Functional and instrumental textural properties of reduced-salt meat emulsions with konjac gel: Combined effects of transglutaminase, isolate soy protein, and alginate by Yong, Hae in, Kim, Tae-Kyung, Kim, Young-Boong, Jung, Samooel, Choi, Yun-Sang

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Quality Characteristics of Semi-Dried Restructured Jerky Processed Using Super-Heated Steam by Kim, Se-Myung, Kim, Tae-Kyung, Kim, Hyun-Wook, Jung, Samooel, Yong, Hae In, Choi, Yun-Sang

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How to develop strategies to use insects as animal feed: digestibility, functionality, safety, and regulation by Jae-Hoon, Lee, Tae-Kyung, Kim, Ji Yoon, Cha, Hae Won, Jang, Hae In, Yong, Yun-Sang, Choi

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Quality characteristics of semi-dried restructured jerky: combined effects of duck skin gelatin and carrageenan by Kim, Se-Myung, Kim, Tae-Kyung, Ku, Su-Kyung, Kim, Min Jung, Jung, Samooel, Yong, Hae In, Choi, Yun-Sang

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Effect of atmospheric pressure dielectric barrier discharge plasma on the biological activity of naringin by Kim, Hyun-Joo, Yong, Hae In, Park, Sanghoo, Kim, Kijung, Kim, Tae Hoon, Choe, Wonho, Jo, Cheorun

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Quality characteristics of the enhanced beef using winter mushroom juice by Choi, Yun-Sang, Jo, Kyung, Lee, Seonmin, Yong, Hae In, Jung, Samooel

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Effects of hydrocolloids on the quality characteristics of cold-cut duck meat jelly by Kim, Tae-Kyung, Yong, Hae In, Jang, Hae Won, Kim, Young-Boong, Sung, Jung-Min, Kim, Hyun-Wook, Choi, Yun-Sang

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Effect of reducing sodium chloride based on the sensory properties of meat products and the improvement strategies employed: a review by Kim, Tae-Kyung, Yong, Hae In, Jung, Samooel, Kim, Hyun-Wook, Choi, Yun-Sang

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Clean Label Meat Technology: Pre-Converted Nitrite as a Natural Curing by Yong, Hae In, Kim, Tae-Kyung, Choi, Hee-Don, Jang, Hae Won, Jung, Samooel, Choi, Yun-Sang

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Effects of High Hydrostatic Pressure on Technical Functional Properties of Edible Insect Protein by Kim, Tae-Kyung, Yong, Hae In, Kang, Min-Cheol, Jung, Samooel, Jang, Hae Won, Choi, Yun-Sang

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Physicochemical and textural properties of emulsions prepared from the larvae of the edible insects Tenebrio molitor, Allomyrina dichotoma, and Protaetia brevitarsis seulensis by Kim, Tae-Kyung, Yong, Hae In, Jung, Samooel, Sung, Jung-Min, Jang, Hae Won, Choi, Yun-Sang

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Processing Characteristics of Freeze-Dried Pork Powder for Meat Emulsion Gel by Lee, Seonmin, Choi, Yun-Sang, Jo, Kyung, Jeong, Hyun Gyung, Yong, Hae In, Kim, Tae-Kyung, Jung, Samooel

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Synergistic Effects of Electron-beam Irradiation and Leek Extract on the Quality of Pork Jerky during Ambient Storage by Kim, Hyun-Joo, Kang, Mingu, Yong, Hae In, Bae, Young Sik, Jung, Samooel, Jo, Cheorun

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Alternative of Phosphate by Freeze- or Oven-Dried Winter Mushroom Powder in Beef Patty by Jeong, Hyun Gyung, Jung, Doo Yeon, Jo, Kyung, Lee, Seonmin, Choi, Yun-Sang, Yong, Hae In, Jung, Samooel

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Quality characteristics of the enhanced beef using winter mushroom juice by Choi, Yun-Sang, Jo, Kyung, Lee, Seonmin, Yong, Hae In, Jung, Samooel

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Microbial safety and physicochemical characteristics of electron beam irradiated whole egg powder by Kim, Hyun-Joo, Yong, Hae In, Jayasena, Dinesh D., Lee, Hyun Jung, Lee, Haelim, Jo, Cheorun

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Natural Extracts as Inhibitors of Microorganisms and Lipid Oxidation in Emulsion Sausage during Storage by Lee, Jeeyeon, Sung, Jung-Min, Cho, Hyun Jin, Woo, Seung-Hye, Kang, Min-Cheol, Yong, Hae In, Kim, Tae-Kyung, Lee, Heeyoung, Choi, Yun-Sang

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Quality characteristics and protein digestibility of Protaetia brevitarsis larvae by Lee, Seonmin, Choi, Yun-Sang, Jo, Kyung, Kim, Tae-Kyung, Yong, Hae In, Jung, Samooel

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Quality characteristics of semi-dried restructured jerky: combined effects of duck skin gelatin and carrageenan by Kim, Se-Myung, Kim, Tae-Kyung, Ku, Su-Kyung, Kim, Min Jung, Jung, Samooel, Yong, Hae In, Choi, Yun-Sang

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Synergistic bactericidal effect of clove oil and encapsulated atmospheric pressure plasma against Escherichia coli O157:H7 and Staphylococcus aureus and its mechanism of action by Yoo, Ji Hyun, Baek, Ki Ho, Heo, Ye Seul, Yong, Hae In, Jo, Cheorun

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