Quality Characteristics of Semi-Dried Restructured Jerky Processed Using Super-Heated Steam

por Kim, Se-Myung, Kim, Tae-Kyung, Kim, Hyun-Wook, Jung, Samooel, Yong, Hae In, Choi, Yun-Sang
Publicado 2021

Combined Effects of Pressure Cooking and Enzyme Treatment to Enhance the Digestibility and Physicochemical Properties of Spreadable Liver Sausage

por Ku, Su-Kyung, Kim, Jake, Kim, Se-Myung, Yong, Hae In, Kim, Bum-Keun, Choi, Yun-Sang
Publicado 2022

Effects of Loquat (Eriobotrya japonica Lindl.) Leaf Extract with or without Ascorbic Acid on the Quality Characteristics of Semi-Dried Restructured Jerky during Storage

por Kim, Se-Myung, Kim, Tae-Kyung, Kang, Min-Cheol, Cha, Ji Yoon, Yong, Hae In, Choi, Yun-Sang
Publicado 2022

Improvement of structural, physicochemical, and rheological properties of porcine myofibrillar proteins by high-intensity ultrasound treatment for application as Pickering stabiliz...

por Kim, Yun Jeong, Lee, Min Hyeock, Kim, Se-Myung, Kim, Bum-Keun, Yong, Hae In, Choi, Yun-Sang
Publicado 2022

Quality characteristics of semi-dried restructured jerky: combined effects of duck skin gelatin and carrageenan

por Kim, Se-Myung, Kim, Tae-Kyung, Ku, Su-Kyung, Kim, Min Jung, Jung, Samooel, Yong, Hae In, Choi, Yun-Sang
Publicado 2020

Physiochemical properties of reduced-fat duck meat emulsion systems: effects of preemulsification with vegetable oils and duck skin

por Kim, Tae-Kyung, Lee, Min Hyeock, Kim, Se-Myung, Kim, Min Jung, Jung, Samooel, Yong, Hae In, Choi, Yun-Sang
Publicado 2020

The Antioxidant Activity of Undaria pinnatifida Sporophyll Extract Obtained Using Ultrasonication: A Focus on Crude Polysaccharide Extraction Using Ethanol Precipitation

por Lee, Jae-Hoon, Kim, Jeong-Heon, Kim, Se-Myung, Kim, Jae-Yong, Kim, Jae-Hoon, Eom, Su-Jin, Kang, Min-Cheol, Song, Kyung-Mo
Publicado 2023