Han Sung Gu相关文献与解析，生知库 | 链接生命科学的每一步

Enhancing cultured meat production with ginseng leaf-stem extract: a novel supplementation approach to promote porcine muscle stem cell growth.

利用人参叶茎提取物增强人造肉生产：一种促进猪肌肉干细胞生长的新型补充方法。

期刊:Food Science of Animal Resources

影响因子:3.7

doi:10.1007/s44463-025-00034-9

Park Su Min, Kim Do Hyun, Kwon Hyuk Cheol, Ryoo Ji Hwan, Kawagishi Hirokazu, Choi Jae-Hoon, Han Sung Gu

Ultrasound-assisted Maillard reaction of Corynebacterium glutamicum protein: Impact on structure, taste, and plant-based meat applications

超声辅助谷氨酸棒状杆菌蛋白美拉德反应：对结构、风味和植物肉应用的影响

期刊:Ultrasonics Sonochemistry

影响因子:9.7

doi:10.1016/j.ultsonch.2025.107424

Han, Jong Hyeon; Keum, Dong Hyun; Lee, Hyun Ju; Kim, Yea-Ji; Jung, Hyun Su; Kim, Do Hyun; Kwon, Hyuk Cheol; Shin, Dong-Min; Han, Sung Gu

发表日期：2025

文献求助收藏

Enhancing the texture of fat-free yogurt with Panax ginseng leaf-stem extract and casein: Focusing on their softening effect

利用人参叶茎提取物和酪蛋白改善脱脂酸奶的质地：着重研究其软化效果

期刊:Food Chemistry-X

影响因子:8.2

doi:10.1016/j.fochx.2025.102242

Keum, Dong Hyun; Lee, Hyun Ju; Ryoo, Ji Hwan; Han, Sung Gu

发表日期：2025

文献求助收藏

Scaffold Biomaterials in the Development of Cultured Meat: A Review

支架生物材料在人造肉开发中的应用：综述

期刊:Food Science of Animal Resources

影响因子:3.7

doi:10.5851/kosfa.2025.e13

Park, Su-Min; Ryoo, Ji-Hwan; Kwon, Hyuk Cheol; Han, Sung Gu

发表日期：2025

文献求助收藏

Preserving Chicken Meat Quality and Microbial Safety by Supplementing Mugwort Essential Oil in Chitosan/Gelatin Coatings

在壳聚糖/明胶涂层中添加艾草精油以保持鸡肉品质和微生物安全性

期刊:Food Science of Animal Resources

影响因子:3.7

doi:10.5851/kosfa.2025.e38

Keum, Dong Hyun; Ryoo, Ji Hwan; Lee, Hyun Ju; Han, Jong Hyeon; Kim, Hyeon Jin; Hong, Seong Joon; Park, Su Min; Yeo, JuDong; Han, Sung Gu

Cellular characteristics and milk component productivity of primary bovine mammary cells for cell-cultured milk component production

用于细胞培养乳成分生产的原代牛乳腺细胞的细胞特性和乳成分生产率

期刊:Journal of Animal Science and Technology

影响因子:3.2

doi:10.5187/jast.2024.e2

Kwon, Hyuk Cheol; Jung, Hyun Su; Kim, Do Hyun; Han, Jong Hyeon; Han, Sung Gu

Protection of bovine mammary epithelial cells against lipopolysaccharide-induced inflammatory responses using Centella asiatica through its antioxidant and anti-inflammatory activities

利用积雪草的抗氧化和抗炎活性保护牛乳腺上皮细胞免受脂多糖诱导的炎症反应

期刊:Animal Bioscience

影响因子:2.5

doi:10.5713/ab.25.0089

Kim, Do Hyun; Kwon, Hyuk Cheol; Han, Jong Hyeon; Jung, Hyun Su; Shin, Dong-Min; Han, Sung Gu

Evaluation of the Physicochemical Attributes of Beef, Chicken, and Pork Muscles Injected with Microbial Proteases for Designing Senior-Friendly Processed Meat Products.

评价注射微生物蛋白酶的牛肉、鸡肉和猪肉肌肉的理化特性，以设计适合老年人食用的加工肉制品

期刊:Foods

影响因子:5.1

doi:10.3390/foods13213430

Kim Si-Young, Song Dong-Heon, Chung Wookyung, Choi Hyun-Shik, Han Sung Gu, Kim Hyun-Wook

微生物学

发表日期：2024

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Comparison of Soy and Pea Protein for Cultured Meat Scaffolds: Evaluating Gelation, Physical Properties, and Cell Adhesion

大豆蛋白与豌豆蛋白在人造肉支架中的比较：凝胶化、物理性质和细胞粘附性的评价

期刊:Food Science of Animal Resources

影响因子:3.7

doi:10.5851/kosfa.2024.e46

Kim, Do Hyun; Han, Seo Gu; Lim, Su Jin; Hong, Seong Joon; Kwon, Hyuk Cheol; Jung, Hyun Su; Han, Sung Gu

细胞生物学

发表日期：2024

文献求助收藏

Enhancing low-fat frankfurter texture and sensory properties with almond protein emulsion gels

利用杏仁蛋白乳液凝胶改善低脂法兰克福香肠的质地和感官特性

Enhancing cultured meat production with ginseng leaf-stem extract: a novel supplementation approach to promote porcine muscle stem cell growth.

利用人参叶茎提取物增强人造肉生产：一种促进猪肌肉干细胞生长的新型补充方法。

Ultrasound-assisted Maillard reaction of Corynebacterium glutamicum protein: Impact on structure, taste, and plant-based meat applications

超声辅助谷氨酸棒状杆菌蛋白美拉德反应：对结构、风味和植物肉应用的影响

Enhancing the texture of fat-free yogurt with Panax ginseng leaf-stem extract and casein: Focusing on their softening effect

利用人参叶茎提取物和酪蛋白改善脱脂酸奶的质地：着重研究其软化效果

Scaffold Biomaterials in the Development of Cultured Meat: A Review

支架生物材料在人造肉开发中的应用：综述

Preserving Chicken Meat Quality and Microbial Safety by Supplementing Mugwort Essential Oil in Chitosan/Gelatin Coatings

在壳聚糖/明胶涂层中添加艾草精油以保持鸡肉品质和微生物安全性

Cellular characteristics and milk component productivity of primary bovine mammary cells for cell-cultured milk component production

用于细胞培养乳成分生产的原代牛乳腺细胞的细胞特性和乳成分生产率

Protection of bovine mammary epithelial cells against lipopolysaccharide-induced inflammatory responses using Centella asiatica through its antioxidant and anti-inflammatory activities

利用积雪草的抗氧化和抗炎活性保护牛乳腺上皮细胞免受脂多糖诱导的炎症反应

Evaluation of the Physicochemical Attributes of Beef, Chicken, and Pork Muscles Injected with Microbial Proteases for Designing Senior-Friendly Processed Meat Products.

评价注射微生物蛋白酶的牛肉、鸡肉和猪肉肌肉的理化特性，以设计适合老年人食用的加工肉制品

Comparison of Soy and Pea Protein for Cultured Meat Scaffolds: Evaluating Gelation, Physical Properties, and Cell Adhesion

大豆蛋白与豌豆蛋白在人造肉支架中的比较：凝胶化、物理性质和细胞粘附性的评价