Hack-Youn Kim

Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber

Yun‐Sang Choi, Ji-Hun Choi, Doo‐Jeong Han et al. · Meat Science · 2009 · 307 citations

Food Chemistry, Rice Bran Fiber, Food Colloid +9

Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters

Yun‐Sang Choi, Ji-Hun Choi, Doo‐Jeong Han et al. · Meat Science · 2009 · 244 citations

Nutrition, Rice Bran Fiber, Food Composition +9

Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems

Yun‐Sang Choi, Ji-Hun Choi, Doo‐Jeong Han et al. · Meat Science · 2009 · 196 citations

Rice Bran Fiber, Food Engineering, Food Processing +4

Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers

Juhui Choe, Hack-Youn Kim, Jong-Moon Lee et al. · Meat Science · 2012 · 193 citations

Added Pig Skin, Meat Quality, Food Quality +3

Effects of rice bran fiber on heat-induced gel prepared with pork salt-soluble meat proteins in model system

Yun‐Sang Choi, Ji-Hun Choi, Doo‐Jeong Han et al. · Meat Science · 2010 · 137 citations

Food Chemistry, Rice Bran Fiber, Heat-induced Gel +9