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Food Science of Animal Resources|July 22, 2021
Antioxidant Activities of Eggplant (Solanum melongena) Powder with Different Drying Methods and Addition Levels to Pork SausagesHanna Seprina Br Sembring, Koo Bok ChinAnimal Bioscience|March 3, 2022
Antioxidant activity of Cinnamomum cassia extract and quality of raw chicken patties added with C. cassia powder and Pleurotus sajor-caju powder as functional ingredients during storageKanita Galih Julia Rakasivi, Koo Bok ChinAsian-Australasian Journal of Animal Sciences|January 6, 2015
Nanotechnology in meat processing and packaging: potential applications - a reviewKarna Ramachandraiah, Sung Gu Han, Koo Bok ChinKorean Journal for Food Science of Animal Resources|February 16, 2016
Evaluation of Porcine Myofibrillar Protein Gel Functionality as Affected by Microbial Transglutaminase and Red Bean [Vignia angularis] Protein Isolate at Various pH ValuesHo Sik Jang, Hong Chul Lee, Koo Bok ChinJournal of Food Science|September 9, 2017
Biosynthesis of Silver Nanoparticles from Persimmon Byproducts and Incorporation in Biodegradable Sodium Alginate Thin FilmKarna Ramachandraiah, Nguyen Trong Bao Gnoc, Koo Bok ChinFood Science and Biotechnology|May 18, 2026
Effects of curcumin and storage temperature on chia oil-beeswax oleogel as a fat replacer in model chicken sausageJohnson Diaz Llagas, Jong Bang Eun, Koo Bok ChinMeat Science|August 2, 2011
Emulsion properties of pork myofibrillar protein in combination with microbial transglutaminase and calcium alginate under various pH conditionsGeun Pyo Hong, Sang-Gi Min, Koo Bok ChinKorean Journal for Food Science of Animal Resources|November 19, 2016
Effects of Red Bean (Vigna angularis) Protein Isolates on Rheological Properties of Microbial Transglutaminase Mediated Pork Myofibrillar Protein Gels as Affected by Fractioning and Preheat TreatmentHo Sik Jang, Hong Chul Lee, Koo Bok ChinFoods (Basel, Switzerland)|June 6, 2020
Evaluation of NaCl and KCl Salting Effects on Technological Properties of Pre- and Post-Rigor Chicken Breasts at Various Ionic StrengthsDong-Heon Song, Youn-Kyung Ham, Sin-Woo Noh, et al.Food Science of Animal Resources|November 16, 2023
Evaluation of Gelation Properties of Salt-Soluble Proteins Extracted from Protaetia brevitarsis Larvae and Tenebrio molitor Larvae and Application to Pork Myofibrillar Protein Gel SystemJi Seon Choi, Geon Ho Kim, Ha Eun Kim, et al.Pageof 7