Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Dong-Hyun Keum"'
Autor:
Seong-Joon Hong, Do-Hyun Kim, Ji-Hwan Ryoo, Su-Min Park, Hyuk-Cheol Kwon, Dong-Hyun Keum, Dong-Min Shin, Sung-Gu Han
Publikováno v:
Foods, Vol 13, Iss 14, p 2247 (2024)
Scaffolds play a key role in cultured meat production by providing an optimal environment for efficient cell attachment, growth, and development. This study investigated the effects of gelatin coating on the adhesion, proliferation, and adipogenic di
Externí odkaz:
https://doaj.org/article/8f6bc4db28584638806b6700d2d82bcd
Publikováno v:
Foods, Vol 12, Iss 20, p 3731 (2023)
Polysaccharides have been used in the production of plant-based meat analogs to replicate the texture of real meat. However, there has been no study that comprehensively compares the effects of different polysaccharides, and a limited number of polys
Externí odkaz:
https://doaj.org/article/d9c68bfee1594a26a235f0794d7fba1b
Autor:
Hyuk Cheol Kwon, Hyun Su Jung, Do Hyun Kim, Jong Hyeon Han, Seo Gu Han, Dong Hyun Keum, Seong Joon Hong, Sung Gu Han
Publikováno v:
Animal Bioscience; Nov2023, Vol. 36 Issue 11, p1757-1768, 12p
Autor:
Jong Hyeon Han, Dong Hyun Keum, Vahinika Kothuri, Yea-Ji Kim, Hyuk Cheol Kwon, Do Hyun Kim, Hyun Su Jung, Sung Gu Han
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101807- (2024)
Plant-based meat analogs require improvements in taste and texture to better replicate traditional meat. L-theanine and tannin, abundant in green tea, influence food taste and physicochemical properties. This study evaluated the quality characteristi
Externí odkaz:
https://doaj.org/article/3f28e602943b433bac79e3f07da1b5d5