Chang Hoon Lee

发表

Improvement of the mechanical durability of micro porous layer in a proton exchange membrane fuel cell by elimination of surface cracks

S. H. Kim, D. Jo, J. Chun, 2012 .

Development of low‐fat sausages using basil seed gum (Ocimum bacilicum L.) and gelatin as a fat replacer

K. Chin, Chang Hoon Lee, 2017 .

Food Science of Animal Resources

K. Chin, Chang Hoon Lee, 2019 .

Effects of pork gelatin levels on the physicochemical and textural properties of model sausages at different fat levels

K. Chin, Chang Hoon Lee, 2016 .

Development of a porosity-graded micro porous layer using thermal expandable graphite for proton exchange membrane fuel cells

Eunsook Lee, S. H. Kim, D. Jo, 2013 .

Evaluation of Pork Myofibrillar Protein Gel with 1 Pork Skin Gelatin on Rheological Properties at 2 Different Salt Concentrations 3 4

K. Chin, Chang Hoon Lee, 2019 .

Evaluation of various salt contents on quality characteristics with or without curdlan of pork myofibrillar protein gels and the development of low‐salt pork sausages

K. Chin, Chang Hoon Lee, 2018, International Journal of Food Science & Technology.

Effect of Pork Skin Gelatin on the Physical Properties of Pork Myofibrillar Protein Gel and Restructured Ham with Microbial Transglutaminase

K. Chin, Chang Hoon Lee, 2022, Gels.

Changes in physicochemical properties of pork myofibrillar protein combined with corn starch and application to low‐fat pork patties

K. Chin, Chang Hoon Lee, 2019, International Journal of Food Science & Technology.

Physical Properties and Structural Changes of Myofibrillar Protein Gels Prepared with Basil Seed Gum at Different Salt Levels and Application to Sausages

K. Chin, Chang Hoon Lee, 2020, Foods.

Evaluation of physicochemical and textural properties of myofibrillar protein gels and low-fat model sausage containing various levels of curdlan

K. Chin, Chang Hoon Lee, 2018, Asian-Australasian journal of animal sciences.