Yeung Joon Choi

Use of Tetragenococcus halophilus as a Starter Culture for Flavor Improvement in Fish Sauce Fermentation

Natteewan Udomsil, Sureelak Rodtong, Yeung Joon Choi et al. · Journal of Agricultural and Food Chemistry · 2011 · 168 citations

Agriculture, Food Science, Microbiology +17

New approaches for the effective recovery of fish proteins and their physicochemical characteristics

Young-Sin Kim, Jae Won Park, Yeung Joon Choi · Fisheries Science · 2003 · 142 citations · Full text

Agriculture, Biochemistry, Food Science +15

Acid‐Aided Protein Recovery from Enzyme‐rich Pacific Whiting

Yeung Joon Choi, J.W. Park · Journal of Food Science · 2002 · 136 citations

Life Sciences, Biochemistry, Biotechnology +16

Enzymatic Hydrolysis of Recovered Protein from Frozen Small Croaker and Functional Properties of Its Hydrolysates

Yeung Joon Choi, Sungik Hur, Byeongdae Choi et al. · Journal of Food Science · 2008 · 61 citations

Life Sciences, Biochemistry, Food Science +17

The Development of Sausage Including Meat from Spent Laying Hen Surimi

Sang-Keun Jin, I.S. Kim, Hyun-Jung Jung et al. · Poultry Science · 2007 · 57 citations · Full text

Agriculture, Animal Sciences, Food Science +17