Sung Gu Han

Konkuk University

H指数:36

被引数:4,492

个人简介

暂无内容

教育背景

暂无内容

工作经历

暂无内容

荣誉奖项

暂无内容

Response surface methodology-guided design of oil-in-water emulsions coated with complex coacervates for precision intestinal delivery of sulforaphane

响应面法指导的油包水乳液设计：用于萝卜硫素精确肠道递送的复合凝聚物涂层

Food Chemistry

IF9.8

2026-08-080

PRE

Comparative proteomic insights into tenderness development of beef, pork, and chicken tenderloins during wet-aging

牛肉、猪肉和鸡肉里脊在湿法陈化过程中嫩度发展的比较蛋白质组学见解

LWT-Food Science and Technology

IF6.6

2026-07-011

OAAI

Protection of bovine mammary epithelial cells against lipopolysaccharide-induced inflammatory responses using Centella asiatica through its antioxidant and anti-inflammatory activities

Animal Bioscience

IF0

2025-11-010

OAAI

Effects of progesterone and matrix metalloproteinase inhibition on milk component synthesis in bovine mammary epithelial cells.

孕酮和基质金属蛋白酶抑制剂对牛乳腺上皮细胞中乳成分合成的影响。

JOURNAL OF ANIMAL SCIENCE

IF2.9

2025-10-010

OAAI

Using natural nitrites from Angelica keiskei and high hydrostatic pressure treatment for producing high-quality cured pork loin with significant nitrous pigment formation

利用Angelica keiskei中的天然亚硝酸盐及高压处理技术生产高质量腌制猪里脊肉，并显著促进亚硝基色素的形成。

Food Chemistry

IF9.8

2025-08-180

OAAI

Ultrasound-assisted Maillard reaction of Corynebacterium glutamicum protein: Impact on structure, taste, and plant-based meat applications

超声波辅助谷氨酸棒杆菌蛋白质的美拉德反应：对结构、风味及植物基肉类应用的影响

Ultrasonics Sonochemistry

IF9.7

2025-07-020

Enhancing the flavor of plant-based meat analogues using flavor-capturing alginate/β-cyclodextrin hydrogel beads

利用风味捕获的海藻酸盐/β-环糊精水凝胶微球增强植物基肉替代品的风味

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2025-05-010

PRE

Enhancing the texture of fat-free yogurt with Panax ginseng leaf-stem extract and casein: Focusing on their softening effect

FOOD CHEMISTRY-X

IF8.2

2025-02-010

OAAI

Utilization of emulsion gels in plant-based meat analog formulations: A review

FOOD HYDROCOLLOIDS

IF12.4

2025-01-010

PRE

Emulsion gels with chia flour enhance quality of plant-based meat analogs by reducing fat and improving texture

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-12-011

OAAI

Enhancing emulsion, texture, rheological and sensory properties of plant-based meat analogs with green tea extracts

FOOD CHEMISTRY-X

IF8.2

2024-12-011

OAAI

Comparison of Soy and Pea Protein for Cultured Meat Scaffolds: Evaluating Gelation, Physical Properties, and Cell Adhesion

用于培养肉支架的大豆和豌豆蛋白的比较: 评估凝胶化，物理特性和细胞粘附

FOOD SCIENCE OF ANIMAL RESOURCES

IF3.7

2024-09-012

OAAI

Current status and challenges for cell-cultured milk technology: a systematic review

JOURNAL OF ANIMAL SCIENCE AND BIOTECHNOLOGY

IF6.5

2024-06-082

Physicochemical properties of Pickering emulsion fabricated with polysaccharides/pea protein isolate complex and its application in plant-based patty

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2024-02-016

PRE

Duck fat: Physicochemical characteristics, health effects, and food utilizations

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2023-10-019

OAAI

In Vitro Synergistic Antibacterial and Anti- Inflammatory Effects of Nisin and Lactic Acid in Yogurt against Helicobacter pylori and Human Gastric Cells

FOOD SCIENCE OF ANIMAL RESOURCES

IF3.7

2023-09-014

OAAI

Selection of Debaryomyces hansenii isolates to improve quality of dry fermented sausage

INTERNATIONAL JOURNAL OF FOOD PROPERTIES

IF3.9

2023-08-244

Stevia extract enhances the fermentation and functional properties of fermented milk in human colon epithelial cells

FOOD BIOSCIENCE

IF5.9

2023-06-010

PRE

Development of β-Cyclodextrin/Konjac-Based Emulsion Gel for a Pork Backfat Substitute in Emulsion-Type Sausage

GELS

IF5.3

2022-06-1112

OAAI

Drying Characteristics and Physicochemical Properties of Semi-Dried Restructured Sausage Depend on Initial Moisture Content

FOOD SCIENCE OF ANIMAL RESOURCES

IF3.7

2022-05-017

OAAI

Sung Gu Han

个人简介

教育背景

工作经历

荣誉奖项

研究方向