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Food Chemistry|August 21, 2020
Evaluation of the effects of aldehydes on association colloid properties and oxidative stability in bulk oilsSeungbeen Jo, JaeHwan LeeJournal of Agricultural and Food Chemistry|May 6, 2011
Effects of metal chelator, sodium azide, and superoxide dismutase on the oxidative stability in riboflavin-photosensitized oil-in-water emulsion systemsJaeHwan Lee, Eric A DeckerFood Science and Biotechnology|October 2, 2023
Comparison of physicochemical properties and oxidative stability of microencapsulated perilla oil powder prepared by freeze-drying and spray-dryingHeeWon Koo, SungHwa Kim, JaeHwan LeeFood Chemistry|August 16, 2019
Effects of plasma treatment on the oxidative stability of vegetable oil containing antioxidantsHeeSun Na, ChulKyoon Mok, JaeHwan LeeFood Science and Biotechnology|May 16, 2024
Evaluation of oxidative stability of rice oil from brown rice flour under thermal oxidation and light irradiationSeungHyun Oh, WonYoung Oh, JaeHwan LeeFood Chemistry|May 10, 2018
The critical micelle concentration of lecithin in bulk oils and medium chain triacylglycerol is influenced by moisture content and total polar materialsJiSu Kim, Mi-Ja Kim, JaeHwan LeeFood Chemistry|November 22, 2021
Microwave resonator can help to predict oxidative stability in C18-based vegetable oilsKeunCheol Yoo, Mi-Ja Kim, JaeHwan LeeFood Science and Biotechnology|September 29, 2018
Effects of emulsifier charges on the oxidative stability in oil-in-water emulsions under riboflavin photosensitizationBoRa Yi, Mi-Ja Kim, JaeHwan LeeJournal of Food Science|May 3, 2019
Extraction of Green Tea Phenolics Using Water Bubbled with GasesJiwon Ryu, Mi-Ja Kim, JaeHwan LeeFood Science and Biotechnology|September 5, 2022
Physicochemical properties and oxidative stability of corn oil in infrared-based and hot air-circulating cookersYoonHa Kim, Mi-Ja Kim, JaeHwan LeePageof 11