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Hack-Youn Kim

Observed names: Hack Youn Kim, Hack-Youn KIM, Hackyoun Kim, 김학연
ORCID: 0000-0001-5303-4595
Observed ORCID: 0000-0001-5303-4595
OpenAlex ID: A5026795281
Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber
2009 · Yun-Sang Choi, Ji-Hun Choi, et al. · Meat Science · 325
Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters
2009 · Yun-Sang Choi, Ji-Hun Choi, et al. · Meat Science · 255
Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers
2012 · Ju-Hui Choe, Hack-Youn Kim, et al. · Meat Science · 201
Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems
2009 · Yun-Sang Choi, Ji-Hun Choi, et al. · Meat Science · 200
Effects of rice bran fiber on heat-induced gel prepared with pork salt-soluble meat proteins in model system
2010 · Yun-Sang Choi, Ji-Hun Choi, et al. · Meat Science · 142
Effects of Laminaria japonica on the physico-chemical and sensory characteristics of reduced-fat pork patties
2011 · Yun-Sang Choi, Ji-Hun Choi, et al. · Meat Science · 141
The antioxidative properties of mustard leaf (Brassica juncea) kimchi extracts on refrigerated raw ground pork meat against lipid oxidation
2009 · Mi-Ai Lee, Ji-Hun Choi, et al. · Meat Science · 112
Effects of Dietary Fiber from Rice Bran on the Quality Characteristics of Emulsion-type Sausages
2008 · Yun-Sang Choi, Jong-Youn Jeong, et al. · Korean Journal for Food Science of Animal Resources · 78
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Carcass and retail meat cuts quality properties of broiler chicken meat based on the slaughter age
2020 · Sin-Young Park, Dong-Seob Byeon, et al. · Journal of Animal Science and Technology · 74
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Oxidative and color stability of cooked ground pork containing lotus leaf (Nelumbo nucifera) and barley leaf (Hordeum vulgare) powder during refrigerated storage
2010 · Ju-Hui Choe, Aera Jang, et al. · Meat Science · 74
Effects of pork/beef levels and various casings on quality properties of semi-dried jerky
2008 · Ji-Hun Choi, Jong-Youn Jeong, et al. · Meat Science · 74
Quality characteristics of reduced fat emulsion-type chicken sausages using chicken skin and wheat fiber mixture as fat replacer
2019 · Juhui Choe, Hack-Youn Kim · Poultry Science · 70
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Effects of Sea Tangle (Lamina japonica) Powder on Quality Characteristics of Breakfast Sausages
2010 · Hyun-Wook Kim, Ji-Hun Choi, et al. · Korean Journal for Food Science of Animal Resources · 70
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Effects of Wheat Fiber on the Quality of Meat Batter
2007 · Yun-Sang Choi, Mi-Ai Lee, et al. · Korean Journal for Food Science of Animal Resources · 66
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Antioxidant effects of soy sauce on color stability and lipid oxidation of raw beef patties during cold storage
2013 · Hyun-Wook Kim, Yun-Sang Choi, et al. · Meat Science · 63
Tenderization effect of soy sauce on beef M. biceps femoris
2013 · Hyun-Wook Kim, Yun-Sang Choi, et al. · Food Chemistry · 54
Effects of Various Extraction Methods on Quality Characteristics of Duck Feet Gelatin
2013 · Jae-Hyun Park, Ju-Hui Choe, et al. · Korean Journal for Food Science of Animal Resources · 52
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Quality Evaluation of Chicken Nugget Formulated with Various Contents of Chicken Skin and Wheat Fiber Mixture
2015 · Hack-Youn Kim, Kon-Joong Kim, et al. · Korean Journal for Food Science of Animal Resources · 51
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Quality Characteristics of Meat Batters Containing Dietary Fiber Extracted from Rice Bran
2007 · Yun-Sang Choi, Jong-Youn Jeong, et al. · Korean Journal for Food Science of Animal Resources · 49
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Effect of bamboo salt on the physicochemical properties of meat emulsion systems
2010 · Hack-Youn Kim, Eui-Soo Lee, et al. · Meat Science · 47
Effect of Lotus (Nelumbo nucifera) Leaf Powder on the Quality Characteristics of Chicken Patties in Refrigerated Storage
2011 · Yun-Sang Choi, Ji-Hun Choi, et al. · Korean Journal for Food Science of Animal Resources · 45
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Antioxidant activities of lotus leaves (Nelumbo nucifera) and barley leaves (Hordeum vulgare) extracts
2010 · Ju-Hui Choe, Aera Jang, et al. · Food Science and Biotechnology · 44
Effects of Using Soybean Protein Emulsion as a Meat Substitute for Chicken Breast on Physicochemical Properties of Vienna Sausage
2021 · Kyu-Min Kang, Sol-Hee Lee, et al. · Food Science of Animal Resources · 41
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Effects of kimchi and smoking on quality characteristics and shelf life of cooked sausages prepared with irradiated pork
2013 · Hyun-Wook Kim, Ji-Hun Choi, et al. · Meat Science · 36
Effects of Drying Conditions on Quality Properties of Pork Jerky
2007 · Doo-Jeong Han, Jong-Youn Jeong, et al. · Korean Journal for Food Science of Animal Resources · 35
Works count: 232
Citation count: 4,104
H-index: 31
I10-index: 96
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