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Journal of the Science of Food and Agriculture|February 9, 2026
Effects of canola oil emulsions stabilized with pulse proteins on the functional and structural properties of pork myofibrillar protein gelsGeon Ho Kim, Koo Bok ChinAnimal Bioscience|May 12, 2023
Evaluation of salt level and rigor status on the physicochemical and textural properties of low-fat pork sausages added with sea tangle extract using rapidly chilled pre-rigor pork hamGeon Ho Kim, Koo Bok ChinMeat Science|April 9, 2010
Evaluation of sodium alginate and glucono-delta-lactone levels on the cold-set gelation of porcine myofibrillar proteins at different salt concentrationsGeun Pyo Hong, Koo Bok ChinKorean Journal for Food Science of Animal Resources|January 14, 2016
Effect of Fresh Garlic on Lipid Oxidation and Microbiological Changes of Pork Patties during Refrigerated StorageSung Yong Park, Koo Bok ChinKorean Journal for Food Science of Animal Resources|January 14, 2016
Evaluation of Acid-treated Fish Sarcoplasmic Proteins on Physicochemical and Rheological Characteristics of Pork Myofibrillar Protein Gel Mediated by Microbial TransglutaminaseBung-Orn Hemung, Koo Bok ChinFood Science of Animal Resources|September 24, 2020
Physicochemical Properties and Shelf-Life of Regular-Fat Sausages with Various Levels of Grape Tomato Powder Prepared by Different Drying MethodsZhuang Zhuang Qiu, Koo Bok ChinAsian-Australasian Journal of Animal Sciences|August 12, 2020
Physicochemical properties and shelf-life of low-fat pork sausages wrapped with active film manufactured by sodium alginate and cherry tomato powderZhuang Zhuang Qiu, Koo Bok ChinJournal of Animal Science and Technology|May 14, 2021
Characteristics of low-nitrite pork emulsified-sausages with paprika oleoresin solution during refrigerated storageGeon Ho Kim, Koo Bok ChinAnimal Bioscience|July 16, 2025
Evaluation of product quality of low-fat sausage containing lotus rhizome root powders as affected by cooking method during storageZhuang Zhuang Qiu, Koo Bok ChinJournal of the Science of Food and Agriculture|March 23, 2024
Effects of faba bean protein isolate on rheological properties of pork myofibrillar protein gels and quality characteristics of pork low-fat model sausagesGeon Ho Kim, Koo Bok ChinPageof 7