Hyun‐Wook Kim - Concepedia

Concepedia

Author

Hyun‐Wook Kim

Purdue University West Lafayette ORCID

Also Known As

Hyun-Wook Kim, Hyunwook KIM, Hyunwook Kim, Hyun‐Wook Kim

44

Publications

1.1K

Citations

19

H-Index

38

Concepts

All Affiliations

Purdue University West Lafayette Konkuk University Agricultural Research Service Texas A&M University Catholic University of Korea

HK

About

Hyun‐Wook Kim is an author at Purdue University West Lafayette specializing in health sciences, food quality, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	7	7	643
2	Engineering	2	2	55
3	Education	1	1	19
4	Medicine	1	1	38
5	Chemical Engineering	1	1	36

Hyun‐Wook Kim

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22

Publications

1.1K

Citations

19

H-Index

	Year	Citations
Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber Yun‐Sang Choi, Ji-Hun Choi, Doo‐Jeong Han, Meat Science Food ChemistryRice Bran FiberFood ColloidAnimal NutritionVegetable Oils	2009	307
Effects of Laminaria japonica on the physico-chemical and sensory characteristics of reduced-fat pork patties Yun‐Sang Choi, Ji-Hun Choi, Doo‐Jeong Han, Meat Science Food ChemistryNutritionFood CompositionAnimal NutritionFood Analysis	2011	130
Effects of stepwise dry/wet-aging and freezing on meat quality of beef loins Yuan H. Brad Kim, Brandon M. Meyers, Hyun‐Wook Kim, Meat Science NutritionBeef LoinsAnimal ScienceAnimal ProductionFood Quality	2016	81
Effects of Dietary Fiber from Rice Bran on the Quality Characteristics of Emulsion-type Sausages Yun‐Sang Choi, Jong-Youn Jeong, Ji-Hun Choi, Korean Journal for Food Science of Animal Resources	2008	78
Effects of Sea Tangle (Lamina japonica) Powder on Quality Characteristics of Breakfast Sausages Hyun‐Wook Kim, Ji-Hun Choi, Yun‐Sang Choi, Korean Journal for Food Science of Animal Resources	2010	63
Effects of soy hull pectin and insoluble fiber on physicochemical and oxidative characteristics of fresh and frozen/thawed beef patties Hyun‐Wook Kim, Danika K. Miller, Yong Jae Lee, Meat Science Food ChemistryInsoluble FiberBiomanufacturingBeef PattiesFood Analysis	2016	45
Efficacy of pectin and insoluble fiber extracted from soy hulls as a functional non-meat ingredient Hyun‐Wook Kim, Yong Jae Lee, Yuan H. Brad Kim LWT Food ChemistryInsoluble FiberFood AnalysisFunctional Non-meat IngredientSoy Hulls	2015	44
Probiotic supplementation and fast freezing to improve quality attributes and oxidation stability of frozen chicken breast muscle Hyun‐Wook Kim, Danika K. Miller, Feifei Yan, LWT NutritionProbioticProbiotic SupplementationQuality AttributesAnimal Nutrition	2016	38
Assessment of Nanoparticle Exposure in Nanosilica Handling Process: Including Characteristics of Nanoparticles Leaking from a Vacuum Cleaner Boowook Kim, Hyun‐Wook Kim, Il Je Yu Industrial Health EngineeringAir QualityExposure AssessmentNanotoxicologyVacuum Device	2013	36
Ultrafine Particle Characteristics in a Rubber Manufacturing Factory Boowook Kim, Jong Seong Lee, Byung Soon Choi, The Annals of Occupational Hygiene	2013	35

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