Sangyoon Lee

发表

Deep freezing to maintain the freshness of pork loin during long-term storage

Eun Jeong Kim, Mi-Jung Choi, Yu Ra Ji, 2021, Food Science and Biotechnology.

Two-stage air thawing as an effective method for controlling thawing temperature and improving the freshness of frozen pork loin

Mi-Jung Choi, D. Park, Eun Jeong Kim, 2021 .

Freshness of deep frozen mackerel and croaker during long-term storage

Mi-Jung Choi, Yu Ra Ji, D. Park, 2021, International Journal of Food Properties.

Fish collagen peptide inhibits the adipogenic differentiation of preadipocytes and ameliorates obesity in high fat diet-fed mice.

H. Seo, Y. Jo, Jinwoo Hur, 2017, International journal of biological macromolecules.

Development of a Stepwise Algorithm for Supercooling Storage of Pork Belly and Chicken Breast and Its Effect on Freshness

Mi-Jung Choi, Y. Jo, SangYoon Lee, 2022, Foods.

Effect of Coating Method on the Survival Rate of L. plantarum for Chicken Feed

Mi-Jung Choi, J. Lim, Jae-Wook Oh, 2014, Korean journal for food science of animal resources.

The Effect of Vacuum Films on Physicochemical and Microbiological Characteristics of Hanwoo (Korean Native Cattle)

Sangpil Hong, Geun-Pyo Hong, Jiseon Lee, 2023, Food science of animal resources.

Stepwise cooling mediated feasible supercooling preservation to extend freshness of mackerel fillets

Honggyun Kim, Mi-Jung Choi, Y. Jo, 2021 .

Changes in Quality Characteristics of Pork Patties Containing Antioxidative Fish Skin Peptide or Fish Skin Peptide-loaded Nanoliposomes during Refrigerated Storage

Mi-Jung Choi, Youngjae Cho, Jung-Gyu Lee, 2017, Korean journal for food science of animal resources.

Development of Temperature Control Algorithm for Supercooling Storage of Pork Loin and Its Feasibility for Improving Freshness and Extending Shelf Life

Honggyun Kim, Mi-Jung Choi, Yunjung Lee, 2022, Food science of animal resources.

Quality Characteristics of Beef by Different Cooking Methods for Frozen Home Meal Replacements

Mi-Jung Choi, I. Hwang, S. Min, 2015, Korean journal for food science of animal resources.

Effect of Coating Materials on the Stability of Spray-Dried Lactobacillus Powder during Storage

Mi-Jung Choi, J. Han, Jae-kwon Lee, 2015 .

Effects on the Qualities of Proteolysis to Beef by Non-coating and Coating Protease Treatment

Jung-Kue Shin, Mi-Jung Choi, Kwang-Il Kim, 2016, Korean journal for food science of animal resources.

Pressure Induced Structural Changes of Proteins Affecting the Ice Nucleation Temperature of Pork Loins

Geun-Pyo Hong, Jiseon Lee, Young-Chan Yun, 2019, Food science of animal resources.

Pressure Induced Structural Changes of Proteins Affecting the Ice

Geun-Pyo Hong, Jiseon Lee, Youngjae Cho, 2019 .

Physicochemical Properties of Pork Neck and Chicken Leg Meat under Various Freezing Temperatures in a Deep Freezer

Eun Jeong Kim, Honggyun Kim, Mi-Jung Choi, 2020, Food science of animal resources.

Effect of supercooling storage applied with stepwise algorithm for fishes (salmon and olive flounder) and its freshness during extended storage

Mi-Jung Choi, D. Park, Eun Jeong Kim, 2022, Food Bioscience.

Effects of various freezing and thawing techniques on pork quality in ready-to-eat meals

Mi-Jung Choi, Y. Jo, S. Min, 2015 .

Subcritical water-hydrolyzed fish collagen ameliorates survival of endotoxemic mice by inhibiting HMGB1 release in a HO-1-dependent manner.

H. Seo, S. Han, Y. Jo, 2017, Biomedicine & pharmacotherapy = Biomedecine & pharmacotherapie.

Effect of Abalone Hydrolysates Encapsulated by Double Emulsion on the Physicochemical and Sensorial Properties of Fresh Cheese

Hee‐Jeong Choi, Mi-Jung Choi, Sangyoon Lee, 2017, Korean journal for food science of animal resources.