Food Science of Animal Resources

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

Geon Ho Kim, Koo Bok Chin

Food Sci Anim Resour 2024 [published online ahead of print: Jan 09, 2024]
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

Ji Seon Choi, Geon Ho Kim, Ha Eun Kim, Min Jae Kim, Koo Bok Chin

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

Hanna Seprina br Sembring, Koo Bok Chin

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

Geon Ho Kim, Koo Bok Chin

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

Karna Ramachandraiah, Koo Bok Chin

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

Haeun Kim, Koo Bok Chin

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

Zhuang Zhuang Qiu, Koo Bok Chin

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

Chang Hoon Lee, Koo Bok Chin

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

Chnag Hoon Lee, Koo Bok Chin

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

Tran Van Cuong, Koo Bok Chin

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

Hyeong Sang Kim, Koo Bok Chin

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

Ho Sik Jang, Hong Chul Lee, Koo Bok Chin

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

Tran Van Cuong, Koo Bok Chin

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

Hyeong Sang Kim, Koo Bok Chin

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

Young Joo Kim, Sung Yong Park, Hong Chul Lee, Seung Seok Yoo, Sejong Oh, Kwang Hyun Kim, Koo Bok Chin

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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