Fish collagen peptide inhibits the adipogenic differentiation of preadipocytes and ameliorates obesity in high fat diet-fed mice

Eun Ji Lee, Jinwoo Hur, Sun Ah Ham, +4

International Journal of Biological Macromolecules

ObesityMetabolic SyndromeAmeliorates ObesityDevelopmental BiologyAdipogenic Differentiation +10

Two-stage air thawing as an effective method for controlling thawing temperature and improving the freshness of frozen pork loin

SangYoon Lee, Eun Jeong Kim, Dong Hyeon Park, +1

LWT

Freeze-thaw CyclingThawing TemperatureTwo-stage AirFrozen Pork LoinMeat Science

Stepwise cooling mediated feasible supercooling preservation to extend freshness of mackerel fillets

Dong Hyeon Park, SangYoon Lee, Jiseon Lee, +5

LWT

Stepwise CoolingMackerel FilletsFood EngineeringThermal Processing

Changes in Quality Characteristics of Pork Patties Containing Antioxidative Fish Skin Peptide or Fish Skin Peptide-loaded Nanoliposomes during Refrigerated Storage

Jingjing Bai, Jung‐Gyu Lee, SangYoon Lee, +3

Korean Journal for Food Science of Animal Resources

Deep freezing to maintain the freshness of pork loin during long-term storage

SangYoon Lee, Eun Jeong Kim, Dong Hyeon Park, +3

Food Science and Biotechnology

Development of a Stepwise Algorithm for Supercooling Storage of Pork Belly and Chicken Breast and Its Effect on Freshness

Dong Hyeon Park, SangYoon Lee, Eun Jeong Kim, +2

Foods

Food ChemistryMeat PackagingBiomanufacturingMicrobial GrowthShelf Life +13

Development of Temperature Control Algorithm for Supercooling Storage of Pork Loin and Its Feasibility for Improving Freshness and Extending Shelf Life

SangYoon Lee, Dong Hyeon Park, Eun Jeong Kim, +3

Food Science of Animal Resources

Shelf LifeFood PackagingEngineeringFood PreservationMeat Quality +18

Effect of supercooling storage applied with stepwise algorithm for fishes (salmon and olive flounder) and its freshness during extended storage

Dong Hyeon Park, SangYoon Lee, Yeong Mi Byeon, +2

Food Bioscience

Shelf LifeStepwise AlgorithmOlive FlounderFish FarmingFood Storage

Physicochemical Properties of Pork Neck and Chicken Leg Meat under Various Freezing Temperatures in a Deep Freezer

Eun Jeong Kim, SangYoon Lee, Dong Hyeon Park, +2

Food Science of Animal Resources

Subcritical water-hydrolyzed fish collagen ameliorates survival of endotoxemic mice by inhibiting HMGB1 release in a HO-1-dependent manner

Min Young Ahn, Jung Seok Hwang, Sun Ah Ham, +6

Biomedicine & Pharmacotherapy

InflammationMedicineExtracellular MatrixImmunologyCell Death +7