Geun-Pyo Hong - Concepedia

Author

Geun-Pyo Hong

Sejong University

Also Known As

G. P. Hong, G.P. Hong, GEUN-PYO HONG, Geun-Pyo Hong

101

Publications

1.8K

Citations

H-Index

Concepts

All Affiliations

Sejong University Konkuk University Jeju National University Chung-Ang University

About

Geun-Pyo Hong is an author at Sejong University specializing in health sciences, food processing, and food technology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	16	25	763
2	Engineering	12	14	420
3	Medicine	3	3	94
4	Public Health	2	2	48
5	Applied Physics	1	1	12

Geun-Pyo Hong

Publications

1.5K

Citations

H-Index

Page 1

	Year	Citations
Physical and antimicrobial properties of trans-cinnamaldehyde nanoemulsions in water melon juice Yeon‐Ji Jo, Ji‐Yeon Chun, Yun-Joong Kwon, LWT Food ChemistryFood ColloidTrans-cinnamaldehyde NanoemulsionsEngineeringEmulsion	2014	132
Anti-Oxidative and Anti-Aging Activities of Porcine By-Product Collagen Hydrolysates Produced by Commercial Proteases: Effect of Hydrolysis and Ultrafiltration Geun-Pyo Hong, Sang‐Gi Min, Yeon‐Ji Jo Molecules	2019	74
Effects of Deep Freezing Temperature for Long-term Storage on Quality Characteristics and Freshness of Lamb Meat Mi‐Jung Choi, Tolibovich Abduzukhurov, Dong Hyeon Park, Korean Journal for Food Science of Animal Resources	2018	59
Effects of pressure-shift freezing conditions on the quality characteristics and histological changes of pork Mi‐Jung Choi, Sang‐Gi Min, Geun-Pyo Hong LWT Quality CharacteristicsMeat PackagingAnimal ScienceHistological ChangesFood Preservation	2015	58
Pressure Ohmic Thawing: a Feasible Approach for the Rapid Thawing of Frozen Meat and Its Effects on Quality Attributes Sang‐Gi Min, Geun-Pyo Hong, Ji‐Yeon Chun, Food and Bioprocess Technology Freeze-thaw CyclingMeat PackagingFrozen MeatRapid ThawingPressure Ohmic Thawing	2015	56
Effects of Time-Dependent High Pressure Treatment on Physico-chemical Properties of Pork Geun-Pyo Hong, Sung‐Hee Park, Jee-Yeon Kim, Food Science and Biotechnology Meat PackagingHigh Hydrostatic PressureFood PhysicHigh-pressure ProcessingFood Engineering	2005	50
Microbial transglutaminase-induced structural and rheological changes of cationic and anionic myofibrillar proteins Geun-Pyo Hong, Youling L. Xiong Meat Science BiochemistryAnionic Myofibrillar ProteinsMicrobial PhysiologyMicrobiologyMolecular Microbiology	2011	49
Effect of glucono-δ-lactone and κ-carrageenan combined with high pressure treatment on the physico-chemical properties of restructured pork Geun-Pyo Hong, Se‐Hee Ko, Mi‐Jung Choi, Meat Science Food ChemistryHigh Pressure TreatmentFood PhysicFood AnalysisFood Engineering	2007	48
Study of the phase separation behaviour of native or preheated WPI with polysaccharides Ji‐Yeon Chun, Geun-Pyo Hong, Suvimol Surassmo, Polymer EngineeringPolymer SciencePolysaccharideFood ProcessingChemistry	2014	42
Effects of Temperature and Time on the Cookery Properties of Sous-vide Processed Pork Loin Su-In Hwang, Eun‐Jung Lee, Geun-Pyo Hong Food Science of Animal Resources	2019	41

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