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Yun Jeong Kim

Korea Food Research Institute

Korea, Republic of (South Korea)

  • Korea Food Research Institute

SCHOLARLY PAPERS

5

DOWNLOADS

218

TOTAL CITATIONS

0

Scholarly Papers (5)

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1.

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

2.

The Synergistic Effect of Frozen Hot-Boned Meat and Myofibrillar Protein in Phosphate-Free Meat Emulsion: Effects on Rheological and Functional Properties

Number of pages: 33 Posted: 07 Apr 2023
Yea-Ji Kim, Yun Jeong Kim, Tae-Kyung Kim, Dong-Min Shin, Jae Hoon Lee, 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, Korea Food Research Institute, Chungnam National University and Korea Food Research Institute
Downloads 50 (1,063,489)

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meat emulsion, hot-bonding, cold-bonding, phosphate free, pre-salted, rheological properties

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.

Mechanisms Underlying the Changes in the Structural, Physicochemical, and Emulsification Properties of Porcine Myofibrillar Proteins Induced by Prolonged Pulsed Electric Field Treatment

Number of pages: 46 Posted: 27 Mar 2024
Yun Jeong Kim, Dong-Min Shin, Eun-Jae Oh, Yong Gi Chun, Jung-Kue Shin, Choi Yun-Sang and Bum-Keun Kim
Korea Food Research Institute, Keimyung University, Korea Food Research Institute, Korea Food Research Institute, Jeonju University, Korea Food Research Institute and Korea Food Research Institute
Downloads 37 (1,222,651)

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Pulsed electric field, myofibrillar proteins, Protein structure, Pickering emulsion, Rheological property, dispersion stability

5.

Improvement of Structural, Physicochemical, and Rheological Properties of Porcine Myofibrillar Proteins by High-Intensity Ultrasound Treatment for Application as Pickering Stabilizers

Number of pages: 35 Posted: 01 Oct 2022
Yun Jeong Kim, Min Hyeock Lee, Se-Myung Kim, Bum-Keun Kim, Hae In Yong and Choi Yun-Sang
Korea Food Research Institute, Kyung Hee University, Korea Food Research Institute, Korea Food Research Institute, Chungnam National University and Korea Food Research Institute
Downloads 37 (1,222,651)

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myofibrillar proteins, high-intensity ultrasound, Pickering emulsion, Rheological property, Emulsifying property, turbidimetric property