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Animal Bioscience|May 13, 2026
Evaluation of gel and structural properties of pork myofibrillar protein gels with faba bean protein isolate at various salt concentrationsGeon Ho Kim, Koo Bok ChinFood Science of Animal Resources|June 30, 2026
Evaluation of Rheological Properties of Pork Myofibrillar Protein Gel and Physicochemical and Textural Properties of Low-Fat Model Sausages Treated with Rhynchosia nulubilis Powders from Different Drying Methods and Their Protein ExtractMin Jae Kim, Koo Bok ChinAnimal Bioscience|July 29, 2026
Antioxidant activity of hot-air-dried sweet pumpkin's flesh and peel and their effects on the shelf-life and quality of pork emulsion-type model sausages during storageCha Bin Park, Koo Bok ChinFood Science of Animal Resources|March 13, 2020
Influence of the pH and Salt Concentrations on Physicochemical Properties of Pork Myofibrillar Protein Gels Added with CornstarchChang Hoon Lee, Koo Bok ChinAnimal Bioscience|January 6, 2022
Effects of different frozen temperatures of pork sausage batter on quality characteristics of reduced-salt sausages using pre-rigor muscleGeon Ho Kim, Koo Bok ChinFood Science of Animal Resources|September 12, 2019
Evaluation of Pork Myofibrillar Protein Gel with Pork Skin Gelatin on Rheological Properties at Different Salt ConcentrationsChnag Hoon Lee, Koo Bok ChinFood Science of Animal Resources|May 21, 2021
Evaluation of Quality Characteristics of Low-Nitrite Pork Sausages with Paprika Oleoresin Solution during Refrigerated StorageGeon Ho Kim, Koo Bok ChinKorean Journal for Food Science of Animal Resources|May 19, 2017
Evaluation of Antioxidative Activity of Various Levels of Ethanol Extracted Tomato Powder and Application to Pork PattiesHyeong Sang Kim, Koo Bok ChinAnimal Bioscience|March 19, 2026
Evaluation of cranberry bean powder and protein isolates with different drying methods on rheological properties of chicken breast myofibrillar protein gelsAnanta Rifqi Muhammad, Koo Bok ChinFood Science of Animal Resources|March 13, 2026
Evaluation of Rheological Properties of Pork Myofibrillar Protein Gel and Physicochemical and Textural Properties of Low-Fat Model Sausages Treated with Rhynchosia nulubilis Powders from Different Drying Methods and Their Protein ExtractMin Jae Kim, Koo Bok ChinPageof 7