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

Stepwise Sous-Vide Cooking as a Novel Approach to Enhance the Water-Holding Capacity and Tenderness of Chicken Breast

分步低温慢煮法是提高鸡胸肉保水性和嫩度的新方法

期刊:Foods
影响因子:5.1
doi:10.3390/foods14101708
Noh, Sin-Woo; Song, Dong-Heon; Kim, Hyun-Wook
Chicken
发表日期：2025
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Optimization of Gelatin Extracting Condition from Korean Native Black Goat Skin and Quality Comparison with Commercial Gelatin

优化韩国本土黑山羊皮明胶提取条件并与市售明胶进行质量比较

期刊:Food Science of Animal Resources
影响因子:3.7
doi:10.5851/kosfa.2022.e58
Ham, Youn-Kyung; Noh, Sin-Woo; Lee, Jae-Hyeok; Yang, Na-Eun; Choi, Yun-Sang; Kim, Hyun-Wook
Goat
发表日期：2023
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Evaluation of NaCl and KCl Salting Effects on Technological Properties of Pre- and Post-Rigor Chicken Breasts at Various Ionic Strengths.

评价不同离子强度下氯化钠和氯化钾盐渍对鸡胸肉僵硬前后工艺特性的影响

期刊:Foods
影响因子:5.1
doi:10.3390/foods9060721
Song Dong-Heon, Ham Youn-Kyung, Noh Sin-Woo, Chin Koo Bok, Kim Hyun-Wook
其它
发表日期：2020
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Effects of Gelatin Hydrolysates Addition on Technological Properties and Lipid Oxidation of Cooked Sausage

明胶水解物添加对熟香肠工艺特性和脂质氧化的影响

期刊:Food Science of Animal Resources
影响因子:3.7
doi:10.5851/kosfa.2020.e74
Ham, Youn-Kyung; Song, Dong-Heon; Noh, Sin-Woo; Gu, Tae-Wan; Lee, Jae-Hyeok; Kim, Tae-Kyung; Choi, Yun-Sang; Kim, Hyun-Wook
发表日期：2020
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Interaction of Porcine Myofibrillar Proteins and Various Gelatins: Impacts on Gel Properties.

猪肌原纤维蛋白与各种明胶的相互作用：对凝胶特性的影响

期刊:Food Science of Animal Resources
影响因子:3.7
doi:10.5851/kosfa.2019.e18
Noh Sin-Woo, Song Dong-Heon, Ham Youn-Kyung, Kim Tae-Kyung, Choi Yun-Sang, Kim Hyun-Wook
其它
Porcine
发表日期：2019
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