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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.
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.
Food Chemistry|November 1, 2019
Curing of ground ham by remote infusion of atmospheric non-thermal plasmaKyung Jo, Juri Lee, Seonmin Lee, et al.
Meat Science|March 1, 2024
Characterization of peptides released from frozen-then-aged beef after digestion in an in vitro infant gastrointestinal modelSeonmin Lee, Kyung Jo, Seul-Ki-Chan Jeong, et al.
Food Science of Animal Resources|January 18, 2020
Low Protein Digestibility of Beef Puree in Infant In Vitro Digestion ModelSeonmin Lee, Kyung Jo, Sun Jin Hur, et al.
Meat Science|December 12, 2022
Characteristics of pork emulsion gel manufactured with hot-boned pork and winter mushroom powder without phosphateHyun Gyung Jeong, Kyung Jo, Seonmin Lee, et al.
Meat Science|November 28, 2024
Classification of frozen-thawed pork loins based on the freezing conditions and thawing losses using the hyperspectral imaging systemSeul-Ki-Chan Jeong, Kyung Jo, Seonmin Lee, et al.
Asian-Australasian Journal of Animal Sciences|September 4, 2019
Reducing lesion incidence in pork carcasses by heating foot-and-mouth disease vaccine before injectionJaesung Cho, Eun Young Ko, Kyung Jo, 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.
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