Publications

High-set curdlan emulsion gel fortified by transglutaminase: A promising animal fat substitute with precisely simulated texture and thermal stability of animal fat

Minji Choi, Hyun Woo Choi, Myeongsu Jo, Jungwoo Hahn, Young Jin Choi

2024

Food Hydrocolloids

Upcycling Lactobacillus casei culture waste into vegan cheese analogue using inulin, locust bean gum, and κ-carrageenan

You Young Lee, Eunghee Kim, Myeongsu Jo, Young Jin Choi

2024

Food Chemistry: X

Response surface methodology‒guided color simulation of plant-based meat analogues before and after oven cooking: prickly pear cactus, mugwort, and sweet pumpkin pigments

Hyun Woo Choi, You Young Lee, Seung Hwan Ham, Suyoon Lee, Jungwoo Hahn, Young Jin Choi

2024

LWT-Food Science and Technology

Viscometry-based prediction of structural properties of high-moisture meat analogues using gelation properties of soy and pea isolate protein blends

Hyun Woo Choi, Minji Choi, Chaerin Ryoo, Jungwoo Hahn, Young Jin Choi

2024

Food Hydrocolloids

Characterization of yeast protein isolates extracted via high-pressure homogenization and pH shift: A promising protein source enriched with essential amino acids and branched-chain amino acids.

Suyoon Lee, Eunghee Kim, Myeongsu Jo, Young Jin Choi

2024

Journal of Food Science

A label-free aptamer-based colorimetric biosensor for rapid gliadin detection in foods: a focus on pasta, bread and cookies.

Seung Hwan Ham, Eunghee Kim, Hyebin Han, Mingyu Lee, Young Jin Choi, Jungwoo Hahn

2024

Analytical Method

Citrus peel pectin and alginate-based emulgel particles for small intestine-targeted oral delivery of curcumin.

Myeongsu Jo, Minji Park, Young Jin Choi

2024

Food Research International