| Classification of the printability of selected food for 3D printing: Development of an assessment method using hydrocolloids as reference material HW Kim, H Bae, HJ Park Journal of Food Engineering 215, 23-32, 2017 | 264 | 2017 |
| Effect of hydrocolloids on rheological properties and printability of vegetable inks for 3D food printing HW Kim, JH Lee, SM Park, MH Lee, IW Lee, HS Doh, HJ Park Journal of food science 83 (12), 2923-2932, 2018 | 142 | 2018 |
| Effect of hydrocolloid addition on dimensional stability in post-processing of 3D printable cookie dough HW Kim, IJ Lee, SM Park, JH Lee, MH Nguyen, HJ Park Lwt 101, 69-75, 2019 | 139 | 2019 |
| Meat analog production through artificial muscle fiber insertion using coaxial nozzle-assisted three-dimensional food printing HJ Ko, Y Wen, JH Choi, BR Park, HW Kim, HJ Park Food Hydrocolloids 120, 106898, 2021 | 108 | 2021 |
| Effect of particle size on 3D printing performance of the food-ink system with cellular food materials JH Lee, DJ Won, HW Kim, HJ Park Journal of Food Engineering 256, 1-8, 2019 | 106 | 2019 |
| Callus-based 3D printing for food exemplified with carrot tissues and its potential for innovative food production SM Park, HW Kim, HJ Park Journal of Food Engineering 271, 109781, 2020 | 104 | 2020 |
| Gut microbiome and metabolome profiles associated with high-fat diet in mice JK Jo, SH Seo, SE Park, HW Kim, EJ Kim, JS Kim, JY Pyo, KM Cho, ... Metabolites 11 (8), 482, 2021 | 80 | 2021 |
| Development of plant-based meat analogs using 3D printing: Status and opportunities Y Wen, C Chao, QT Che, HW Kim, HJ Park Trends in Food Science & Technology 132, 76-92, 2023 | 73 | 2023 |
| Potato starch altered the rheological, printing, and melting properties of 3D-printable fat analogs based on inulin emulsion-filled gels Y Wen, QT Che, HW Kim, HJ Park Carbohydrate Polymers 269, 118285, 2021 | 73 | 2021 |
| Preparation and characterization of surimi-based imitation crab meat using coaxial extrusion three-dimensional food printing SM Kim, HW Kim, HJ Park Innovative Food Science & Emerging Technologies 71, 102711, 2021 | 72 | 2021 |
| Effect of pea protein isolate incorporation on 3D printing performance and tailing effect of banana paste Y Kim, HW Kim, HJ Park Lwt 150, 111916, 2021 | 65 | 2021 |
| Coaxial 3D printing of chicken surimi incorporated with mealworm protein isolate as texture-modified food for the elderly C Chao, JS Hwang, IW Kim, RY Choi, HW Kim, HJ Park Journal of Food Engineering 333, 111151, 2022 | 64 | 2022 |
| Kappa-carrageenan-based dual crosslinkable bioink for extrusion type bioprinting W Lim, GJ Kim, HW Kim, J Lee, X Zhang, MG Kang, JW Seo, JM Cha, ... Polymers 12 (10), 2377, 2020 | 62 | 2020 |
| Effect of xylose on rheological, printing, color, texture, and microstructure characteristics of 3D-printable colorant-containing meat analogs based on mung bean protein Y Wen, HW Kim, HJ Park Food Research International 160, 111704, 2022 | 55 | 2022 |
| Effects of transglutaminase and cooking method on the physicochemical characteristics of 3D-printable meat analogs Y Wen, HW Kim, HJ Park Innovative Food Science & Emerging Technologies 81, 103114, 2022 | 52 | 2022 |
| Production of customized food through the insertion of a formulated nanoemulsion using coaxial 3D food printing WY Jeon, JY Yu, HW Kim, HJ Park Journal of Food Engineering 311, 110689, 2021 | 40 | 2021 |
| Post-processing and printability evaluation of red ginseng snacks for three-dimensional (3D) printing GH Jo, WS Lim, HW Kim, HJ Park Food Bioscience 42, 101094, 2021 | 39 | 2021 |
| Formulation and evaluation of cold-extruded chocolate ganache for three-dimensional food printing SM Kim, JH Woo, HW Kim, HJ Park Journal of Food Engineering 314, 110785, 2022 | 35 | 2022 |
| Textural and sensory qualities of low-calorie surimi with carrageenan inserted as a protein substitute using coaxial extrusion 3D food printing SM Kim, Y Wen, HW Kim, HJ Park Journal of Food Engineering 333, 111141, 2022 | 31 | 2022 |
| Investigation of 3D-printable chickpea-mealworm protein mixtures and their bolus rheology: A soft-textured and safe-swallowing food for the elderly C Chao, JH Lee, IW Kim, RY Choi, HW Kim, HJ Park Food Bioscience 54, 102924, 2023 | 26 | 2023 |
Hong-Seok SonKorea UniversityBestätigte E-Mail-Adresse bei korea.ac.kr