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Author: Hae In Yong
19 Articles are founded.
![](/journal/kosfa/kosfa-43-2/gif/kosfa-43-2-305-g1.gif)
Higher Protein Digestibility of Chicken Thigh than Breast Muscle in an In Vitro Elderly Digestion Model
Food Sci Anim Resour 2023;43(2):305-318.
https://doi.org/10.5851/kosfa.2022.e77
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https://doi.org/10.5851/kosfa.2022.e77
![](/journal/kosfa/kosfa-42-5/gif/kosfa-42-5-849-g1.gif)
Effects of Protein Functionality on Myofibril Protein-Saccharide Graft Reaction
Food Sci Anim Resour 2022;42(5):849-860.
https://doi.org/10.5851/kosfa.2022.e36
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https://doi.org/10.5851/kosfa.2022.e36
Effects of Loquat (Eriobotrya japonica Lindl.) Leaf Extract with or without Ascorbic Acid on the Quality Characteristics of Semi-Dried Restructured Jerky during Storage
Food Sci Anim Resour 2022;42(4):566-579.
https://doi.org/10.5851/kosfa.2022.e19
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https://doi.org/10.5851/kosfa.2022.e19
![](/journal/kosfa/kosfa-42-3/gif/kosfa-42-3-441-g1.gif)
Combined Effects of Pressure Cooking and Enzyme Treatment to Enhance the Digestibility and Physicochemical Properties of Spreadable Liver Sausage
Food Sci Anim Resour 2022;42(3):441-454.
https://doi.org/10.5851/kosfa.2022.e14
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https://doi.org/10.5851/kosfa.2022.e14
Application of Edible Insects as Novel Protein Sources and Strategies for Improving Their Processing
Food Sci Anim Resour 2022;42(3):372-388.
https://doi.org/10.5851/kosfa.2022.e10
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https://doi.org/10.5851/kosfa.2022.e10
![](/journal/kosfa/kosfa-41-6/gif/kosfa-41-6-997-g1.gif)
Processing Characteristics of Freeze-Dried Pork Powder for Meat Emulsion Gel
Food Sci Anim Resour 2021;41(6):997-1011.
https://doi.org/10.5851/kosfa.2021.e51
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https://doi.org/10.5851/kosfa.2021.e51
![](/journal/kosfa/kosfa-41-6/gif/kosfa-41-6-1060-g1.gif)
Natural Extracts as Inhibitors of Microorganisms and Lipid Oxidation in Emulsion Sausage during Storage
Food Sci Anim Resour 2021;41(6):1060-1077.
https://doi.org/10.5851/kosfa.2021.e58
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https://doi.org/10.5851/kosfa.2021.e58
Alternative of Phosphate by Freeze- or Oven-Dried Winter Mushroom Powder in Beef Patty
Food Sci Anim Resour 2021;41(3):542-553.
https://doi.org/10.5851/kosfa.2021.e18
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https://doi.org/10.5851/kosfa.2021.e18
![](/journal/kosfa/kosfa-41-2/gif/kosfa-41-2-185-g1.gif)
Effects of High Hydrostatic Pressure on Technical Functional Properties of Edible Insect Protein
Food Sci Anim Resour 2021;41(2):185-195.
https://doi.org/10.5851/kosfa.2020.e85
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https://doi.org/10.5851/kosfa.2020.e85
![](/journal/kosfa/kosfa-41-2/gif/kosfa-41-2-173-g1.gif)
Clean Label Meat Technology: Pre-Converted Nitrite as a Natural Curing
Food Sci Anim Resour 2021;41(2):173-184.
https://doi.org/10.5851/kosfa.2020.e96
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https://doi.org/10.5851/kosfa.2020.e96
![](/journal/kosfa/kosfa-40-1/gif/kosfa-40-1-44-g1.gif)
Effects of Searing Cooking on Sensory and Physicochemical Properties of Beef Steak
Food Sci Anim Resour 2020;40(1):44-54.
https://doi.org/10.5851/kosfa.2019.e80
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https://doi.org/10.5851/kosfa.2019.e80
![](/journal/kosfa/kosfa-39-4/gif/kosfa-39-4-643-g1.gif)
Technical Functional Properties of Water- and Salt-soluble Proteins Extracted from Edible Insects
Food Sci Anim Resour 2019;39(4):643-654.
https://doi.org/10.5851/kosfa.2019.e56
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https://doi.org/10.5851/kosfa.2019.e56
![](/journal/kosfa/kosfa-39-4/gif/kosfa-39-4-521-g1.gif)
Edible Insects as a Protein Source: A Review of Public Perception, Processing Technology, and Research Trends
Food Sci Anim Resour 2019;39(4):521-540.
https://doi.org/10.5851/kosfa.2019.e53
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https://doi.org/10.5851/kosfa.2019.e53
Optimization of 1D 1H Quantitative NMR (Nuclear Magnetic Resonance) Conditions for Polar Metabolites in Meat
Food Sci Anim Resour 2019;39(1):1-12.
https://doi.org/10.5851/kosfa.2018.e54
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https://doi.org/10.5851/kosfa.2018.e54
![](/journal/kosfa/kosfa-38-5/gif/kosfa-38-5-1019-g1.gif)
Utilization of the Crust from Dry-aged Beef to Enhance Flavor of Beef Patties
Korean J Food Sci Anim Resour 2018;38(5):1019-1028.
https://doi.org/10.5851/kosfa.2018.e35
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https://doi.org/10.5851/kosfa.2018.e35
![](/journal/kosfa/kosfa-37-4/gif/kosfa-37-4-477-f001.gif)
Use of Atmospheric Pressure Cold Plasma for Meat Industry
Korean J Food Sci Anim Resour 2017;37(4):477-485.
https://doi.org/10.5851/kosfa.2017.37.4.477
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https://doi.org/10.5851/kosfa.2017.37.4.477
Quality of Frozen Pork from Pigs Fed Diets Containing Palm Kernel Meal as an Alternative to Corn Meal
Korean J Food Sci Anim Resour 2017;37(2):191-199.
https://doi.org/10.5851/kosfa.2017.37.2.191
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https://doi.org/10.5851/kosfa.2017.37.2.191
![](/journal/kosfa/kosfa-36-4/gif/kosfa-36-4-494-f001.gif)
Mutagenicity and Immune Toxicity of Emulsion-type Sausage Cured with Plasma-treated Water
Korean J Food Sci Anim Resour 2016;36(4):494-498.
https://doi.org/10.5851/kosfa.2016.36.4.494
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https://doi.org/10.5851/kosfa.2016.36.4.494
![](/journal/kosfa/kosfa-36-2/gif/kosfa-36-2-283-f001.gif)
Identification of Microorganisms in Duck Meat Products Available in Korea and the Effect of High Hydrostatic Pressure
Korean J Food Sci Anim Resour 2016;36(2):283-288.
https://doi.org/10.5851/kosfa.2016.36.2.283
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https://doi.org/10.5851/kosfa.2016.36.2.283