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Differences in eating behaviors and masticatory performances by gender and obesity status

Physiology & behavior, 2015-01, Vol.138, p.69-74

2015

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Characterization of chitosan extracted from Mealworm Beetle (Tenebrio molitor, Zophobas morio) and Rhinoceros Beetle (Allomyrina dichotoma) and their antibacterial activities

International journal of biological macromolecules, 2019-03, Vol.125, p.72-77

2019

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Structural and functional modification of proteins from black soybean Aquasoya via ultrasonication

Ultrasonics sonochemistry, 2022-12, Vol.91, p.106220, Article 106220

2022

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Current processing methods of aquafaba

Trends in food science & technology, 2023-08, Vol.138, p.441-452

2023

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Physicochemical and sensory properties of retort chicken curry mousse fortified with branched-chain amino acids for the elderly

Food science & technology, 2023-08, Vol.185, p.115133, Article 115133

2023

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Effect of the emulsifier type on the physicochemical stability and in vitro digestibility of a lutein/zeaxanthin-enriched emulsion

Food science and biotechnology, 2021-11, Vol.30 (12), p.1509-1518

2021

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Physicochemical properties of muffins prepared with lutein & zeaxanthin-enriched egg yolk powder

Food science & technology, 2022-02, Vol.156, p.113017, Article 113017

2022

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Stability of zeaxanthin/lutein in yolk oil obtained from microalgae-supplemented egg under various storage conditions

Food science & technology, 2022-02, Vol.155, p.112899, Article 112899

2022

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Black soybean cooking water (aquasoya) powder as a novel clean‐label ingredient in plant‐based vegan patties

International journal of food science & technology, 2023-10, Vol.58 (10), p.5121-5133

2023

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Effects of concentration methods on the characteristics of spray‐dried black soybean cooking water

International journal of food science & technology, 2022-11, Vol.57 (11), p.7330-7339

2022

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Evaluation of the Physicochemical and Functional Properties of Aquasoya ( Glycine max Merr.) Powder for Vegan Muffin Preparation

Foods, 2022-02, Vol.11 (4), p.591

2022

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Fructus panax ginseng extract promotes hair regeneration in C57BL/6 mice

Journal of ethnopharmacology, 2011-11, Vol.138 (2), p.340-344

2011

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Effects of textured food masticatory performance in older people with different dental conditions

BMC geriatrics, 2022-05, Vol.22 (1), p.384-384, Article 384

2022

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The particle size of rice flour greatly affects the structural, textural and masticatory properties of steamed rice cake (Baekseolgi)

Food Science and Biotechnology, 2021, 30(13), , pp.1657-1666

2021

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Fucoidan improves the structural integrity and the molecular stability of β-lactoglobulin

Food science and biotechnology, 2018-10, Vol.27 (5), p.1247-1255

2018

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Unique characteristics of self-assembly of bovine serum albumin and fucoidan, an anionic sulfated polysaccharide, under various aqueous environments

Food hydrocolloids, 2015-02, Vol.44, p.471-477

2015

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Physical Stability and Antioxidant Ability of a Sustainable Oil-in-Water Emulsion Containing Perilla Skin Extract and Upcycled Aquasoya Powder

Foods, 2024-04, Vol.13 (7), p.1063

2024

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Characteristics of cricket (Gryllus bimaculatus) chitosan and chitosan-based nanoparticles

Food Science and Biotechnology, 2018, 27(3), , pp.631-639

2018

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Textural and Sensory Characteristics of Rice Chiffon Cake Formulated with Sugar Alcohols instead of Sucrose

Journal of food quality, 2014-08, Vol.37 (4), p.281-290

2014

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Macular pigment-enriched oil production from genome-edited microalgae

Microbial cell factories, 2022-02, Vol.21 (1), p.27-27, Article 27

2022

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Roles of chondroitin sulfate in oil-in-water emulsions formulated using bovine serum albumin

Food Science and Biotechnology, 2015, 24(5), , pp.1583-1589

2015

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Modified Korean MIND Diet: A Nutritional Intervention for Improved Cognitive Function in Elderly Women through Mitochondrial Respiration, Inflammation Suppression, and Amino Acid Metabolism Regulation

Molecular nutrition & food research, 2023-10, Vol.67 (20), p.e2300329-n/a

2023

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Roles of Fucoidan, an Anionic Sulfated Polysaccharide on BSA-Stabilized Oil-in-Water Emulsion

Macromolecular Research, 2009, 17(2), , pp.128-132

2009

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Revalorization of the Cooking Water (Aquafaba) from Soybean Varieties Generated as a By-Product of Food Manufacturing in Korea

Foods, 2021-09, Vol.10 (10), p.2287

2021

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Growth of Clostridium perfringens spores inoculated in sous-vide processed Korean traditional Galbijjim under different storage conditions

Food Science and Biotechnology, 2014, 23(2), , pp.505-509

2014

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Differences in eating behaviors and masticatory performances by gender and obesity status

Characterization of chitosan extracted from Mealworm Beetle (Tenebrio molitor, Zophobas morio) and Rhinoceros Beetle (Allomyrina dichotoma) and their antibacterial activities

Structural and functional modification of proteins from black soybean Aquasoya via ultrasonication

Current processing methods of aquafaba

Physicochemical and sensory properties of retort chicken curry mousse fortified with branched-chain amino acids for the elderly

Effect of the emulsifier type on the physicochemical stability and in vitro digestibility of a lutein/zeaxanthin-enriched emulsion

Physicochemical properties of muffins prepared with lutein & zeaxanthin-enriched egg yolk powder

Stability of zeaxanthin/lutein in yolk oil obtained from microalgae-supplemented egg under various storage conditions

Black soybean cooking water (aquasoya) powder as a novel clean‐label ingredient in plant‐based vegan patties

Effects of concentration methods on the characteristics of spray‐dried black soybean cooking water

Evaluation of the Physicochemical and Functional Properties of Aquasoya ( Glycine max Merr.) Powder for Vegan Muffin Preparation

Fructus panax ginseng extract promotes hair regeneration in C57BL/6 mice

Effects of textured food masticatory performance in older people with different dental conditions

The particle size of rice flour greatly affects the structural, textural and masticatory properties of steamed rice cake (Baekseolgi)

Fucoidan improves the structural integrity and the molecular stability of β-lactoglobulin

Unique characteristics of self-assembly of bovine serum albumin and fucoidan, an anionic sulfated polysaccharide, under various aqueous environments

Physical Stability and Antioxidant Ability of a Sustainable Oil-in-Water Emulsion Containing Perilla Skin Extract and Upcycled Aquasoya Powder

Characteristics of cricket (Gryllus bimaculatus) chitosan and chitosan-based nanoparticles

Textural and Sensory Characteristics of Rice Chiffon Cake Formulated with Sugar Alcohols instead of Sucrose

Macular pigment-enriched oil production from genome-edited microalgae

Roles of chondroitin sulfate in oil-in-water emulsions formulated using bovine serum albumin

Modified Korean MIND Diet: A Nutritional Intervention for Improved Cognitive Function in Elderly Women through Mitochondrial Respiration, Inflammation Suppression, and Amino Acid Metabolism Regulation

Roles of Fucoidan, an Anionic Sulfated Polysaccharide on BSA-Stabilized Oil-in-Water Emulsion

Revalorization of the Cooking Water (Aquafaba) from Soybean Varieties Generated as a By-Product of Food Manufacturing in Korea

Growth of Clostridium perfringens spores inoculated in sous-vide processed Korean traditional Galbijjim under different storage conditions

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