Jungwoo Hahn
15PUBLICATIONS
4CO-AUTHORS
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Publications (15)
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|Mar 30, 2026
Role of degree of polymerization of cellulose in governing anisotropy and texture of high-moisture meat analogs.Hyun Woo Choi, Heeseo Lee, Hyung Joo Kim
|Mar 30, 2026
Combined effects of phosphate, curdlan, and transglutaminase on the texture and microstructure of plant-based egg omelets.Yaeji Choe, Hyun Woo Choi, Jungwoo Hahn
|Jan 16, 2026
Development of soy protein isolate-soybean oil emulsion-aggregated gels with enhanced elasticity and structural stability using vacuum-autoclave treatment.Ye Eun Choi, Tae In Kim, Hyun Woo Choi
|Jan 16, 2026
Complementary interactions of emulsification and gelation in aggregated pea protein-soybean oil emulsion gels: insights for developing plant-based cream cheese analogs.Yaeji Choe, Sua Cho, Hyun Woo Choi
|Dec 16, 2025
Complementary roles of cellulose nanofiber and soy protein isolate for clean-label stabilization of plant-based emulsions.Tae In Kim, Hyun Woo Choi, Jungwoo Hahn
|Jun 16, 2025
Impact of controlling the pH of an upcycled albumin solution on its meringue foaming and cookie properties.Hyun Woo Choi, Youngsang You, Jungwoo Hahn
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