Evaluation of Rheological and Sensory Characteristics of Plant-Based Meat Analog with Comparison to Beef and Pork
2021 · Food Science of Animal Resources · 89 citations
https://doi.org/10.5851/kosfa.2021.e50
Y
Young-Hwa Hwang
Claim or correct this author profile
Claim this profile or suggest corrections to the name, affiliation, bio, photo, or paper titles. Approved changes appear as verified CitedEvidence overlays.
93
Papers
3.7K
Citations
31
h-index
64
i10-index
Young-Hwa Hwang is an academic researcher from Gyeongsang National University. The author has contributed to research in topics: Meat and Animal Product Quality & Agriculture Sustainability and Environmental Impact & Animal Nutrition and Physiology. The author has an h-index of 31, co-authored 80 publications.
ORCID: 0000-0003-3687-3535Papers by this author
worksUmami Characteristics and Taste Improvement Mechanism of Meat
2024 · Food Science of Animal Resources · 31 citations
https://doi.org/10.5851/kosfa.2024.e29
Modern Concepts of Restructured Meat Production and Market Opportunities
2024 · Food Science of Animal Resources · 28 citations
https://doi.org/10.5851/kosfa.2024.e18
Comparison of Meat Quality Characteristics of Wet- and Dry-aging Pork Belly and Shoulder Blade
2018 · Korean Journal for Food Science of Animal Resources · 27 citations
https://doi.org/10.5851/kosfa.2018.e27
Effects of Intensive Alfalfa Feeding on Meat Quality and Fatty Acid Profile of Korean Native Black Goats
2018 · Korean Journal for Food Science of Animal Resources · 23 citations
https://doi.org/10.5851/kosfa.2018.e42
Optimal temperature for culturing chicken satellite cells to enhance production yield and umami intensity of cultured meat
2023 · Food Chemistry Advances · 20 citations
https://doi.org/10.1016/j.focha.2023.100307
Research topics
topicsChat about Author
Papers
Chat
Click to start Chat