H. Jang

Emulsifying and Gelling Properties of Pork Myofibrillar Protein as Affected by Various NaCl Levels and pH Values

K. Chin, H. Jang, 2011 .

Effect of red bean protein isolate and salt levels on pork myofibrillar protein gels mediated by microbial transglutaminase

K. Chin, Hong-Chul Lee, H. Jang, 2017 .

Effects of Red Bean (Vigna angularis) Protein Isolates on Rheological Properties of Microbial Transglutaminase Mediated Pork Myofibrillar Protein Gels as Affected by Fractioning and Preheat Treatment

K. Chin, Hong-Chul Lee, H. Jang, 2016, Korean journal for food science of animal resources.

Evaluation of red bean protein [Vigna angularis] isolate on rheological properties of pork myofibrillar protein gels induced by microbial transglutaminase

K. Chin, Hong-Chul Lee, H. Jang, 2015 .

Effect of Red Bean Protein and Microbial Transglutaminase on Gelling Properties of Myofibrillar Protein

K. Chin, H. Jang, 2011 .