Hack-Youn Kim

Algae as nutritional and functional food sources: revisiting our understanding

Effect of the partial replacement of pork backfat by microencapsulated fish oil or mixed fish and olive oil on the quality of frankfurter type sausage

Biological activities and pharmaceutical applications of polysaccharide from natural resources: A review

Food proteins: A review on their emulsifying properties using a structure–function approach

An Overview on Natural Polysaccharides with Antioxidant Properties

Pomegranate and its Many Functional Components as Related to Human Health: A Review

Novel trends in development of dietary fiber rich meat products—a critical review

Role of disulphide linkages between protein-coated lipid droplets and the protein matrix in the rheological properties of porcine myofibrillar protein–peanut oil emulsion composite gels

Fat replacement by oleogel rich in oleic acid and its impact on the technological, nutritional, oxidative, and sensory properties of Bologna-type sausages

Chemical, technological and in vitro antioxidant properties of mango, guava, pineapple and passion fruit dietary fibre concentrate

Analysis of flavonoids from lotus (Nelumbo nucifera) leaves using high performance liquid chromatography/photodiode array detector tandem electrospray ionization mass spectrometry and an extraction method optimized by orthogonal design

Influence of pitanga leaf extracts on lipid and protein oxidation of pork burger during shelf-life

Effect of fat replacement by olive oil on the physico-chemical properties, fatty acids, cholesterol and tocopherol content of pâté

Role of Fiber in Cardiovascular Diseases: A Review

Nanoencapsulation Approach to Improve Antimicrobial and Antioxidant Activity of Thyme Essential Oil in Beef Burgers During Refrigerated Storage

Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

Recent developments in the application of seaweeds or seaweed extracts as a means for enhancing the safety and quality attributes of foods

Drumstick (Moringa oleifera) Flower as an Antioxidant Dietary Fibre in Chicken Meat Nuggets

Dietary and Policy Priorities for Cardiovascular Disease, Diabetes, and Obesity

A systematic literature review on machine learning applications for sustainable agriculture supply chain performance

Cooking, industrial processing and caloric density of foods

Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets

Soy proteins: A review on composition, aggregation and emulsification

Antioxidant, Antimicrobial and Antiviral Properties of Herbal Materials

A Comprehensive Review on Lipid Oxidation in Meat and Meat Products

Phytochemical Constituents and Antioxidant Activity of Sweet Basil (Ocimum basilicum L.) Essential Oil on Ground Beef from Boran and Nguni Cattle

Recent Trends in the Use of Natural Antioxidants for Meat and Meat Products

Antioxidant effect of pomegranate rind powder extract, pomegranate juice, and pomegranate seed powder extract as antioxidants in raw ground pork meat

Techniques for Analysis of Plant Phenolic Compounds

Effects of Dietary Fiber from Rice Bran on the Quality Characteristics of Emulsion-type Sausages

Effects of Sea Tangle (Lamina japonica) Powder on Quality Characteristics of Breakfast Sausages

Quality Characteristics of Meat Batters Containing Dietary Fiber Extracted from Rice Bran

Effects of rice bran fiber on heat-induced gel prepared with pork salt-soluble meat proteins in model system

Effects of kimchi ethanolic extracts on oxidative stability of refrigerated cooked pork

Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber

Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems

Antioxidant effects of soy sauce on color stability and lipid oxidation of raw beef patties during cold storage

Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers

Tenderization effect of soy sauce on beef M. biceps femoris

Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters

The antioxidative properties of mustard leaf (Brassica juncea) kimchi extracts on refrigerated raw ground pork meat against lipid oxidation

Antioxidative properties of onion peel extracts against lipid oxidation in raw ground pork

Effect of Ganghwayakssuk (Artemisia princeps Pamp.) on oxidative stability of deep fried chicken nuggets

Antioxidant activities of lotus leaves (Nelumbo nucifera) and barley leaves (Hordeum vulgare) extracts