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Author: Tae-Kyung Kim
34 Articles are founded.
The Effect of Irradiation on Meat Products
Food Sci Anim Resour 2024;44(4):779-789.
https://doi.org/10.5851/kosfa.2024.e35
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https://doi.org/10.5851/kosfa.2024.e35
Quality characteristics of meat analogs through the incorporation of textured vegetable protein and Tenebrio molitor larvae in the presence of transglutaminase
Food Sci Anim Resour 2024 [published online ahead of print: Mar 25, 2024]
https://doi.org/10.5851/kosfa.2024.e28
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https://doi.org/10.5851/kosfa.2024.e28
![](/journal/kosfa/kosfa-44-1/gif/kosfa-44-1-146-g1.gif)
Effects of Natural Extract Mixtures on the Quality Characteristics of Sausages during Refrigerated Storage
Food Sci Anim Resour 2024;44(1):146-164.
https://doi.org/10.5851/kosfa.2023.e66
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https://doi.org/10.5851/kosfa.2023.e66
![](/journal/kosfa/kosfa-43-3/gif/kosfa-43-3-428-g1.gif)
Effects of Blanching Methods on Nutritional Properties and Physicochemical Characteristics of Hot-Air Dried Edible Insect Larvae
Food Sci Anim Resour 2023;43(3):428-440.
https://doi.org/10.5851/kosfa.2023.e4
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https://doi.org/10.5851/kosfa.2023.e4
![](/journal/kosfa/kosfa-43-2/gif/kosfa-43-2-269-g1.gif)
The Effect of Gelatin Coating and Sonication on the Quality Properties of Wet-Aging Pork Loins
Food Sci Anim Resour 2023;43(2):269-281.
https://doi.org/10.5851/kosfa.2022.e74
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https://doi.org/10.5851/kosfa.2022.e74
![](/journal/kosfa/kosfa-42-5/gif/kosfa-42-5-861-g1.gif)
Effect of Drying Methods on Physicochemical Characteristics and Functional Properties of Duck Blood Gel
Food Sci Anim Resour 2022;42(5):861-873.
https://doi.org/10.5851/kosfa.2022.e38
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https://doi.org/10.5851/kosfa.2022.e38
![](/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
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
![](/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-40-6/gif/kosfa-40-6-1033-g1.gif)
Effects of Gelatin Hydrolysates Addition on Technological Properties and Lipid Oxidation of Cooked Sausage
Food Sci Anim Resour 2020;40(6):1033-1043.
https://doi.org/10.5851/kosfa.2020.e74
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https://doi.org/10.5851/kosfa.2020.e74
![](/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
Interaction of Porcine Myofibrillar Proteins and Various Gelatins: Impacts on Gel Properties
Food Sci Anim Resour 2019;39(2):229-239.
https://doi.org/10.5851/kosfa.2019.e18
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https://doi.org/10.5851/kosfa.2019.e18
![](/journal/kosfa/kosfa-39-1/gif/kosfa-39-1-102-g1.gif)
Quality Characteristics of Samgyetang according to the Sodium Chloride Level and with/without Phosphate in Broth
Food Sci Anim Resour 2019;39(1):102-113.
https://doi.org/10.5851/kosfa.2019.e8
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https://doi.org/10.5851/kosfa.2019.e8
Effects of Pre-cooking Methods on Quality Characteristics of Reheated Marinated Pork Loin
Korean J Food Sci Anim Resour 2018;38(5):970-980.
https://doi.org/10.5851/kosfa.2018.e29
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https://doi.org/10.5851/kosfa.2018.e29
![](/journal/kosfa/kosfa-38-5/gif/kosfa-38-5-1101-g1.gif)
The Dry-aging and Heating Effects on Protein Characteristics of Beef Longissiumus Dorsi
Korean J Food Sci Anim Resour 2018;38(5):1101-1108.
https://doi.org/10.5851/kosfa.2018.e43
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https://doi.org/10.5851/kosfa.2018.e43