73 results on '"Lee, Jiseon"'
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2. Optimization and characterization of high internal phase double emulsion (HIPDE) stabilized by with soybean protein isolate, gallic acid and xanthan gum
3. Comprehensive Young Age Breast Cancer registry from clinical, genomics, and patient-reported outcomes measured with 15 years follow-up: the CHARM cohort profile
4. The association of dietary total flavonoids and their subclasses with the risk of type 2 diabetes: a prospective cohort study
5. Low-Salt Mayonnaise Preparation Via High Internal Phase Double Emulsion Using Vegetable Extract
6. Effect of high pressure pretreatment on the inhibition of ice nucleation and biochemical changes in pork loins during supercooling preservation
7. Comparative Effects of Micro vs. Submicron Emulsions on Textural Properties of Myofibrillar Protein Composite Gels
8. Storage Stability of Meat Analogs Supplemented with Vegetable Oils
9. Storage Stability of Meat Analogs Supplemented with Vegetable Oils
10. The Effect of Fermented Grains (koji) on Physicochemical and Sensory Characteristics of Chicken Breasts
11. Effects of high-pressure processing on the physicochemical properties of prosciutto and microbe inactivation
12. Physicochemical and sensory properties of plant-based meat patties using oil-in-water emulsion
13. Associations of cumulative average dietary total antioxidant capacity and intake of antioxidants with metabolic syndrome risk in adults aged 40 years and older: a prospective cohort study (KoGES_CAVAS)
14. Effect of micro- and nano-sized emulsion fillers combined with trans-cinnamaldehyde on the physicochemical and rheological characteristics of myofibrillar protein gels
15. Effects of lyoprotectant and encapsulated Lactobacillus acidophilus KBL409 on freeze-drying and storage stability
16. The Role of Creating Shared Value and Entrepreneurial Orientation in Generating Social and Economic Benefits: Evidence from Korean SMEs
17. Thermo-irreversible emulsion gels based on deacetylated konjac glucomannan and methylcellulose as animal fat analogs
18. The rheological properties and stability of gelled emulsions applying to κ-carrageenan and methyl cellulose as an animal fat replacement
19. Influence of different electrolytes and oils on the stability of W1/O/W2 double emulsion during storage and in vitro digestion
20. Combined Impacts of Aluminum and Silica Ions on Ro Membrane Fouling in Full-Scale Ultrapure Water Production Facilities
21. Comparative Effects of Micro vs. Nano Emulsions on Textural Properties of Myofibrillar Protein Composite Gels
22. Physico-Chemical Properties and Storage Stability of an Emulsion as a Fat Replacer in Meat Analogs during the Freezing Storage
23. Catalytic ozonation with vanadium oxide-doped TiO2 nanoparticles for the removal of di-2-ethylhexyl phthalate
24. Effects of Glucono-δ-Lactone and Transglutaminase on the Physicochemical and Textural Properties of Plant-Based Meat Patty
25. Effect of electrolytes in the water phase on the stability of W1/O/W2 double emulsions
26. Translocation and chronic effects of microplastics on pea plants (Pisum sativum) in copper-contaminated soil
27. Normal Aging Induces Changes in the Brain and Neurodegeneration Progress: Review of the Structural, Biochemical, Metabolic, Cellular, and Molecular Changes
28. Association between Micronutrient Intake and Breast Cancer Risk According to Body Mass Index in South Korean Adult Women: A Cohort Study
29. Clustering daily AMI data using the two-step clustering method
30. Application of Liposome Encapsulating Lactobacillus curvatus Extract in Cosmetic Emulsion Lotion
31. Stepwise cooling mediated feasible supercooling preservation to extend freshness of mackerel fillets
32. Effects of Plant-Based Fat Beads on the Physicochemical and Sensory Properties of Pork Patty
33. Acousto-Electric Wireless Pressure Sensing System
34. Ferrogel-Based Wireless Acousto-Biochemical Sensing
35. Prospective Associations of Dietary Intakes of Total Antioxidant Capacity and Its Subclasses With Metabolic Syndrome in Adults Aged 40 Years and Older
36. Tenderization and Quality Evaluation of Japanese Spanish Mackerel with W/O/W Double Emulsion Encapsulated Bromelain
37. Ligand-field transition-induced C–S bond formation from nickelacycles
38. Independent and interactive associations of season, dietary vitamin D, and vitamin D-related genetic variants with serum 25(OH)D in Korean adults aged 40 years or older
39. Water-related disasters and their health impacts: A global review
40. Homogeneous fluorescent aptasensor for active tuberculosis diagnosis by direct quantification of circulating TB7.7 based on aptamer beacon with graphene oxide
41. Encapsulation of a bioactive peptide in a formulation of W1/O/W2-type double emulsions: Formation and stability
42. Estimating Risk for Future Intracranial, Fully Implanted, Modular Neuroprosthetic Systems: A Systematic Review of Hardware Complications in Clinical Deep Brain Stimulation and Experimental Human Intracortical Arrays
43. Base‐Promoted Cycloaddition of γ‐Hydroxy‐ and δ‐Hydroxy‐α,β‐Unsaturated Carbonyls with Azaoxyallyl Cations: Rapid Synthesis of N,O‐Heterocycles
44. Saltiness enhancement in white pan bread supplemented withspray-dried salt-yeast complex
45. Improved Physicochemical Properties of Pork Patty Supplemented with Oil-in-Water Nanoemulsion
46. Correlation between the C–C Cross-Coupling Activity and C-to-Ni Charge Transfer Transition of High-Valent Ni Complexes
47. A Explanation of Distribution of Sexually Explicit Material on Smart phone Usage : A Test of the Interaction Effect between Risk and Protective Factors across Gender
48. Pressure Induced Structural Changes of Proteins Affecting the Ice Nucleation Temperature of Pork Loins
49. Effects of Hydrolyzed Animal Protein on the Enhancement of Saltiness and Quality Characteristics of White Pan Bread
50. A Rapid Colorimetric Sensor for Soluble Interleukin‐2 Receptor α, Based on Aptamer‐Adsorbed AuNP
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