Hyun‐Wook Kim

Pre-treated mealworm larvae and silkworm pupae as a novel protein ingredient in emulsion sausages

Hyun‐Wook Kim, Derico Setyabrata, Yong Jae Lee et al. · Innovative Food Science & Emerging Technologies · 2016 · 233 citations

Emulsion Sausages, Silkworm Pupae, Helminthology +6

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

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

Effects of aging/freezing sequence and freezing rate on meat quality and oxidative stability of pork loins

Hyun‐Wook Kim, Ji‐Han Kim, Jin‐Kyu Seo et al. · Meat Science · 2018 · 117 citations

Nutrition, Pork Loins, Animal Science +7

Effect of House Cricket ( <i>Acheta domesticus</i> ) Flour Addition on Physicochemical and Textural Properties of Meat Emulsion Under Various Formulations

Hyun‐Wook Kim, Derico Setyabrata, Yongjae Lee et al. · Journal of Food Science · 2017 · 108 citations · Full text