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Critical Reviews in Food Science and Nutrition|September 2, 2022
Freezing-induced denaturation of myofibrillar proteins in frozen meatSeonmin Lee, Kyung Jo, Hyun Gyung Jeong, et al.Foods (Basel, Switzerland)|April 30, 2021
Technologies for the Production of Meat Products with a Low Sodium Chloride Content and Improved Quality Characteristics-A ReviewTae-Kyung Kim, Hae-In Yong, Samooel Jung, et al.Journal of Food Science and Technology|March 22, 2021
Quality of reduced-fat meat emulsion: effect of pre-emulsified duck skin and hydrocolloidsHae In Yong, Tae-Kyung Kim, Samooel Jung, et al.Journal of Animal Science and Technology|August 27, 2021
Effect of reducing sodium chloride based on the sensory properties of meat products and the improvement strategies employed: a reviewTae-Kyung Kim, Hae In Yong, Samooel Jung, et al.Food & Function|June 29, 2014
The effect of dietary α-lipoic acid, betaine, l-carnitine, and swimming on the obesity of mice induced by a high-fat dietAera Jang, Dongwook Kim, Ki-Seung Sung, et al.Meat Science|July 9, 2010
Effect of dietary mixture of gallic acid and linoleic acid on antioxidative potential and quality of breast meat from broilersSamooel Jung, Jun Ho Choe, Binna Kim, et al.International Journal of Biological Macromolecules|June 17, 2026
Differential effects of κ-carrageenan and konjac glucomannan emulsion gels on the in vitro digestive behaviors of proteins in textured vegetable protein-based emulsionsSeonmin Lee, Soeun Kim, Minkyung Woo, et al.Journal of Animal Science and Technology|October 22, 2020
Quality characteristics and protein digestibility of Protaetia brevitarsis larvaeSeonmin Lee, Yun-Sang Choi, Kyung Jo, et al.Food Chemistry|April 19, 2021
Improvement of meat protein digestibility in infants and the elderlySeonmin Lee, Yun-Sang Choi, Kyung Jo, et al.Critical Reviews in Food Science and Nutrition|August 4, 2021
Understanding protein digestion in infants and the elderly: Current in vitro digestion modelsSeonmin Lee, Kyung Jo, Hyun Gyung Jeong, et al.Pageof 12