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
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Chan-Jin Kim
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22
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415
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11
h-index
13
i10-index
Chan-Jin Kim 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 Genetics and Reproduction. The author has an h-index of 11, co-authored 19 publications.
Papers by this author
worksEffect of Chicken Age on Proliferation and Differentiation Abilities of Muscle Stem Cells and Nutritional Characteristics of Cultured Meat Tissue
2024 · Food Science of Animal Resources · 10 citations
https://doi.org/10.5851/kosfa.2024.e72
Effect of Adding Cultured Meat Tissue on Physicochemical and Taste Characteristics of Hybrid Cultured Meat Manufactured Using Wet-Spinning
2024 · Food Science of Animal Resources · 10 citations
https://doi.org/10.5851/kosfa.2024.e104
Physicochemical and Sensory Characteristics of Hybrid Flexitarian Pork Loin Steak Combined with Different Plant Ingredients
2024 · Food Science of Animal Resources · 9 citations
https://doi.org/10.5851/kosfa.2024.e43
Development and Comparative Evaluation of Imitated Fiber from Different Protein Sources Using Wet-Spinning
2024 · Food Science of Animal Resources · 3 citations
https://doi.org/10.5851/kosfa.2024.e69
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