Effect of sous-vide cooking conditions on the physicochemical, microbiological and microstructural properties of duck breast meat

por Shin, Dong-Min, Yune, Jong Hyeok, Kim, Dong-Hyun, Han, Sung Gu
Publicado 2023

Oxidative Stability and Quality Characteristics of Duck, Chicken, Swine and Bovine Skin Fats Extracted by Pressurized Hot Water Extraction

por Shin, Dong-Min, Kim, Do Hyun, Yune, Jong Hyeok, Kwon, Hyuk Cheol, Kim, Hyo Juong, Seo, Han Geuk, Han, Sung Gu
Publicado 2019

Development of β-Cyclodextrin/Konjac-Based Emulsion Gel for a Pork Backfat Substitute in Emulsion-Type Sausage

por Kim, Yea-Ji, Shin, Dong-Min, Yune, Jong-Hyeok, Jung, Hyun-Su, Kwon, Hyuk-Cheol, Lee, Kyung-Woo, Oh, Jae-Wook, Kim, Beob-Gyun, Han, Sung-Gu
Publicado 2022

Effects of Chitosan and Duck Fat-Based Emulsion Coatings on the Quality Characteristics of Chicken Meat during Storage

por Shin, Dong-Min, Kim, Yea-Ji, Yune, Jong-Hyeok, Kim, Do-Hyun, Kwon, Hyuk-Cheol, Sohn, Hyejin, Han, Seo-Gu, Han, Jong-Hyeon, Lim, Su-Jin, Han, Sung-Gu
Publicado 2022

Effects of Aluminum on the Integrity of the Intestinal Epithelium: An in Vitro and in Vivo Study

por Jeong, Chang Hee, Kwon, Hyuk Cheol, Kim, Do Hyun, Cheng, Wei Nee, Kang, Sukyung, Shin, Dong-Min, Yune, Jong Hyeok, Yoon, Jee Eun, Chang, You Hyun, Sohn, Hyejin, Han, Sung Gu
Publicado 2020

Probiotic Properties of Lactiplantibacillus plantarum LB5 Isolated from Kimchi Based on Nitrate Reducing Capability

por Sohn, Hyejin, Chang, You Hyun, Yune, Jong Hyeok, Jeong, Chang Hee, Shin, Dong Min, Kwon, Hyuk Cheol, Kim, Do Hyun, Hong, Sung Wook, Hwang, Hyelyeon, Jeong, Jong Youn, Han, Sung Gu
Publicado 2020

Effects of duck fat and κ-carrageenan as replacements for beef fat and pork backfat in frankfurters

por Shin, Dong-Min, Yune, Jong Hyeok, Kim, Yea Ji, Keum, Sang Hoon, Jung, Hyun Su, Kwon, Hyuk Cheol, Kim, Do Hyun, Sohn, Hyejin, Jeong, Chang Hee, Lee, Hong Gu, Han, Sung Gu
Publicado 2022