Influence of Xanthan, Emulsification Temperature, and Environmental Stresses on the Preparation of Water-in-Corn Oil Emulsions Droplets Coated by Polyglycerol Polyricinoleate

Jeonghee Su ,  h

Food Science and Biotechnology

2009 .04

Formula Optimization of a Perilla-canola Oil (O/W) Emulsion and Its Potential Application as an Animal Fat Replacer in Meat Emulsion

Utama ,  Dicky T ,  i 외 6명

한국축산식품학회지

2018 .01

W/O형 에멀젼 중의 O/W/O형 에멀젼 생성

하영득 ,  강우원

한국식품영양과학회지

1990 .12

Comparison of Emulsion-stabilizing Property between Sodium Caseinate and Whey Protein Concentrate : Susceptibility to Changes in Protein Concentration and pH

Jeonghee Su ,  h

Food Science and Biotechnology

2009 .06

The study of canola cake extract on emulsion and oxidative stability in fish oil emulsion

A-young Lee ,  Jeung Hee Lee

한국식품영양과학회 학술대회발표집

2013 .11

생분해성 고분자를 이용한 발수 에멀션의 제조 (I) : PLA 및 PBS 에멀션의 제조

이민형 ,  김강재 ,  엄태진

펄프·종이기술

2012 .12

Influence of Salt Concentrations on the Stabilities and Properties of Sodium Caseinate Stabilized Oil-in-Water Emulsions

Jeonghee Su ,  h ,  David Julian McClements

Food Science and Biotechnology

2008 .02

Acetylcholinesterase Inhibition, Antioxidant Activity and Emulsion Stability of DHA Rich Oil-in-Water Emulsion Added with Functional Ingredients

Kwang-Seup Shin ,  Hyeon-Jun Chang ,  Jun-Bin Nho 외 1명

한국식품영양과학회 학술대회발표집

2017 .10

녹차 페놀류가 corn oil-in-water emulsion의 산화 중 hydroperoxide 생성에 미치는 영향

조영제 ,  김병규 ,  천성숙

한국식품과학회지

2004 .02

Influence of pH, Emulsifier Concentration, and Homogenization Condition on the Production of Stable Oil-in-Water Emulsion Droplets Coated with Fish Gelatin

Jeonghee Su ,  h

Food Science and Biotechnology

2007 .12

Effect of protein and oil concentration on the emulsion stability of soy protein isolate

황재관 ,  김영숙 ,  변유량

Applied Biological Chemistry

1992 .01

ON PREDCTION OF CONCENTRATION OF LIQUID FOOD BY ACOUSTIC NON-LINEAR PARAMETER B/A

Nishizu ,  Takahisa ,  Ikeda 외 1명

한국농업기계학회 International Conference

1993 .01

Effect of Oil-Water Emulsion on Liquid Holding Capacity of Meat Analogue

Gihyun Wi ,  Junhwan Bae ,  Honggyun Kim 외 14명

한국식품영양과학회 학술대회발표집

2018 .10

Stabilization of the Emulsion Prepared with Dietary Fiber from Corn Hull

Dong-Ho Woo

Food Science and Biotechnology

2001 .08

[OP-11] Effects of Chondroitin sulfate on Properties of BSA-Stabilized Oil-in Water Emulsion System

Keun-Young Pa ,  k ,  Do-Yeong Kim 외 1명

한국식품영양과학회 학술대회발표집

2008 .10

Effects of Partial Beef Fat Replacement with Gelled Emulsion on Functional and Quality Properties of Model System Meat Emulsions

Se ,  da ,  oglu 외 10명

한국축산식품학회지

2016 .01

Measurement of Antioxidant Activity in Oil/Water Emulsion Using Dissolved Oxygen Electrode Equipped with pH Meter

Boo-Yong Lee ,  Young-Chul Lee ,  In-Hwan Kim 외 4명

Food Science and Biotechnology

1993 .12

Antioxidative Effects of Mushroom Flammulina velutipes Extract on Polyunsaturated Oils in Oil-in-water Emulsion

Mi-Soon Jang ,  Hee-Yeon Pa ,  k 외 2명

Food Science and Biotechnology

2009 .06

Encapsulation of bromelain by water in oil in water (W₁/O/W₂) double emulsion

Guhyun Kang ,  YunJung Lee ,  SangYoon Lee 외 5명

한국식품영양과학회 학술대회발표집

2018 .10

아크릴 에멀젼이 도공지 물성에 미치는 영향

김선경 ,  박용철 ,  정해성 외 1명

펄프·종이기술

2012 .02