Publications by authors named "Su-Min Bae"

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Scalable Fabrication of Super-Liquid-Repellent Surfaces Enabled by Overhanging PTFE Nanospikes on Needle-Like Microstructures.
Junho Choi, Su-Min Bae, Tomohiko Asakawa, Yoshihiro Shimozawa, Shuntaro Morinaga

ACS Appl Mater Interfaces· December 2025

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Chinese Cabbage Powder and Clove Extract as Natural Alternatives to Synthetic Nitrite and Ascorbate in Clean-Label Pork Sausages.
Jibin Park, Su Min Bae, Yeongmi Yoo, Minhyeong Kim, Jong Youn Jeong

Foods· September 2025

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Clean-Label Strategies for the Replacement of Nitrite, Ascorbate, and Phosphate in Meat Products: A Review.
Minhyeong Kim, Su Min Bae, Yeongmi Yoo, Jibin Park, Jong Youn Jeong

Foods· July 2025

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Formation of MoS-Rich MoDTC Tribofilm via Cr-Doped DLC Film under Ester Lubrication.
Su-Min Bae, Yuzhen Liu, Junho Choi

Langmuir· June 2025

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Zinc Protoporphyrin IX in Meat and Meat Products: Formation, Application, and Future Perspectives.
Yeongmi Yoo, Su Min Bae, Jong Youn Jeong

Food Sci Anim Resour· May 2025

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Citrus Peel Extract Powders as Reducing Agents for Naturally Cured Pork Sausages: Effects on Cured Color Development.
Su Min Bae, Yeongmi Yoo, Jibin Park, Minhyeong Kim, Jong Youn Jeong

Foods· April 2025

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Evaluating the Potential of Vegetable Powders as Nitrite Replacements in Cured Pork Sausages: Effects of Different Processing Methods to Produce Chinese Cabbage and Radish Powders.
Seung Hwa Gwak, Su Min Bae, Jong Youn Jeong

Food Sci Anim Resour· September 2024

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Investigating the Effects of Pink-Generating Ligands on Enhancing Color Stability and Pigment Properties in Pork Sausage Model Systems Cured with Sodium Nitrite or White Kimchi Powder.
Su Min Bae, Jong Youn Jeong

Foods· September 2024

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The Potential Substitution of Oyster Shell Powder for Phosphate in Pork Patties Cured with Chinese Cabbage and Radish Powder.
Su Min Bae, Jong Youn Jeong

Food Sci Anim Resour· July 2024

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Effects of Powder as a Natural Nitrite Source on Quality Properties of Emulsion-Type Sausages.
Su Min Bae, Da Hun Jeong, Seung Hwa Gwak, Seonyeong Kang, Jong Youn Jeong

Food Sci Anim Resour· May 2023

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Effects of Nitrite and Phosphate Replacements for Clean-Label Ground Pork Products.
Jiye Yoon, Su Min Bae, Jong Youn Jeong

Food Sci Anim Resour· March 2023

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Effects of Lemon Extract Powder and Vinegar Powder on the Quality Properties of Naturally Cured Sausages with White Kimchi Powder.
Su Min Bae, Seung Hwa Gwak, Jiye Yoon, Jong Youn Jeong

Food Sci Anim Resour· November 2021

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Formation of discrete periodic nanolayered coatings through tailoring of nanointerfaces-Toward zero macroscale wear.
Mahdi Khadem, Oleksiy V Penkov, Jibi Jais, Su-Min Bae, Vishnu Shankar Dhandapani

Sci Adv· November 2021

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Use of Green Tea Extract and Rosemary Extract in Naturally Cured Pork Sausages with White Kimchi Powder.
Jiye Yoon, Su Min Bae, Seung Hwa Gwak, Jong Youn Jeong

Food Sci Anim Resour· September 2021

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Investigating the Effects of Chinese Cabbage Powder as an Alternative Nitrate Source on Cured Color Development of Ground Pork Sausages.
Jong Youn Jeong, Su Min Bae, Jiye Yoon, Da Hun Jeong, Seung Hwa Gwak

Food Sci Anim Resour· November 2020

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Effects of radish powder concentration and incubation time on the physicochemical characteristics of alternatively cured pork products.
Su Min Bae, Jae Hyeong Choi, Jong Youn Jeong

J Anim Sci Technol· November 2020

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Effect of Using Vegetable Powders as Nitrite/Nitrate Sources on the Physicochemical Characteristics of Cooked Pork Products.
Jong Youn Jeong, Su Min Bae, Jiye Yoon, Da Hun Jeong, Seung Hwa Gwak

Food Sci Anim Resour· September 2020

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Effects of the Addition Levels of White Kimchi Powder and Acerola Juice Powder on the Qualities of Indirectly Cured Meat Products.
Jae Hyeong Choi, Su Min Bae, Jong Youn Jeong

Food Sci Anim Resour· July 2020

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Presalting Condition Effects on the Development of Pink Color in Cooked Ground Chicken Breasts.
Su Min Bae, Min Guk Cho, Jong Youn Jeong

Food Sci Anim Resour· March 2020

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The Effects of Addition Timing of NaCl and Sodium Tripolyphosphate and Cooking Rate on Pink Color in Cooked Ground Chicken Breasts.
Su Min Bae, Min Guk Cho, Jong Youn Jeong

Food Sci Anim Resour· March 2020

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Effect of NaCl Concentration and Cooking Temperature on the Color and Pigment Characteristics of Presalted Ground Chicken Breasts.
Su Min Bae, Min Guk Cho, Gi Taek Hong, Jong Youn Jeong

Korean J Food Sci Anim Resour· April 2018

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Egg Shell and Oyster Shell Powder as Alternatives for Synthetic Phosphate: Effects on the Quality of Cooked Ground Pork Products.
Min Guk Cho, Su Min Bae, Jong Youn Jeong

Korean J Food Sci Anim Resour· August 2017

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Effects of Various Calcium Powders as Replacers for Synthetic Phosphate on the Quality Properties of Ground Pork Meat Products.
Su Min Bae, Min Guk Cho, Jong Youn Jeong

Korean J Food Sci Anim Resour· June 2017

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