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 · 162 citations

Flavor Improvement, Food Fermentation, In Vitro Fermentation +12

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 · 141 citations · Full text

Acid‐Aided Protein Recovery from Enzyme‐rich Pacific Whiting

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

Protein Chemistry, Cellular Enzymology, Biochemistry +11

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 · 60 citations

Functional Properties, Engineering, Ph Shift +20

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