Publications

Effect of heating time and drying method on the functional properties of soy protein isolate–maltodextrin conjugates for plant-based meringue cookies

Hyun Woo Choi, Jung-Hoon Kim, Seung Hwan Ham, Chaeyoung Park, Jeong-Won Kim, Jungwoo Hahn, Young Jin Choi

2025

Future Foods

Impact of soy/pea protein isolate–oil interactions on the physicochemical and structural properties of high-moisture texturized proteins under different oil concentrations

Ji-Yeun Lee, Hyun Woo Choi, Myeongsu Jo, Hyung Joo Kim, Jungwoo Hahn, Young Jin Choi

2025

International Journal of Biological Macromolecules

Mechanical Stretching Technology for Plant-Based Meat Analogs with Enhanced Texture Utilizing Wheat Gluten and Pea Protein Isolate

Hyun Woo Choi, Hwain Jeon, Ji-Yeun Lee, Young Jin Choi, Jungwoo Hahn

2025

LWT-Food Science and Technology

Filter-assisted sample preparation for on-site detection using a bi-functional linker-based biosensor demonstrated with Escherichia coli O157: H7

Hyebin Han, Seung Hwan Ham, Youngsang You, Jihae Lee, Jungwoo Hahn, Young Jin Choi

2025

Food Chemistry

The influence of cooling die temperature gradients on the texture of high-moisture meat analogs

Hyun Woo Choi, Jungwoo Hahn, Hyun-Seok Kim, Young Jin Choi

2025

Food Chemistry

Microstructural and textural characteristics of blend gels and high-moisture meat analogs of soy protein isolate and faba bean protein concentrate

Hyun Woo Choi, Jungwoo Hahn, Hyun-Seok Kim, Young Jin Choi

2025

Food Chemistry

Thermorheological properties and structural characteristics of soy and pumpkin seed protein blends for high-moisture meat analogs

Hyun Woo Choi, Jungwoo Hahn, Hyun-Seok Kim, Young Jin Choi

2025

Food Chemistry