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

A Comprehensive Review on Innovative Food Gelling Strategies for Sustainable Production of Meat Analogs and Restructured Meat

对用于可持续生产肉类替代品和重组肉的创新食品凝胶策略的综合综述

期刊:Gels
影响因子:5.3
doi:10.3390/gels12020147
Alam, Amm Nurul; Samad, Abdul; Muazzam, Ayesha; Kim, So-Hee; Kim, Chan-Jin; Hwang, Young-Hwa; Joo, Seon-Tea
发表日期：2026
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Wet-Spinning Technology for Plant-Based Meat Alternative: Influence of Protein Composition on Physicochemical and Textural Properties

湿法纺丝技术在植物肉替代品中的应用：蛋白质组成对理化性质和质构特性的影响

期刊:Foods
影响因子:5.1
doi:10.3390/foods14223913
Kumari, Swati; Kim, So-Hee; Kim, Chan-Jin; Hwang, Young-Hwa; Joo, Seon-Tea
发表日期：2025
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Meat Quality Traits Using Gelatin-Green Tea Extract Hybrid Electrospun Nanofiber Active Packaging

利用明胶-绿茶提取物混合静电纺丝纳米纤维活性包装改善肉质特性

期刊:Foods
影响因子:5.1
doi:10.3390/foods14101734
Alam, A M M Nurul; Hwang, Young-Hwa; Samad, Abdul; Joo, Seon-Tea
发表日期：2025
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A Comprehensive Review of Technological Advances in Meat Safety, Quality, and Sustainability for Public Health

对肉类安全、质量和可持续性技术进步的全面综述及其对公共卫生的影响

期刊:Foods
影响因子:5.1
doi:10.3390/foods15010047
Samad, Abdul; Muazzam, Ayesha; Alam, A M M Nurul; Kim, SoHee; Hwang, Young-Hwa; Joo, Seon-Tea
发表日期：2025
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Microbial Proteins: A Green Approach Towards Zero Hunger

微生物蛋白：迈向零饥饿的绿色途径

期刊:Foods
影响因子:5.1
doi:10.3390/foods14152636
Muazzam, Ayesha; Samad, Abdul; Alam, Amm Nurul; Hwang, Young-Hwa; Joo, Seon-Tea
微生物学
发表日期：2025
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Survey on the Global Technological Status for Forecasting the Industrialization Timeline of Cultured Meat

全球人造肉产业化时间表预测技术现状调查

期刊:Foods
影响因子:5.1
doi:10.3390/foods14244222
Hwang, Young-Hwa; Kim, SoHee; Kim, ChanJin; Kumari, Swati; An, SiHoon; Joo, Seon-Tea
发表日期：2025
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Techniques and Emerging Trends in Flavor and Taste Development in Meat

肉类风味和口感开发的技术和新兴趋势

期刊:Food Science of Animal Resources
影响因子:3.7
doi:10.5851/kosfa.2024.e131
Hossain, Md Jakir; Alam, Amm Nurul; Kim, So-Hee; Kim, Chan-Jin; Joo, Seon-Tea; Hwang, Young-Hwa
发表日期：2025
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From Farms to Labs: The New Trend of Sustainable Meat Alternatives

从农场到实验室：可持续肉类替代品的新趋势

期刊:Food Science of Animal Resources
影响因子:3.7
doi:10.5851/kosfa.2024.e105
Samad, Abdul; Kim, So-Hee; Kim, Chan-Jin; Lee, Eun-Yeong; Kumari, Swati; Hossain, Md Jakir; Alam, Amm Nurul; Muazzam, Ayesha; Hwang, Young-Hwa; Joo, Seon-Tea
发表日期：2025
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Physicochemical and Sensory Characteristics of Hybrid Flexitarian Pork Loin Steak Combined with Different Plant Ingredients

混合弹性素食猪里脊肉排与不同植物成分组合的理化和感官特性

期刊:Food Science of Animal Resources
影响因子:3.7
doi:10.5851/kosfa.2024.e43
Alam, Amm Nurul; Lee, Eun-Yeong; Hossain, Md Jakir; Kim, So-Hee; Kim, Chan-Jin; Hwang, Young-Hwa; Joo, Seon-Tea
发表日期：2025
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Imitation of Hybrid Cultured Meat Patty and Compare the Quality Characteristics with Beef Patty and Plant-Based Patty

仿制杂交培养肉饼并将其品质特性与牛肉饼和植物肉饼进行比较

期刊:Food Science of Animal Resources
影响因子:3.7
doi:10.5851/kosfa.2024.e60
Alam, Amm Nurul; Hossain, Md Jakir; Lee, Eun-Yeong; Kim, So-Hee; Hwang, Young-Hwa; Joo, Seon-Tea
发表日期：2025
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