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Author: Geon Ho Kim
3 Articles are founded.
Effect of Faba Bean Isolate and Microbial Transglutaminase on Rheological Properties of Pork Myofibrillar Protein Gel and Physicochemical and Textural Properties of Reduced-Salt, Low-Fat Pork Model Sausages
Food Sci Anim Resour 2024;44(3):586-606.
https://doi.org/10.5851/kosfa.2024.e2
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https://doi.org/10.5851/kosfa.2024.e2
Evaluation of Gelation Properties of Salt-Soluble Proteins Extracted from Protaetia brevitarsis Larvae and Tenebrio molitor Larvae and Application to Pork Myofibrillar Protein Gel System
Food Sci Anim Resour 2023;43(6):1031-1043.
https://doi.org/10.5851/kosfa.2023.e69
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https://doi.org/10.5851/kosfa.2023.e69
Evaluation of Quality Characteristics of Low-Nitrite Pork Sausages with Paprika Oleoresin Solution during Refrigerated Storage
Food Sci Anim Resour 2021;41(3):428-439.
https://doi.org/10.5851/kosfa.2021.e8
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https://doi.org/10.5851/kosfa.2021.e8