Concepedia

Gihyun Wi

GW

4

Publications

197

Citations

4

H-Index

2019

Active since

Affiliations

Konkuk University(Current)

Gihyun Wi is an author at Konkuk University specializing in food engineering, rheology, and engineering.

Top concepts

Food EngineeringRheologyNutritionEngineeringHealthMedicineBiophysicsFood SafetyFood QualityChromatography

Publications per year

2019–2022

4

Publications

4

Evaluation of the Physicochemical and Structural Properties and the Sensory Characteristics of Meat Analogues Prepared with Various Non-Animal Based Liquid Additives

Gihyun Wi, Junhwan Bae, Honggyun Kim et al. · Foods · 2020 · 130 citations · Full text

Nutrition, Engineering, Food Analysis +18

The rheological properties and stability of gelled emulsions applying to κ-carrageenan and methyl cellulose as an animal fat replacement

Jiseon Lee, Gihyun Wi, Mi‐Jung Choi · Food Hydrocolloids · 2022 · 45 citations

Methyl Cellulose, Food Colloid, Biopolymer Gel +8

Physicochemical Properties and Sensory Evaluation of Meat Analog Mixed With Different Liquid Materials as an Animal Fat Substitute

Honggyun Kim, Junhwan Bae, Gihyun Wi et al. · Food Engineering Progress · 2019 · 11 citations

Nutrition, Meat Packaging, Animal Fat Substitute +13

Freshness of deep frozen mackerel and croaker during long-term storage

Dong Hyeon Park, SangYoon Lee, Eun Jeong Kim et al. · International Journal of Food Properties · 2021 · 11 citations · Full text

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