Embedded Files
Publications (SCIE/ESCI)
<2026>
- Hyun Woo Choi, Hyung Joo Kim, Jungwoo Hahn(C), Hyun-Seok Kim, and Young Jin Choi, "Upcycling Seaweed Residues via Comparative Pretreatment Evaluation to Develop Functional Protein Ingredients for Soy-Based High-Moisture Meat Analogs", Food Hydrocolloids, (2026) (JCR Top 1.9% in FOOD SCIENCE & TECHNOLOGY, IF=12.4)
- Hyun Woo Choi, Jungwoo Hahn(C), Hyun-Seok Kim, and Young Jin Choi, "Impact of rice flour with different amylose contents on the texturization of plant protein by high-moisture extrusion", Food Hydrocolloids, (2026) (JCR Top 1.9% in FOOD SCIENCE & TECHNOLOGY, IF=12.4)
- Hyun Woo Choi, Jungwoo Hahn(C), and Young Jin Choi, "Protein network density and fibrous structure control of soy protein isolatebased high-moisture meat analogs using yeast or rice protein isolates with distinct glass transition temperatures", Food Hydrocolloids, (2026) (JCR Top 1.9% in FOOD SCIENCE & TECHNOLOGY, IF=12.4)
<2025>
- Hyun Woo Choi, Hyung Joo Kim, Heeseo Lee, Jungwoo Hahn(C), and Young Jin Choi, "Upcycling Brewer’s Spent Grain as a Functional Modulator of Thermal and Structural Properties in Soy and Pea Protein Plant-Based Meat Analogs", Food and Bioprocess Technology, (2025) (JCR Top 18.5% in FOOD SCIENCE & TECHNOLOGY, Q1, IF=5.8)
- Hyun Woo Choi, Youngsang You, Jungwoo Hahn(C), "Effects of Drying Techniques on Cowpea Albumin as an Egg Replacement for Meringue Cookie Applications", Food Chemistry-X, (2025) (JCR Top 5.8% in FOOD SCIENCE & TECHNOLOGY, IF=8.2)
- Hyung Joo Kim, Hyun Woo Choi, Ji-Yeun Lee, Jungwoo Hahn(C), Young Jin Choi, "Investigating the role of sulphate-group variation in kappa and iota carrageenan on the structural properties of pea protein-based high-moisture meat analogues", Food Chemistry, (2025) (JCR Top 3.6% in FOOD SCIENCE & TECHNOLOGY, IF=9.8)
- Hyun Woo Choi, Youngsang You, Jungwoo Hahn(C), "Impact of controlling the pH of an upcycled albumin solution on its meringue foaming and cookies properties", Journal of the Science of Food and Agriculture, (2025) (JCR Top 18.6% in AGRICULTURE, MULTIDISCIPLINARY, Q1, IF=3.5)
- Minji Choi, Hyun Woo Choi, Yaeji Choe, Jungwoo Hahn(C), Young Jin Choi, "Development of emulsion gels as animal fat analogs: The impact of soybean and coconut oil concentration on rheological and microstructural properties", Food Chemistry-X, (2025) (JCR Top 5.8% in FOOD SCIENCE & TECHNOLOGY, IF=8.2)
- Hyun Woo Choi, Jung-Hoon Kim, Seung Hwan Ham, Chaeyoung Park, Jeong-Won Kim, Jungwoo Hahn(C), Young Jin Choi, "Effect of heating time and drying method on the functional properties of soy protein isolate–maltodextrin conjugates for plant-based meringue cookies", Future Foods, (2025) (JCR Top 5.8% in FOOD SCIENCE & TECHNOLOGY, IF=8.2, Top 1 in ESCI)
- Sophorlkun Yim, Hyun Woo Choi, Jungwoo Hahn(C), "Development of Plant-Based Chiffon Cakes Using Soy Protein Isolate and Maltodextrin Conjugates: Effects of Wet-Heat Treatment", Food Science and Biotechnology, (2025) (JCR Top 46.1% in FOOD SCIENCE & TECHNOLOGY, Q2, IF=3.1)
- Hyun Woo Choi, Hwain Jeon, Ji-Yeun Lee, Young Jin Choi, Jungwoo Hahn(C), "Mechanical Stretching Technology for Plant-Based Meat Analogs with Enhanced Texture Utilizing Wheat Gluten and Pea Protein Isolate", LWT-FOOD SCIENCE AND TECHNOLOGY, (2025) (JCR Top 11.9% in FOOD SCIENCE & TECHNOLOGY, Q1, IF=6.6)
- Ji-Yeun Lee, Hyun Woo Choi, Myeongsu Jo, Hyung Joo Kim, Jungwoo Hahn(C), Young Jin Choi, "Impact of Soy/Pea Protein Isolate–Oil Interactions on the Physicochemical and Structural Properties of High-Moisture Texturized Proteins Under Different Oil Concentrations", International Journal of Biological Macromolecules, (2025) (JCR Top 5.9% in POLYMER SCIENCE, IF=8.5)
- Hyebin Han, Seung Hwan Ham, Youngsang You, Jihae Lee, Jungwoo Hahn(C), Young Jin Choi, "Filter-assisted sample preparation for on-site detection using a bi-functional linker-based biosensor demonstrated with Escherichia coli O157:H7", Food Chemistry, (2025) (JCR Top 3.6% in FOOD SCIENCE & TECHNOLOGY, IF=9.8)
- Hyun Woo Choi, Jungwoo Hahn(C), Hyun-Seok Kim, Young Jin Choi, "The Influence of Cooling Die Temperature Gradients on the Texture of High-Moisture Meat Analogs", Food Chemistry, (2025) (JCR Top 3.6% in FOOD SCIENCE & TECHNOLOGY, IF=9.8)
- Hyun Woo Choi, Jungwoo Hahn(C), Hyun-Seok Kim, Young Jin Choi, "Microstructural and textual characteristics of blend gels and high-moisture meat analogs of soy protein isolate and faba bean protein concentrate", Food Chemistry, (2025) (JCR Top 3.6% in FOOD SCIENCE & TECHNOLOGY, IF=9.8)
- Hyun Woo Choi, Jungwoo Hahn(C), Hyun-Seok Kim, Young Jin Choi, "Thermorheological properties and structural characteristics of soy and pumpkin seed protein blends for high-moisture meat analogs", Food Chemistry, (2025) (JCR Top 3.6% in FOOD SCIENCE & TECHNOLOGY, IF=9.8)
<2024>
- Hyun Woo Choi and Jungwoo Hahn(C), "Enhanced characterization and utilization of cowpea protein isolate: rheological and textural properties of heat-induced gels for plant-based egg omelet formulation", Food Chemistry-X, (2024) (JCR Top 8.4% in FOOD SCIENCE & TECHNOLOGY, IF=6.5)
- Eunghee Kim, Jungwoo Hahn(F), Youngsang You, Young Jin Choi, "Design and Optimization of a Colorimetric Biosensor Using Functionalized Gold Nanoparticles and Bi-Functional Linker for Agriculture and Food Industry", Microchemical Journal, (2024) (JCR Top 17.5% in CHEMISTRY, ANALYTICAL, Q1, IF=4.9)
- Hyun Woo Choi, You Young Lee, Seung Hwan Ham, Suyoon Lee, Jungwoo Hahn(C), Young Jin Choi, "Response Surface Methodology‒Guided Color Simulation of Plant-Based Meat Analogues Before and After Oven Cooking: Prickly Pear Cactus, Mugwort, and Sweet Pumpkin Pigments", LWT-FOOD SCIENCE AND TECHNOLOGY, (2024) (JCR Top 11.3% in FOOD SCIENCE & TECHNOLOGY, Q1, IF=6.0)
- You Young Lee, Suyoon Lee, Seung Hwan Ham, Min Gyu Lee, Jungwoo Hahn(C), Yang Kim, Young Jin Choi, "Relationship between sensory attributes and instrumental texture properties in meat analog patty system substituted with sweet potato stem", Journal of the Science of Food and Agriculture, (2024) (JCR Top 17.4% in AGRICULTURE, MULTIDISCIPLINARY, Q1, IF=3.3)
- Minji Choi, Hyun Woo Choi, Myeongsu Jo, Jungwoo Hahn(C), Young Jin Choi, "High-set curdlan emulsion gel fortified by transglutaminase: a promise fat analogue with a precise simulation of animal fat texture", Food Hydrocolloids, (2024) (JCR Top 2.0% in FOOD SCIENCE & TECHNOLOGY , IF=11)
- Hyun Woo Choi, Youngsang You, Seung Hwan Ham, Yaeji Choe, Sangeun Park, Jungwoo Hahn(C), "Tri-component hydrocolloid as egg white replacement in meringues: gellan gum with soy protein isolate and maltodextrin", Journal of the Science of Food and Agriculture, (2024) (JCR Top 17.4% in AGRICULTURE, MULTIDISCIPLINARY, Q1, IF=3.3)
- Hyun Woo Choi, Minji Choi, Chaerin Ryoo, Jungwoo Hahn(C), Young Jin Choi, "Viscometry-based prediction of structural properties of high-moisture meat analogues using gelation properties of soy and pea isolate protein blends", Food Hydrocolloids, (2024) (JCR Top 2.0% in FOOD SCIENCE & TECHNOLOGY , IF=11)
- Seung Hwan Ham, Eunghee Kim, Hyebin Han, Mingyu Lee, Young Jin Choi, Jungwoo Hahn(C), "A label-free aptamer-based colorimetric biosensor for rapid gliadin detection in foods: a focus on pasta, bread and cookies", Analytical Methods, (2024) (JCR Top 24.9% in SPECTROSCOPY, Q1, IF=2.7)
- Hyun Woo Choi, Minji Choi, Jungwoo Hahn(C), Young Jin Choi. "The technical potential of a sous-vide processing method for developing high-moisture textured soy protein", Food Chemistry, (2024) (JCR Top 4.3% in FOOD SCIENCE & TECHNOLOGY, IF=8.5)
<2023>
- Hyun Woo Choi, Seung Hwan Ham, Jungwoo Hahn(C), Young Jin Choi. "Developing plant-based mayonnaise using pea protein-xanthan gum conjugates: A maillard reaction approach", LWT-FOOD SCIENCE AND TECHNOLOGY, (2023) (JCR Top 16.5% in FOOD SCIENCE & TECHNOLOGY, Q1, IF=6.0)
- Minji Choi, Hyun Woo Choi, Ha Eun Kim, Jungwoo Hahn(C), Young Jin Choi. "Mimicking animal adipose tissue using a hybrid network-based solid-emulsion gel with soy protein isolate, agar, and alginate", Food Hydrocolloids, (2023) (JCR Top 3.2% in FOOD SCIENCE & TECHNOLOGY , IF=10.7)
- Suyoon Lee, You Young Lee, Yang Kim, Seung Hwan Ham, Min Gyu Lee, Jungwoo Hahn(C), Young Jin Choi, "Effect of the physical fibrillated sweet potato (Ipomoea batatas) stem on the plant-based patty analogues", Food Science and Biotechnology, (2023)
- Min Gyu Lee, Hyebin Han, Seung Hwan Ham, Suyoon Lee, Young Jin Choi, Jungwoo Hahn(C), "Reducing the production of acrylamide during the roasting of balloon flower roots in consumer appliances and industrial equipment", Food Science and Biotechnology, (2023)
- Jisoo Yang, Young Jin Choi, Jungwoo Hahn(C), "Development of flaxseed gum/konjac glucomannan with agar as gelling agents with enhanced elastic properties", Food Science and Biotechnology, (2023)
- Hyun Woo Choi, Chaerin Ryoo, Jungwoo Hahn(C), Young Jin Choi, "Development of a novel technology for high-moisture textured soy protein using a vacuum packaging and pressurized heat (vacuum-autoclaving) treatment", Food Chemistry, (2023) (JCR Top 6.0% in FOOD SCIENCE & TECHNOLOGY, IF=8.8)
<Until 2022>
- Hyun Woo Choi, You Young Lee, Chaerin Ryoo, Hong Il Yoon, Jungwoo Hahn(C), Young Jin Choi, "Influence of a post‐processing heat treatment method on the textural properties of textured vegetable protein", Journal of Food Science, (2022)
- Euiji Lee, Junghoon Kim, Eunghee Kim, Young Jin Choi, Jungwoo Hahn(C), "The effect of curdlan and the resting process on the quality of the dried whole tofu noodles", Food Science and Biotechnology, (2022)
- Jisoo Yang,Junghoon Kim,Young Jin Choi, Jungwoo Hahn(C), "Elastic gels based on flaxseed gum with konjac glucomannan and agar", Food Science and Biotechnology, (2021)
- Eunghee Kim, Jungwoo Hahn(F), Choongjin Ban, Youngje Jo, Hyebin Han, Seokwon Lim, Young Jin Choi, "Visible on-site detection of Ara h 1 by the switchable-linker-mediated precipitation of gold nanoparticles", Food Chemistry, (2021) (JCR Top 4.55% in FOOD SCIENCE & TECHNOLOGY, IF=7.5)
- Jungwoo Hahn(F), Eunghee Kim, Hyebin Han, Young Jin Choi, "Development of a portable lab-on-avalve device for making primary diagnoses based on gold-nanoparticle aggregation induced by a switchable linker", RSC Advances, (2020)
- Jungwoo Hahn(F), Eunghee Kim, Youngsang You, Young Jin Choi, "Colorimetric switchable linker based bioassay for ultrasensitive detection of prostate-specific antigen as a cancer biomarker", Analyst, (2019) (Q1, IF=4.019)
- Youngsang You, Seokwon Lim, Jungwoo Hahn, Young Jin Choi, Sundaram Gunasekaran, "Bifunctional linker-based immunosensing for rapid and visible detection of bacteria in real matrices", Biosensor and Bioelectronics, (2018)
- Jungwoo Hahn(F), Eunghee Kim, Young Sang You, Sundaram Gunasekaran, Seokwon Lim,Young Jin Choi, "A Switchable Linker‐Based Immunoassay for Ultrasensitive Visible Detection of Salmonella in Tomatoes", Journal of Food Science, (2017)
- Choongjin Ban, Sangeun Yoon, Jungwoo Han, Sang Oh Kim, Jung Sook Han, Seokwon Lim, Young Jin Choi, "Effects of freezing rate and terminal freezing temperature on frozen croissant dough quality", LWT-FOOD SCIENCE AND TECHNOLOGY, (2016)
(F): First Author, (C): Corresponding Author
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