Hyun-Wook Kim

Best Publications

• Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems.

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  463
  Citations

• Pre-treated mealworm larvae and silkworm pupae as a novel protein ingredient in emulsion sausages

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  237
  Citations

• Effects of rice bran fiber on heat-induced gel prepared with pork salt-soluble meat proteins in model system.

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  173
  Citations

• Physicochemical properties and sensory characteristics of reduced-fat frankfurters with pork back fat replaced by dietary fiber extracted from makgeolli lees

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  127
  Citations

• Quality characteristics of reduced-fat frankfurters with pork fat replaced by sunflower seed oils and dietary fiber extracted from makgeolli lees.

  Yun-Sang Choi;Kwaon-Sik Park;Hyun-Wook Kim;Ko-Eun Hwang

  120
  Citations

• Effects of aging/freezing sequence and freezing rate on meat quality and oxidative stability of pork loins.

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  112
  Citations

• Effect of House Cricket (Acheta domesticus) Flour Addition on Physicochemical and Textural Properties of Meat Emulsion Under Various Formulations.

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  102
  Citations

• Comparative Study on the Effects of Boiling, Steaming, Grilling, Microwaving and Superheated Steaming on Quality Characteristics of Marinated Chicken Steak

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  86
  Citations

• Antioxidant action of ganghwayakssuk (Artemisia princeps Pamp.) in combination with ascorbic acid to increase the shelf life in raw and deep fried chicken nuggets.

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  69
  Citations

• Effects of irradiation source and dose level on quality characteristics of processed meat products

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  65
  Citations

• Effect of apple pomace fiber and pork fat levels on quality characteristics of uncured, reduced-fat chicken sausages

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  60
  Citations

• Antioxidant effects of soy sauce on color stability and lipid oxidation of raw beef patties during cold storage.

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  54
  Citations

• Extraction of crude gelatin from duck skin: effects of heating methods on gelatin yield.

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  47
  Citations

• The effects of starter culture types on the technological quality, lipid oxidation and biogenic amines in fermented sausages

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  47
  Citations

• Effect of natural pre-converted nitrite sources on color development in raw and cooked pork sausage.

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  46
  Citations

• Effects of Pre-Converted Nitrite from Red Beet and Ascorbic Acid on Quality Characteristics in Meat Emulsions.

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  44
  Citations

• Tenderization effect of soy sauce on beef M. biceps femoris.

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  43
  Citations

• Effect of glasswort (Salicornia herbacea L.) on the texture of frankfurters.

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  42
  Citations

• Effects of Various Extraction Methods on Quality Characteristics of Duck Feet Gelatin

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  41
  Citations

• Effects of fat replacement with a mixture of collagen and dietary fibre on small calibre fermented sausages

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  40
  Citations