가열산화중인 콩기름에서의 하이드로퍼로키사이드(hydroperoxide)의 분해기구

신애자 ,  김동훈

한국식품과학회지

1985 .04

Antioxidative Effects of Mushroom Flammulina velutipes Extract on Polyunsaturated Oils in Oil-in-water Emulsion

Mi-Soon Jang ,  Hee-Yeon Pa ,  k 외 2명

Food Science and Biotechnology

2009 .06

Antioxidant Activity of γ-Oryzanol and Synthetic Phenolic Compounds in an Oil/Water (O/W) Emulsion System

Joo-Shin Kim

Journal of Food Science and Nutrition

2007 .09

Phenol성 물질이 첨가된 Corn Oil-in-Water Emulsion의 산화에 미치는 Surfactant Micelle의 영향

김병규 ,  천성숙 ,  조영제

Applied Biological Chemistry

2004 .01

Formula Optimization of a Perilla-canola Oil (O/W) Emulsion and Its Potential Application as an Animal Fat Replacer in Meat Emulsion

Utama ,  Dicky T ,  i 외 6명

한국축산식품학회지

2018 .01

Effect of Free Iron, Heme Pigments, and Iron Storage Proteins on the Oxidation of Lipids in Oil Emulsion

Soo Min Kim ,  Dong Uk Ahn ,  Sam Kyung Sung

Food Science and Biotechnology

1996 .09

W/O형 에멀젼 중의 O/W/O형 에멀젼 생성

하영득 ,  강우원

한국식품영양과학회지

1990 .12

Hydroperoxide 및 hydroxyl radical에 의한 종이의 노화 연구

정명준 ,  Anne-Lau ,  ence Dupont 외 2명

한국펄프·종이공학회 학술발표논문집

2015 .04

[P3-01] Preparation of Polyglycerol Polyricinoleate (PGPR)-Stabilized Water-in-Corn Oil Emulsions and Influence of Environmental Stresses on the Emulsions

Jeonghee Su ,  h

한국식품영양과학회 학술대회발표집

2007 .10

The study of canola cake extract on emulsion and oxidative stability in fish oil emulsion

A-young Lee ,  Jeung Hee Lee

한국식품영양과학회 학술대회발표집

2013 .11

Comparison of Emulsion-stabilizing Property between Sodium Caseinate and Whey Protein Concentrate : Susceptibility to Changes in Protein Concentration and pH

Jeonghee Su ,  h

Food Science and Biotechnology

2009 .06

Influence of Xanthan, Emulsification Temperature, and Environmental Stresses on the Preparation of Water-in-Corn Oil Emulsions Droplets Coated by Polyglycerol Polyricinoleate

Jeonghee Su ,  h

Food Science and Biotechnology

2009 .04

Acetylcholinesterase Inhibition, Antioxidant Activity and Emulsion Stability of DHA Rich Oil-in-Water Emulsion Added with Functional Ingredients

Kwang-Seup Shin ,  Hyeon-Jun Chang ,  Jun-Bin Nho 외 1명

한국식품영양과학회 학술대회발표집

2017 .10

ON PREDCTION OF CONCENTRATION OF LIQUID FOOD BY ACOUSTIC NON-LINEAR PARAMETER B/A

Nishizu ,  Takahisa ,  Ikeda 외 1명

한국농업기계학회 International Conference

1993 .01

생분해성 고분자를 이용한 발수 에멀션의 제조 (I) : PLA 및 PBS 에멀션의 제조

이민형 ,  김강재 ,  엄태진

펄프·종이기술

2012 .12

달걀 노른자위 레시틴의 첨가가 물/카놀라 기름 에멀션의 지방질 산화에 미치는 영향

최지수 ,  최은옥

한국식품과학회지

2015 .10

Effect of Oil-Water Emulsion on Liquid Holding Capacity of Meat Analogue

Gihyun Wi ,  Junhwan Bae ,  Honggyun Kim 외 14명

한국식품영양과학회 학술대회발표집

2018 .10

Effect of protein and oil concentration on the emulsion stability of soy protein isolate

황재관 ,  김영숙 ,  변유량

Applied Biological Chemistry

1992 .01

참기름 첨가에 의한 어유 보강 에멀젼의 클로로필에 의한 광산화 개선 효과와 산화 방지제 함량 변화

안소진 ,  이에드월드 ,  최은옥

한국식품과학회지

2014 .04

Stabilization of the Emulsion Prepared with Dietary Fiber from Corn Hull

Dong-Ho Woo

Food Science and Biotechnology

2001 .08