Changes in beef protein digestibility in an in vitro infant digestion model with prefreezing temperatures and aging periods

por Lee, Seonmin, Jo, Kyung, Jeong, Hyun Gyung, Choi, Yun-Sang, Jung, Samooel
Publicado 2023

Differences in pork myosin solubility and structure with various chloride salts and their property of pork gel

por Jeong, Hyun Gyung, Kim, Jake, Lee, Seonmin, Jo, Kyung, Yong, Hae In, Choi, Yun-Sang, Jung, Samooel
Publicado 2023

Utilization of Electrical Conductivity to Improve Prediction Accuracy of Cooking Loss of Pork Loin

por Jo, Kyung, Lee, Seonmin, Jeong, Hyun Gyung, Lee, Dae-Hyun, Yoon, Sangwon, Chung, Yoonji, Jung, Samooel
Publicado 2023

Alternative of Phosphate by Freeze- or Oven-Dried Winter Mushroom Powder in Beef Patty

por Jeong, Hyun Gyung, Jung, Doo Yeon, Jo, Kyung, Lee, Seonmin, Choi, Yun-Sang, Yong, Hae In, Jung, Samooel
Publicado 2021

Processing Characteristics of Freeze-Dried Pork Powder for Meat Emulsion Gel

por Lee, Seonmin, Choi, Yun-Sang, Jo, Kyung, Jeong, Hyun Gyung, Yong, Hae In, Kim, Tae-Kyung, Jung, Samooel
Publicado 2021

Higher Protein Digestibility of Chicken Thigh than Breast Muscle in an In Vitro Elderly Digestion Model

por Lee, Seonmin, Jo, Kyung, Jeong, Hyun Gyung, Jeong, Seul-Ki-Chan, Park, Jung In, Yong, Hae In, Choi, Yun-Sang, Jung, Samooel
Publicado 2023