Research
Research 1
Switchable linker based colorimetric detection using gold nanoparticle aggregation
Research 2
Pickering emulsions stabilized by food-derived solid particles
Research 3
Development of meat analog material through Extruder
Publication
High-set curdlan emulsion gel fortified by transglutaminase: A promising animal fat substitute with precisely simulated texture and thermal stability of animal fat
Minji Choi, Hyun Woo Choi, Myeongsu Jo, Jungwoo Hahn, Young Jin Choi
2024
Food Hydrocolloids
Upcycling Lactobacillus casei culture waste into vegan cheese analogue using inulin, locust bean gum, and κ-carrageenan
You Young Lee, Eunghee Kim, Myeongsu Jo, Young Jin Choi
2024
Food Chemistry: X
Response surface methodology‒guided color simulation of plant-based meat analogues before and after oven cooking: prickly pear cactus, mugwort, and sweet pumpkin pigments
Hyun Woo Choi, You Young Lee, Seung Hwan Ham, Suyoon Lee, Jungwoo Hahn, Young Jin Choi
2024
LWT-Food Science and Technology
Viscometry-based prediction of structural properties of high-moisture meat analogues using gelation properties of soy and pea isolate protein blends
Hyun Woo Choi, Minji Choi, Chaerin Ryoo, Jungwoo Hahn, Young Jin Choi
2024
Food Hydrocolloids