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Journal of Microbiology and Biotechnology|April 29, 2019
Microencapsulation of Probiotic Lactobacillus acidophilus KBL409 by Extrusion Technology to Enhance Survival under Simulated Intestinal and Freeze-Drying ConditionsYunJung Lee, Yu Ra Ji, Sumi Lee, et al.
Meat Science|June 24, 2014
Effects of binders combined with glucono-δ-lactone on the quality characteristics of pressure-induced cold-set restructured porkJi-Yeon Chun, Mi-Jung Choi, Sang-Gi Min, et al.
Korean Journal for Food Science of Animal Resources|January 14, 2016
Effects of Water or Brine Immersion Thawing Combined with Ultrasound on Quality Attributes of Frozen Pork LoinGeun-Pyo Hong, Ji-Yeon Chun, Yeon-Ji Jo, et al.
Environment International|July 21, 2019
Impact of nano-sized plastic on the nutritional value and gut microbiota of whiteleg shrimp Litopenaeus vannamei via dietary exposureYooeun Chae, Dasom Kim, Mi-Jung Choi, et al.
Meat Science|November 9, 2011
Effect of glucono-δ-lactone and κ-carrageenan combined with high pressure treatment on the physico-chemical properties of restructured porkGeun-Pyo Hong, Se-Hee Ko, Mi-Jung Choi, et al.
Korean Journal for Food Science of Animal Resources|January 14, 2016
Effects of pH-Shift Processing and Microbial Transglutaminase on the Gel and Emulsion Characteristics of Porcine Myofibrillar SystemGeun-Pyo Hong, Ji-Yeon Chun, Yeon-Ji Jo, et al.
Korean Journal for Food Science of Animal Resources|January 14, 2016
Changes in Quality Characteristics of Pork Patties Containing Multilayered Fish Oil Emulsion during Refrigerated StorageYeon-Ji Jo, Yun-Joong Kwon, Sang-Gi Min, et al.
Korean Journal for Food Science of Animal Resources|January 14, 2016
Effect of NaCl Concentration on the Emulsifying Properties of Myofibrilla Protein in the Soybean Oil and Fish Oil EmulsionYeon-Ji Jo, Yun-Joong Kwon, Sang-Gi Min, et al.
NPJ Science of Food|January 17, 2026
Contrasting effects of phase-oriented antioxidant localization on oxidative resistance and physical stability of double emulsionsSeungtak Jeon, Jaehyun Jeong, Gulum Sumnu, et al.
Meat Science|October 5, 2024
Plant-based protein emulsions with soy protein isolate and gluten improve freeze-thaw stability and shelf life of pork meatballsMinyeong Lee, Dong Gyun Ha, Hyo-Gyeong Lee, et al.
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