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Foods (Basel, Switzerland)|September 23, 2022
Comparison of Superchilling and Supercooling on Extending the Fresh Quality of Beef LoinHonggyun Kim, Geun-Pyo Hong
Korean Journal for Food Science of Animal Resources|November 18, 2017
A Comparison of the Essential Amino Acid Content and the Retention Rate by Chicken Part according to Different Cooking MethodsHonggyun Kim, Hyun Wook Do, Heajung Chung
Food Science of Animal Resources|March 13, 2020
Improved Physicochemical Properties of Pork Patty Supplemented with Oil-in-Water NanoemulsionJiseon Lee, Honggyun Kim, Mi-Jung Choi, et al.
Food Science of Animal Resources|November 19, 2021
Evaluation of the Relationship between Freezing Rate and Quality Characteristics to Establish a New Standard for the Rapid Freezing of PorkYoung-Chan Yun, Honggyun Kim, Karna Ramachandraiah, et al.
Foods (Basel, Switzerland)|April 12, 2020
Evaluation of the Physicochemical and Structural Properties and the Sensory Characteristics of Meat Analogues Prepared with Various Non-Animal Based Liquid AdditivesGihyun Wi, Junhwan Bae, Honggyun Kim, et al.
Meat Science|November 18, 2023
Effect of high pressure pretreatment on the inhibition of ice nucleation and biochemical changes in pork loins during supercooling preservationHonggyun Kim, Jiseon Lee, Sungmin Jeong, et al.
Nanomaterials (Basel, Switzerland)|November 3, 2020
Chemical Nature of Electrode and the Switching Response of RF-Sputtered NbO<sub>x</sub> FilmsJamal Aziz, Honggyun Kim, Shania Rehman, et al.
Foods (Basel, Switzerland)|June 26, 2020
β-Cyclodextrin-Mediated Beany Flavor Masking and Textural Modification of an Isolated Soy Protein-Based Yuba FilmEun-Jung Lee, Honggyun Kim, Jong Yeop Lee, et al.
Food Science of Animal Resources|May 20, 2020
Physicochemical Properties of Pork Neck and Chicken Leg Meat under Various Freezing Temperatures in a Deep FreezerEun Jeong Kim, SangYoon Lee, Dong Hyeon Park, et al.
Foods (Basel, Switzerland)|September 9, 2020
Strategies for Sustainable Substitution of Livestock MeatGuihun Jiang, Kashif Ameer, Honggyun Kim, et al.
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