Publications

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

The technical potential of a sous-vide processing method for developing high-moisture textured soy protein.

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

2024

Food Chemistry

Retrograded octenylsuccinylated maize starch-based emulgels for a promising oral delivery system of curcumin.

Myeongsu Jo, Sung Hyun Kim, Ha Eun Kim, You Young Lee, Eunghee Kim, Choongjin Ban, Young Jin Choi

2023

Carbohydrate Polymer

Mimicking animal adipose tissue using a hybrid network-based solid-emulsion gel with soy protein isolate, agar, and alginate.

Minji Choi, Hyun Woo Choi, Ha Eun Kim, Jungwoo Hahn, Young Jin Choi

2023

Food Hydrocolloids