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Food Science and Biotechnology|November 1, 2021
Elastic gels based on flaxseed gum with konjac glucomannan and agarJisoo Yang, Junghoon Kim, Young Jin Choi, et al.
RSC Advances|May 6, 2022
Development of a portable lab-on-a-valve device for making primary diagnoses based on gold-nanoparticle aggregation induced by a switchable linkerJungwoo Hahn, Eunghee Kim, Hyebin Han, et al.
Food Chemistry|July 28, 2023
The technical potential of a sous-vide processing method for developing high-moisture textured soy proteinHyun Woo Choi, Minji Choi, Jungwoo Hahn, et al.
Food Chemistry|August 24, 2022
Development of a novel technology for high-moisture textured soy protein using a vacuum packaging and pressurized heat (vacuum-autoclaving) treatmentHyun Woo Choi, Chaerin Ryoo, Jungwoo Hahn, et al.
Biosensors & Bioelectronics|September 28, 2017
Bifunctional linker-based immunosensing for rapid and visible detection of bacteria in real matricesYoungsang You, Seokwon Lim, Jungwoo Hahn, et al.
Food Science and Biotechnology|January 21, 2022
The effect of curdlan and the resting process on the quality of the dried whole tofu noodlesEuiji Lee, Junghoon Kim, Eunghee Kim, et al.
Food Chemistry|December 15, 2024
The influence of cooling die temperature gradients on the texture of high-moisture meat analogsHyun Woo Choi, Jungwoo Hahn, Hyun-Seok Kim, et al.
Food Science and Biotechnology|January 16, 2026
Development of soy protein isolate-soybean oil emulsion-aggregated gels with enhanced elasticity and structural stability using vacuum-autoclave treatmentYe Eun Choi, Tae In Kim, Hyun Woo Choi, et al.
Food Chemistry|December 6, 2024
Microstructural and textural characteristics of blend gels and high-moisture meat analogs of soy protein isolate and faba bean protein concentrateHyun Woo Choi, Jungwoo Hahn, Hyun-Seok Kim, et al.
Food Chemistry|November 9, 2024
Thermorheological properties and structural characteristics of soy and pumpkin seed protein blends for high-moisture meat analogsHyun Woo Choi, Jungwoo Hahn, Hyun-Seok Kim, et al.
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