Publications
· Hyun Woo Choi, Minji Choi, Chaerin Ryoo, Jungwoo Hahn, Young Jin Choi, “Viscometry-based prediction of structural properties of high-moisture meat analogues using gelation properties of soy and pea isolate protein blends.” Food Hydrocolloids, 2024 (Co-first author)
· Hyun Woo Choi, Minji Choi, Jungwoo Hahn, Young Jin Choi, “The technical potential of a sous-vide processing method for developing high-moisture textured soy protein.” Food Chemistry, 2024 (Co-first author)
· Minji Choi, Hyun Woo Choi, Ha Eun Kim, Jungwoo Hahn, Young Jin Choi, “Mimicking animal adipose tissue using a hybrid network-based solid-emulsion gel with soy protein isolate, agar, and alginate.” Food Hydrocolloids, 2023 (Co-first author)
· Hyun Woo Choi, Seung Hwan Ham, Jungwoo Hahn, Young Jin Choi, “Developing plant-based mayonnaise using pea protein-xanthan gum conjugates: A maillard reaction approach.” LWT-Food Science and Technology, 2023 (Co-first author)
·Hyun Woo Choi, Chaerin Ryoo, Jungwoo Hahn, Young Jin Choi, “Development of a Novel Technology for High-Moisture Textured Soy Protein Using a Vacuum Packaging and Pressurized Heat (Vacuum-Autoclaving) Treatment.” Food Chemistry, 2023 (First author)
· Hyun Woo Choi, You Young Lee, Chaerin Ryoo, Hong Il Yoon, Jungwoo Hahn, Young Jin Choi, “Influence of a post-processing heat treatment method on the textural properties of textured vegetable protein.” Journal of Food Science, 2022 (Co-first author)