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Chang-Won Cho

Korea Food Research Institute

Korea, Republic of (South Korea)

  • Korea Food Research Institute

SCHOLARLY PAPERS

2

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40

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0

Scholarly Papers (2)

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1.

Cross-Food-Cultural Study of Metabolite Differences in Asian Spicy Fermented Pastes Using Combined Cil-Lc-Ms and Gc-Ms Analysis

Number of pages: 46 Posted: 19 May 2025
Jeonghyun Yun, Chi Zhao, Sunhee Kang, Pingping Zhou, Suyi Zhang, Chang-Won Cho, zhihua Li and Jang-eun Lee
Korea Food Research Institute, affiliation not provided to SSRN, Korea Food Research Institute, Sichuan Academy of Agricultural Sciences, Chongqing University, Korea Food Research Institute, affiliation not provided to SSRN and Korea Food Research Institute
Downloads 36 (1,249,711)

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Food culture, Gochujang, Pixian-Douban, CIL-LC-MS, HS-SPME-GC-MS

2.

Optimization of enzymatic hydrolysis and evaluation of thermal treatment for improving amino acid and volatile profiles of soy protein hydrolysates

Number of pages: 45 Posted: 25 Jun 2026
Hyeon-Jin Kang, Jae-Hee Jeong, Sunhee Kang, Chang-Won Cho and Chin Young-Wook
Korea Food Research Institute, Korea Food Research Institute, Korea Food Research Institute, Korea Food Research Institute and Korea Food Research Institute
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hydrolyzed soy protein, protease, thermal treatment, response surface methodology, amino acid, volatile compound