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Author: Yun-Sang Choi

42 Articles are founded.

Effects of Blanching Methods on Nutritional Properties and Physicochemical Characteristics of Hot-Air Dried Edible Insect Larvae
Food Sci Anim Resour 2023;43(3):428-440.
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Higher Protein Digestibility of Chicken Thigh than Breast Muscle in an In Vitro Elderly Digestion Model
Food Sci Anim Resour 2023;43(2):305-318.
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The Effect of Gelatin Coating and Sonication on the Quality Properties of Wet-Aging Pork Loins
Food Sci Anim Resour 2023;43(2):269-281.
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Optimization of Gelatin Extracting Condition from Korean Native Black Goat Skin and Quality Comparison with Commercial Gelatin
Food Sci Anim Resour 2023;43(1):61-72.
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Effect of Drying Methods on Physicochemical Characteristics and Functional Properties of Duck Blood Gel
Food Sci Anim Resour 2022;42(5):861-873.
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Effects of Protein Functionality on Myofibril Protein-Saccharide Graft Reaction
Food Sci Anim Resour 2022;42(5):849-860.
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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
Food Sci Anim Resour 2022;42(4):566-579.
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Combined Effects of Pressure Cooking and Enzyme Treatment to Enhance the Digestibility and Physicochemical Properties of Spreadable Liver Sausage
Food Sci Anim Resour 2022;42(3):441-454.
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Application of Edible Insects as Novel Protein Sources and Strategies for Improving Their Processing
Food Sci Anim Resour 2022;42(3):372-388.
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Processing Characteristics of Freeze-Dried Pork Powder for Meat Emulsion Gel
Food Sci Anim Resour 2021;41(6):997-1011.
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Natural Extracts as Inhibitors of Microorganisms and Lipid Oxidation in Emulsion Sausage during Storage
Food Sci Anim Resour 2021;41(6):1060-1077.
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Alternative of Phosphate by Freeze- or Oven-Dried Winter Mushroom Powder in Beef Patty
Food Sci Anim Resour 2021;41(3):542-553.
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Effects of High Hydrostatic Pressure on Technical Functional Properties of Edible Insect Protein
Food Sci Anim Resour 2021;41(2):185-195.
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Clean Label Meat Technology: Pre-Converted Nitrite as a Natural Curing
Food Sci Anim Resour 2021;41(2):173-184.
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Effects of Gelatin Hydrolysates Addition on Technological Properties and Lipid Oxidation of Cooked Sausage
Food Sci Anim Resour 2020;40(6):1033-1043.
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Low Protein Digestibility of Beef Puree in Infant In Vitro Digestion Model
Food Sci Anim Resour 2019;39(6):1000-1007.
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Technical Functional Properties of Water- and Salt-soluble Proteins Extracted from Edible Insects
Food Sci Anim Resour 2019;39(4):643-654.
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Edible Insects as a Protein Source: A Review of Public Perception, Processing Technology, and Research Trends
Food Sci Anim Resour 2019;39(4):521-540.
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Interaction of Porcine Myofibrillar Proteins and Various Gelatins: Impacts on Gel Properties
Food Sci Anim Resour 2019;39(2):229-239.
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Quality Characteristics of Samgyetang according to the Sodium Chloride Level and with/without Phosphate in Broth
Food Sci Anim Resour 2019;39(1):102-113.
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FSAR Special Section Invitation

We are pleased to invite you to submit special section paper for Food Science and Animal Resources (FSAR). Both full-length research articles and review articles are welcome for the following issues.

 - Benefits: All the accepted papers for the special topics are eligible for the 50% article processing charge (APC) discount.
 - Deadline for manuscript submissions: 31 May 2023

The topics of interest for the special issue include:
 ■ Innovative strategies to improve the quality of animal-based products
  (Editor: Dr. Young Min Choi)
  - Application of proteomics and lipidomics in quality of meat and milk products
  - Functional ingredients and additives for structure formation
  - Meal kits and home meal replacement (HMR), Etc.

 ■ Innovative safety and freshness control of animal-based products
 (Editor: Dr. Changsun Choi)
  - High pressure processing
  - Plasma technology
  - Advanced active packaging and sensor technology (quality indicator, time-and temperature indicator, etc)
  - Edible coating, etc.

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