Publications

Soy protein isolate/oil ratio–mediated emulsification–gelation interplay in aggregated emulsion gels for structured fat inks in 3D food printing

Yaeji Choe, Seung Hwan Ham, Saejung Bang, Young Jin Choi, Jungwoo Hahn

2026

Food and Bioprocess Technology

A Portable Device for Accelerated Agglomeration and Sedimentation of AuNPs for Rapid Pathogen Detection via a Bi-functional Linker-based Immunoassay

Seung Hwan Ham, Hyebin Han, Jungwoo Hahn, Young Jin Choi

2026

Food Analytical Methods

Upcycling Seaweed Residues via Comparative Pretreatment Evaluation to Develop Functional Protein Ingredients for Soy-Based High-Moisture Meat Analogs

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

2026

Food Hydrocolloids

Impact of rice flour with different amylose contents on the texturization of plant protein by high-moisture extrusion

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

2026

Food Hydrocolloids

Protein network density and fibrous structure control of soy protein isolate-based high-moisture meat analogs using yeast or rice protein isolates with distinct glass transition temperatures

Hyun Woo Choi, Jungwoo Hahn, Young Jin Choi

2026

Food Hydrocolloids

Investigating the role of sulphate-group variation in kappa and iota carrageenan on the structural properties of pea protein-based high-moisture meat analogues

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

2025

Food Chemistry

Influence of disruptor plate geometry on fiber alignment and textural properties of texturized plant proteins (TPP) during extrusion

Hyun Woo Choi, Hyung Joo Kim, Jungwoo Hahn, Young Jin Choi

2025

LWT-FOOD SCIENCE AND TECHNOLOGY