Huilin Cheng

Comparison of beef quality influenced by freeze-thawing among different beef cuts having different muscle fiber characteristics.

S. Joo, Gap-Don Kim, E. Jung, 2020, Meat science.

Comparison of Meat Quality Characteristics and Proteolysis Trends associated with Muscle Fiber Type Distribution between Duck Pectoralis Major and Iliotibialis Muscles

Gap-Don Kim, Sumin Song, Huilin Cheng, 2022, Food science of animal resources.

Effect of freezing raw meat on the physicochemical characteristics of beef jerky.

Gap-Don Kim, E. Jung, Sumin Song, 2022, Meat science.

Frozen/thawed meat quality associated with muscle fiber characteristics of porcine longissimus thoracis et lumborum, psoas major, semimembranosus, and semitendinosus muscles

Gap-Don Kim, Sumin Song, Huilin Cheng, 2021, Scientific Reports.

Muscle Fiber Characteristics on Chop Surface of Pork Loin (M. longissimus thoracis et lumborum) Associated with Muscle Fiber Pennation Angle and Their Relationships with Pork Loin Quality

S. Joo, Gap-Don Kim, E. Jung, 2020, Food science of animal resources.

Physicochemical and histochemical characteristics of bovine longissimus lumborum muscle defected as muscular steatosis (massive adipocyte infiltration).

Gap-Don Kim, Sumin Song, Dong Jun Kim, 2021, Food chemistry.

Dietary Copper Intake and Risk of Stroke in Adults: A Case-Control Study Based on National Health and Nutrition Examination Survey 2013–2018

Lihua Zhang, Lixiang Yang, Huilin Cheng, 2022, Nutrients.

Proteolysis and changes in meat quality of chicken pectoralis major and iliotibialis muscles in relation to muscle fiber type distribution

Gap-Don Kim, Sumin Song, Huilin Cheng, 2022, Poultry science.