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SCIESCOPUSKCI
Development and Comparative Evaluation of Imitated Fiber from Different Protein Sources Using Wet-Spinningopen access

Swati Kumari; 김소희; 김찬진; 정용식; 황영화; 주선태

ArticleIssue Date2024Citation한국축산식품학회지, v.44, no.5, pp 1156 - 1166Publisher한국축산식품학회
SCIESCOPUSKCI
Effect of Adding Cultured Meat Tissue on Physicochemical and Taste Characteristics of Hybrid Cultured Meat Manufactured Using Wet-Spinningopen access

김소희; Swati Kumari; 김찬진; 이은영; AMM Nurul Alam; 정용식; 황영화; 주선태

ArticleIssue Date2024CitationFood Science of Animal Resources, v.44, no.6, pp 1440 - 1452PublisherKorean Society For Food Science Animal Resources
SCIESCOPUSKCI
From Farms to Labs: The New Trend of Sustainable Meat Alternativesopen access

Abdul Samad; 김소희; 김찬진; 이은영; Swati Kumari; Md Jakir Hossain; AMM Nurul Alam; Ayesha Muazzam; 황영화; 주선태

ArticleIssue Date2025CitationFood Science of Animal Resources, v.45, no.1, pp 13 - 30PublisherKorean Society For Food Science Animal Resources
SCIESCOPUSKCI
Modern Concepts of Restructured Meat Production and Market Opportunitiesopen access

Abdul Samad; AMM Nurul Alam; Swati Kumari; Md. Jakir Hossain; 이은영; 황영화; 주선태

ArticleIssue Date2024CitationFood Science of Animal Resources, v.44, no.2, pp 284 - 298PublisherKorean Society For Food Science Animal Resources
SCIESCOPUSKCI
Trends in Hybrid Cultured Meat Manufacturing Technology to Improve Sensory Characteristicsopen access

AMM Nurul Alam; 김찬진; 김소희; Swati Kumari; 이승연; 황영화; 주선태

ArticleIssue Date2024CitationFood Science of Animal Resources, v.44, no.1, pp 39 - 50PublisherKOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
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