Quality Properties of Bulgogi Sauce with Crust Derived from Dry-Aged Beef Loin / 2021 / Food Science of Animal Resources / vol.41, no.2, pp.247 /
Current status of research and market in alternative protein / 2022 / Food and Life / vol.2022, no.1, pp.9 /
Is it still meat? The effects of replacing meat with alternative ingredients on the nutritional and functional properties of hybrid products: a review / 2024 / Critical Reviews in Food Science and Nutrition / vol., no., pp.1 /
Effect of Hanwoo Crust on the Physicochemical Properties of Emulsion-Type Sausages / 2021 / Food Science of Animal Resources / vol.41, no.3, pp.440 /
The Crick-Eatery: A Novel Approach to Evaluate Cricket (Acheta domesticus) Powder Replacement in Food Products through Product Eating Experience and Emotional Response / 2022 / Foods / vol.11, no.24, pp.4115 /
빌베리 분말을 활용한 돈육 패티의 품질특성 / 2024 / Korean Journal of Food and Cookery Science / vol.40, no.4, pp.228 /
Non-meat proteins / 2024 / / pp.368 /
Quality Properties of Dry-Aged Beef (Hanwoo Cattle) Crust on Pork Patties / 2022 / Foods / vol.11, no.15, pp.2191 /
Characterization of Cooked Meat Models using Grasshopper (Sphenarium purpurascens) Soluble Protein Extracted by Alkalisation and Ultrasound as Meat-Extender / 2022 / Food Science of Animal Resources / vol.42, no.3, pp.536 /
Towards More Sustainable Meat Products: Extenders as a Way of Reducing Meat Content / 2020 / Foods / vol.9, no.8, pp.1044 /
Application of functional ingredients in meat products for appetite regulation: A promising strategy to address overconsumption / 2025 / Appetite / vol.208, no., pp.107949 /
Hybrid Sausages Using Pork and Cricket Flour: Texture and Oxidative Storage Stability / 2023 / Foods / vol.12, no.6, pp.1262 /
Physicochemical and techno-functional characterization of soluble proteins extracted by ultrasound from the cricket Acheta domesticus / 2024 / Heliyon / vol.10, no.23, pp.e40718 /
Meat extenders from different sources as protein-rich alternatives to improve the technological properties and functional quality of meat products / 2023 / Current Opinion in Food Science / vol.49, no., pp.100967 /
아메리카왕거저리 유충의 마이크로웨이브 건조에 따른 품질 특성에 미치는 영향 / 2023 / Korean Journal of Food and Cookery Science / vol.39, no.2, pp.93 /
Influence on the Physico-Chemical Qualities of Emulsified Sausages Added Different Levels of Tenebrio Molitor L. Powder / 2024 / Journal of Agriculture & Life Science / vol.58, no.1, pp.51 /