| 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 | 44 | 2022 |
| 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 | 42 | 2023 |
| 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 | 15 | 2023 |
| Effect of l-cysteine on functional properties and fibrous structure formation of 3D-printed meat analogs from plant-based proteins C Chao, HJ Park, HW Kim Food Chemistry 439, 137972, 2024 | 6 | 2024 |
| Potentials of 3D printing in nutritional and textural customization of personalized food for elderly with dysphagia C Chao, HK Nam, HJ Park, HW Kim Applied Biological Chemistry 67 (1), 25, 2024 | | 2024 |
