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Author: Yun-Sang Choi

46 Articles are founded.

Quality characteristics of meat analogs through the incorporation of textured vegetable protein and Tenebrio molitor larvae in the presence of transglutaminase
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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3D Printing of Materials and Printing Parameters with Animal Resources: A Review
Food Sci Anim Resour 2024;44(2):225-238.
https://doi.org/10.5851/kosfa.2023.e73
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Effects of Natural Extract Mixtures on the Quality Characteristics of Sausages during Refrigerated Storage
Food Sci Anim Resour 2024;44(1):146-164.
https://doi.org/10.5851/kosfa.2023.e66
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Level Optimization of Beet Powder and Caramel Color for Beef Color Simulation in Meat Analogs before and after Cooking
Food Sci Anim Resour 2023;43(5):889-900.
https://doi.org/10.5851/kosfa.2023.e45
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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.
https://doi.org/10.5851/kosfa.2023.e4
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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.
https://doi.org/10.5851/kosfa.2022.e77
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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.
https://doi.org/10.5851/kosfa.2022.e74
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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.
https://doi.org/10.5851/kosfa.2022.e58
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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.
https://doi.org/10.5851/kosfa.2022.e38
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Effects of Protein Functionality on Myofibril Protein-Saccharide Graft Reaction
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
Food Sci Anim Resour 2022;42(4):566-579.
https://doi.org/10.5851/kosfa.2022.e19
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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.
https://doi.org/10.5851/kosfa.2022.e14
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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.
https://doi.org/10.5851/kosfa.2022.e10
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Processing Characteristics of Freeze-Dried Pork Powder for Meat Emulsion Gel
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
Food Sci Anim Resour 2021;41(6):1060-1077.
https://doi.org/10.5851/kosfa.2021.e58
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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.
https://doi.org/10.5851/kosfa.2021.e18
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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.
https://doi.org/10.5851/kosfa.2020.e85
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Clean Label Meat Technology: Pre-Converted Nitrite as a Natural Curing
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
Food Sci Anim Resour 2020;40(6):1033-1043.
https://doi.org/10.5851/kosfa.2020.e74
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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.
https://doi.org/10.5851/kosfa.2019.e73
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