Search Results - Sin-Woo Noh

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  1. 1
    Physicochemical Properties of Chicken Breast and Thigh as Affected by Sous-Vide Cooking Conditions

    Physicochemical Properties of Chicken Breast and Thigh as Affected by Sous-Vide Cooking Conditions by Noh, Sin-Woo, Song, Dong-Heon, Ham, Youn-Kyung, Yang, Na-Eun, Kim, Hyun-Wook

    Published in Foods
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  2. 2
    Evaluation of NaCl and KCl Salting Effects on Technological Properties of Pre- and Post-Rigor Chicken Breasts at Various Ionic Strengths

    Evaluation of NaCl and KCl Salting Effects on Technological Properties of Pre- and Post-Rigor Chicken Breasts at Various Ionic Strengths by Song, Dong-Heon, Ham, Youn-Kyung, Noh, Sin-Woo, Chin, Koo Bok, Kim, Hyun-Wook

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  3. 3
    Incorporation of soy protein isolate and egg-white protein to improve nutritional value and hardness of gelatin gels for the elderly

    Incorporation of soy protein isolate and egg-white protein to improve nutritional value and hardness of gelatin gels for the elderly by Noh, Sin-Woo, Song, Dong-Heon, Yang, Na-Eun, Kim, Hyun-Wook

    Published in Food bioscience
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  4. 4
    Optimization of Gelatin Extracting Condition from Korean Native Black Goat Skin and Quality Comparison with Commercial Gelatin

    Optimization of Gelatin Extracting Condition from Korean Native Black Goat Skin and Quality Comparison with Commercial Gelatin by Ham, Youn-Kyung, Noh, Sin-Woo, Lee, Jae-Hyeok, Yang, Na-Eun, Choi, Yun-Sang, Kim, Hyun-Wook

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  5. 5
    Interaction of Porcine Myofibrillar Proteins and Various Gelatins: Impacts on Gel Properties

    Interaction of Porcine Myofibrillar Proteins and Various Gelatins: Impacts on Gel Properties by Noh, Sin-Woo, Song, Dong-Heon, Ham, Youn-Kyung, Kim, Tae-Kyung, Choi, Yun-Sang, Kim, Hyun-Wook

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  6. 6
    Effects of Gelatin Hydrolysates Addition on Technological Properties and Lipid Oxidation of Cooked Sausage

    Effects of Gelatin Hydrolysates Addition on Technological Properties and Lipid Oxidation of Cooked Sausage by Ham, Youn-Kyung, Song, Dong-Heon, Noh, Sin-Woo, Gu, Tae-Wan, Lee, Jae-Hyeok, Kim, Tae-Kyung, Choi, Yun-Sang, Kim, Hyun-Wook

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  7. 7
    Effects of Gelatin Hydrolysates Addition on Technological Properties and Lipid Oxidation of Cooked Sausage

    Effects of Gelatin Hydrolysates Addition on Technological Properties and Lipid Oxidation of Cooked Sausage by Ham, Youn-Kyung, Song, Dong-Heon, Noh, Sin-Woo, Gu, Tae-Wan, Lee, Jae-Hyeok, Kim, Tae-Kyung, Choi, Yun-Sang, Kim, Hyun-Wook

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  8. 8
    Interaction of Porcine Myofibrillar Proteins and Various Gelatins: Impacts on Gel Properties

    Interaction of Porcine Myofibrillar Proteins and Various Gelatins: Impacts on Gel Properties by Noh, Sin-Woo, Song, Dong-Heon, Ham, Youn-Kyung, Kim, Tae-Kyung, Choi, Yun-Sang, Kim, Hyun-Wook

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  9. 9
    Optimization of Gelatin Extracting Condition from Korean Native Black Goat Skin and Quality Comparison with Commercial Gelatin

    Optimization of Gelatin Extracting Condition from Korean Native Black Goat Skin and Quality Comparison with Commercial Gelatin by Youn-Kyung Ham, Sin-Woo Noh, Jae-Hyeok Lee, Na-Eun Yang, Yun-Sang Choi, Hyun-Wook Kim

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