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Author: Koo Bok Chin

15 Articles are founded.

Effect of Faba Bean Isolate and Microbial Transglutaminase on Rheological Properties of Pork Myofibrillar Protein Gel and Physicochemical and Textural Properties of Reduced-Salt, Low-Fat Pork Model Sausages
Food Sci Anim Resour 2024;44(3):586-606.
https://doi.org/10.5851/kosfa.2024.e2
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Evaluation of Gelation Properties of Salt-Soluble Proteins Extracted from Protaetia brevitarsis Larvae and Tenebrio molitor Larvae and Application to Pork Myofibrillar Protein Gel System
Food Sci Anim Resour 2023;43(6):1031-1043.
https://doi.org/10.5851/kosfa.2023.e69
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Antioxidant Activities of Eggplant (Solanum melongena) Powder with Different Drying Methods and Addition Levels to Pork Sausages
Food Sci Anim Resour 2021;41(4):715-730.
https://doi.org/10.5851/kosfa.2021.e31
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Evaluation of Quality Characteristics of Low-Nitrite Pork Sausages with Paprika Oleoresin Solution during Refrigerated Storage
Food Sci Anim Resour 2021;41(3):428-439.
https://doi.org/10.5851/kosfa.2021.e8
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Antioxidant, Antimicrobial, and Curing Potentials of Micronized Celery Powders added to Pork Sausages
Food Sci Anim Resour 2021;41(1):110-121.
https://doi.org/10.5851/kosfa.2020.e86
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Evaluation of Antioxidant Activity of Cudrania tricuspidata (CT) Leaves, Fruit Powder and CT Fruit in Pork Patties during Storage
Food Sci Anim Resour 2020;40(6):881-895.
https://doi.org/10.5851/kosfa.2020.e56
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Physicochemical Properties and Shelf-Life of Regular-Fat Sausages with Various Levels of Grape Tomato Powder Prepared by Different Drying Methods
Food Sci Anim Resour 2020;40(5):722-733.
https://doi.org/10.5851/kosfa.2020.e47
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Influence of the pH and Salt Concentrations on Physicochemical Properties of Pork Myofibrillar Protein Gels Added with Cornstarch
Food Sci Anim Resour 2020;40(2):254-261.
https://doi.org/10.5851/kosfa.2020.e10
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Evaluation of Pork Myofibrillar Protein Gel with Pork Skin Gelatin on Rheological Properties at Different Salt Concentrations
Food Sci Anim Resour 2019;39(4):576-584.
https://doi.org/10.5851/kosfa.2019.e48
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Evaluation of Cudrania tricuspidata Leaves on Antioxidant Activities and Physicochemical Properties of Pork Patties
Korean J Food Sci Anim Resour 2018;38(5):889-900.
https://doi.org/10.5851/kosfa.2018.e22
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Evaluation of Antioxidative Activity of Various Levels of Ethanol Extracted Tomato Powder and Application to Pork Patties
Korean J Food Sci Anim Resour 2017;37(2):242-253.
https://doi.org/10.5851/kosfa.2017.37.2.242
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Effects of Red Bean (Vigna angularis) Protein Isolates on Rheological Properties of Microbial Transglutaminase Mediated Pork Myofibrillar Protein Gels as Affected by Fractioning and Preheat Treatment
Korean J Food Sci Anim Resour 2016;36(5):671-678.
https://doi.org/10.5851/kosfa.2016.36.5.671
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Effects of Annatto (Bixa orellana L.) Seeds Powder on Physicochemical Properties, Antioxidant and Antimicrobial Activities of Pork Patties during Refrigerated Storage
Korean J Food Sci Anim Resour 2016;36(4):476-486.
https://doi.org/10.5851/kosfa.2016.36.4.476
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Effects of Drying Temperature on Antioxidant Activities of Tomato Powder and Storage Stability of Pork Patties
Korean J Food Sci Anim Resour 2016;36(1):51-60.
https://doi.org/10.5851/kosfa.2016.36.1.51
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Evaluation of Mixed Probiotic Starter Cultures Isolated from Kimchi on Physicochemical and Functional Properties, and Volatile Compounds of Fermented Hams
Korean J Food Sci Anim Resour 2016;36(1):122-130.
https://doi.org/10.5851/kosfa.2016.36.1.122
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