| Effects of freezing rate and terminal freezing temperature on frozen croissant dough quality C Ban, S Yoon, J Han, SO Kim, JS Han, S Lim, YJ Choi Lwt 73, 219-225, 2016 | 68 | 2016 |
| Bifunctional linker-based immunosensing for rapid and visible detection of bacteria in real matrices Y You, S Lim, J Hahn, YJ Choi, S Gunasekaran Biosensors and Bioelectronics 100, 389-395, 2018 | 42 | 2018 |
| Colorimetric switchable linker-based bioassay for ultrasensitive detection of prostate-specific antigen as a cancer biomarker J Hahn, E Kim, Y You, YJ Choi Analyst 144 (14), 4439-4446, 2019 | 24 | 2019 |
| A Switchable Linker‐Based Immunoassay for Ultrasensitive Visible Detection of Salmonella in Tomatoes J Hahn, E Kim, YS You, S Gunasekaran, S Lim, YJ Choi Journal of food science 82 (10), 2321-2328, 2017 | 18 | 2017 |
| Optimization of acetic acid fermentation for producing vinegar from extract of jujube (Zizyphus jujuba Mill.) fruits Y Jo, JW Han, DL Min, YE Lee, YJ Choi, S Lim Korean Journal of Food Science and Technology 47 (6), 711-718, 2015 | 18 | 2015 |
| Visible on-site detection of Ara h 1 by the switchable-linker-mediated precipitation of gold nanoparticles E Kim, J Hahn, C Ban, Y Jo, H Han, S Lim, YJ Choi Food Chemistry 352, 129354, 2021 | 9 | 2021 |
| Mimicking animal adipose tissue using a hybrid network-based solid-emulsion gel with soy protein isolate, agar, and alginate M Choi, HW Choi, HE Kim, J Hahn, YJ Choi Food Hydrocolloids 145, 109043, 2023 | 8 | 2023 |
| Development of flaxseed gum/konjac glucomannan with agar as gelling agents with enhanced elastic properties J Yang, YJ Choi, J Hahn Food Science and Biotechnology 32 (2), 181-192, 2023 | 7 | 2023 |
| The technical potential of a sous-vide processing method for developing high-moisture textured soy protein HW Choi, M Choi, J Hahn, YJ Choi Food Chemistry 430, 136978, 2024 | 5 | 2024 |
| Elastic gels based on flaxseed gum with konjac glucomannan and agar J Yang, J Kim, YJ Choi, J Hahn Food Science and Biotechnology 30, 1331-1338, 2021 | 5 | 2021 |
| Developing plant-based mayonnaise using pea protein-xanthan gum conjugates: A maillard reaction approach HW Choi, SH Ham, J Hahn, YJ Choi Lwt 185, 115137, 2023 | 4 | 2023 |
| Development of a novel technology for high-moisture textured soy protein using a vacuum packaging and pressurized heat (vacuum-autoclaving) treatment HW Choi, C Ryoo, J Hahn, YJ Choi Food Chemistry 399, 133887, 2023 | 4 | 2023 |
| Influence of a post‐processing heat treatment method on the textural properties of textured vegetable protein HW Choi, YY Lee, C Ryoo, HI Yoon, J Hahn, YJ Choi Journal of Food Science 87 (12), 5340-5348, 2022 | 4 | 2022 |
| Effect of the physical fibrillated sweet potato (Ipomoea batatas) stem on the plant-based patty analogues S Lee, YY Lee, Y Kim, SH Ham, MG Lee, J Hahn, YJ Choi Food Science and Biotechnology 32 (5), 671-678, 2023 | 2 | 2023 |
| A label-free aptamer-based colorimetric biosensor for rapid gliadin detection in foods: a focus on pasta, bread and cookies SH Ham, E Kim, H Han, MG Lee, YJ Choi, J Hahn Analytical Methods 16 (3), 449-457, 2024 | 1 | 2024 |
| The effect of curdlan and the resting process on the quality of the dried whole tofu noodles E Lee, J Kim, E Kim, YJ Choi, J Hahn Food Science and Biotechnology 31, 61-68, 2022 | 1 | 2022 |
| Development of a portable lab-on-a-valve device for making primary diagnoses based on gold-nanoparticle aggregation induced by a switchable linker J Hahn, E Kim, H Han, YJ Choi RSC advances 10 (52), 31243-31250, 2020 | 1 | 2020 |
| Response Surface Methodology‒Guided Color Simulation of Plant-Based Meat Analogues Before and After Oven Cooking: Prickly Pear Cactus, Mugwort, and Sweet Pumpkin Pigments HW Choi, YY Lee, SH Ham, S Lee, J Hahn, YJ Choi LWT, 116064, 2024 | | 2024 |
| Relationship between sensory attributes and instrumental texture properties in meat analog patty system substituted with sweet potato stem YY Lee, S Lee, SH Ham, MG Lee, J Hahn, Y Kim, YJ Choi Journal of the Science of Food and Agriculture, 2024 | | 2024 |
| High-set curdlan emulsion gel fortified by transglutaminase: A promising animal fat substitute with precisely simulated texture and thermal stability of animal fat M Choi, HW Choi, M Jo, J Hahn, YJ Choi Food Hydrocolloids, 110063, 2024 | | 2024 |
Choi Hyun WooSeoul National University Ph.D Candidatesnu.ac.kr의 이메일 확인됨
