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Author: Min Jae Kim
2 Articles are founded.
Evaluation of Rheological Properties of Pork Myofibrillar Protein Gel and Physicochemical and Textural Properties of Low-Fat Model Sausages Treated with Rhynchosia nulubilis Powders from Different Drying Methods and Their Protein Extract
Food Sci Anim Resour 2025;45(5):1415-1430.
https://doi.org/10.5851/kosfa.2024.e112
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https://doi.org/10.5851/kosfa.2024.e112
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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https://doi.org/10.5851/kosfa.2023.e69