Jungwoo Hahn

Mimicking animal adipose tissue using a hybrid network-based solid-emulsion gel with soy protein isolate, agar, and alginate

Minji Choi, Hyun Woo Choi, Haeun Kim et al. · Food Hydrocolloids · 2023 · 53 citations

Tissue Engineering, Soy Protein Isolate, Biopolymer Gel +8

Developing plant-based mayonnaise using pea protein-xanthan gum conjugates: A maillard reaction approach

Hyun Woo Choi, Seung Hwan Ham, Jungwoo Hahn et al. · LWT · 2023 · 40 citations · Full text

Food Colloid, Engineering, Food Analysis +17

Bifunctional linker-based immunosensing for rapid and visible detection of bacteria in real matrices

Youngsang You, Seokwon Lim, Jungwoo Hahn et al. · Biosensors and Bioelectronics · 2017 · 39 citations

Pathogen Detection, Bacteriology, Visible Detection +7

Viscometry-based prediction of structural properties of high-moisture meat analogues using gelation properties of soy and pea isolate protein blends

Hyun Woo Choi, Minji Choi, Chaerin Ryoo et al. · Food Hydrocolloids · 2024 · 37 citations

Gelation Properties, High-moisture Meat Analogues, Protein Engineering +4

High-set curdlan emulsion gel fortified by transglutaminase: A promising animal fat substitute with precisely simulated texture and thermal stability of animal fat

Minji Choi, Hyun Woo Choi, Myeongsu Jo et al. · Food Hydrocolloids · 2024 · 36 citations

Food Colloid, Food Engineering, Animal Fat +3