Bum-Keun Kim

Years Active: 2019-2024
Publications (10 Years): 6

Korea Food Research Institute

Korea University (PHD)

This page only lists publications with an associated author ORCID identifier.

Affiliation History

Korea Food Research Institute Nov 01 2007

South Korea

Senior Research Scientist :: Research Group of Bioprocess Engineering

Education History

Korea University Mar 02 2000 - Aug 25 2004

South Korea

PHD :: Food Science

Korea University Sep 01 1997 - Aug 25 1999

South Korea

MSC :: Agricultural Chemistry

Korea University Mar 02 1993 - Aug 25 1997

South Korea

BSC :: Agricultural Chemistry

Publications

Jung Sun Hong, Mi-Ran Kim, Yoo Jeong Choi, In-Young Lee, Yong Gi Chun, Hae Won Jang, Bum-Keun Kim
Tribological properties of real foods using extended Stribeck curves and their relationship with nutritional and rheological parameters. Journal of texture studies 55 (4) (2024)
Eun Young Jeon, Yuri Kim, Hyun-Jung Yun, Bum-Keun Kim, Yun-Sang Choi
3D Printing of Materials and Printing Parameters with Animal Resources: A Review. Food science of animal resources 44 (2) (2024)
Eun Young Jeon, Yuri Kim, Hyun-Jung Yun, Bum-Keun Kim, Yun-Sang Choi
3D Printing of Materials and Printing Parameters with Animal Resources: A Review. Food science of animal resources 44 (2) (2024)
Hye Jin Choi, Daye Mun, Sangdon Ryu, Min-Jin Kwak, Bum-Keun Kim, Dong June Park, Sangnam Oh, Young Hoon Kim
Molecular characterization and functionality of rumen-derived extracellular vesicles using a Caenorhabditis elegans animal model. Journal of animal science and technology 65 (3) (2023)
Su-Kyung Ku, Jake Kim, Se-Myung Kim, Hae In Yong, Bum-Keun Kim, Yun-Sang Choi
Combined Effects of Pressure Cooking and Enzyme Treatment to Enhance the Digestibility and Physicochemical Properties of Spreadable Liver Sausage. Food science of animal resources 42 (3) (2022)
Yong-Gi Chun, Chan-Eun Park, Tae-Rang Seo, Dong-June Park, Bum-Keun Kim
Preparation of easily chewable and swallowable texture-modified Dongchimi. Food science and biotechnology 29 (5) (2019)

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