Quality characteristics of the enhanced beef using winter mushroom juice by Yun-Sang Choi, Kyung Jo, Seonmin Lee, Hae In Yong, Samooel Jung

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Headspace stir‐bar sorptive extraction combined with gas chromatography–mass spectrometry for trace analysis of volatile organic compounds in Schisandra chinensis Baillon (omija)... by Jae Hoon Lee, Yun‐Yeol Lee, Yun‐Sang Choi, Hae Won Jang

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Status of meat alternatives and their potential role in the future meat market — A review by Hyun Jung Lee, Hae In Yong, Minsu Kim, Yun-Sang Choi, Cheorun Jo

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Changes in beef protein digestibility in an in vitro infant digestion model with prefreezing temperatures and aging periods by Seonmin Lee, Kyung Jo, Hyun Gyung Jeong, Yun-Sang Choi, Samooel Jung

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Technologies for the Production of Meat Products with a Low Sodium Chloride Content and Improved Quality Characteristics—A Review by Tae-Kyung Kim, Hae-In Yong, Samooel Jung, Hyun-Wook Kim, Yun-Sang Choi

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Functional and instrumental textural properties of reduced-salt meat emulsions with konjac gel: Combined effects of transglutaminase, isolate soy protein, and alginate by Hae in Yong, Tae-Kyung Kim, Young-Boong Kim, Samooel Jung, Yun-Sang Choi

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Effect of reducing sodium chloride based on the sensory properties of meat products and the improvement strategies employed: a review by Tae-Kyung Kim, Hae In Yong, Samooel Jung, Hyun-Wook Kim, Yun-Sang Choi

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Methods to Isolate Muscle Stem Cells for Cell-Based Cultured Meat Production: A Review by Jae-Hoon Lee, Tae-Kyung Kim, Min-Cheol Kang, Minkyung Park, Yun-Sang Choi

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Functional Properties of Extracted Protein from Edible Insect Larvae and Their Interaction with Transglutaminase by Tae-Kyung Kim, Hae In Yong, Hae Won Jang, Young-Boong Kim, Yun-Sang Choi

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Quality characteristics and protein digestibility of Protaetia brevitarsis larvae by Seonmin Lee, Yun-Sang Choi, Kyung Jo, Tae-Kyung Kim, Hae In Yong, Samooel Jung

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Comparison of Different Types of SPME Arrow Sorbents to Analyze Volatile Compounds in <i>Cirsium setidens</i> Nakai by Su-Jeong Kim, Jun-Young Lee, Yun-Sang Choi, Jung-Min Sung, Hae Won Jang

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Recent strategies for improving the quality of meat products by Seonmin Lee, Kyung Jo, Seul-Ki-Chan Jeong, Hayeon Jeon, Yun-Sang Choi, Samooel Jung

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The effects of different extraction methods on essential oils from orange and tangor: From the peel to the essential oil by Min Kyung Park, Ji Yoon Cha, Min‐Cheol Kang, Hae Won Jang, Yun‐Sang Choi

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Quality Characteristics of Semi-Dried Restructured Jerky Processed Using Super-Heated Steam by Se-Myung Kim, Tae-Kyung Kim, Hyun-Wook Kim, Samooel Jung, Hae In Yong, Yun-Sang Choi

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Differences in pork myosin solubility and structure with various chloride salts and their property of pork gel by Hyun Gyung Jeong, Jake Kim, Seonmin Lee, Kyung Jo, Hae In Yong, Yun-Sang Choi, Samooel Jung

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How to develop strategies to use insects as animal feed: digestibility, functionality, safety, and regulation by Jae-Hoon Lee, Tae-Kyung Kim, Ji Yoon Cha, Hae Won Jang, Hae In Yong, Yun-Sang Choi

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Improvement of structural, physicochemical, and rheological properties of porcine myofibrillar proteins by high-intensity ultrasound treatment for application as Pickering stabiliz... by Yun Jeong Kim, Min Hyeock Lee, Se-Myung Kim, Bum-Keun Kim, Hae In Yong, Yun-Sang Choi

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Characterization of Lactic Acid Bacteria and Yeast from Grains as Starter Cultures for Gluten-Free Sourdough by Seung-Hye Woo, Jiwoon Park, Jung Min Sung, Eun-Ji Choi, Yun-Sang Choi, Jong-Dae Park

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Effect of Grafted Insect Protein with Palatinose on Quality Properties of Phosphate-Free Meat Emulsion by Tae-Kyung Kim, Yea-Ji Kim, Jake Kim, Hyun-Jung Yun, Min-Cheol Kang, Yun-Sang Choi

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Analyzing Gluten Content in Various Food Products Using Different Types of ELISA Test Kits by Ja Myung Yu, Jae Hoon Lee, Jong-Dae Park, Yun-Sang Choi, Jung-Min Sung, Hae Won Jang

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