Search research articles
Contact Us
Filters
Showing results (1-10 of 12) with videos related to
Page
of 2
Sort By:
Food Chemistry
|
July 19, 2024
The impacts of freeze-drying-induced stresses on the quality of meat and aquatic products: Mechanisms and potential solutions to acquire high-quality products
Seonmin Lee, Seokhee Han, Kyung Jo, et al.
Molecules (Basel, Switzerland)
|
February 27, 2026
Visualizing Enhanced Microfluidic Electromembrane Desalination Using Nafion-Coated Heterogeneous Ion-Exchange Membranes
Hyunwoo Choi, Bonseung Ku, Seokhee Han, et al.
Food Chemistry: X
|
September 2, 2025
Thermal denaturation of porcine myofibrillar proteins at different heating temperatures: A focus on the surface hydrophobicity
Seonmin Lee, Kyung Jo, Soeun Kim, et al.
Membranes
|
March 27, 2024
Enhanced Salt Removal of Fresh Water by Recovery-Reduced Ion Concentration Polarization Desalination
Myeonghyeon Cho, Seokhee Han, Seohyun Lee, et al.
International Journal of Biological Macromolecules
|
June 3, 2025
Agar-based composite emulsion gel as a pork fat substitute in sausages: Understanding meat batter stabilization mechanisms based on fat sources
Minkyung Woo, Kyung Jo, Soeun Kim, et al.
International Journal of Biological Macromolecules
|
June 28, 2025
Corrigendum to "Agar-based composite emulsion gel as a pork fat substitute in sausages: Understanding meat batter stabilization mechanisms based on fat sources" [Int. J. Biol. Macromol. 318 (Part 1) 144851]
Minkyung Woo, Kyung Jo, Soeun Kim, et al.
Food Chemistry
|
August 17, 2025
Characteristics of freeze-dried meat batter powder subjected to different freezing temperatures
Seokhee Han, Kyung Jo, Seonmin Lee, et al.
Food Science of Animal Resources
|
September 9, 2024
Comparative Study on the Postmortem Proteolysis and Shear Force during Aging of Pork and Beef <i>Semitendinosus</i> Muscles
Seokhee Han, Kyung Jo, Seul-Ki-Chan Jeong, et al.
Food Science of Animal Resources
|
July 14, 2025
Changes in the Properties of Frozen Meat with Freezing and Storage Conditions and Non-Destructive Analyses for Monitoring Meat Quality
Seul-Ki-Chan Jeong, Kyung Jo, Seonmin Lee, et al.
Journal of Animal Science and Technology
|
April 25, 2025
Exploring the <i>in vitro</i> protein digestive behaviors of pork sausage models based on NaCl level-dependent gel properties
Soeun Kim, Kyung Jo, Seul-Ki-Chan Jeong, et al.
Page
of 2
Search research articles
Search
Showing results (1-10 of 12) with videos related to
Sort By:
Page
of 2
Food Chemistry
|
July 19, 2024
The impacts of freeze-drying-induced stresses on the quality of meat and aquatic products: Mechanisms and potential solutions to acquire high-quality products
Seonmin Lee, Seokhee Han, Kyung Jo, et al.
Molecules (Basel, Switzerland)
|
February 27, 2026
Visualizing Enhanced Microfluidic Electromembrane Desalination Using Nafion-Coated Heterogeneous Ion-Exchange Membranes
Hyunwoo Choi, Bonseung Ku, Seokhee Han, et al.
Food Chemistry: X
|
September 2, 2025
Thermal denaturation of porcine myofibrillar proteins at different heating temperatures: A focus on the surface hydrophobicity
Seonmin Lee, Kyung Jo, Soeun Kim, et al.
Membranes
|
March 27, 2024
Enhanced Salt Removal of Fresh Water by Recovery-Reduced Ion Concentration Polarization Desalination
Myeonghyeon Cho, Seokhee Han, Seohyun Lee, et al.
International Journal of Biological Macromolecules
|
June 3, 2025
Agar-based composite emulsion gel as a pork fat substitute in sausages: Understanding meat batter stabilization mechanisms based on fat sources
Minkyung Woo, Kyung Jo, Soeun Kim, et al.
International Journal of Biological Macromolecules
|
June 28, 2025
Corrigendum to "Agar-based composite emulsion gel as a pork fat substitute in sausages: Understanding meat batter stabilization mechanisms based on fat sources" [Int. J. Biol. Macromol. 318 (Part 1) 144851]
Minkyung Woo, Kyung Jo, Soeun Kim, et al.
Food Chemistry
|
August 17, 2025
Characteristics of freeze-dried meat batter powder subjected to different freezing temperatures
Seokhee Han, Kyung Jo, Seonmin Lee, et al.
Food Science of Animal Resources
|
September 9, 2024
Comparative Study on the Postmortem Proteolysis and Shear Force during Aging of Pork and Beef <i>Semitendinosus</i> Muscles
Seokhee Han, Kyung Jo, Seul-Ki-Chan Jeong, et al.
Food Science of Animal Resources
|
July 14, 2025
Changes in the Properties of Frozen Meat with Freezing and Storage Conditions and Non-Destructive Analyses for Monitoring Meat Quality
Seul-Ki-Chan Jeong, Kyung Jo, Seonmin Lee, et al.
Journal of Animal Science and Technology
|
April 25, 2025
Exploring the <i>in vitro</i> protein digestive behaviors of pork sausage models based on NaCl level-dependent gel properties
Soeun Kim, Kyung Jo, Seul-Ki-Chan Jeong, et al.
Page
of 2