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Korean Journal for Food Science of Animal Resources|January 14, 2016
Studies on Physical and Sensory Properties of Premium Vanilla Ice Cream Distributed in Korean MarketMi-Jung Choi, Kwang-Soon Shin
Technology and Health Care : Official Journal of the European Society for Engineering and Medicine|April 26, 2014
2nd dimensional GC-MS analysis of sweat volatile organic compounds prepared by solid phase micro-extractionMi-Jung Choi, Chang-Hwan Oh
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
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
Foods (Basel, Switzerland)|January 21, 2023
Physicochemical Characteristics of Meat Analogs Supplemented with Vegetable OilsYoungjae Cho, Junhwan Bae, Mi-Jung Choi
Food Research International (Ottawa, Ont.)|February 18, 2026
Plant-based oil composition modulates saltiness and bitterness in sodium-reduced double emulsionsJiwon Kwon, Jaehyun Jeong, Mi-Jung Choi
Food Chemistry|February 16, 2025
Stabilization and sensorial/technological characterization of a sodium-reduced W1/O/W2 emulsion based on oriental ingredientsJiseon Lee, Yeong Mi Byeon, Mi-Jung Choi
Journal of Obesity & Metabolic Syndrome|July 12, 2026
Trends in Dairy and Sugar-Sweetened Beverage Consumption among Korean Young Adults Aged 19-29 Years: Analysis of Korea National Health and Nutrition Examination Survey 2010-2021Jiwon Bang, Mi-Jung Choi, Eun-Hee Cho
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.
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