Koo Bok Chin

Publication Activity (10 Years)

Years Active: 2017-2024
Publications (10 Years): 18

Top Topics

Silver Nanoparticles

Anti Inflammatory

Top Venues

Food science of animal resources

Journal of the science of food and agriculture

Journal of animal science and technology

Journal of food science

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

Publications

Geon Ho Kim, Koo Bok Chin
Effects of faba bean protein isolate on rheological properties of pork myofibrillar protein gels and quality characteristics of pork low-fat model sausages. Journal of the science of food and agriculture (2024)
Geon Ho Kim, Koo Bok Chin
Effects of faba bean protein isolate on rheological properties of pork myofibrillar protein gels and quality characteristics of pork low-fat model sausages. Journal of the science of food and agriculture 104 (10) (2024)
Geon Ho Kim, Koo Bok Chin
Effects of Faba bean protein isolate on rheological properties of pork myofibrillar protein gels and quality characteristics of pork Low-Fat model sausages. Journal of the science of food and agriculture (2024)
Geon Ho Kim, Koo Bok Chin
Effect of Faba Bean Isolate and Microbial Transglutaminase on Rheological Properties of Pork Myofibrillar Protein Gel and Physicochemical and Textural Properties of Reduced-Salt, Low-Fat Pork Model Sausages. Food science of animal resources 44 (3) (2024)
Geon Ho Kim, Koo Bok Chin
Effects of faba bean protein isolate on rheological properties of pork myofibrillar protein gels and quality characteristics of pork low-fat model sausages. Journal of the science of food and agriculture 104 (10) (2024)
Geon Ho Kim, Koo Bok Chin
Effect of Faba Bean Isolate and Microbial Transglutaminase on Rheological Properties of Pork Myofibrillar Protein Gel and Physicochemical and Textural Properties of Reduced-Salt, Low-Fat Pork Model Sausages. Food science of animal resources 44 (3) (2024)
Ha Eun Kim, Koo Bok Chin
Evaluation of green kiwifruit juice extract on physicochemical properties, antioxidant activity, and tenderness of beef M. semitendinosus with in vitro digestion. Journal of food science (2024)
Ji Seon Choi, Geon Ho Kim, Ha Eun Kim, Min Jae Kim, Koo Bok Chin
Evaluation of Gelation Properties of Salt-Soluble Proteins Extracted from Protaetia brevitarsis Larvae and Tenebrio molitor Larvae and Application to Pork Myofibrillar Protein Gel System. Food science of animal resources 43 (6) (2023)
Hanna Seprina Br Sembring, Koo Bok Chin
Antioxidant Activities of Eggplant (Solanum melongena) Powder with Different Drying Methods and Addition Levels to Pork Sausages. Food science of animal resources 41 (4) (2021)
Geon Ho Kim, Koo Bok Chin
Evaluation of Quality Characteristics of Low-Nitrite Pork Sausages with Paprika Oleoresin Solution during Refrigerated Storage. Food science of animal resources 41 (3) (2021)
Geon Ho Kim, Koo Bok Chin
Characteristics of low-nitrite pork emulsified-sausages with paprika oleoresin solution during refrigerated storage. Journal of animal science and technology 63 (2) (2021)
Karna Ramachandraiah, Koo Bok Chin
Antioxidant, Antimicrobial, and Curing Potentials of Micronized Celery Powders added to Pork Sausages. Food science of animal resources 41 (1) (2021)
Ha Eun Kim, Koo Bok Chin
Evaluation of Antioxidant Activity of Cudrania tricuspidata (CT) Leaves, Fruit Powder and CT Fruit in Pork Patties during Storage. Food science of animal resources 40 (6) (2020)
Zhuang Zhuang Qiu, Koo Bok Chin
Physicochemical Properties and Shelf-Life of Regular-Fat Sausages with Various Levels of Grape Tomato Powder Prepared by Different Drying Methods. Food science of animal resources 40 (5) (2020)
Ji Seon Choi, Koo Bok Chin
Evaluation of physicochemical and textural properties of chicken breast sausages containing various combinations of salt and sodium tripolyphosphate. Journal of animal science and technology 62 (4) (2020)
Chnag Hoon Lee, Koo Bok Chin
Influence of the pH and Salt Concentrations on Physicochemical Properties of Pork Myofibrillar Protein Gels Added with Cornstarch. Food science of animal resources 40 (2) (2020)
Chnag Hoon Lee, Koo Bok Chin
Evaluation of Pork Myofibrillar Protein Gel with Pork Skin Gelatin on Rheological Properties at Different Salt Concentrations. Food science of animal resources 39 (4) (2019)
Karna Ramachandraiah, Nguyen Trong Bao Gnoc, Koo Bok Chin
Biosynthesis of Silver Nanoparticles from Persimmon Byproducts and Incorporation in Biodegradable Sodium Alginate Thin Film. Journal of food science 82 (10) (2017)