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)