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Author: Bon-Jae Gu
3 Articles are founded.
The impact of cooking methods on the texture and color characteristics of beef, pork, and chicken
Jeongmin Kim 
, Yu Zhang , Yoseob Han , Yunju Lee , Chaeyeon Kang , Hojin Jung , Bon-Jae Gu
, Yu Zhang , Yoseob Han , Yunju Lee , Chaeyeon Kang , Hojin Jung , Bon-Jae Gu
Food Sci. Preserv. 2025;32(2):246-259.
https://doi.org/10.11002/fsp.2025.32.2.246
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https://doi.org/10.11002/fsp.2025.32.2.246
Functional role of garlic in enhancing quality and reducing off-flavors of soy protein-based meat analogs
Yunju Lee , Yu Zhang , Bon-Jae Gu
, Yu Zhang , Bon-Jae Gu
Food Sci. Preserv. 2025;32(2):178-189.
https://doi.org/10.11002/fsp.2025.32.2.178
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https://doi.org/10.11002/fsp.2025.32.2.178
Sustainable utilization of spent coffee grounds in low-moisture meat analogs
Hojin Jung , Yoseob Han , Bon-Jae Gu
, Yoseob Han , Bon-Jae Gu
Food Sci. Preserv. 2025;32(1):77-87.
https://doi.org/10.11002/fsp.2025.32.1.77
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https://doi.org/10.11002/fsp.2025.32.1.77
