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Jiseon Lee

Showing results (1-10 of 59) with videos related to

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Foods (Basel, Switzerland)|January 10, 2026
Enzyme-Assisted Tenderization and Vitamin E-Loaded Liposome Coating for Garlic Scape Quality EnhancementJuhyun Kim, Jiseon Lee
Frontiers in Aging Neuroscience|July 18, 2022
Normal Aging Induces Changes in the Brain and Neurodegeneration Progress: Review of the Structural, Biochemical, Metabolic, Cellular, and Molecular ChangesJiseon Lee, Hee-Jin Kim
Annual International Conference of the IEEE Engineering in Medicine and Biology Society. IEEE Engineering in Medicine and Biology Society. Annual International Conference|December 3, 2025
Optimization of Pressing Parameters for 3D Perfluoroalkoxy (PFA) Electrode FabricationJiseon Lee, Jisung Kim, Jongmo Seo
International Journal of Biological Macromolecules|March 2, 2024
Optimization and characterization of high internal phase double emulsion (HIPDE) stabilized by with soybean protein isolate, gallic acid and xanthan gumWoongjun Hwang, Jiseon Lee, Mi-Jung Choi
Food Research International (Ottawa, Ont.)|May 12, 2026
pH-dependent aggregation behavior and emulsion stability in sodium caseinate-faba bean protein hybrid systemsJiseon Lee, Joonguk Shin, Mi-Jung Choi
Foods (Basel, Switzerland)|August 14, 2025
Mathematical Modeling and Microparticle Size Control for Enhancing Heat Transfer Efficiency in High-Viscosity Food SuspensionsHyeonbo Lee, Mi-Jung Choi, Jiseon Lee
Food Chemistry|February 16, 2025
Stabilization and sensorial/technological characterization of a sodium-reduced W<sub>1</sub>/O/W<sub>2</sub> emulsion based on oriental ingredientsJiseon Lee, Yeong Mi Byeon, Mi-Jung Choi
Chemical Science|January 13, 2022
Ligand-field transition-induced C-S bond formation from nickelacyclesJeongcheol Shin, Jiseon Lee, Jong-Min Suh, et al.
Foods (Basel, Switzerland)|October 14, 2023
Storage Stability of Meat Analogs Supplemented with Vegetable OilsYoungjae Cho, Junhwan Bae, Jiseon Lee, et al.
Food Science of Animal Resources|March 13, 2020
Improved Physicochemical Properties of Pork Patty Supplemented with Oil-in-Water NanoemulsionJiseon Lee, Honggyun Kim, Mi-Jung Choi, et al.
Pageof 6

Showing results (1-10 of 59) with videos related to

Sort By:
Pageof 6
Foods (Basel, Switzerland)|January 10, 2026
Enzyme-Assisted Tenderization and Vitamin E-Loaded Liposome Coating for Garlic Scape Quality EnhancementJuhyun Kim, Jiseon Lee
Frontiers in Aging Neuroscience|July 18, 2022
Normal Aging Induces Changes in the Brain and Neurodegeneration Progress: Review of the Structural, Biochemical, Metabolic, Cellular, and Molecular ChangesJiseon Lee, Hee-Jin Kim
Annual International Conference of the IEEE Engineering in Medicine and Biology Society. IEEE Engineering in Medicine and Biology Society. Annual International Conference|December 3, 2025
Optimization of Pressing Parameters for 3D Perfluoroalkoxy (PFA) Electrode FabricationJiseon Lee, Jisung Kim, Jongmo Seo
International Journal of Biological Macromolecules|March 2, 2024
Optimization and characterization of high internal phase double emulsion (HIPDE) stabilized by with soybean protein isolate, gallic acid and xanthan gumWoongjun Hwang, Jiseon Lee, Mi-Jung Choi
Food Research International (Ottawa, Ont.)|May 12, 2026
pH-dependent aggregation behavior and emulsion stability in sodium caseinate-faba bean protein hybrid systemsJiseon Lee, Joonguk Shin, Mi-Jung Choi
Foods (Basel, Switzerland)|August 14, 2025
Mathematical Modeling and Microparticle Size Control for Enhancing Heat Transfer Efficiency in High-Viscosity Food SuspensionsHyeonbo Lee, Mi-Jung Choi, Jiseon Lee
Food Chemistry|February 16, 2025
Stabilization and sensorial/technological characterization of a sodium-reduced W<sub>1</sub>/O/W<sub>2</sub> emulsion based on oriental ingredientsJiseon Lee, Yeong Mi Byeon, Mi-Jung Choi
Chemical Science|January 13, 2022
Ligand-field transition-induced C-S bond formation from nickelacyclesJeongcheol Shin, Jiseon Lee, Jong-Min Suh, et al.
Foods (Basel, Switzerland)|October 14, 2023
Storage Stability of Meat Analogs Supplemented with Vegetable OilsYoungjae Cho, Junhwan Bae, Jiseon Lee, et al.
Food Science of Animal Resources|March 13, 2020
Improved Physicochemical Properties of Pork Patty Supplemented with Oil-in-Water NanoemulsionJiseon Lee, Honggyun Kim, Mi-Jung Choi, et al.
Pageof 6