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Status of meat alternatives and their potential role in the future meat market - A review

Animal Bioscience, 2020, 33(10), , pp.1533-1543

2020

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Freezing-induced denaturation of myofibrillar proteins in frozen meat

Critical reviews in food science and nutrition, 2024, Vol.64 (5), p.1385-1402

2024

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Understanding protein digestion in infants and the elderly: Current in vitro digestion models

Critical reviews in food science and nutrition, 2023, Vol.63 (7), p.975-992

2023

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Drying-induced restructured jerky analog developed using a combination of edible insect protein and textured vegetable protein

Food chemistry, 2022-03, Vol.373 (Pt B), p.131519-131519, Article 131519

2022

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Strategies for modulating the lipid digestion of emulsions in the gastrointestinal tract

Critical reviews in food science and nutrition, 2024-10, Vol.64 (27), p.9740-9755

2024

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Edible Insects as a Protein Source: A Review of Public Perception, Processing Technology, and Research Trends

한국축산식품학회지, 2019, 39(4), , pp.521-540

2019

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Effects of konjac glucomannan as a freeze‐denaturation inhibitor or binder on the physiochemical properties of heat‐induced gel of freeze‐dried duck blood

Journal of food science, 2024-01, Vol.89 (1), p.450-459

2024

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Solid‐phase microextraction Arrow for the volatile organic compounds in soy sauce

Journal of separation science, 2019-09, Vol.42 (18), p.2942-2948

2019

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Influenza A virus-induced autophagy contributes to enhancement of virus infectivity by SOD1 downregulation in alveolar epithelial cells

Biochemical and biophysical research communications, 2018-04, Vol.498 (4), p.960-966

2018

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Improvement of structural, physicochemical, and rheological properties of porcine myofibrillar proteins by high-intensity ultrasound treatment for application as Pickering stabilizers

Ultrasonics sonochemistry, 2023-01, Vol.92, p.106263, Article 106263

2023

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Effect of frozen hot‐boned meat and myofibrillar protein on physicochemical properties of phosphate‐free emulsion‐type meat

International journal of food science & technology, 2023-11, Vol.58 (11), p.6036-6048

2023

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Fucoidan from Sargassum autumnale Inhibits Potential Inflammatory Responses via NF-κB and MAPK Pathway Suppression in Lipopolysaccharide-Induced RAW 264.7 Macrophages

Marine drugs, 2023-06, Vol.21 (7), p.374

2023

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Changes of amino acid composition and protein technical functionality of edible insects by extracting steps

Journal of Asia-Pacific Entomology, 2020, 23(2), , pp.298-305

2020

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Biological activity and processing technologies of edible insects: a review

Food Science and Biotechnology, 2021, 30(8), , pp.1003-1023

2021

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Contribution of flavonoids to the antioxidant properties of common and tartary buckwheat

Journal of cereal science, 2016-03, Vol.68, p.181-186

2016

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Extraction of crude gelatin from duck skin: effects of heating methods on gelatin yield

Poultry science, 2020-01, Vol.99 (1), p.590-596

2020

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Kimchi extracts as inhibitors of colour deterioration and lipid oxidation in raw ground pork meat during refrigerated storage

Journal of the science of food and agriculture, 2019-04, Vol.99 (6), p.2735-2742

2019

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Physiochemical properties of reduced-fat duck meat emulsion systems: effects of preemulsification with vegetable oils and duck skin

Poultry science, 2021-02, Vol.100 (2), p.1291-1298

2021

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L-Fucose-Rich Sulfated Glycans from Edible Brown Seaweed: A Promising Functional Food for Obesity and Energy Expenditure Improvement

International journal of molecular sciences, 2024-09, Vol.25 (17), p.9738

2024

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Effects of added cereal fibers on the quality characteristics of black pudding prepared with duck blood

Poultry science, 2022-03, Vol.101 (3), p.101694-101694, Article 101694

2022

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Suppressive Effect of Arctium Lappa L. Leaves on Retinal Damage Against A2E-Induced ARPE-19 Cells and Mice

Molecules (Basel, Switzerland), 2020-04, Vol.25 (7), p.1737

2020

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Methods to Isolate Muscle Stem Cells for Cell-Based Cultured Meat Production: A Review

Animals (Basel), 2024-03, Vol.14 (5), p.819

2024

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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)

Food science & nutrition, 2023-11, Vol.11 (11), p.7396-7406

2023

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Technologies for the Production of Meat Products with a Low Sodium Chloride Content and Improved Quality Characteristics-A Review

Foods, 2021-04, Vol.10 (5), p.957

2021

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The effects of different extraction methods on essential oils from orange and tangor: From the peel to the essential oil

Food science & nutrition, 2024-02, Vol.12 (2), p.804-814

2024

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Status of meat alternatives and their potential role in the future meat market - A review

Freezing-induced denaturation of myofibrillar proteins in frozen meat

Understanding protein digestion in infants and the elderly: Current in vitro digestion models

Drying-induced restructured jerky analog developed using a combination of edible insect protein and textured vegetable protein

Strategies for modulating the lipid digestion of emulsions in the gastrointestinal tract

Edible Insects as a Protein Source: A Review of Public Perception, Processing Technology, and Research Trends

Effects of konjac glucomannan as a freeze‐denaturation inhibitor or binder on the physiochemical properties of heat‐induced gel of freeze‐dried duck blood

Solid‐phase microextraction Arrow for the volatile organic compounds in soy sauce

Influenza A virus-induced autophagy contributes to enhancement of virus infectivity by SOD1 downregulation in alveolar epithelial cells

Improvement of structural, physicochemical, and rheological properties of porcine myofibrillar proteins by high-intensity ultrasound treatment for application as Pickering stabilizers

Effect of frozen hot‐boned meat and myofibrillar protein on physicochemical properties of phosphate‐free emulsion‐type meat

Fucoidan from Sargassum autumnale Inhibits Potential Inflammatory Responses via NF-κB and MAPK Pathway Suppression in Lipopolysaccharide-Induced RAW 264.7 Macrophages

Changes of amino acid composition and protein technical functionality of edible insects by extracting steps

Biological activity and processing technologies of edible insects: a review

Contribution of flavonoids to the antioxidant properties of common and tartary buckwheat

Extraction of crude gelatin from duck skin: effects of heating methods on gelatin yield

Kimchi extracts as inhibitors of colour deterioration and lipid oxidation in raw ground pork meat during refrigerated storage

Physiochemical properties of reduced-fat duck meat emulsion systems: effects of preemulsification with vegetable oils and duck skin

L-Fucose-Rich Sulfated Glycans from Edible Brown Seaweed: A Promising Functional Food for Obesity and Energy Expenditure Improvement

Effects of added cereal fibers on the quality characteristics of black pudding prepared with duck blood

Suppressive Effect of Arctium Lappa L. Leaves on Retinal Damage Against A2E-Induced ARPE-19 Cells and Mice

Methods to Isolate Muscle Stem Cells for Cell-Based Cultured Meat Production: A Review

Headspace stir-bar sorptive extraction combined with gas chromatography-mass spectrometry for trace analysis of volatile organic compounds in Schisandra chinensis Baillon (omija)

Technologies for the Production of Meat Products with a Low Sodium Chloride Content and Improved Quality Characteristics-A Review

The effects of different extraction methods on essential oils from orange and tangor: From the peel to the essential oil

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