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Author: Kyung Jo

9 Articles are founded.

Level Optimization of Beet Powder and Caramel Color for Beef Color Simulation in Meat Analogs before and after Cooking
Seonmin Lee, Kyung Jo, Seul-Ki-Chan Jeong, Yun-Sang Choi, Samooel Jung
Food Sci Anim Resour 2023;43(5):889-900.
https://doi.org/10.5851/kosfa.2023.e45
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Higher Protein Digestibility of Chicken Thigh than Breast Muscle in an In Vitro Elderly Digestion Model
Seonmin Lee, Kyung Jo, Hyun Gyung Jeong, Seul-Ki-Chan Jeong, Jung In Park, Hae In Yong, Yun-Sang Choi, Samooel Jung
Food Sci Anim Resour 2023;43(2):305-318.
https://doi.org/10.5851/kosfa.2022.e77
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Utilization of Electrical Conductivity to Improve Prediction Accuracy of Cooking Loss of Pork Loin
Kyung Jo, Seonmin Lee, Hyun Gyung Jeong, Dae-Hyun Lee, Sangwon Yoon, Yoonji Chung, Samooel Jung
Food Sci Anim Resour 2023;43(1):113-123.
https://doi.org/10.5851/kosfa.2022.e64
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Processing Characteristics of Freeze-Dried Pork Powder for Meat Emulsion Gel
Seonmin Lee, Yun-Sang Choi, Kyung Jo, Hyun Gyung Jeong, Hae In Yong, Tae-Kyung Kim, Samooel Jung
Food Sci Anim Resour 2021;41(6):997-1011.
https://doi.org/10.5851/kosfa.2021.e51
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Alternative of Phosphate by Freeze- or Oven-Dried Winter Mushroom Powder in Beef Patty
Hyun Gyung Jeong, Doo Yeon Jung, Kyung Jo, Seonmin Lee, Yun-Sang Choi, Hae In Yong, Samooel Jung
Food Sci Anim Resour 2021;41(3):542-553.
https://doi.org/10.5851/kosfa.2021.e18
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Low Protein Digestibility of Beef Puree in Infant In Vitro Digestion Model
Seonmin Lee, Kyung Jo, Sun Jin Hur, Yun-Sang Choi, Hyun-Joo Kim, Samooel Jung
Food Sci Anim Resour 2019;39(6):1000-1007.
https://doi.org/10.5851/kosfa.2019.e73
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Reduction in Lesion Incidence in Pork Carcass Using Transdermal Needle-free Injection of Foot-and-Mouth Disease Vaccine
Eun Young Ko, Jaesung Cho, Jin Ho Cho, Kyung Jo, Seung Hwan Lee, Yoon Ji Chung, Samooel Jung
Korean J Food Sci Anim Resour 2018;38(6):1155-1159.
https://doi.org/10.5851/kosfa.2018.e46
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Quality Characteristics of Low-salt Chicken Sausage Supplemented with a Winter Mushroom Powder
Kyung Jo, Juri Lee, Samooel Jung
Korean J Food Sci Anim Resour 2018;38(4):768-779.
https://doi.org/10.5851/kosfa.2018.e15
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Improved Oxidative Stability of Enhanced Pork Loins Using Red Perilla Extract
Da Gyeom Lee, Juri Lee, Kyung Jo, Cheol Woo Lee, Hyun Jung Lee, Cheorun Jo, Samooel Jung
Korean J Food Sci Anim Resour 2017;37(6):898-905.
https://doi.org/10.5851/kosfa.2017.37.6.898
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