| 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 |
| 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 |
| Hydroxypropylation and acetylation of rice starch: effects of starch protein content HW Choi, HS Kim Food Science and Biotechnology 31 (9), 1169-1177, 2022 | 5 | 2022 |
| 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 |
| 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 |
| 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 |
| Tri‐component hydrocolloid as egg white replacement in meringues: gellan gum with soy protein isolate and maltodextrin HW Choi, Y You, SH Ham, Y Choe, S Park, J Hahn Journal of the Science of Food and Agriculture, 2024 | | 2024 |
| Viscometry-based prediction of structural properties of high-moisture meat analogues using gelation properties of soy and pea isolate protein blends HW Choi, M Choi, C Ryoo, J Hahn, YJ Choi Food Hydrocolloids, 109870, 2024 | | 2024 |
| Investigate the use of plant-based alternative proteins and polysaccharides to replace egg whites SH Ham, HW Choi, J Hahn, YJ Choi 학술대회 및 심포지엄, 156-156, 2023 | | 2023 |
| Animal adipose tissue mimicry using complex polysaccharide-based solid emulsion gel M Choi, HE Kim, H Choi, J Hahn, YJ Choi 학술대회 및 심포지엄, 168-168, 2022 | | 2022 |
| Predictive insights into the effects of faba bean protein on high-moisture extrudates: aspects of the rheological properties of the protein gel HI Yoon, H Choi, C Ryoo, J Hahn, HS Kim, YJ Choi 학술대회 및 심포지엄, 162-162, 2022 | | 2022 |
| Comparing physicochemical and textural properties of soy protein and pea protein meat analogue to boston butt C Ryoo, H Choi, HI Yoon, J Hahn, YJ Choi 학술대회 및 심포지엄, 179-179, 2022 | | 2022 |
| Descriptive sensory analysis of meat analogues applied with sweet potato stem S Lee, YY Lee, HW Choi, SH Ham, M Lee, J Hahn, YJ Choi 한국식품영양과학회 학술대회발표집, 623-623, 2021 | | 2021 |
