Concepedia

Mi-Hwan Kim

MK

Statistics

Publications

3

Citations

105

H-Index

3

Active since

2006

Affiliations

Kongju National University(Current)

Mi-Hwan Kim is an author at Kongju National University specializing in food processing, food engineering, and health sciences.

Top concepts

HealthFood ProcessingFood EngineeringEngineeringFood ChemistryFood TechnologyBiomanufacturingRheologyFood QualityBiotechnology

Publications per year

2006–2021

3

Publications

3

Influences of extrusion parameters on physicochemical properties of textured vegetable proteins and its meatless burger patty

Sasimaporn Samard, The‐Thiri Maung, Bon‐Yeob Gu et al. · Food Science and Biotechnology · 2021 · 64 citations · Full text

Textured Vegetable Proteins, Engineering, Mechanical Engineering +9

Physical and chemical properties of tomato, green tea, and ginseng-supplemented corn extrudates produced by conventional extrusion and CO2 injection process

M. Tugrul Masatcioglu, Erkan Yalçın, Mi-Hwan Kim et al. · European Food Research and Technology · 2013 · 24 citations

Food Chemistry, Agricultural Chemistry, Biomanufacturing +8

Extrusion of Ginseng Root in Twin Screw Extruder: Pretreatment for Hydrolysis and Saccharification of Ginseng Extrudate

Jae-Yoon Han, Mi-Hwan Kim, Jine Tie et al. · Preventive Nutrition and Food Science · 2006 · 17 citations

Ginseng Extrudate, Engineering, Operative Dentistry +17

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