Young-Hwa Hwang

Gyeongsang National University — South Korea

Agricultural and Biological Sciences · Life Sciences

31h-index3.7kcitations93works8.02yr avg
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Research Topics

Meat and Animal Product Quality(72), Agriculture Sustainability and Environmental Impact(23), Animal Nutrition and Physiology(17), Food Quality and Safety Studies(14), Biochemical Analysis and Sensing Techniques(11)

Publications93 total

A Comprehensive Review on Innovative Food Gelling Strategies for Sustainable Production of Meat Analogs and Restructured Meat
Gels·2026Open Access
Synergistic Effects of mTG-Induced Protein Crosslinking and Methyl Cellulose Polymer in Modulating the Quality Parameters of Hybrid Meat Patties
Applied Sciences·2026Open Access
A Comprehensive Review of Technological Advances in Meat Safety, Quality, and Sustainability for Public Health
Foods·2025· 1 citedOpen Access
Survey on the Global Technological Status for Forecasting the Industrialization Timeline of Cultured Meat
Foods·2025Open Access
Wet-Spinning Technology for Plant-Based Meat Alternative: Influence of Protein Composition on Physicochemical and Textural Properties
Foods·2025Open Access
Fabrication of gelatin-based hybrid films using solvent-casting and electrospinning to enhance the quality characteristics and shelf life of meat analog
Food Bioscience·2025· 5 cited
Microbial Proteins: A Green Approach Towards Zero Hunger
Foods·2025· 10 citedOpen Access
Brief Overview of Valorization of Meat Industry Byproducts: Opportunities and Challenges in Food Waste Management
Food and Life·2025· 1 citedOpen Access
Brief Overview of Valorization of Meat Industry Byproducts: Opportunities and Challenges in Food Waste Management
Food and Life·2025· 1 citedOpen Access
A Comprehensive Review of Artificial Intelligence (AI)-Driven Approaches to Meat Quality and Safety
Food Science of Animal Resources·2025· 6 citedOpen Access
Meat Quality Traits Using Gelatin–Green Tea Extract Hybrid Electrospun Nanofiber Active Packaging
Foods·2025· 11 citedOpen Access
Metabolomic profiling of free amino acids and nucleotides to uncover the key mechanisms enhancing umami taste, complemented by an in-depth investigation of physicochemical and textural changes in Hanwoo beef during wet aging
Food Bioscience·2025· 4 cited
Enhancing Food Safety Regulation and Assurance Systems in the Beef Value Chain of Bangladesh
Food and Life·2025Open Access
Comprehensive Analysis of Rheological Traits Along with Free Amino Acids and Nucleotides as Key Drivers of Umami Taste in Hanwoo Meat During Wet Aging
SSRN Electronic Journal·2025Open Access
Fabrication of Gelatin-Based Hybrid Films Using Solvent-Casting and Electrospinning to Enhance the Quality Characteristics and Shelf Life of Meat Analog
SSRN Electronic Journal·2025Open Access
Gelatin-Green Tea Extract Hybrid Nanofiber Mat Using Electrospinning for Active Packaging Material of Beef
SSRN Electronic Journal·2025Open Access
Techniques and Emerging Trends in Flavor and Taste Development in Meat
Food Science of Animal Resources·2024· 14 citedOpen Access
Synergistic effect of Jeju lava sea water and high-intensity ultrasound on the quality characteristics of Jeju black pig during dry aging
Food and Life·2024Open Access
From Farms to Labs: The New Trend of Sustainable Meat Alternatives
Food Science of Animal Resources·2024· 16 citedOpen Access
Effect of Adding Cultured Meat Tissue on Physicochemical and Taste Characteristics of Hybrid Cultured Meat Manufactured Using Wet-Spinning
Food Science of Animal Resources·2024· 10 citedOpen Access
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Frequent Co-authors

Seon-Tea Joo(50), Eun-Yeong Lee(18), Allah Bakhsh(17), Ishamri Ismail(12), Chan-Jin Kim(9), Se-Jin Lee(6), Yu-Min Son(6), Jin‐Yeon Jeong(5), Nahar Sabikun(5), Han‐Sul Yang(5), Swati Kumari(5), AMM Nurul Alam(5), Md Jakir Hossain(5), So-Hee Kim(5), Sun Jin Hur(3), Sungho Moon(3), Eun‐Young Jung(3), Sung-Hyun Joo(3), Gap‐Don Kim(2), Gu-Boo Park(2)