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Gels (Basel, Switzerland)|December 22, 2022
Effect of Pork Skin Gelatin on the Physical Properties of Pork Myofibrillar Protein Gel and Restructured Ham with Microbial TransglutaminaseChang Hoon Lee, Koo Bok ChinAsian-Australasian Journal of Animal Sciences|January 7, 2019
Evaluation of physicochemical and textural properties of myofibrillar protein gels and low-fat model sausage containing various levels of curdlanChang Hoon Lee, Koo Bok ChinKorean Journal for Food Science of Animal Resources|January 14, 2016
Effect of Fish Sarcoplasmic Protein on Quality Attributes of No-fat Chicken Sausages Mediated by Microbial TransglutaminaseBung-Orn Hemung, Koo Bok ChinKorean Journal for Food Science of Animal Resources|September 14, 2016
Effects of Annatto (Bixa orellana L.) Seeds Powder on Physicochemical Properties, Antioxidant and Antimicrobial Activities of Pork Patties during Refrigerated StorageTran Van Cuong, Koo Bok ChinJournal of the Science of Food and Agriculture|February 18, 2015
Evaluation of different drying temperatures on physico-chemical and antioxidant properties of water-soluble tomato powders and on their use in pork pattiesHyeong Sang Kim, Koo Bok ChinAnimal Bioscience|May 15, 2025
Effects of sodium alginate active films containing different lotus rhizome root powders on physicochemical properties and shelf-life of pork pattiesZhuang Zhuang Qiu, Koo Bok ChinFood Science of Animal Resources|April 30, 2026
Effect of Faba Bean Isolate and Microbial Transglutaminase on Rheological Properties of Pork Myofibrillar Protein Gel and Physicochemical and Textural Properties of Reduced-Salt, Low-Fat Pork Model SausagesGeon Ho Kim, Koo Bok ChinAnimal Bioscience|July 29, 2026
Effect of psyllium husk (Plantago ovata) on the physicochemical and textural properties of chicken sausages and its application in an in vitro digestion modelJi Seon Choi, Koo Bok ChinKorean Journal for Food Science of Animal Resources|August 9, 2016
Effects of Drying Temperature on Antioxidant Activities of Tomato Powder and Storage Stability of Pork PattiesHyeong Sang Kim, Koo Bok ChinFoods (Basel, Switzerland)|June 5, 2020
Physical Properties and Structural Changes of Myofibrillar Protein Gels Prepared with Basil Seed Gum at Different Salt Levels and Application to SausagesChang Hoon Lee, Koo Bok ChinPageof 7