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Angiotensin I-Converting Enzyme Inhibitor Derived from Cross-Linked Oyster Proteinopen access

Xie, Cheng-Liang; Kim, Jin-Soo; Ha, Jong-Myung; Choung, Se-Young; Choi, Yeung-Joon

ArticleIssue Date2014CitationBIOMED RESEARCH INTERNATIONAL, v.2014PublisherHINDAWI LTD
SCIESCOPUSKCI
Effect of cryoprotectants on the physico-chemical characteristics of chicken breast surimi manufactured by pH adjustment during freezing storageopen access

Jin, Sang-Keun; Kim, Il-Suk; Kim, Su-Jung; Jeong, Ki-Jong; Lee, Jae-Ryong; Choi, Yeung-Joon

ArticleIssue Date2007CitationKOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, v.27, no.3, pp 267 - 276PublisherKOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
SCIESCOPUSKCI
Effect of cryoprotectants on the quality characteristics of chicken breast surimi manufactured by pH adjustment during freezing storageopen access

Jin, Sang-Keun; Kim, Il-Suk; Choi, Yeung-Joon; Yang, Han-Sul; Park, Gu-Boo

ArticleIssue Date2007CitationKOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, v.27, no.3, pp 320 - 328PublisherKOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
SCIESCOPUS
Effect of muscle type and washing times on physico-chetnical characteristics and qualities of surimi

Jin, Sang-Keun; Kim, Il-Suk; Kim, Su-Jung; Jeong, Ki-Jong; Choi, Yeung-Joon; Hur, Sun-Jin

ArticleIssue Date2007CitationJOURNAL OF FOOD ENGINEERING, v.81, no.3, pp 618 - 623PublisherELSEVIER SCI LTD
SCISCIESCOPUS
Effect of NaCl on physical characteristics and qualities of chicken breast surimi prepared by acid and alkaline processing

Jin, Sang-Keun; Choi, Yeung-Joon; Jeong, Jin-Yeon; Kim, Gap-Don

ArticleIssue Date2011CitationLWT-FOOD SCIENCE AND TECHNOLOGY, v.44, no.10, pp 2154 - 2158PublisherELSEVIER
SCIESCOPUSKCICANDI
Effects of Number of Washes and pH Adjustment on Characteristics of Surimi-like Materials from Pork Leg Muscleopen access

Jin, Sang-Keun; Kim, Il-Suk; Choi, Yeung-Joon; Yang, Han-Sul

ArticleIssue Date2009CitationASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES, v.22, no.4, pp 584 - 590PublisherASIAN-AUSTRALASIAN ASSOC ANIMAL PRODUCTION SOC
SCIESCOPUSKCI
Effects of pH adjustment and sodium chloride addition on quality characteristics of surimi using pork legopen access

Jin, Sang-Keun; Kim, Il-Suk; Chung, Hyun-Jung; Cho, Ju-Hyun; Choi, Yeung-Joon; Lee, Jae-Ryong

ArticleIssue Date2007CitationKOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, v.27, no.1, pp 35 - 41PublisherKOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
SCIESCOPUSKCI
Physico-chemical and sensory characteristics of chicken breast surimi with washing and the addition of sodium chloride

Hah, Kyung-Hee; Jin, Sang-Keun; Kim, II-Suk; Ko, Byung-Soon; Yang, Mi-Ra; Choi, Yeung-Joon

ArticleIssue Date2007CitationKOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, v.27, no.2, pp 142 - 149PublisherKOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
SCIESCOPUSKCICANDI
Quality characteristics of chicken breast surimi as affected by water washing time and pH adjustmentopen access

Jin, Sang-Keun; Kim, Il-Suk; Choi, Yeung-Joon; Paro, Gu-Boo; Yang, Han-Sul

ArticleIssue Date2008CitationASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES, v.21, no.3, pp 449 - 455PublisherASIAN-AUSTRALASIAN ASSOC ANIMAL PRODUCTION SOC
SCIESCOPUSKCI
The Effects of Mechanically Deboned Chicken Hydrolysates on the Characteristics of Imitation Crab Stickopen access

Jin, Sang-Keun; Hwang, Jin-Won; Moon, Sungsil; Choi, Yeung-Joon; Kim, Gap-Don; Jung, Eun-Young; Yang, Han-Sul

ArticleIssue Date2014CitationKOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, v.34, no.2, pp 192 - 199PublisherKOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
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