Concepedia

Mi Y. Go

MY

2

Publications

187

Citations

2

H-Index

2008

Active since

Affiliations

Chonnam National University(Current)

University of Kentucky

Mi Y. Go is an author at Chonnam National University specializing in protein engineering, natural sciences, and physiology.

Top concepts

PhysiologyBiochemistryNatural SciencesProtein EngineeringHealthFood ChemistryFood ProcessingBiomanufacturing

Publications per year

2008–2009

2

Publications

2

Konjac flour improved textural and water retention properties of transglutaminase-mediated, heat-induced porcine myofibrillar protein gel: Effect of salt level and transglutaminase incubation

Koo Bok Chin, Mi Y. Go, Youling L. Xiong · Meat Science · 2008 · 133 citations

Food Chemistry, Biomanufacturing, Biochemistry +9

Effect of soy protein substitution for sodium caseinate on the transglutaminate-induced cold and thermal gelation of myofibrillar protein

Koo Bok Chin, Mi Y. Go, Youling L. Xiong · Food Research International · 2009 · 54 citations

Sodium Caseinate, Soy Protein Substitution, Biochemistry +6

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