Process optimization of centrifugal dehydration-hydrocolloid pretreatments for quality preservation of frozen kimchi

Sci Rep. 2026 Apr 14. doi: 10.1038/s41598-026-48286-9. Online ahead of print.

Authors

Yun-Jeong Choi¹, Hee Eun Kim^{1

2}, Min Jung Lee¹, Minji Kim¹, Sung Jin Park¹, Ji Young Choi¹, Miran Kang¹, Sung Hee Park¹, Mi-Ai Lee³

Affiliations

¹ Sustainable Distribution Research Group, World Institute of Kimchi, Gwangju, Korea.
² Department of Integrative Food, Bioscience and Biotechnology, Chonnam National University, Gwangju, 61186, Republic of Korea.
³ Sustainable Distribution Research Group, World Institute of Kimchi, Gwangju, Korea. leemae@wikim.re.kr.

PMID: 41981063
DOI: 10.1038/s41598-026-48286-9

No abstract available

Keywords: Cryoprotectant; Frozen kimchi; Hydrocolloid; Microstructure; Quality improvement.

Grants and funding

KEB2602-2-1/Ministry of Science and ICT, South Korea