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Food Science of Animal Resources|January 18, 2020
Effects of Bromelain and Double Emulsion on the Physicochemical Properties of Pork LoinHyerin Shin, Hyo Tae Kim, Mi-Jung Choi, et al.
Journal of Microencapsulation|July 9, 2008
Development of a novel nanocapsule formulation by emulsion-diffusion combined with high hydrostatic pressureMi-Yeon Lee, Sang-Gi Min, Sandrine Bourgeois, et al.
Food Chemistry|June 12, 2025
Enhancing the stability of xanthan/locust bean gum-based double emulsions using canola and medium-chain triglyceride oils: Examination of physicochemical and thermal propertiesJaehyun Jeong, Jiwon Kwon, Jiseon Lee, et al.
Korean Journal for Food Science of Animal Resources|July 20, 2016
Effects of High-Pressure, Microbial Transglutaminase and Glucono-δ-Lactone on the Aggregation Properties of Skim MilkSang Yoon Lee, Mi-Jung Choi, Hyung-Yong Cho, et al.
Materials (Basel, Switzerland)|December 24, 2021
Application of Liposome Encapsulating Lactobacillus curvatus Extract in Cosmetic Emulsion LotionHyo-Tae Kim, Jiseon Lee, Yeon-Ji Jo, et al.
Foods (Basel, Switzerland)|February 11, 2023
Freshness Analysis of Raw Laver (Pyropia yenzoensis) Conserved under Supercooling ConditionsHyeonbo Lee, Dong Hyeon Park, Eun Jeong Kim, et al.
Food Science and Biotechnology|September 2, 2025
Development of low-sodium mayonnaise using vegetable extract and high internal phase double emulsionHyo Gyeong Lee, Jiseon Lee, Yeong Mi Byeon, et al.
Ultrasonics Sonochemistry|November 6, 2025
Ultrasonication time dependent structuring of heat-treated legume proteins: interfacial adsorption and stabilization of faba bean and pea protein isolates in high internal phase Pickering emulsionsHyo Gyeong Lee, Jiseon Lee, Yeon-Ji Jo, et al.
Foods (Basel, Switzerland)|April 12, 2020
Evaluation of the Physicochemical and Structural Properties and the Sensory Characteristics of Meat Analogues Prepared with Various Non-Animal Based Liquid AdditivesGihyun Wi, Junhwan Bae, Honggyun Kim, et al.
Korean Journal for Food Science of Animal Resources|May 19, 2017
Effect of Abalone Hydrolysates Encapsulated by Double Emulsion on the Physicochemical and Sensorial Properties of Fresh CheeseHeeJeong Choi, Soo-Jin Kim, Sang-Yoon Lee, et al.
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