Minkyung Woo

Constructing stable emulsion gel from gelatin and sodium alginate as pork fat substitute: Emphasis on lipid digestion in vitro

Seonmin Lee, Kyung Jo, Soeun Kim et al. · Food Hydrocolloids · 2024 · 27 citations

Agriculture, Food Science, Nutrition +17

Interaction mechanisms of κ-carrageenan, gum Arabic, xanthan gum, and sodium alginate with pork myofibrillar proteins: Impacts on heat-induced aggregation and in vitro digestive behaviors of proteins

Soeun Kim, Kyung Jo, Minkyung Woo et al. · Food Hydrocolloids · 2025 · 16 citations

Agriculture, Biochemistry, Food Science +16

Exploring the potential of the agar-based emulsion gel as a pork fat substitute in sausage with a focus on the digestive behaviors of lipids and proteins in vitro

Seonmin Lee, Kyung Jo, Soeun Kim et al. · Food Hydrocolloids · 2025 · 14 citations

Agriculture, Animal Sciences, Food Science +16

Comparative Study on the Postmortem Proteolysis and Shear Force during Aging of Pork and Beef Semitendinosus Muscles

Seokhee Han, Kyung Jo, Seul-Ki-Chan Jeong et al. · Food Science of Animal Resources · 2024 · 13 citations · Full text

Agriculture, Animal Sciences, Biochemistry +14