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Food Science and Biotechnology|October 1, 2020
Characteristics of wheat starch-pectin hydrolysate complexes by dry heat treatmentEun-Jung Kang, Ji-Eun Bae, Jung Sun Hong, et al.
Food Science and Biotechnology|October 22, 2020
Microencapsulation of probiotic Lactobacillus brevis ST-69 producing GABA using alginate supplemented with nanocrystalline starchSuppasin Thangrongthong, Narathip Puttarat, Boonyarut Ladda, et al.
Food Science and Biotechnology|October 22, 2020
Sea buckthorn (Hippophae rhamnoides L.) oil enhances proliferation, adipocytes differentiation and insulin sensitivity in 3T3-L1 cellsTing Zhang, Xuze Qin, Yuxin Cao, et al.
Food Science and Biotechnology|October 22, 2020
Comparison of gamma irradiation and heating treatment on cytotoxicity, insulinotropic activity, and molecular structure change of mistletoe viscothioninJong-Heum Park, Jae-Kyung Kim, Beom-Seok Song
Food Science and Biotechnology|October 22, 2020
Synergistic antimicrobial properties of nanoencapsulated clove oil and thymol against oral bacteriaJi-Soo Lee, Ye Seul Choi, Hyeon Gyu Lee
Food Science and Biotechnology|April 8, 2020
Development and validation of the food involvement inventory (FII) featuring the attitudinal constructsYun-Mi Lee, Eun-Kyung Lee, Seo-Jin Chung, et al.
Food Science and Biotechnology|April 8, 2020
Optimizing extraction conditions for functional compounds from ginger (Zingiber officinale Roscoe) using response surface methodologyJaeyoon Cha, Chong-Tai Kim, Yong-Jin Cho
Food Science and Biotechnology|April 8, 2020
Screening physicochemical, microbiological and bioactive properties of fruit vinegars produced from various raw materialsIlkin Yucel Sengun, Gulden Kilic, Berna Ozturk
Food Science and Biotechnology|April 8, 2020
Effects of rotation speed and time, as solvent removal parameters, on the physico-chemical properties of prepared α-tocopherol nanoemulsions using solvent-displacement techniqueAzizeh Jafari, Navideh Anarjan, Hoda Jafarizadeh-Malmiri
Food Science and Biotechnology|December 7, 2020
Assessment of estimated daily intake of 3-monochloropropane-1,2-diol from soy sauce in KoreaYoungbin Jang, Eunmi Koh
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