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Carbohydrate Polymers|April 7, 2026
In vitro mammalian intestine mucosal enzymatic digestion of starch spherulites formed from debranched waxy maize and high-amylose maize starchesMyeongsu Jo, Yong-Cheng Shi
Carbohydrate Polymers|March 17, 2024
Unveiling the significance of gastric digestion in gastrointestinal fate of octenylsuccinylated starch-stabilized emulsionsMyeongsu Jo, Yong-Cheng Shi
International Journal of Biological Macromolecules|June 9, 2026
Calcium-mediated percolation and droplet-reinforced composite structuring of yeast protein isolate in acid-stable emulsion gelsSuyoon Lee, Myeongsu Jo, Young Jin Choi
International Journal of Biological Macromolecules|February 5, 2026
Gut-targeted curcumin delivery with controlled release via sustainable emulsions co-stabilized by yeast protein isolate and citrus peel pectinSuyoon Lee, Myeongsu Jo, Young Jin Choi
Food Research International (Ottawa, Ont.)|January 1, 2024
Citrus peel pectin and alginate-based emulgel particles for small intestine-targeted oral delivery of curcuminMyeongsu Jo, Minji Park, Young Jin Choi
International Journal of Biological Macromolecules|January 22, 2026
Cellulose nanofibers enable the thermoelastic structuring of agar-based gels mimicking beef intramuscular fatMinji Choi, Myeongsu Jo, Jungwoo Hahn, et al.
Food Chemistry|October 14, 2019
Interfacial and colloidal characterization of oil-in-water emulsions stabilized by interface-tunable solid lipid nanoparticlesHonggu Lim, Myeongsu Jo, Choongjin Ban, et al.
Food Chemistry|September 7, 2017
Control of the gastrointestinal digestion of solid lipid nanoparticles using PEGylated emulsifiersChoongjin Ban, Myeongsu Jo, Seokwon Lim, et al.
Food Chemistry: X|March 29, 2024
Upcycling <i>Lactobacillus casei</i> culture waste into vegan cheese analogue using inulin, locust bean gum, and κ-carrageenanYou Young Lee, Eunghee Kim, Myeongsu Jo, et al.
International Journal of Biological Macromolecules|June 27, 2024
Influence of starch spherulites with different allomorphs and morphologies on reducing gastrointestinal digestibility in breadMyeongsu Jo, Jialiang Shi, Eric Nkurikiye, et al.
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