Choi YS - Search Results

1

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

Kim TK, Lee MH, Kim SM, Kim MJ, Jung S, Yong HI, Choi YS. Kim TK, et al. Among authors: choi ys. Poult Sci. 2021 Feb;100(2):1291-1298. doi: 10.1016/j.psj.2020.10.044. Epub 2020 Nov 4. Poult Sci. 2021. PMID: 33518086 Free PMC article.

2

Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems.

Choi YS, Choi JH, Han DJ, Kim HY, Lee MA, Kim HW, Lee JW, Chung HJ, Kim CJ. Choi YS, et al. Among authors: choi jh. Meat Sci. 2010 Jan;84(1):212-8. doi: 10.1016/j.meatsci.2009.08.048. Epub 2009 Aug 28. Meat Sci. 2010. PMID: 20374777

3

Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters.

Choi YS, Choi JH, Han DJ, Kim HY, Lee MA, Jeong JY, Chung HJ, Kim CJ. Choi YS, et al. Among authors: choi jh. Meat Sci. 2010 Mar;84(3):557-63. doi: 10.1016/j.meatsci.2009.10.012. Epub 2009 Nov 13. Meat Sci. 2010. PMID: 20374824

4

Effect of bamboo salt on the physicochemical properties of meat emulsion systems.

Kim HY, Lee ES, Jeong JY, Choi JH, Choi YS, Han DJ, Lee MA, Kim SY, Kim CJ. Kim HY, et al. Among authors: choi jh, choi ys. Meat Sci. 2010 Dec;86(4):960-5. doi: 10.1016/j.meatsci.2010.08.001. Epub 2010 Aug 18. Meat Sci. 2010. PMID: 20826069

5

Effects of Laminaria japonica on the physico-chemical and sensory characteristics of reduced-fat pork patties.

Choi YS, Choi JH, Han DJ, Kim HY, Kim HW, Lee MA, Chung HJ, Kim CJ. Choi YS, et al. Among authors: choi jh. Meat Sci. 2012 May;91(1):1-7. doi: 10.1016/j.meatsci.2011.11.011. Epub 2011 Nov 9. Meat Sci. 2012. PMID: 22227100

6

Quality characteristics of reduced-fat frankfurters with pork fat replaced by sunflower seed oils and dietary fiber extracted from makgeolli lees.

Choi YS, Park KS, Kim HW, Hwang KE, Song DH, Choi MS, Lee SY, Paik HD, Kim CJ. Choi YS, et al. Among authors: choi ms. Meat Sci. 2013 Mar;93(3):652-8. doi: 10.1016/j.meatsci.2012.11.025. Epub 2012 Nov 20. Meat Sci. 2013. PMID: 23273477

7

Physicochemical properties and sensory characteristics of reduced-fat frankfurters with pork back fat replaced by dietary fiber extracted from makgeolli lees.

Choi YS, Kim HW, Hwang KE, Song DH, Choi JH, Lee MA, Chung HJ, Kim CJ. Choi YS, et al. Among authors: choi jh. Meat Sci. 2014 Feb;96(2 Pt A):892-900. doi: 10.1016/j.meatsci.2013.08.033. Epub 2013 Sep 11. Meat Sci. 2014. PMID: 24200582

8

Effect of glasswort (Salicornia herbacea L.) on the texture of frankfurters.

Kim HW, Hwang KE, Song DH, Kim YJ, Lim YB, Ham YK, Yeo EJ, Chang SJ, Choi YS, Kim CJ. Kim HW, et al. Among authors: choi ys. Meat Sci. 2014 Aug;97(4):513-7. doi: 10.1016/j.meatsci.2014.03.019. Epub 2014 Apr 12. Meat Sci. 2014. PMID: 24769151

9

Combined effects of presalted prerigor and postrigor batter mixtures on chicken breast gelation.

Choi YS, Kim HW, Hwang KE, Song DH, Jeong TJ, Jeon KH, Kim YB, Kim CJ. Choi YS, et al. Poult Sci. 2015 Apr;94(4):758-65. doi: 10.3382/ps/pev029. Epub 2015 Feb 22. Poult Sci. 2015. PMID: 25713396 Free article.

10

Effect of chicken skin on the quality characteristics of semi-dried restructured jerky.

Choi YS, Han DJ, Choi JH, Hwang KE, Song DH, Kim HW, Kim YB, Kim CJ. Choi YS, et al. Among authors: choi jh. Poult Sci. 2016 May;95(5):1198-204. doi: 10.3382/ps/pew015. Epub 2016 Mar 4. Poult Sci. 2016. PMID: 26944980 Free article.

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