Physicochemical Properties of Chicken Breast and Thigh as Affected by Sous-Vide Cooking Conditions

por Noh, Sin-Woo, Song, Dong-Heon, Ham, Youn-Kyung, Yang, Na-Eun, Kim, Hyun-Wook
Publicado 2023

Evaluation of NaCl and KCl Salting Effects on Technological Properties of Pre- and Post-Rigor Chicken Breasts at Various Ionic Strengths

por Song, Dong-Heon, Ham, Youn-Kyung, Noh, Sin-Woo, Chin, Koo Bok, Kim, Hyun-Wook
Publicado 2020

Interaction of Porcine Myofibrillar Proteins and Various Gelatins: Impacts on Gel Properties

por Noh, Sin-Woo, Song, Dong-Heon, Ham, Youn-Kyung, Kim, Tae-Kyung, Choi, Yun-Sang, Kim, Hyun-Wook
Publicado 2019

Optimization of Gelatin Extracting Condition from Korean Native Black Goat Skin and Quality Comparison with Commercial Gelatin

por Ham, Youn-Kyung, Noh, Sin-Woo, Lee, Jae-Hyeok, Yang, Na-Eun, Choi, Yun-Sang, Kim, Hyun-Wook
Publicado 2023

Effects of Gelatin Hydrolysates Addition on Technological Properties and Lipid Oxidation of Cooked Sausage

por Ham, Youn-Kyung, Song, Dong-Heon, Noh, Sin-Woo, Gu, Tae-Wan, Lee, Jae-Hyeok, Kim, Tae-Kyung, Choi, Yun-Sang, Kim, Hyun-Wook
Publicado 2020