Kyung S. Jo

Daejeon, Republic of Korea

Last Updated: 09/26/2026

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Found 64 publications

Corrigendum to "Agar-based composite emulsion gel as a pork fat substitute in sausages: Understanding meat batter stabilization mechanisms based on fat sources" [Int. J. Biol. Macromol. 318 (Part 1) 144851].

Corrigendum to "Agar-based composite emulsion gel as a pork fat substitute in sausages: Understanding meat batter stabilization mechanisms based on fat sources" [Int. J. Biol. Macromol. 318 (Part 1) 144851].

Journal: International journal of biological macromolecules

Published: June 28, 2025

Thermal denaturation of porcine myofibrillar proteins at different heating temperatures: A focus on the surface hydrophobicity.

Thermal denaturation of porcine myofibrillar proteins at different heating temperatures: A focus on the surface hydrophobicity.

Journal: Food chemistry: X

Published: May 07, 2025

Characteristics of freeze-dried meat batter powder subjected to different freezing temperatures.

Characteristics of freeze-dried meat batter powder subjected to different freezing temperatures.

Journal: Food chemistry

Published: April 14, 2025

Fat Level and Excessive Fat Percentage of RetailReady Pork Belly Slices by Quality Grade.

Fat Level and Excessive Fat Percentage of RetailReady Pork Belly Slices by Quality Grade.

Journal: Food science of animal resources

Published: March 26, 2025

Fat Level and Excessive Fat Percentage of Retail-Ready Pork Belly Slices by Quality Grade.

Fat Level and Excessive Fat Percentage of Retail-Ready Pork Belly Slices by Quality Grade.

Journal: Food science of animal resources

Published: March 26, 2025

Agar-based composite emulsion gel as a pork fat substitute in sausages: Understanding meat batter stabilization mechanisms based on fat sources.

Agar-based composite emulsion gel as a pork fat substitute in sausages: Understanding meat batter stabilization mechanisms based on fat sources.

Journal: International journal of biological macromolecules

Published: March 10, 2025

The Quality Traits of Pork Belly and Impact Factors of Quality.

The Quality Traits of Pork Belly and Impact Factors of Quality.

Journal: Food science of animal resources

Published: November 18, 2024

The Quality Traits of Pork Belly and Impact Factors of Quality.

The Quality Traits of Pork Belly and Impact Factors of Quality.

Journal: Food science of animal resources

Published: November 18, 2024

Role of lipids in beef flavor development: A review of research from the past 20 years.

Role of lipids in beef flavor development: A review of research from the past 20 years.

Journal: Food chemistry

Published: November 11, 2024

Changes in the Properties of Frozen Meat with Freezing and Storage Conditions and Non-Destructive Analyses for Monitoring Meat Quality.

Changes in the Properties of Frozen Meat with Freezing and Storage Conditions and Non-Destructive Analyses for Monitoring Meat Quality.

Journal: Food science of animal resources

Published: October 28, 2024

Changes in the Properties of Frozen Meat with Freezing and Storage Conditions and Non-Destructive Analyses for Monitoring Meat Quality.

Changes in the Properties of Frozen Meat with Freezing and Storage Conditions and Non-Destructive Analyses for Monitoring Meat Quality.

Journal: Food science of animal resources

Published: October 28, 2024

Reduction of N-nitrosamine in cured ham using atmospheric cold plasma-treated cauliflower powder.

Reduction of N-nitrosamine in cured ham using atmospheric cold plasma-treated cauliflower powder.

Journal: Meat science

Published: July 25, 2024

Showing 1-12 of 64

Last Updated: 09/26/2026