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Tae-Kyung Kim

Korea Food Research Institute

Korea, Republic of (South Korea)

  • Korea Food Research Institute

SCHOLARLY PAPERS

4

DOWNLOADS

235

TOTAL CITATIONS

1

Scholarly Papers (4)

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1.

Antioxidant Activity of Protein Extracts Derived from Edible Insect (Protaetia Brevitarsis) and its Protective Effects Against H2o2-Induced Oxidative Stress in Mouse C2c12 Myoblast Cells

Number of pages: 31 Posted: 25 Jul 2022
Jae Hoon Lee, Tae-Kyung Kim, Min-Cheol Kang, Bum-Keun Kim and Choi Yun-Sang
Korea Food Research Institute, Korea Food Research Institute, Korea Food Research Institute, Korea Food Research Institute and Korea Food Research Institute
Downloads 102 (679,608)
Citation 1

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edible insect protein extract, Protaetia brevitarsis, antioxidant, anti-apoptosis, C2C12 myoblast cells

2.

Effects of Protein-Reducing Sugar Conjugate as a Phosphate Substitute on Meat Emulsion Quality

Number of pages: 28 Posted: 10 Nov 2022
Tae-Kyung Kim, Yun Jeong Kim, Min-Cheol Kang, Dong-Min Shin, Yoo-Jeong Choi, Samooel Jung and Choi Yun-Sang
Korea Food Research Institute, Korea Food Research Institute, Korea Food Research Institute, Korea Food Research Institute, Korea Food Research Institute, Chungnam National University and Korea Food Research Institute
Downloads 52 (1,041,696)

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myofibrillar protein, Glycation, graft reaction, meat emulsion, phosphate-free

3.

Structural, Physicochemical, and Immune-Enhancing Properties of Edible Insect Protein Isolates from Protaetia Brevitarsis Larvae

Number of pages: 33 Posted: 01 Dec 2022
Jae Hoon Lee, Tae-Kyung Kim, Yun Jeong Kim, Min-Cheol Kang, Kyung-Mo Song, Bum-Keun Kim and Choi Yun-Sang
Korea Food Research Institute, Korea Food Research Institute, Korea Food Research Institute, Korea Food Research Institute, Korea Food Research Institute, Korea Food Research Institute and Korea Food Research Institute
Downloads 42 (1,157,785)

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Edible insect protein, Protaetia brevitarsis, Structural property, Physicochemical properties, Immune-enhancing property

4.

Structural Modification of Myofibrils by Glycation and Changes in Properties of Myofibrils Grafted with Reducing Sugars

Number of pages: 26 Posted: 22 Aug 2022
Tae-Kyung Kim, Jae Hoon Lee, Ji Yoon Cha, Min-Cheol Kang and Choi Yun-Sang
Korea Food Research Institute, Korea Food Research Institute, Korea Food Research Institute, Korea Food Research Institute and Korea Food Research Institute
Downloads 39 (1,196,171)

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Myofibrillar protein, Mailard reaction, glycation, Protein, reducing sugar