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H

Hyun Woo Choi

The Catholic University of Korea

24H指数
134论文数
1.8K被引数
收录论文 61
发表时间
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Modulation of thermomechanical texturization in soy protein isolate-based high-moisture meat analogs through native starch architecture通过天然淀粉结构调控大豆分离蛋白基高水分仿肉制品的热机械质构化
errFood Hydrocolloids
IF12.4
err2026-09-28
err0
PREAI
errHyun Woo Choi; Jaewon Lee; Young Jin Choi; Jungwoo Hahn
err分享
err收藏
Soy protein–maltodextrin conjugates as rheologically tuneable structuring agents for extrusion-based 3D food printing inks大豆蛋白–麦芽糊精共轭物作为可调节流变特性的结构化剂用于挤出式3D食品打印油墨
errFood Hydrocolloids
IF12.4
err2026-08-08
err0
PREAI
errJi-Eun Bae; Sang-Cheol Lee; Sang Gil Lee; Hyun Woo Choi; Jungwoo Hahn
err分享
err收藏
Fat-inclusion structuring in soy protein-based high-moisture meat analogs via coconut oil incorporation通过椰子油添加在基于大豆蛋白的高水分肉类仿制品中实现脂肪包埋结构化
errLWT-Food Science and Technology
IF6.6
err2026-08-01
err0
PREAI
errChoi, Hyun Woo; Lee, Ji-Yeun; Choi, Young Jin; Hahn, Jungwoo
err分享
err收藏
Structural organization and printability of soy protein isolate–pectin inks: roles of mixing, conjugation, and methoxylation大豆分离蛋白-果胶油墨的结构组织与可打印性：混合、共轭和甲氧基化的作用
errFood Hydrocolloids
IF12.4
err2026-07-25
err0
PREAI
errHyun Woo Choi; Afif Aziz Daffa Alauddin; Sang Gil Lee; Ji-Eun Bae; Jungwoo Hahn
err分享
err收藏
Complementary roles of cellulose nanofiber and soy protein isolate for clean-label stabilization of plant-based emulsions
errJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
IF3.5
err2025-12-01
err0
errOAAI
errKim, Tae In; Choi, Hyun Woo; Hahn, Jungwoo
err分享
err收藏
Influence of disruptor plate geometry on fiber alignment and textural properties of texturized plant proteins (TPP) during extrusion挤出过程中，扰流板几何形状对纤维取向和结构化植物蛋白（TPP）的纹理特性的影响
errLWT
IF0
err2025-11-07
err0
errOAAI
errHyun Woo Choi; Hyung Joo Kim; Jungwoo Hahn; Young Jin Choi
err分享
err收藏
Complementary interactions of emulsification and gelation in aggregated pea protein-soybean oil emulsion gels: insights for developing plant-based cream cheese analogs
errFood Science and Biotechnology
IF3.1
err2025-11-01
err0
PREAI
errChoe, Yaeji; Cho, Sua; Choi, Hyun Woo; Hahn, Jungwoo
err分享
err收藏
Upcycling Brewer’s Spent Grain as a Functional Modulator of Thermal and Structural Properties in Soy and Pea Protein Plant-Based Meat Analogs将啤酒厂废料谷物用于大豆和豌豆蛋白植物基肉类替代品的thermal和structural特性的功能调节剂
errFood and Bioprocess Technology
IF5.8
err2025-10-13
err0
PREAI
errHyun Woo Choi; Hyung Joo Kim; Heeseo Lee; Jungwoo Hahn; Young Jin Choi
err分享
err收藏
Effects of drying techniques on cowpea albumin as an egg replacement for meringue cookie applications干燥技术对豇豆白蛋白作为蛋白糖饼替代品应用的影响
errFood Chemistry: X
IF0
err2025-08-05
err0
errOAAI
errHyun Woo Choi; Youngsang You; Jungwoo Hahn
err分享
err收藏
Serum-free cultured meat production by using Pichia pastoris-derived recombinant albumin无血清培养肉生产，采用毕赤酵母(Pichia pastoris)来源的重组白蛋白
erriScience
IF4.1
err2025-07-29
err0
errOAAI
errYe Rim Kim; Doyoung Hwang; Si Won Jang; Jae Ho Han; Ga Rim Na; Ji Hoon Park; Gyeongho Tae; Seung Moon Park; Hyun Woo Choi
err分享
err收藏
Investigating the role of sulphate-group variation in kappa and iota carrageenan on the structural properties of pea protein-based high-moisture meat analogues探究硫酸基团变化对κ-卡拉胶和ι-卡拉胶在豌豆蛋白基高水分肉模拟制品结构特性中的作用
errFood Chemistry
IF9.8
err2025-07-25
err0
PREAI
errHyung Joo Kim; Hyun Woo Choi; Ji-Yeun Lee; Jungwoo Hahn; Young Jin Choi
err分享
err收藏
Impact of controlling the pH of an upcycled albumin solution on its meringue foaming and cookie properties控制回收利用的清蛋白溶液pH对其蛋白泡沫和饼干性质的影响
errJournal of the Science of Food and Agriculture
IF3.5
err2025-06-15
err0
PREAI
errHyun Woo Choi; Youngsang You; Jungwoo Hahn
err分享
err收藏
A Wireless Cortical Surface Implant for Diagnosing and Alleviating Parkinson's Disease Symptoms in Freely Moving Animals一种无线皮质表面植入物，用于诊断和缓解自由活动动物帕金森病症状
errADVANCED HEALTHCARE MATERIALS
IF9.6
err2025-04-08
err0
errOAAI
errShin, H; Kim, K; Lee, J; Nam, J; Baeg, E; You, C; Choi, H; Kim, M; Chung, CK; Kim, JG; Ahn, JH; Han, M; Kim, J; Yang, S; Lee, SQ; Yang, S
err分享
err收藏
Impact of soy/pea protein isolate-oil interactions on the physicochemical and structural properties of high-moisture texturized proteins under different oil concentrations大豆/豌豆蛋白分离物与油相互作用对不同油浓度下高水分组织化蛋白的物理化学及结构性质的影响
errINTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
IF8.5
err2025-04-01
err0
PREAI
errLee, Ji-Yeun; Choi, Hyun Woo; Jo, Myeongsu; Kim, Hyung Joo; Hahn, Jungwoo
err分享
err收藏
Development of emulsion gels as animal fat analogs: The impact of soybean and coconut oil concentration on rheological and microstructural properties乳化凝胶作为动物脂肪模拟物的开发：大豆油和椰子油浓度对流变学及微观结构性质的影响
errFOOD CHEMISTRY-X
IF8.2
err2025-04-01
err0
errOAAI
errChoi, Minji; Choi, Hyun Woo; Choe, Yaeji; Hahn, Jungwoo; Choi, Young Jin
err分享
err收藏
Microstructural and textural characteristics of blend gels and high-moisture meat analogs of soy protein isolate and faba bean protein concentrate大豆分离蛋白和鹰嘴豆蛋白浓缩物混合凝胶及高水分肉制品模拟物的微观结构和质构特性
errFOOD CHEMISTRY
IF9.8
err2025-03-01
err0
PREAI
errChoi, Hyun Woo
err分享
err收藏
Thermorheological properties and structural characteristics of soy and pumpkin seed protein blends for high-moisture meat analogs
errFOOD CHEMISTRY
IF9.8
err2025-02-01
err0
PREAI
errChoi, Hyun Woo; Hahn, Jungwoo; Kim, Hyun-Seok; Choi, Young Jin
err分享
err收藏
Mechanical stretching technology for plant-based meat analogs with enhanced texture utilizing wheat gluten and pea protein isolate
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2025-02-01
err0
errOAAI
errChoi, Hyun Woo; Jeon, Hwain; Lee, Ji-Yeun; Choi, Young Jin; Hahn, Jungwoo
err分享
err收藏
Effect of heating time and drying method on the functional properties of soy protein isolate-maltodextrin conjugates for plant-based meringue cookies加热时间和干燥方法对植物基蛋白糖霜饼干中大豆分离蛋白-麦芽糊精结合物功能特性的影响
errFUTURE FOODS
IF8.2
err2025-02-01
err0
errOAAI
errChoi, Hyun Woo; Kim, Jung-Hoon; Ham, Seung Hwan; Park, Chaeyoung; Kim, Jeong-Won; Choi, Young Jin
err分享
err收藏
Enhanced characterization and utilization of cowpea protein isolate: rheological and textural properties of heat-induced gels for plant-based egg omelet formulation
errFOOD CHEMISTRY-X
IF8.2
err2024-12-01
err0
errOAAI
errChoi, Hyun Woo; Hahn, Jungwoo
err分享
err收藏

研究方向

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合作学者
合作期刊
H
Hans R. Schöler
H 指数: 101 · 论文数: 451
J
Jong‐Hyun Ahn
H 指数: 90 · 论文数: 396
W
Won Joon Shim
H 指数: 73 · 论文数: 312
C
Chan Hee Park
H 指数: 71 · 论文数: 607
C
Cheol Sang Kim
H 指数: 69 · 论文数: 366
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