Koo Bok Chin

Decreased and aberrant nuclear lamin expression in gastrointestinal tract neoplasms

Steven F. Moss, V Krivosheyev, Alejandro Souza et al. · Gut · 1999 · 138 citations · Full text

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

Evaluation of sodium lactate as a replacement for conventional chemical preservatives in comminuted sausages inoculated with Listeria monocytogenes

Soon Hee Choi, Koo Bok Chin · Meat Science · 2003 · 105 citations

Health Sciences, Microbial Contamination, Sodium Lactate +9

Physicochemical characteristics, textural properties and volatile compounds in comminuted sausages as affected by various fat levels and fat replacers

Seung Seok Yoo, Sung Ho Kook, Sung Young Park et al. · International Journal of Food Science & Technology · 2007 · 90 citations

Nutrition, Food Analysis, Meat Science +16

Evaluation of Konjac Blends and Soy Protein Isolate as Fat Replacements in Low‐fat Bologna

Koo Bok Chin, J.T. Keeton, R. K. Miller et al. · Journal of Food Science · 2000 · 85 citations

Nutrition, Food Analysis, Meat Quality +18