Food Science of Animal Resources

Quality characteristics of meat analogs through the incorporation of textured vegetable protein and Tenebrio molitor larvae in the presence of transglutaminase

Yea-Ji Kim, Jung-Heon Kim, Ji Yoon Cha, Tae-Kyung Kim, Hae Won Jang, Dong-Hyun Kim, Yun-Sang Choi

Food Sci Anim Resour 2024 [published online ahead of print: Mar 25, 2024]
https://doi.org/10.5851/kosfa.2024.e28

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Effects of Natural Extract Mixtures on the Quality Characteristics of Sausages during Refrigerated Storage

Seung-Hye Woo, Min Kyung Park, Min-Cheol Kang, Tae-Kyung Kim, Yea-Ji Kim, Dong-Min Shin, Su-Kyung Ku, HeeJin Park, Heeyoung Lee, Jung-Min Sung, Yun-Sang Choi

Food Sci Anim Resour 2024;44(1):146-164.
https://doi.org/10.5851/kosfa.2023.e66

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Effects of Blanching Methods on Nutritional Properties and Physicochemical Characteristics of Hot-Air Dried Edible Insect Larvae

Jae Hoon Lee, Tae-Kyung Kim, Sun-Young Park, Min-Cheol Kang, Ji Yoon Cha, Min-Cheol Lim, Yun-Sang Choi

Food Sci Anim Resour 2023;43(3):428-440.
https://doi.org/10.5851/kosfa.2023.e4

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The Effect of Gelatin Coating and Sonication on the Quality Properties of Wet-Aging Pork Loins

Yea-Ji Kim, Tae-Jun Jung, Tae-Kyung Kim, Jae Hoon Lee, Dong-Min Shin, Hwan Hee Yu, Yun-Sang Choi

Food Sci Anim Resour 2023;43(2):269-281.
https://doi.org/10.5851/kosfa.2022.e74

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Effect of Drying Methods on Physicochemical Characteristics and Functional Properties of Duck Blood Gel

Jake Kim, Tae-Kyung Kim, Ji Yoon Cha, Su-Kyung Ku, Samooel Jung, Yun-Sang Choi

Food Sci Anim Resour 2022;42(5):861-873.
https://doi.org/10.5851/kosfa.2022.e38

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Effects of Protein Functionality on Myofibril Protein-Saccharide Graft Reaction

Tae-Kyung Kim, Hae In Yong, Ji Yoon Cha, Yun Jeong Kim, Samooel Jung, Yun-Sang Choi

Food Sci Anim Resour 2022;42(5):849-860.
https://doi.org/10.5851/kosfa.2022.e36

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Effects of Loquat (Eriobotrya japonica Lindl.) Leaf Extract with or without Ascorbic Acid on the Quality Characteristics of Semi-Dried Restructured Jerky during Storage

Se-Myung Kim, Tae-Kyung Kim, Min-Cheol Kang, Ji Yoon Cha, Hae In Yong, Yun-Sang Choi

Food Sci Anim Resour 2022;42(4):566-579.
https://doi.org/10.5851/kosfa.2022.e19

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Application of Edible Insects as Novel Protein Sources and Strategies for Improving Their Processing

Tae-Kyung Kim, Ji Yoon Cha, Hae In Yong, Hae Won Jang, Samooel Jung, Yun-Sang Choi

Food Sci Anim Resour 2022;42(3):372-388.
https://doi.org/10.5851/kosfa.2022.e10

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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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Natural Extracts as Inhibitors of Microorganisms and Lipid Oxidation in Emulsion Sausage during Storage

Jeeyeon Lee, Jung-Min Sung, Hyun Jin Cho, Seung-Hye Woo, Min-Cheol Kang, Hae In Yong, Tae-Kyung Kim, Heeyoung Lee, Yun-Sang Choi

Food Sci Anim Resour 2021;41(6):1060-1077.
https://doi.org/10.5851/kosfa.2021.e58

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Effects of High Hydrostatic Pressure on Technical Functional Properties of Edible Insect Protein

Tae-Kyung Kim, Hae In Yong, Min-Cheol Kang, Samooel Jung, Hae Won Jang, Yun-Sang Choi

Food Sci Anim Resour 2021;41(2):185-195.
https://doi.org/10.5851/kosfa.2020.e85

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Clean Label Meat Technology: Pre-Converted Nitrite as a Natural Curing

Hae In Yong, Tae-Kyung Kim, Hee-Don Choi, Hae Won Jang, Samooel Jung, Yun-Sang Choi

Food Sci Anim Resour 2021;41(2):173-184.
https://doi.org/10.5851/kosfa.2020.e96

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Effects of Gelatin Hydrolysates Addition on Technological Properties and Lipid Oxidation of Cooked Sausage

Youn-Kyung Ham, Dong-Heon Song, Sin-Woo Noh, Tae-Wan Gu, Jae-Hyeok Lee, Tae-Kyung Kim, Yun-Sang Choi, Hyun-Wook Kim

Food Sci Anim Resour 2020;40(6):1033-1043.
https://doi.org/10.5851/kosfa.2020.e74

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Technical Functional Properties of Water- and Salt-soluble Proteins Extracted from Edible Insects

Tae-Kyung Kim, Hae In Yong, Chang Hee Jeong, Sung Gu Han, Young-Boong Kim, Hyun-Dong Paik, Yun-Sang Choi

Food Sci Anim Resour 2019;39(4):643-654.
https://doi.org/10.5851/kosfa.2019.e56

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Edible Insects as a Protein Source: A Review of Public Perception, Processing Technology, and Research Trends

Tae-Kyung Kim, Hae In Yong, Young-Boong Kim, Hyun-Wook Kim, Yun-Sang Choi

Food Sci Anim Resour 2019;39(4):521-540.
https://doi.org/10.5851/kosfa.2019.e53

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Interaction of Porcine Myofibrillar Proteins and Various Gelatins: Impacts on Gel Properties

Sin-Woo Noh, Dong-Heon Song, Youn-Kyung Ham, Tae-Kyung Kim, Yun-Sang Choi, Hyun-Wook Kim

Food Sci Anim Resour 2019;39(2):229-239.
https://doi.org/10.5851/kosfa.2019.e18

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Quality Characteristics of Samgyetang according to the Sodium Chloride Level and with/without Phosphate in Broth

Tae-Kyung Kim, Young-Boong Kim, Ki-Hong Jeon, Hae-Won Jang, Hyun-Sung Lee, Yun-Sang Choi

Food Sci Anim Resour 2019;39(1):102-113.
https://doi.org/10.5851/kosfa.2019.e8

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Effects of Pre-cooking Methods on Quality Characteristics of Reheated Marinated Pork Loin

Tae-Kyung Kim, Ko-Eun Hwang, Young-Boong Kim, Ki-Hong Jeon, Kyoung-Hoan Leem, Yun-Sang Choi

Korean J Food Sci Anim Resour 2018;38(5):970-980.
https://doi.org/10.5851/kosfa.2018.e29

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The Dry-aging and Heating Effects on Protein Characteristics of Beef Longissiumus Dorsi

Ji-Han Kim, Ha-Jung Lee, Dong-Min Shin, Tae-Kyung Kim, Young-Boong Kim, Yun-Sang Choi

Korean J Food Sci Anim Resour 2018;38(5):1101-1108.
https://doi.org/10.5851/kosfa.2018.e43

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Distribution of Microorganisms in Cheongyang Red Pepper Sausage and Effect of Central Temperature on Quality Characteristics of Sausage

Yun-Sang Choi, Su-Kyung Ku, Tae-Kyung Kim, Jong-Dae Park, Young-Chan Kim, Hee-Ju Kim, Young-Boong Kim

Korean J Food Sci Anim Resour 2018;38(4):749-758.
https://doi.org/10.5851/kosfa.2018.e13

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