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Yeun Suk Gu

Showing results (1-10 of 11) with videos related to

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Journal of Colloid and Interface Science|May 18, 2005
Influence of environmental stresses on stability of oil-in-water emulsions containing droplets stabilized by beta-lactoglobulin-iota-carrageenan membranesYeun Suk Gu, L Regnier, D Julian McClements
Journal of Agricultural and Food Chemistry|May 27, 2004
Influence of pH and iota-carrageenan concentration on physicochemical properties and stability of beta-lactoglobulin-stabilized oil-in-water emulsionsYeun Suk Gu, Eric A Decker, D Julian McClements
Langmuir : the ACS Journal of Surfaces and Colloids|June 15, 2005
Production and characterization of oil-in-water emulsions containing droplets stabilized by multilayer membranes consisting of beta-lactoglobulin, iota-carrageenan and gelatinYeun Suk Gu, A Eric Decker, D Julian McClements
Langmuir : the ACS Journal of Surfaces and Colloids|October 20, 2004
Influence of iota-carrageenan on droplet flocculation of beta-lactoglobulin-stabilized oil-in-water emulsions during thermal processingYeun Suk Gu, Eric A Decker, D Julian McClements
Langmuir : the ACS Journal of Surfaces and Colloids|August 23, 2006
Irreversible thermal denaturation of beta-lactoglobulin retards adsorption of carrageenan onto beta-lactoglobulin-coated dropletsYeun Suk Gu, Eric A Decker, D Julian McClements
Journal of Agricultural and Food Chemistry|May 12, 2005
Influence of environmental stresses on stability of O/W emulsions containing cationic droplets stabilized by SDS-fish gelatin membranesJeonghee Surh, Yeun Suk Gu, Eric A Decker, et al.
Journal of Agricultural and Food Chemistry|October 2, 2007
Properties of low-moisture viscoplastic materials consisting of oil droplets dispersed in a protein-carbohydrate-glycerol matrix: effect of oil concentrationYeun Suk Gu, Maria G Corradini, D Julian McClements, et al.
Journal of Agricultural and Food Chemistry|January 19, 2006
Properties of low moisture composite materials consisting of oil droplets dispersed in a protein-carbohydrate-glycerol matrix: effect of continuous phase compositionYeun Suk Gu, Maria G Corradini, D Julian McClements, et al.
Journal of Agricultural and Food Chemistry|November 13, 2004
Effects of enzymatic deamidation by protein-glutaminase on structure and functional properties of alpha-zeinYie Hui Yong, Shotaro Yamaguchi, Yeun Suk Gu, et al.
Journal of Agricultural and Food Chemistry|December 21, 2006
Lipid oxidation in a menhaden oil-in-water emulsion stabilized by sodium caseinate cross-linked with transglutaminaseSarah S Kellerby, Yeun Suk Gu, D Julian McClements, et al.
Pageof 2

Showing results (1-10 of 11) with videos related to

Sort By:
Pageof 2
Journal of Colloid and Interface Science|May 18, 2005
Influence of environmental stresses on stability of oil-in-water emulsions containing droplets stabilized by beta-lactoglobulin-iota-carrageenan membranesYeun Suk Gu, L Regnier, D Julian McClements
Journal of Agricultural and Food Chemistry|May 27, 2004
Influence of pH and iota-carrageenan concentration on physicochemical properties and stability of beta-lactoglobulin-stabilized oil-in-water emulsionsYeun Suk Gu, Eric A Decker, D Julian McClements
Langmuir : the ACS Journal of Surfaces and Colloids|June 15, 2005
Production and characterization of oil-in-water emulsions containing droplets stabilized by multilayer membranes consisting of beta-lactoglobulin, iota-carrageenan and gelatinYeun Suk Gu, A Eric Decker, D Julian McClements
Langmuir : the ACS Journal of Surfaces and Colloids|October 20, 2004
Influence of iota-carrageenan on droplet flocculation of beta-lactoglobulin-stabilized oil-in-water emulsions during thermal processingYeun Suk Gu, Eric A Decker, D Julian McClements
Langmuir : the ACS Journal of Surfaces and Colloids|August 23, 2006
Irreversible thermal denaturation of beta-lactoglobulin retards adsorption of carrageenan onto beta-lactoglobulin-coated dropletsYeun Suk Gu, Eric A Decker, D Julian McClements
Journal of Agricultural and Food Chemistry|May 12, 2005
Influence of environmental stresses on stability of O/W emulsions containing cationic droplets stabilized by SDS-fish gelatin membranesJeonghee Surh, Yeun Suk Gu, Eric A Decker, et al.
Journal of Agricultural and Food Chemistry|October 2, 2007
Properties of low-moisture viscoplastic materials consisting of oil droplets dispersed in a protein-carbohydrate-glycerol matrix: effect of oil concentrationYeun Suk Gu, Maria G Corradini, D Julian McClements, et al.
Journal of Agricultural and Food Chemistry|January 19, 2006
Properties of low moisture composite materials consisting of oil droplets dispersed in a protein-carbohydrate-glycerol matrix: effect of continuous phase compositionYeun Suk Gu, Maria G Corradini, D Julian McClements, et al.
Journal of Agricultural and Food Chemistry|November 13, 2004
Effects of enzymatic deamidation by protein-glutaminase on structure and functional properties of alpha-zeinYie Hui Yong, Shotaro Yamaguchi, Yeun Suk Gu, et al.
Journal of Agricultural and Food Chemistry|December 21, 2006
Lipid oxidation in a menhaden oil-in-water emulsion stabilized by sodium caseinate cross-linked with transglutaminaseSarah S Kellerby, Yeun Suk Gu, D Julian McClements, et al.
Pageof 2