1. Development of low‐fat sausages using basil seed gum (Ocimum bacilicum L.) and gelatin as a fat replacer. (29th December 2016) Authors: Lee, Chang Hoon; Chin, Koo Bok Journal: International journal of food science & technology Issue: Volume 52:Number 3(2017) Page Start: 733 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Effect of particle size of persimmon by‐product powders on their physicochemical properties and antioxidant activities in porcine patties. (10th August 2017) Authors: Ramachandraiah, Karna; Chin, Koo Bok Journal: Journal of food process engineering Issue: Volume 41:Number 1(2018) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effect of red bean protein isolate and salt levels on pork myofibrillar protein gels mediated by microbial transglutaminase. (March 2017) Authors: Lee, Hong Chul; Jang, Ho Sik; Kang, Iksoon; Chin, Koo Bok Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 76:Part A(2017) Page Start: 95 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effect of sodium alginate active film incorporating different lotus rhizome root powders on the physicochemical properties and shelf-life of low-fat model sausages. (September 2022) Authors: Qiu, Zhuang Zhuang; Chin, Koo Bok Journal: Food packaging and shelf life Issue: Volume 33(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effects of different drying methods on antioxidant activities of Cudrania Tricuspidata fruit powder and its effects on the product quality of marinated chicken breast. Issue 10 (15th August 2021) Authors: Kim, Haeun; Chin, Koo Bok Journal: Journal of food processing and preservation Issue: Volume 45:Issue 10(2021) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effects of lotus rhizome root powder made by different levels and drying methods on the physicochemical properties and antioxidant activity of regular‐fat model sausages. (12th February 2022) Authors: Qiu, Zhuang Zhuang; Chin, Koo Bok Journal: International journal of food science & technology Issue: Volume 57:Number 4(2022) Page Start: 2393 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Effects of pork gelatin levels on the physicochemical and textural properties of model sausages at different fat levels. (December 2016) Authors: Lee, Chang Hoon; Chin, Koo Bok Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 74(2016) Page Start: 325 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Effects of pork gelatin levels on the physicochemical and textural properties of model sausages at different fat levels. (December 2016) Authors: Lee, Chang Hoon; Chin, Koo Bok Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 74(2016) Page Start: 325 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Efficacy of ascorbic acid on processing characteristics and lipid oxidation of pre-rigor salted chicken breasts during vacuum refrigerated storage. (January 2020) Authors: Ham, Youn-Kyung; Song, Dong-Heon; Ha, Jae-Ho; Park, Soo-Kyung; Kim, Yu-Ri; Chin, Koo Bok; Kim, Hyun-Wook Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 118(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Evaluation of antioxidant activities of lotus rhizome root powder prepared by different drying conditions and its application to raw and cooked pork patties. (September 2022) Authors: Qiu, Zhuang Zhuang; Chin, Koo Bok Journal: Food packaging and shelf life Issue: Volume 33(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗