日期 影响因子
日期:
2020 年 — 2026 年
2020
2021
2022
2023
2024
2025
2026
影响因子:
–

Evaluation of antioxidant activity of decolorized rosemary power and its application to pork patties at different pH during refrigerated storage

评价脱色迷迭香粉的抗氧化活性及其在不同pH值下冷藏储存期间对猪肉饼的应用

期刊:Food Science and Biotechnology
影响因子:3.1
doi:10.1007/s10068-026-02088-x
Nam, Yujin; Chin, Koo Bok
发表日期：2026
文献求助 收藏

Evaluation of rheological properties of pork myofibrillar protein gel and physicochemical and textural properties of low-fat model sausages containing various levels of chickpea powder dried by different methods

评价猪肉肌原纤维蛋白凝胶的流变学特性以及添加不同比例鹰嘴豆粉（采用不同干燥方法）的低脂模型香肠的理化和质构特性

期刊:Animal Bioscience
影响因子:2.5
doi:10.5713/ab.25.0164
Kim, Min Jae; Chin, Koo Bok
发表日期：2026
文献求助 收藏

Evaluation of Rheological Properties of Pork Myofibrillar Protein Gel and Physicochemical and Textural Properties of Low-Fat Model Sausages Treated with Rhynchosia nulubilis Powders from Different Drying Methods and Their Protein Extract

评价不同干燥方法下用红景天粉及其蛋白提取物处理的猪肌原纤维蛋白凝胶的流变学特性以及低脂模型香肠的理化和质构特性

期刊:Food Science of Animal Resources
影响因子:3.7
doi:10.5851/kosfa.2024.e112
Kim, Min Jae; Chin, Koo Bok
发表日期：2025
文献求助 收藏

Effects of sodium alginate active films containing different lotus rhizome root powders on physicochemical properties and shelf-life of pork patties

不同莲藕粉含量的海藻酸钠活性膜对猪肉饼理化性质和保质期的影响

期刊:Animal Bioscience
影响因子:2.5
doi:10.5713/ab.25.0028
Qiu, Zhuangzhuang; Chin, Koo Bok
发表日期：2025
文献求助 收藏

Evaluation of the effects of sea tangle water extract and various packaging methods on the product quality of pre- and post-rigor cured pork loin during storage

评价海带水提取物和不同包装方法对腌制猪里脊肉（包括僵直前后腌制）贮藏期间产品质量的影响

期刊:Animal Bioscience
影响因子:2.5
doi:10.5713/ab.25.0061
Kim, Haeun; Chin, Koo Bok
发表日期：2025
文献求助 收藏

Evaluation of product quality of low-fat sausage containing lotus rhizome root powders as affected by cooking method during storage

评价烹饪方法对含莲藕粉的低脂香肠贮藏期间产品质量的影响

期刊:Animal Bioscience
影响因子:2.5
doi:10.5713/ab.25.0110
Qiu, Zhuangzhuang; Chin, Koo Bok
发表日期：2025
文献求助 收藏

Effect of Faba Bean Isolate and Microbial Transglutaminase on Rheological Properties of Pork Myofibrillar Protein Gel and Physicochemical and Textural Properties of Reduced-Salt, Low-Fat Pork Model Sausages

蚕豆分离物和微生物转谷氨酰胺酶对猪肉肌原纤维蛋白凝胶流变特性以及低盐低脂猪肉模型香肠的理化和质构特性的影响

期刊:Food Science of Animal Resources
影响因子:3.7
doi:10.5851/kosfa.2024.e2
Kim, Geon Ho; Chin, Koo Bok
微生物学
发表日期：2024
文献求助 收藏

Effects of gold and green kiwifruit juices on the physicochemical properties and tenderness of pork loin and antioxidant activity during incubation (24 h) in a pork model system

金奇异果汁和绿奇异果汁对猪肉模型系统中猪里脊肉在孵育（24 小时）期间的理化性质、嫩度和抗氧化活性的影响

期刊:Animal Bioscience
影响因子:2.5
doi:10.5713/ab.23.0410
Kim, Haeun; Chin, Koo Bok
发表日期：2024
文献求助 收藏

Effect of supplemented paprika oleoresin solution on the physicochemical properties and shelf-life of boiled pork sausages with nitrite reduction

添加辣椒油树脂溶液对水煮猪肉香肠理化性质和保质期及亚硝酸盐减少的影响

期刊:Animal Bioscience
影响因子:2.5
doi:10.5713/ab.24.0258
Kim, Geon Ho; Chin, Koo Bok
发表日期：2024
文献求助 收藏

Evaluation of Gelation Properties of Salt-Soluble Proteins Extracted from Protaetia brevitarsis Larvae and Tenebrio molitor Larvae and Application to Pork Myofibrillar Protein Gel System

对从短跗拟步甲幼虫和黄粉虫幼虫中提取的盐溶性蛋白的凝胶特性进行评价，并将其应用于猪肌原纤维蛋白凝胶体系。

期刊:Food Science of Animal Resources
影响因子:3.7
doi:10.5851/kosfa.2023.e69
Choi, Ji Seon; Kim, Geon Ho; Kim, Ha Eun; Kim, Min Jae; Chin, Koo Bok
发表日期：2023
文献求助 收藏