Food Science of Animal Resources

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2023 Impact Factor: 4.2

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Author: Hyuk Cheol Kwon

4 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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Antioxidant Properties and Diet-Related α-Glucosidase and Lipase Inhibitory Activities of Yogurt Supplemented with Safflower (Carthamus tinctorius L.) Petal Extract

Heeok Hong, Jeong Min Lim, Damini Kothari, So Hee Kwon, Hyuk Cheol Kwon, Sung-Gu Han, Soo-Ki Kim

Food Sci Anim Resour 2021;41(1):122-134.
https://doi.org/10.5851/kosfa.2020.e88

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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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