Characteristics of pork emulsion gel manufactured with hot-boned pork and winter mushroom powder without phosphate - Hyun Gyung Jeong; Kyung Jo; Seonmin Lee; Hae In Yong; Yun-Sang Choi; Samooel Jung (Meat Science, 2023)

High-pressure induced structural modification of porcine myofibrillar protein and its relation to rheological and emulsifying properties - Min Hyeock Lee; Hae In Yong; Yun Jeong Kim; Yun-Sang Choi (Meat Science, 2023)