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Author: Koo Bok Chin
15 Articles are founded.
![](/journal/kosfa/kosfa-44-3/gif/kosfa-44-3-586-g1.gif)
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
![](/journal/kosfa/kosfa-43-6/gif/kosfa-43-6-1031-g1.gif)
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
![](/journal/kosfa/kosfa-41-4/gif/kosfa-41-4-715-g1.gif)
Antioxidant Activities of Eggplant (Solanum melongena ) Powder with Different Drying Methods and Addition Levels to Pork Sausages
Food Sci Anim Resour 2021;41(4):715-730.
https://doi.org/10.5851/kosfa.2021.e31
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https://doi.org/10.5851/kosfa.2021.e31
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
![](/journal/kosfa/kosfa-41-1/gif/kosfa-41-1-110-g1.gif)
Antioxidant, Antimicrobial, and Curing Potentials of Micronized Celery Powders added to Pork Sausages
Food Sci Anim Resour 2021;41(1):110-121.
https://doi.org/10.5851/kosfa.2020.e86
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https://doi.org/10.5851/kosfa.2020.e86
![](/journal/kosfa/kosfa-40-6/gif/kosfa-40-6-881-g1.gif)
Evaluation of Antioxidant Activity of Cudrania tricuspidata (CT) Leaves, Fruit Powder and CT Fruit in Pork Patties during Storage
Food Sci Anim Resour 2020;40(6):881-895.
https://doi.org/10.5851/kosfa.2020.e56
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https://doi.org/10.5851/kosfa.2020.e56
Physicochemical Properties and Shelf-Life of Regular-Fat Sausages with Various Levels of Grape Tomato Powder Prepared by Different Drying Methods
Food Sci Anim Resour 2020;40(5):722-733.
https://doi.org/10.5851/kosfa.2020.e47
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https://doi.org/10.5851/kosfa.2020.e47
![](/journal/kosfa/kosfa-40-2/gif/kosfa-40-2-254-g1.gif)
Influence of the pH and Salt Concentrations on Physicochemical Properties of Pork Myofibrillar Protein Gels Added with Cornstarch
Food Sci Anim Resour 2020;40(2):254-261.
https://doi.org/10.5851/kosfa.2020.e10
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https://doi.org/10.5851/kosfa.2020.e10
![](/journal/kosfa/kosfa-39-4/gif/kosfa-39-4-576-g1.gif)
Evaluation of Pork Myofibrillar Protein Gel with Pork Skin Gelatin on Rheological Properties at Different Salt Concentrations
Food Sci Anim Resour 2019;39(4):576-584.
https://doi.org/10.5851/kosfa.2019.e48
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https://doi.org/10.5851/kosfa.2019.e48
![](/journal/kosfa/kosfa-38-5/gif/kosfa-38-5-889-g1.gif)
Evaluation of Cudrania tricuspidata Leaves on Antioxidant Activities and Physicochemical Properties of Pork Patties
Korean J Food Sci Anim Resour 2018;38(5):889-900.
https://doi.org/10.5851/kosfa.2018.e22
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https://doi.org/10.5851/kosfa.2018.e22
![](/journal/kosfa/kosfa-37-2/gif/kosfa-37-2-242-f001.gif)
Evaluation of Antioxidative Activity of Various Levels of Ethanol Extracted Tomato Powder and Application to Pork Patties
Korean J Food Sci Anim Resour 2017;37(2):242-253.
https://doi.org/10.5851/kosfa.2017.37.2.242
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https://doi.org/10.5851/kosfa.2017.37.2.242
![](/journal/kosfa/kosfa-36-5/gif/kosfa-36-5-671-f001.gif)
Effects of Red Bean (Vigna angularis ) Protein Isolates on Rheological Properties of Microbial Transglutaminase Mediated Pork Myofibrillar Protein Gels as Affected by Fractioning and Preheat Treatment
Korean J Food Sci Anim Resour 2016;36(5):671-678.
https://doi.org/10.5851/kosfa.2016.36.5.671
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https://doi.org/10.5851/kosfa.2016.36.5.671
![](/journal/kosfa/kosfa-36-4/gif/kosfa-36-4-476-f001.gif)
Effects of Annatto (Bixa orellana L.) Seeds Powder on Physicochemical Properties, Antioxidant and Antimicrobial Activities of Pork Patties during Refrigerated Storage
Korean J Food Sci Anim Resour 2016;36(4):476-486.
https://doi.org/10.5851/kosfa.2016.36.4.476
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https://doi.org/10.5851/kosfa.2016.36.4.476
![](/journal/kosfa/kosfa-36-1/gif/kosfa-36-1-51-f1.gif)
Effects of Drying Temperature on Antioxidant Activities of Tomato Powder and Storage Stability of Pork Patties
Korean J Food Sci Anim Resour 2016;36(1):51-60.
https://doi.org/10.5851/kosfa.2016.36.1.51
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https://doi.org/10.5851/kosfa.2016.36.1.51
![](/journal/kosfa/kosfa-36-1/gif/kosfa-36-1-122-f1.gif)
Evaluation of Mixed Probiotic Starter Cultures Isolated from Kimchi on Physicochemical and Functional Properties, and Volatile Compounds of Fermented Hams
Korean J Food Sci Anim Resour 2016;36(1):122-130.
https://doi.org/10.5851/kosfa.2016.36.1.122
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https://doi.org/10.5851/kosfa.2016.36.1.122