonoids to the antioxidant properties of common and tartary buckwheat
Lee, Lan-Sook, Choi, Eun-Ji, Kim, Chang-Hee, Sung, Jung-Min, Kim, Young-Boong, Seo, Dong-Ho, Choi, Hyun-Wook, Choi, Yun-Sang, Kum, Jun-Seok, Park, Jong-Dae
Published in Journal of cereal science (01.03.2016)
Published in Journal of cereal science (01.03.2016)
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Journal Article
Quality characteristics of duck jerky: combined effects of collagen and konjac
Kim, Tae-Kyung, Kim, Hyun-Wook, Lee, Yun-Yeol, Jang, Hae Won, Kim, Young-Boong, Choi, Yun-Sang
Published in Poultry science (01.01.2020)
Published in Poultry science (01.01.2020)
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Journal Article
Functional and instrumental textural properties of reduced-salt meat emulsions with konjac gel: Combined effects of transglutaminase, isolate soy protein, and alginate
Yong, Hae in, Kim, Tae-Kyung, Kim, Young-Boong, Jung, Samooel, Choi, Yun-Sang
Published in International journal of food properties (01.01.2020)
Published in International journal of food properties (01.01.2020)
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Journal Article
Functional Properties of Extracted Protein from Edible Insect Larvae and Their Interaction with Transglutaminase
Kim, Tae-Kyung, Yong, Hae In, Jang, Hae Won, Kim, Young-Boong, Choi, Yun-Sang
Published in Foods (06.05.2020)
Published in Foods (06.05.2020)
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Journal Article
Effect of fermented red beet extracts on the shelf stability of low-salt frankfurters
Hwang, Ko-Eun, Kim, Tae-Kyung, Kim, Hynu-Wook, Oh, Nam-Su, Kim, Young-Boong, Jeon, Ki-Hong, Choi, Yun-Sang
Published in Food science and biotechnology (01.08.2017)
Published in Food science and biotechnology (01.08.2017)
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Journal Article
Replacement of pork back fat with pre‐emulsion of wheat (Triticum aestivum L.) sprout and collagen and its optimization for reduced‐fat patties
Kim, Tae‐Kyung, Hwang, Ko‐Eun, Sung, Jung‐Min, Park, Jong‐Dae, Kim, Myung‐Ho, Jeon, Ki‐Hong, Kim, Young‐Boong, Choi, Yun‐Sang
Published in Journal of food processing and preservation (01.04.2018)
Published in Journal of food processing and preservation (01.04.2018)
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Journal Article
A study of the quality characteristics of frozen Korean rice cake by using different thawing methods
Ku, Su-Kyung, Hong, Jung-Sun, Choi, Hee-Don, Park, Jong-Dae, Kim, Young-Boong, Choi, Hyun-Wook, Kim, Tae-Kyung, Choi, Yun-Sang
Published in Food science and biotechnology (01.10.2018)
Published in Food science and biotechnology (01.10.2018)
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Journal Article
Combined Effects of Sea Mustard and Transglutaminase on the Quality Characteristics of Reduced‐Salt Frankfurters
Choi, Yun‐Sang, Jeong, Tae‐Jun, Kim, Hyun‐Wook, Hwang, Ko‐Eun, Sung, Jung‐Min, Seo, Dong‐Ho, Kim, Young‐Boong, Kim, Cheon‐Jei
Published in Journal of food processing and preservation (01.06.2017)
Published in Journal of food processing and preservation (01.06.2017)
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Journal Article