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Author: Do Hyun Kim

3 Articles are founded.

Comparison of Soy and Pea Protein for Cultured Meat Scaffolds: Evaluating Gelation, Physical Properties, and Cell Adhesion
Do Hyun Kim, Seo Gu Han, Su Jin Lim, Seong Joon Hong, Hyuk Cheol Kwon, Hyun Su Jung, Sung Gu Han
Food Sci Anim Resour 2024;44(5):1108-1125.
https://doi.org/10.5851/kosfa.2024.e46
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In Vitro Synergistic Antibacterial and Anti-Inflammatory Effects of Nisin and Lactic Acid in Yogurt against Helicobacter pylori and Human Gastric Cells
Seo Gu Han, Hyuk Cheol Kwon, Do Hyun Kim, Seong Joon Hong, Sung Gu Han
Food Sci Anim Resour 2023;43(5):751-766.
https://doi.org/10.5851/kosfa.2023.e34
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Oxidative Stability and Quality Characteristics of Duck, Chicken, Swine and Bovine Skin Fats Extracted by Pressurized Hot Water Extraction
Dong-Min Shin, Do Hyun Kim, Jong Hyeok Yune, Hyuk Cheol Kwon, Hyo Juong Kim, Han Geuk Seo, Sung Gu Han
Food Sci Anim Resour 2019;39(3):446-458.
https://doi.org/10.5851/kosfa.2019.e41
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