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Food Science and Biotechnology|September 29, 2018
Molecular structures of rice starch to investigate the differences in the processing quality of rice floursSaehun Mun, Malshick ShinLangmuir : the ACS Journal of Surfaces and Colloids|February 8, 2006
Influence of interfacial characteristics on Ostwald ripening in hydrocarbon oil-in-water emulsionsSaehun Mun, D Julian McClementsJournal of Materials Chemistry. B|April 9, 2020
Photosensitizer-conjugated polymeric nanoparticles for redox-responsive fluorescence imaging and photodynamic therapyHyunjin Kim, Saehun Mun, Yongdoo ChoiJournal of Food Science and Technology|October 22, 2020
Preparation of functional rice cake by using β-carotene-loaded emulsion powderJunhee No, Malshick Shin, Saehun MunFood Science and Biotechnology|October 1, 2020
Methods to improve rice protein dispersal at moderate pHSaehun Mun, Jeonghee Surh, Malshick ShinMolecules (Basel, Switzerland)|February 23, 2019
Properties and Digestibility of Octenyl Succinic Anhydride-Modified Japonica-Type Waxy and Non-Waxy Rice StarchesJunhee No, Saehun Mun, Malshick ShinFood Science and Biotechnology|October 1, 2020
Influences of added surfactants on the water solubility and antibacterial activity of rosemary extractShinjae Park, Saehun Mun, Yong-Ro KimFood Chemistry|October 13, 2018
UV and storage stability of retinol contained in oil-in-water nanoemulsionsHeesoo Park, Saehun Mun, Yong-Ro KimFood Research International (Ottawa, Ont.)|February 14, 2018
Effect of xanthan gum on lipid digestion and bioaccessibility of β-carotene-loaded rice starch-based filled hydrogelsShinjae Park, Saehun Mun, Yong-Ro KimFood Science and Biotechnology|February 13, 2025
Development of egg yolk-free mayonnaise using rice protein with xanthan gumManhee Baek, Sujin Jeon, Semin Jeong, et al.Pageof 3