Zobrazeno 1 - 10
of 35
pro vyhledávání: '"Chan‐Jin Kim"'
Autor:
Seon-Tea Joo, Eun-Yeong Lee, Yu-Min Son, Md. Jakir Hossain, Chan-Jin Kim, So-Hee Kim, Young-Hwa Hwang
Publikováno v:
Journal of Animal Science and Technology, Vol 65, Iss 6, Pp 1151-1168 (2023)
Tenderness and taste characteristics of meat are the key determinants of the meat choices of consumers. This review summarizes the contemporary research on the molecular mechanisms by which postmortem aging of meat improves the tenderness and taste c
Externí odkaz:
https://doaj.org/article/be851191933542059d347758111250fa
Autor:
Chan-Jin Kim, So-Hee Kim, Eun-Yeong Lee, Yu-Min Son, Allah Bakhsh, Young-Hwa Hwang, Seon-Tea Joo
Publikováno v:
Food Chemistry Advances, Vol 2, Iss , Pp 100307- (2023)
To investigate the optimal temperature at which to culture chicken muscle satellite cells (MSCs), to improve the production yield and umami intensity of cultured meat, chicken MSCs were cultured at 37, 39, 41, and 43 °C. The most active proliferatio
Externí odkaz:
https://doaj.org/article/6c6709a3e0b1471a81afb2d0ce07415b
Autor:
Allah Bakhsh, Eun-Yeong Lee, Chris Major Ncho, Chan-Jin Kim, Yu-Min Son, Young-Hwa Hwang, Seon-Tea Joo
Publikováno v:
Foods, Vol 11, Iss 9, p 1242 (2022)
Meat analogs produced through extruded products, such as texture vegetable protein (TVP) with the addition of various plant-based ingredients are considered the products that have great potential for replacing real meat. This systematic review was co
Externí odkaz:
https://doaj.org/article/674034a8a363413b91ebcf6bbb026858
Autor:
Francesca Ercole, Chan-Jin Kim, Nam V. Dao, Warren K. L. Tse, Michael R. Whittaker, Frank Caruso, John F. Quinn
Publikováno v:
Biomacromolecules. 24:387-399
Herein, we report a platform to integrate customizable quantities of catechol units into polymers by reacting caffeic acid carbonic anhydride with polymers having pendant amine groups. Brush poly(ethylene glycol)-caffeamide (PEG-CAF) copolymers based
Publikováno v:
Food Science of Animal Resources. 42:942-952
To establish a pre-plating method of chicken satellite cells with high purity, pre-plating was performed under culture conditions of 37°C and 41°C, and the pre-plating time was set from a total of 3 hours to 6 hours in consideration of the cell att
Autor:
Chan-Jin Kim, Francesca Ercole, Eirini Goudeli, Sukhvir Kaur Bhangu, Jingqu Chen, Matthew Faria, John F. Quinn, Frank Caruso
Publikováno v:
Chemistry of Materials. 34:7468-7480
Publikováno v:
Accounts of Chemical Research.
Autor:
Wanjun Xu, Shuaijun Pan, Benjamin B. Noble, Zhixing Lin, Sukhvir Kaur Bhangu, Chan‐Jin Kim, Jingqu Chen, Yiyuan Han, Irene Yarovsky, Frank Caruso
Publikováno v:
Angewandte Chemie International Edition. 62
Autor:
Seon-Tea Joo, Jung-Suk Choi, Sun-Jin Hur, Gap-Don Kim, Chan-Jin Kim, Eun-Yeong Lee, Allah Bakhsh, Young-Hwa Hwang
Publikováno v:
Food Science of Animal Resources
This study investigated the amino acid and nucleotide-related compound composition and taste characteristics of cultured muscle tissue (CMT) obtained by culturing satellite cells isolated from chicken and cattle and compared them to those of traditio
Autor:
Xiaole Hu, Ji-eun Park, Seulki Kang, Chan-Jin Kim, Youngji Kim, Jerome Kartham Hyun, So-Jung Park
Publikováno v:
Nanoscale. 14:12849-12855
Here, we report a simple and general approach to fabricate free-standing two-dimensional (2D) sheets of nanoparticles by the simultaneous self-assembly of hydrophobic nanoparticles and hydrophilic polymers at the liquid-liquid interface. The nanopart