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Dong-Min Shin

Korea Food Research Institute

Korea, Republic of (South Korea)

  • Korea Food Research Institute

SCHOLARLY PAPERS

2

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102

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Scholarly Papers (2)

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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