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

Effects of Pre-Converted Nitrite from Red Beet and Ascorbic Acid on Quality Characteristics in Meat Emulsions

Choi ,  Yun-Sang ,  Kim 외 12명

한국축산식품학회지

2017 .01

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

Effect of Antioxidant Type on the Oxidative Stability of Horse Oil-in-Water Emulsion

Seogyeong Lee ,  Hyun Jung Kim

한국식품영양과학회 학술대회발표집

2020 .10

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

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

Gihyun Wi ,  Junhwan Bae ,  Honggyun Kim 외 14명

한국식품영양과학회 학술대회발표집

2018 .10

Oxidative Stability of Horse Oil-in-Water Emulsion during Storage: Impact of α-Tocopherol Concentration

Youn Hyung Pa ,  k ,  Hyun Jung Kim

한국식품영양과학회 학술대회발표집

2019 .10

Stability and antioxidant effect of rapeseed extract in oil-in-water emulsion

Hua Zhang ,  Jung-Ah Shin ,  Soon Taek Hong 외 1명

Korean Journal of Agricultural Science

2016 .06

Effect of α-Tocopherol and Trolox Addition on the Oxidative Stability of Horse Oil-in-Water Emulsion during Storage

Jaehong Shin ,  Daedong Kim ,  Hyun Jung Kim

한국식품영양과학회 학술대회발표집

2021 .10

초고속 및 초고압 균질을 이용한 달맞이꽃 종자유 에멀젼 제조 및 특성분석

현지은 ,  천지연

산업식품공학

2019 .01

Fabrication of stability of collagen peptide-loaded W/O/W emulsions with different oil phases

Ju Yeon Ha ,  Han-Gyeol Gwon ,  Sung-Hoon Pa 외 2명

한국식품영양과학회 학술대회발표집

2023 .10

Enhancing thermal stability and turbidimetric properties of oil-in-water emulsions for food applications

Yun Jeong Kim ,  Min Hyeock Lee ,  In Young Lee 외 5명

한국식품영양과학회 학술대회발표집

2022 .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

Effects of Fat Reduction on the Stability, Microstructure, Rheological and Color Characteristics of White-Brined Cheese Emulsion with Different Emulsifying Salt Amounts

U ,  gu ,  Muge 외 6명

한국축산식품학회지

2018 .01

Emulsion Mapping in Pork Meat Emulsion Systems with Various Lipid Types and Brown Rice Fiber

Choi ,  Yun-Sang ,  Kim 외 14명

한국축산식품학회지

2015 .01

Biological activity of CNC stabilized Pickering emulsion containing essential oil

Jonghyun Shin ,  KyungA Na ,  신성철 외 5명

한국펄프·종이공학회 학술발표논문집

2020 .10

셀룰로오스 나노 파이버를 이용한 피커링 에멀젼의 제조

신종현 ,  신성철 ,  김성아 외 2명

한국펄프·종이공학회 학술발표논문집

2019 .10

Effect of nano-sized horse oil-in-water emulsion on particulate matter-induced oxidative damage in human HaCaT keratinocytes

Jaehong Shin ,  Hyo Jin Kim ,  Daedong Kim 외 1명

한국식품과학회지

2025 .02

Effects of Caffeic Acid Phenethyl Ester on the Stabilities of Oil-in-Water Emulsions of Stripped Soybean Oil

Cai-Hua Jia ,  Ki-Teak Lee

한국식품영양과학회 학술대회발표집

2015 .08

VAE 에멀션 바인더의 적용과 안료 종류가 잉크젯 용지의 품질에 미치는 영향

김선구 ,  이용규

펄프·종이기술

2022 .06