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The impact of liposome technology on the food industry and their prospects for the future
한국식품영양과학회 학술대회발표집
2024 .10
Formula Optimization of a Perilla-canola Oil (O/W) Emulsion and Its Potential Application as an Animal Fat Replacer in Meat Emulsion
한국축산식품학회지
2018 .01
The study on extraction of phospholipids from butter milk using various methods
한국식품영양과학회 학술대회발표집
2018 .10
Cognitive Ability of Egg Yolk Phospholipid-Containing Complexes
한국식품영양과학회 학술대회발표집
2019 .10
Determination of Phospholipid Contents in subsidiary materials for infant formula
한국식품영양과학회 학술대회발표집
2020 .10
The Stability of Triple Layer Liposome depending on Various Coating Concentration
한국식품영양과학회 학술대회발표집
2016 .10
Effect of liposome technology on bioavailability of functional food ingredients
한국식품영양과학회 학술대회발표집
2024 .10
Effect of High Pressure Homogenization and Cholesterol Concentration on Particle Characteristic of Liposome
한국식품영양과학회 학술대회발표집
2017 .10
Influence of Primary Emulsion Ratio on Color Expression and Stability of Water-in-Oil-in-Water Emulsions Containing Beet Red Pigment
한국식품영양과학회 학술대회발표집
2024 .10
Acetylcholinesterase Inhibition, Antioxidant Activity and Emulsion Stability of DHA Rich Oil-in-Water Emulsion Added with Functional Ingredients
한국식품영양과학회 학술대회발표집
2017 .10
Effects of Partial Beef Fat Replacement with Gelled Emulsion on Functional and Quality Properties of Model System Meat Emulsions
한국축산식품학회지
2016 .01
Optimal Condition of Fish Collagen Peptide-loaded Liposome Depending on Manufacture Scales
한국식품영양과학회 학술대회발표집
2017 .10
Preparation and characterization of liposomes encapsulating phosphatidylserine
한국식품영양과학회 학술대회발표집
2024 .10
Changes in the Total Lipid, Neutral Lipid, Phospholipid and Fatty Acid Composition of Phospholipid Fractions during Pastirma Processing, a Dry-Cured Meat Product
한국축산식품학회지
2017 .01
Effects of Fat Reduction on the Stability, Microstructure, Rheological and Color Characteristics of White-Brined Cheese Emulsion with Different Emulsifying Salt Amounts
한국축산식품학회지
2018 .01
Heat-Based Liposome Production: Enhancing Encapsulation Efficiency and Bioavailability
한국식품영양과학회 학술대회발표집
2024 .10
Effect of α-Tocopherol and Trolox Addition on the Oxidative Stability of Horse Oil-in-Water Emulsion during Storage
한국식품영양과학회 학술대회발표집
2021 .10
셀룰로오스 나노 파이버를 이용한 피커링 에멀젼의 제조
한국펄프·종이공학회 학술발표논문집
2019 .10
Lignocellulose : from Emulsions to Solar Cells
한국펄프·종이공학회 학술발표논문집
2016 .10
Changes in phospholipid content in cruciferous vegetables consumed domestically depending on cooking methods
한국식품영양과학회 학술대회발표집
2024 .10
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