Get started
Author

Namki Hwang

Observed names: Nam-Ki Hwang, Nam-ki Hwang
Observed institution: Kongju National University
ORCID: 0009-0006-1865-9702
Observed ORCID: 0009-0006-1865-9702
OpenAlex ID: A5092724949
Possibility of Isolated Mung Bean Protein as a Main Raw Material in the Production of an Extruded High-Moisture Meat Analog
2024 · Nam-Ki Hwang, Bon-Jae Gu, et al. · Foods · 19
Optimization of High-Moisture Meat Analog Production with the Addition of Isolated Mung Bean Protein Using Response Surface Methodology
2025 · Yu Zhang, Bon-Jae Gu, et al. · Foods · 12
PDF
Physicochemical Properties of Low-Moisture Extruded Meat Analog by Replacing Isolated Soy with Mung Bean Protein
2023 · Namki Hwang, Bon-Jae Gu, et al. · Journal of the Korean Society of Food Science and Nutrition · 10
PDF
Physicochemical Characteristics of Low-Moisture Extruded Plant-Based Meat Analogs at Different Laver (Pyropia yezoensis) Levels
2024 · Jihui Sin, Namki Hwang, et al. · Journal of the Korean Society of Food Science and Nutrition · 5
PDF
Extrusion-Induced Gelation and Network Formation in Meat Analogs Produced from Mung Bean Protein
2026 · Yu Zhang, Nam-Ki Hwang, et al. · Gels · 3
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
PDF
Works count: 6
Citation count: 49
H-index: 4
I10-index: 3
Year
Topic
Type