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Effects of Gelatin Hydrolysates Addition on Technological Properties and Lipid Oxidation of Cooked Sausageopen access

Ham, Youn-Kyung; Song, Dong-Heon; Noh, Sin-Woo; Gu, Tae-Wan; Lee, Jae-Hyeok; Kim, Tae-Kyung; Choi, Yun-Sang; Kim, Hyun-Wook

ArticleIssue Date2020CitationFOOD SCIENCE OF ANIMAL RESOURCES, v.40, no.6, pp 1033 - 1043PublisherKOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
SCIESCOPUS
Evaluation of NaCl and KCl Salting Effects on Technological Properties of Pre- and Post-Rigor Chicken Breasts at Various Ionic Strengthsopen access

Song, Dong-Heon; Ham, Youn-Kyung; Noh, Sin-Woo; Chin, Koo Bok; Kim, Hyun-Wook

ArticleIssue Date2020CitationFOODS, v.9, no.6PublisherMDPI
SCIESCOPUS
Incorporation of soy protein isolate and egg-white protein to improve nutritional value and hardness of gelatin gels for the elderly

Noh, Sin-Woo; Song, Dong-Heon; Yang, Na-Eun; Kim, Hyun-Wook

ArticleIssue Date2023CitationFood Bioscience, v.53PublisherElsevier Ltd
SCIESCOPUSKCI
Interaction of Porcine Myofibrillar Proteins and Various Gelatins: Impacts on Gel Propertiesopen access

Noh, Sin-Woo; Song, Dong-Heon; Ham, Youn-Kyung; Kim, Tae-Kyung; Choi, Yun-Sang; Kim, Hyun-Wook

ArticleIssue Date2019CitationFOOD SCIENCE OF ANIMAL RESOURCES, v.39, no.2, pp 229 - 239PublisherKOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
SCIESCOPUS
Physicochemical Properties of Chicken Breast and Thigh as Affected by Sous-Vide Cooking Conditionsopen access

Noh, Sin-Woo; Song, Dong-Heon; Ham, Youn-Kyung; Yang, Na-Eun; Kim, Hyun-Wook

ArticleIssue Date2023CitationFoods, v.12, no.13PublisherMultidisciplinary Digital Publishing Institute (MDPI)
SCIESCOPUS
Stepwise Sous-Vide Cooking as a Novel Approach to Enhance the Water-Holding Capacity and Tenderness of Chicken Breastopen access

Noh, Sin-Woo; Song, Dong-Heon; Kim, Hyun-Wook

ArticleIssue Date2025CitationFoods, v.14, no.10PublisherMDPI AG
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