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Author: Yu-Na Oh

4 Articles are founded.

Characterization of Plant-Based Sausage Quality Using Shiitake Mushroom Mycelia and Soybean and Wheat Proteins
Yu-Na Oh, Hack-Youn Kim
Food Sci Anim Resour 2025;45(5):1514-1531.
https://doi.org/10.5851/kosfa.2025.e37
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Quality Characteristics of Low-Fat Sausage Using Cultured Mushroom Mycelium
Yu-Na Oh, Hack-Youn Kim
Food Sci Anim Resour 2025;45(3):910-927.
https://doi.org/10.5851/kosfa.2025.e23
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Exploring Sustainable Future Protein Sources
Yu-Na Oh, Hack-Youn Kim
Food Sci Anim Resour 2025;45(1):81-108.
https://doi.org/10.5851/kosfa.2024.e111
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Effect of Paprika Powder on the Antioxidant Capacity of Emulsion-Type Sausages
Yu-Na Oh, Hyung-Youn Choi, Yong-Bin Kim, Seong-Geon Hong, Hack-Youn Kim
Food Sci Anim Resour 2024;44(5):1126-1141.
https://doi.org/10.5851/kosfa.2024.e53
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