Eun-Jung Lee
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Research Interests
Eun-Jung Lee has a total of 11 co-authors. Here are the top co-authors by number of shared publications:
- Geun-Pyo Hong
Department of Food Science & Biotechnology, and Carbohydrate Bioproduct Research Center, Sejong University, Seoul, Republic of Korea
4 shared publications - Young-Chan Yun
Sejong University Seoul Korean
2 shared publications - Ha Neul Park
Sejong University Seoul Korean
1 shared publication - Hack-Youn Kim
Department of Animal Resources Science, Kongju National University, Yesan 32439, Republic of Korea
1 shared publication - Honggyun Kim
Department of Food Science and Biotechnology, Sejong University, Seoul 05006, Korea
1 shared publication - In Suk Kwon
Sejong University Seoul Korean
1 shared publication
Latest Publications
- Open Access
- 1 November 2020
- Published by Springer Nature in Food Science of Animal Resources
- Vol. 40 (6) , 1055-1065
Advanced Tenderization of Brine Injected Pork Loin as Affected by Ionic Strength and High Pressure
Food Science of Animal Resources (Food Sci. Anim. Resour.) is an international, peer-reviewed bimonthly journal publishing original research and reviews on basic and applied aspects of the use of animal resources including the meat, egg, dairy, and edible insect/worm products. Food Sci. Anim. Resour. is published and distributed by the Korean Society for Food Science of Animal Resources.
- 1 November 2020
- Published by Springer Nature in Food Science of Animal Resources
- Vol. 40 (6) , 1055-1065
Open AccessAdvanced Tenderization of Brine Injected Pork Loin as Affected by Ionic Strength and High Pressure
Food Science of Animal Resources (Food Sci. Anim. Resour.) is an international, peer-reviewed bimonthly journal publishing original research and reviews on basic and applied aspects of the use of animal resources including the meat, egg, dairy, and edible insect/worm products. Food Sci. Anim. Resour. is published and distributed by the Korean Society for Food Science of Animal Resources.
- Open Access
- 31 December 2019
- Published by Springer Nature in Food Science of Animal Resources
- Vol. 39 (6) , 1008-1014
Pressure Induced Structural Changes of Proteins Affecting the Ice Nucleation Temperature of Pork Loins
Food Science of Animal Resources (Food Sci. Anim. Resour.) is an international, peer-reviewed bimonthly journal publishing original research and reviews on basic and applied aspects of the use of animal resources including the meat, egg, and dairy product. Food Sci. Anim. Resour. is published and distributed by the Korean Society for Food Science of Animal Resources.
- 31 December 2019
- Published by Springer Nature in Food Science of Animal Resources
- Vol. 39 (6) , 1008-1014
Open AccessPressure Induced Structural Changes of Proteins Affecting the Ice Nucleation Temperature of Pork Loins
Food Science of Animal Resources (Food Sci. Anim. Resour.) is an international, peer-reviewed bimonthly journal publishing original research and reviews on basic and applied aspects of the use of animal resources including the meat, egg, and dairy product. Food Sci. Anim. Resour. is published and distributed by the Korean Society for Food Science of Animal Resources.
- Open Access
- 28 February 2019
- Published by Springer Nature in Food Science of Animal Resources
- Vol. 39 (1) , 65-72
Effects of Temperature and Time on the Cookery Properties of Sous-vide Processed Pork Loin
Korean Journal for Food Science of Animal Resources (Korean J. Food Sci. An.) is an international, peerreviewed bimonthly journal publishing original research and reviews on basic and applied aspects of the use of animal resources including the meat, egg, and dairy product. Korean J. Food Sci. An. is published and distributed by the Korean Society for Food Science of Animal Resources (Korean J. Food Sci. An).
- 28 February 2019
- Published by Springer Nature in Food Science of Animal Resources
- Vol. 39 (1) , 65-72
Open AccessEffects of Temperature and Time on the Cookery Properties of Sous-vide Processed Pork Loin
Korean Journal for Food Science of Animal Resources (Korean J. Food Sci. An.) is an international, peerreviewed bimonthly journal publishing original research and reviews on basic and applied aspects of the use of animal resources including the meat, egg, and dairy product. Korean J. Food Sci. An. is published and distributed by the Korean Society for Food Science of Animal Resources (Korean J. Food Sci. An).