Enzymatic Hydrolysis Conditions for Preparation of Sea Cucumber Hydrolysates Containing Chondroitin Sulfate

Douck-Choun Pa ,  k ,  Yeun-Suk Gu 외 2명

Food Science and Biotechnology

2001 .12

Optimization of Skate (Raja flavirostris) Cartilage Hydrolysis for the Preparation of Chondroitin Sulfate

Jin-Ho Jo ,  Duck-Chun Pa ,  k 외 7명

Food Science and Biotechnology

2004 .10

The Protective Effect of Chondroitin from Raja kenojei Cartilage on Collagen-induced Arthritis in DBA/1J Mice

Cheng-Hao Jin ,  Ung Yang ,  Song-Hee Kim 외 4명

Food Science and Biotechnology

2007 .08

Optimization of Shark (Squatina oculata) Cartilage Hydrolysis for the Preparation of Chondroitin Sulfate

Jin-Ho Jo ,  Jeong-Ryong Do ,  Young-Moung Kim 외 7명

Food Science and Biotechnology

2005 .10

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

[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

Influence of Salt Concentrations on the Stabilities and Properties of Sodium Caseinate Stabilized Oil-in-Water Emulsions

Jeonghee Su ,  h ,  David Julian McClements

Food Science and Biotechnology

2008 .02

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

Gihyun Wi ,  Junhwan Bae ,  Honggyun Kim 외 14명

한국식품영양과학회 학술대회발표집

2018 .10

분리 대두단백질의 기름-물 계면흡착과 유화안정성에 관한 연구

김영숙 ,  조형용 ,  조은경 외 2명

한국식품과학회지

1986 .12

W/O형 에멀젼 중의 O/W/O형 에멀젼 생성

하영득 ,  강우원

한국식품영양과학회지

1990 .12

[P1-02] Production Method and Safety of Chondroitin Sulfate from Mungge (Halocynthia roretzi)

G ,  ace N. Palmos ,  Be 외 9명

한국식품영양과학회 학술대회발표집

2009 .11

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

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

Isolation and Characterization of Chondroitin Sulfates from the Byproducts of Marine Organisms

A-Rang Im ,  Joon-Soo Sim ,  Youmie Pa 외 4명

Food Science and Biotechnology

2009 .08

Encapsulation of bromelain by water in oil in water (W₁/O/W₂) double emulsion

Guhyun Kang ,  YunJung Lee ,  SangYoon Lee 외 5명

한국식품영양과학회 학술대회발표집

2018 .10

Effects of Chondroitin Sulfate from Skate Cartilage Extract on the Atherogenesis in Low-density Lipoprotein Receptor Knockout Mice

Bo Gyeong Seol ,  Jeong Sook Noh ,  Yeong Ok Song 외 1명

한국식품영양과학회 학술대회발표집

2018 .10

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

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

황재관 ,  김영숙 ,  변유량

Applied Biological Chemistry

1992 .01

Measurement of Antioxidant Activity in Oil/Water Emulsion Using Dissolved Oxygen Electrode Equipped with pH Meter

Boo-Yong Lee ,  Young-Chul Lee ,  In-Hwan Kim 외 4명

Food Science and Biotechnology

1993 .12

Changes in Compression Properties of Oil-Free Gel and Emulsion Gel during Storage

Kyung-Hee Kim ,  Shoichi Gohtani ,  Yoshimasa Yamano

Food Science and Biotechnology

1999 .06