Jake Kim

6PUBLICATIONS
16CO-AUTHORS
Food properties (incl. characteristics and health benefits)Polymerisation mechanismsFood packaging, preservation and processingVeterinary epidemiology
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Publications (6)

|Mar 13, 2026
Digestibility and Physicochemical Characteristics of Blood Sausages Made with Korean Traditional Fermented Food.

Su-Kyung Ku, Jake Kim, Yea-Ji Kim

|Nov 16, 2023
Differences in pork myosin solubility and structure with various chloride salts and their property of pork gel.

Hyun Gyung Jeong, Jake Kim, Seonmin Lee

|Apr 24, 2023
Inhibitory effect of natural extract mixtures on microbial growth and lipid oxidation of sausages during storage.

Seung-Hye Woo, Jung-Min Sung, Heejin Park

|Sep 22, 2022
Effect of Drying Methods on Physicochemical Characteristics and Functional Properties of Duck Blood Gel.

Jake Kim, Tae-Kyung Kim, Ji Yoon Cha

|May 25, 2022
Combined Effects of Pressure Cooking and Enzyme Treatment to Enhance the Digestibility and Physicochemical Properties of Spreadable Liver Sausage.

Su-Kyung Ku, Jake Kim, Se-Myung Kim

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Frequent Collaborators

6 joint publications

Yun-Sang Choi

4 joint publications

Su-Kyung Ku

3 joint publications

Yea-Ji Kim

2 joint publications

Hae In Yong