Publications
· Hyun Woo Choi, Hyung Joo Kim, Jungwoo Hahn, Hyun-Seok Kim, Young Jin Choi, “Upcycling Seaweed Residues via Comparative Pretreatment Evaluation to Develop Functional Protein Ingredients for Soy-Based High-Moisture Meat Analogs”, Food Hydrocolloids, 2026 (Co-first Author)
· Hyung Joo Kim, Hyun Woo Choi, Ji-Yeun Lee, Jungwoo Hahn, Young Jin Choi, “Investigating the role of sulphate-group variation in kappa and iota carrageenan on the structural properties of pea protein-based high-moisture meat analogues” Food Chemistry, 2025 (Co-first Author)
· Hyun Woo Choi, Hyung Joo Kim, Jungwoo Hahn, Young Jin Choi, “Influence of disruptor plate geometry on fiber alignment and textural properties of texturized plant proteins (TPP) during extrusion” LWT-FOOD SCIENCE AND TECHNOLOGY, 2025 (Co-first Author)
·Hyun Woo Choi, Hyung Joo Kim, Heeseo Lee, Jungwoo Hahn, Young Jin Choi, “Upcycling Brewer’s Spent Grain as a Functional Modulator of Thermal and Structural Properties in Soy and Pea Protein Plant-Based Meat Analogs” Food and Bioprocess Technology, 2025 (Co-first Author)
· Ji-Yeun Lee, Hyun Woo Choi, Myeongsu Jo, Hyung Joo Kim, Jungwoo Hahn, Young Jin Choi, “Impact of soy/pea protein isolate–oil interactions on the physicochemical and structural properties of high-moisture texturized proteins under different oil concentrations“ International Journal of Biological Macromolecules, 2025