Hyun‐Wook Kim

Gyeongsang National University — South Korea

Agricultural and Biological Sciences · Life Sciences

19h-index1.1kcitations44works0.32yr avg
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Research Topics

Meat and Animal Product Quality(29), Food Quality and Safety Studies(19), Animal Nutrition and Physiology(10), Protein Hydrolysis and Bioactive Peptides(6), Nutrition, Health and Food Behavior(6)

Publications44 total

The Replacement Effect of Sucrose with Functional Sugars on Physicochemical Properties of Ground Pork Sausages
Resources Science Research·2024Open Access
Phenotypic Variation in the Breast of Live Broiler Chickens Over Time
Korean Journal of Poultry Science·2024Open Access
Effects of chitinous materials sequentially extracted from crawfish and blue crab on the physicochemical properties of emulsified pork sausages
International Journal of Food Science & Technology·2024· 1 citedOpen Access
Author response for "Effects of chitinous materials sequentially extracted from crawfish and blue crab on the physicochemical properties of emulsified pork sausages"
2024
PSV-3 Evaluation of Functional Properties of Chitin as a Novel Non-Meat Ingredient for Manufacturing Meat Emulsions
Journal of Animal Science·2023Open Access
Combined Impacts of Initial Freezing Rate and Thawing/Cooking Conditions on Physicochemical and Textural Properties of Pork Patties
Meat and Muscle Biology·2023· 4 citedOpen Access
Quality Attributes of Sous-Vide and Dry-Oven Cooked Pork Loin Hams with Different Sugars
Resources Science Research·2023Open Access
Quality Attributes of Reduced-Salt Chicken Breast Sausages Formulated with Different Levels of Samgyetang Concentrate
Resources Science Research·2022· 1 citedOpen Access
Effects of hydrocolloids on the quality characteristics of cold-cut duck meat jelly
Journal of Animal Science and Technology·2020· 7 citedOpen Access
The Development Direction of Senior Friendly Meat Products and the Practical Application of Processing Techniques
축산식품과학과 산업·2020· 3 cited
Efficacy of Alkali-treated Sugarcane Fiber for Improving Physicochemical and Textural Properties of Meat Emulsions with Different Fat Levels.
PubMed·2018· 5 citedOpen Access
Nobiletin attenuates neurotoxic mitochondrial calcium overload through K<sup>+</sup> influx and ΔΨ<sub>m</sub> across mitochondrial inner membrane
Korean Journal of Physiology and Pharmacology·2018· 21 citedOpen Access
New route of chitosan extraction from blue crabs and shrimp shells as flocculants on soybean solutes
Food Science and Biotechnology·2017· 19 citedOpen Access
자연발생석면지역의 토양 내 석면함유율에 따른 비산석면 농도평가 - 활동근거시료채취방법(ABS)과 실시간 섬유 측정 장치(F-1 fiber monitor) 결과 비교 -
2017
Breast Meat Quality and Protein Functionality of Broilers with Different Probiotic Levels and Cyclic Heat Challenge Exposure
Meat and Muscle Biology·2017· 19 citedOpen Access
Effects of heat stress and probiotic supplementation on protein functionality and oxidative stability of ground chicken leg meat during display storage
Journal of the Science of Food and Agriculture·2017· 19 cited
Impacts of post-mortem ageing prior to freezing on technological and oxidative properties of coarse ground lamb sausage in a model system
Asian-Australasian Journal of Animal Sciences·2017· 4 citedOpen Access
Callipyge genotypic effects on meat quality attributes and oxidation stability of ovine M. longissimus
Small Ruminant Research·2016· 8 cited
Effects of stepwise dry/wet-aging and freezing on meat quality of beef loins
Meat Science·2016· 82 cited
Probiotic supplementation and fast freezing to improve quality attributes and oxidation stability of frozen chicken breast muscle
LWT·2016· 38 cited
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Frequent Co-authors

Yuan H. Brad Kim(15), Yun‐Sang Choi(12), Ji-Hun Choi(10), Hack-Youn Kim(9), Cheon-Jei Kim(7), Dong‐Heon Song(6), Jin‐Kyu Seo(5), Doo‐Jeong Han(4), Mi-Ai Lee(4), Doo-Jeong Han(4), Cheon-Jei Kim(4), Feifei Yan(3), H.W. Cheng(3), Derico Setyabrata(3), Han‐Sul Yang(3), Jong-Youn Jeong(2), Hai-Jung Chung(2), Hyun‐Dong Paik(2), Danika K. Miller(2), Yong Jae Lee(2)