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Author: Ji Yoon Cha

8 Articles are founded.

Quality Characteristics of Meat Analogs through the Incorporation of Textured Vegetable Protein and Tenebrio molitor Larvae in the Presence of Transglutaminase
Yea-Ji Kim, Jeong Heon Kim, Ji Yoon Cha, Tae-Kyung Kim, Hae Won Jang, Dong-Hyun Kim, Yun-Sang Choi
Food Sci Anim Resour 2024;44(5):1028-1039.
https://doi.org/10.5851/kosfa.2024.e28
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Curing Pork Loin with Natural Converted Nitrite
Yea-Ji Kim, Tae-Kyung Kim, Ji Yoon Cha, Jeong Heon Kim, Min Kyung Park, Samooel Jung, Yun-Sang Choi
Food Sci Anim Resour 2024 [published online ahead of print: Jul 30, 2024]
https://doi.org/10.5851/kosfa.2024.e67
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The Effect of Irradiation on Meat Products
Yea-Ji Kim, Ji Yoon Cha, Tae-Kyung Kim, Jae Hoon Lee, Samooel Jung, Yun-Sang Choi
Food Sci Anim Resour 2024;44(4):779-789.
https://doi.org/10.5851/kosfa.2024.e35
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Effects of Blanching Methods on Nutritional Properties and Physicochemical Characteristics of Hot-Air Dried Edible Insect Larvae
Jae Hoon Lee, Tae-Kyung Kim, Sun-Young Park, Min-Cheol Kang, Ji Yoon Cha, Min-Cheol Lim, Yun-Sang Choi
Food Sci Anim Resour 2023;43(3):428-440.
https://doi.org/10.5851/kosfa.2023.e4
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Effect of Drying Methods on Physicochemical Characteristics and Functional Properties of Duck Blood Gel
Jake Kim, Tae-Kyung Kim, Ji Yoon Cha, Su-Kyung Ku, Samooel Jung, Yun-Sang Choi
Food Sci Anim Resour 2022;42(5):861-873.
https://doi.org/10.5851/kosfa.2022.e38
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Effects of Protein Functionality on Myofibril Protein-Saccharide Graft Reaction
Tae-Kyung Kim, Hae In Yong, Ji Yoon Cha, Yun Jeong Kim, Samooel Jung, Yun-Sang Choi
Food Sci Anim Resour 2022;42(5):849-860.
https://doi.org/10.5851/kosfa.2022.e36
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Effects of Loquat (Eriobotrya japonica Lindl.) Leaf Extract with or without Ascorbic Acid on the Quality Characteristics of Semi-Dried Restructured Jerky during Storage
Se-Myung Kim, Tae-Kyung Kim, Min-Cheol Kang, Ji Yoon Cha, Hae In Yong, Yun-Sang Choi
Food Sci Anim Resour 2022;42(4):566-579.
https://doi.org/10.5851/kosfa.2022.e19
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Application of Edible Insects as Novel Protein Sources and Strategies for Improving Their Processing
Tae-Kyung Kim, Ji Yoon Cha, Hae In Yong, Hae Won Jang, Samooel Jung, Yun-Sang Choi
Food Sci Anim Resour 2022;42(3):372-388.
https://doi.org/10.5851/kosfa.2022.e10
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