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Korean Journal for Food Science of Animal Resources|January 14, 2016
Effects of pH-treated Fish Sarcoplasmic Proteins on the Functional Properties of Chicken Myofibrillar Protein Gel Mediated by Microbial TransglutaminaseBung-Orn Hemung, Koo Bok ChinJournal of Animal Science and Technology|August 18, 2020
Evaluation of physicochemical and textural properties of chicken breast sausages containing various combinations of salt and sodium tripolyphosphateJi Seon Choi, Koo Bok ChinMeat Science|November 9, 2011
Evaluation of sodium lactate as a replacement for conventional chemical preservatives in comminuted sausages inoculated with Listeria monocytogenesSoon Hee Choi, Koo Bok ChinKorean Journal for Food Science of Animal Resources|November 28, 2018
Evaluation of Cudrania tricuspidata Leaves on Antioxidant Activities and Physicochemical Properties of Pork PattiesTran Van Cuong, Koo Bok ChinAnimal Bioscience|August 14, 2025
Evaluation of rheological properties of pork myofibrillar protein gel and physicochemical and textural properties of low-fat model sausages containing various levels of chickpea powder dried by different methodsMin Jae Kim, Koo Bok ChinFood Chemistry|August 25, 2024
Influence of NaCl and phosphate on gelation properties of chicken breast myofibrillar protein gels and its application to in vitro digestion modelJi Seon Choi, Koo Bok ChinFood Science of Animal Resources|May 20, 2024
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|August 29, 2023
Effect of sea tangle extract on the quality characteristics of reduced-salt, low-fat sausages using pre-rigor muscle during refrigerated storageGeon Ho Kim, Koo Bok ChinAnimal Bioscience|April 16, 2026
Evaluation of drying method and various level of chickpea powder on the quality characteristics of emulsified model sausagesMin Jae Kim, Koo Bok ChinAnimal Bioscience|April 16, 2026
Evaluation of Physicochemical and Textural Properties of Emulsified Pork Model Sausages Treated with Rhynchosia nulubilis Powders from Different Drying MethodsMin Jae Kim, Koo Bok ChinPageof 7