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Author: Bon-Jae Gu
4 Articles are founded.
Upcycling of citrus peel improves texture and antioxidant activity in plant-based jerky
Yunju Lee

, Yung-Hee Jeon

, Joo-Won Kim

, Hyun-Woo Choi

, Nam-Ki Hwang

, Bon-Jae Gu
Food Sci. Preserv. 2026;33(4):575-585.
https://doi.org/10.11002/fsp.2026.33.4.575
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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
Food Sci. Preserv. 2025;32(2):246-259.
https://doi.org/10.11002/fsp.2025.32.2.246
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Sustainable utilization of spent coffee grounds in low-moisture meat analogs
Hojin Jung

, 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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August, 2026
Vol. 33, No. 4
eISSN:3022-5485
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