Search Results - "Jeong, Chungeun"

Changes in the Physical Properties of Calcium Alginate Gel Beads Under a Wide Range of Gelation Temperature Conditions by Jeong, Chungeun, Kim, Seonghui, Lee, Chanmin, Cho, Suengmok, Kim, Seon-Bong

“…Until now, most studies using calcium alginate gel (CAG) have been conducted primarily at room temperature (20 °C) without considering gelation temperature…”
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Effects of Thermal Treatment on the Physical Properties of Edible Calcium Alginate Gel Beads: Response Surface Methodological Approach by Kim, Seonghui, Jeong, Chungeun, Cho, Suengmok, Kim, Seon-Bong

“…Calcium alginate gel (CAG) has been widely investigated for the development of artificial foods; however, there are few studies on its thermal stability. This…”
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Comparison of Imitation Crab Sticks with Real Snow Crab ( Chionoecetes opilio ) Leg Meat Based on Physicochemical and Sensory Characteristics by Mun, Sohyun, Shin, Eui-Cheol, Kim, Seonghui, Park, Joodong, Jeong, Chungeun, Boo, Chang-Guk, Yu, Daeung, Sim, Jin-Ha, Ji, Cheong-Il, Nam, Taek-Jeong, Cho, Suengmok

“…Recently, many manufacturers have been developing or producing imitation crab sticks (ICSs) that are highly similar to real snow crab leg meat (RC). This study…”
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