Concepedia

Cheon-Jei Kim

CK

105

Publications

4.3K

Citations

34

H-Index

2005

Active since

Affiliations

Konkuk University(Current)

Korea Food Research Institute

Purdue University West Lafayette

Korean Intellectual Property Office

Kongju National University

Cheon-Jei Kim is an author at Konkuk University specializing in health sciences, food chemistry, and food quality.

Top concepts

HealthFood ChemistryFood QualityFood SafetyFood ProcessingFood TechnologyFood EngineeringNutritionOxidative StressMeat Science

Publications per year

2005–2019

105

Publications

105

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

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