Author

Joo-Won Kim

Institution: Kongju National University

Observed institution: Kongju National University

ORCID: 0000-0001-9979-7256

Observed ORCID: 0000-0001-9979-7256

OpenAlex ID: A5030065170

Effects of Isolated Rice Protein Addition on the Physicochemical Characteristics of Extruded Low-Moisture Meat Analog

2022 · Joo-Won Kim, Bon-Jae Gu, et al. · Journal of the Korean Society of Food Science and Nutrition · 10

Effects of Extrusion Process Variables on the Physicochemical and Textural Properties of Isolated Rice Protein-Enhanced Low-Moisture Meat Analogs

2026 · Yu Zhang, Joo-Won Kim, et al. · Foods

Upcycling of citrus peel improves texture and antioxidant activity in plant-based jerky

2026 · Yunju Lee, Yung-Hee Jeon, et al. · Food Science and Preservation

Works count: 3

Citation count: 10

H-index: 1

I10-index: 1