Citations (35)
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Allah Bakhsh, Changjun Cho, Kei Anne Baritugo, Bosung Kim, Qamar Ullah, Attaur Rahman & Sungkwon Park. (2023) Characterization of plant-based meat alternatives blended with anthocyanins, chlorophyll, and various edible natural pigments. International Journal of Food Properties 26:1, pages 1546-1565.
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Articles from other publishers (21)
Tae-Kyung Kim, Hae In Yong, Min-Cheol Kang, Ji Yoon Cha & Yun-Sang Choi. (2022) Effect of hydrocolloids on functionality of Protaetia brevitarsis proteins. Food Science and Biotechnology 31:2, pages 243-251.
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T.-K. KimH.-I. YongJ.-M. SungH.W. JangY.-S. Choi. (2021)
Effect of conjugated protein composed of porcine myofibril and
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Navjot Kaur Brar, Rani Puthukulangara Ramachandran, Stefan Cenkowski & Jitendra Paliwal. (2021) Effect of Superheated Steam- and Hot Air-Assisted Processing on Functional and Nutritional Properties of Yellow Peas. Food and Bioprocess Technology 14:9, pages 1684-1699.
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Se-Myung Kim, Tae-Kyung Kim, Hyun-Wook Kim, Samooel Jung, Hae In Yong & Yun-Sang Choi. (2021) Quality Characteristics of Semi-Dried Restructured Jerky Processed Using Super-Heated Steam. Foods 10:4, pages 762.
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Feyza Elmas, Anıl Bodruk, Özgün Köprüalan, Şeyma Arıkaya, Nurcan Koca, Fatma Meltem Serdaroğlu, Figen Kaymak‐Ertekin & Mehmet Koç. (2020) Drying kinetics behavior of turkey breast meat in different drying methods. Journal of Food Process Engineering 43:10.
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