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Improved Stability of Polyglycerol Polyricinoleate‐Substituted Nanostructured Lipid Carrier Cholecalciferol Emulsions with Different Carrier Oils

Journal of food science, 2019-04, Vol.84 (4), p.782-791

2019

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Anti-Obesity Effects of Sargassum thunbergii via Downregulation of Adipogenesis Gene and Upregulation of Thermogenic Genes in High-Fat Diet-Induced Obese Mice

Nutrients, 2020-10, Vol.12 (11), p.3325

2020

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Application of freeze–thaw enzyme impregnation to produce softened root vegetable foods for elderly consumers

Journal of texture studies, 2018-08, Vol.49 (4), p.404-414

2018

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Preparation of easily chewable and swallowable texture-modified Dongchimi

Food Science and Biotechnology, 2020, 29(5), , pp.651-655

2020

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Development of Teeth Probe for Analysis of Correlation between Mechanical and Sensory Properties of Apples

Journal of texture studies, 2016-12, Vol.47 (6), p.523-529

2016

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Relationship between rheological properties, sensory perception, and overall acceptability of thickened liquids for dysphagia in young and old healthy individuals

Food research international, 2024-07, Vol.188, p.114511, Article 114511

2024

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Intestinal epithelial barrier protective effect of nut oils (walnut, almond, pistachio, and pine nut) on TNF-α/IFN-γ induced damage in Caco-2 cell monolayers

Journal of functional foods, 2023-12, Vol.111, p.105887, Article 105887

2023

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Design of mastication robot with life-sized linear actuator of human muscle and load cells for measuring force distribution on teeth

Mechatronics (Oxford), 2018-05, Vol.51, p.127-136

2018

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Effect of microparticulated wheat bran on the physical properties of bread

International journal of food sciences and nutrition, 2013-02, Vol.64 (1), p.122-129

2013

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Reduction in fat uptake of doughnut by microparticulated wheat bran

International journal of food sciences and nutrition, 2012-12, Vol.63 (8), p.987-995

2012

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Softening of Jumbo Squid Dosidicus gigas via Enzyme Injection

Fisheries and aquatic sciences, 2015-06, Vol.18 (2), p.229-233

2015

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Softening of Jumbo Squid Dosidicus gigas via Enzyme Injection

Fisheries and Aquatic Sciences, 2015, 18(2), , pp.229-233

2015

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Texture Softening of Beef and Chicken by Enzyme Injection Process

Korean journal for food science of animal resources, 2015-01, Vol.35 (4), p.486-493

2015

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Investigation of carrot/squid blends as edible inks for extrusion 3D printing: Effect of hydrocolloids incorporation

Journal of food engineering, 2024-03, Vol.364, p.111777, Article 111777

2024

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Physicochemical characterization and environmental stability of a curcumin-loaded Pickering nanoemulsion using a pea protein isolate-dextran conjugate via the Maillard reaction

Food chemistry, 2024-03, Vol.436, p.137639-137639, Article 137639

2024

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Optimization of the QuEChERS-UPLC-APCI-MS/MS method for the analysis of vitamins D and K nanoencapsulated in yogurt

Journal of Chromatography A, 2024-10, Vol.1734, p.465275, Article 465275

2024

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Formulation and characterization of β-caryophellene-loaded lipid nanocarriers with different carrier lipids for food processing applications

Food science & technology, 2021-09, Vol.149, p.111805, Article 111805

2021

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Preparation of alginate–CaCl2 microspheres as resveratrol carriers

Journal of materials science, 2014-07, Vol.49 (13), p.4612-4619

2014

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Preparation of Chitosan–TPP Microspheres as Resveratrol Carriers

Journal of food science, 2014-04, Vol.79 (4), p.E568-E576

2014

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Mechanisms underlying the changes in the structural, physicochemical, and emulsification properties of porcine myofibrillar proteins induced by prolonged pulsed electric field treatment

Food chemistry, 2024-10, Vol.456, p.140024, Article 140024

2024

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Physical and turbidimetric properties of cholecalciferol- and menaquinone-loaded lipid nanocarriers emulsified with polysorbate 80 and soy lecithin

Food chemistry, 2021-06, Vol.348, p.129099-129099, Article 129099

2021

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Development of meat spread with omega-3 fatty acids derived from flaxseed oil for the elderly: Physicochemical, textural, and rheological properties

Meat science, 2023-10, Vol.204, p.109254-109254, Article 109254

2023

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Cholecalciferol‐ and α‐tocopherol‐loaded walnut oil emulsions stabilized by whey protein isolate and soy lecithin for food applications

Journal of the science of food and agriculture, 2022-10, Vol.102 (13), p.5738-5749

2022

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Tribological properties of real foods using extended Stribeck curves and their relationship with nutritional and rheological parameters

Journal of texture studies, 2024-08, Vol.55 (4), p.e12857-n/a

2024

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A Survey on the Hardness and Viscosity of Senior-Friendly Foods Available in the Japanese Market

Han'guk Sikp'um Yŏngyang Kwahakhoe chi, 2022-04, Vol.51 (4), p.367-374

2022

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Improved Stability of Polyglycerol Polyricinoleate‐Substituted Nanostructured Lipid Carrier Cholecalciferol Emulsions with Different Carrier Oils

Anti-Obesity Effects of Sargassum thunbergii via Downregulation of Adipogenesis Gene and Upregulation of Thermogenic Genes in High-Fat Diet-Induced Obese Mice

Application of freeze–thaw enzyme impregnation to produce softened root vegetable foods for elderly consumers

Preparation of easily chewable and swallowable texture-modified Dongchimi

Development of Teeth Probe for Analysis of Correlation between Mechanical and Sensory Properties of Apples

Relationship between rheological properties, sensory perception, and overall acceptability of thickened liquids for dysphagia in young and old healthy individuals

Intestinal epithelial barrier protective effect of nut oils (walnut, almond, pistachio, and pine nut) on TNF-α/IFN-γ induced damage in Caco-2 cell monolayers

Design of mastication robot with life-sized linear actuator of human muscle and load cells for measuring force distribution on teeth

Effect of microparticulated wheat bran on the physical properties of bread

Reduction in fat uptake of doughnut by microparticulated wheat bran

Softening of Jumbo Squid Dosidicus gigas via Enzyme Injection

Softening of Jumbo Squid Dosidicus gigas via Enzyme Injection

Texture Softening of Beef and Chicken by Enzyme Injection Process

Investigation of carrot/squid blends as edible inks for extrusion 3D printing: Effect of hydrocolloids incorporation

Physicochemical characterization and environmental stability of a curcumin-loaded Pickering nanoemulsion using a pea protein isolate-dextran conjugate via the Maillard reaction

Optimization of the QuEChERS-UPLC-APCI-MS/MS method for the analysis of vitamins D and K nanoencapsulated in yogurt

Formulation and characterization of β-caryophellene-loaded lipid nanocarriers with different carrier lipids for food processing applications

Preparation of alginate–CaCl2 microspheres as resveratrol carriers

Preparation of Chitosan–TPP Microspheres as Resveratrol Carriers

Mechanisms underlying the changes in the structural, physicochemical, and emulsification properties of porcine myofibrillar proteins induced by prolonged pulsed electric field treatment

Physical and turbidimetric properties of cholecalciferol- and menaquinone-loaded lipid nanocarriers emulsified with polysorbate 80 and soy lecithin

Development of meat spread with omega-3 fatty acids derived from flaxseed oil for the elderly: Physicochemical, textural, and rheological properties

Cholecalciferol‐ and α‐tocopherol‐loaded walnut oil emulsions stabilized by whey protein isolate and soy lecithin for food applications

Tribological properties of real foods using extended Stribeck curves and their relationship with nutritional and rheological parameters

A Survey on the Hardness and Viscosity of Senior-Friendly Foods Available in the Japanese Market

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