Impact of hydrophilic substances on Ostwald ripening in emulsions stabilized by varied hydrophilic group surfactants
Kim Jihyeon, Noh Yejin, McClements David Julian, Choi Seung Jun
NPJ SCIENCE OF FOOD, 2024
2
Fabrication and characterization of nanoparticles with lecithin liposomes and poloxamer micelles: Impact of conformational structures of poloxamers
Lee Jihyo, Yoo Eunhee, Choi Seung Jun
FOOD CHEMISTRY, 2024
3
Fabrication of Whey Protein Isolate-Pectin Nanoparticles by Thermal Treatment: Effect of Dynamic High-Pressure Treatment
FOODS, 2023
4
An Overview of Structured Lipid in Food Science: Synthesis Methods, Applications, and Future Prospects
Chi Rac Hong, Byeong Jun Jeon, Kyung-Min Park, Eun Ha Lee, Sung-Chul Hong, Seung Jun Choi
JOURNAL OF CHEMISTRY, 2023
5
Development and Characterization of <i>Inula britannica</i> Extract-Loaded Liposomes: Potential as Anti-Inflammatory Functional Food Ingredients
Chi Rac Hong, Eun Ha Lee, Young Hoon Jung, Ju-Hoon Lee, Hyun-Dong Paik, Sung-Chul Hong, Seung Jun Choi
ANTIOXIDANTS, 2023
6
Influence of the type and concentration of hydrocolloids on Ostwald ripening of emulsions stabilized with small molecular and non-ionic surfactants
Woojin Park, Joonwoo Park, Sohyeon Im, Seung Jun Choi
FOOD CHEMISTRY, 2023
7
Solubilization of ?-tocopherol and curcumin by polyoxyethylene alkyl ether surfactants: Effect of alkyl chain structure
Ha Youn Song, David Julian McClements, Seung Jun Choi
FOOD CHEMISTRY, 2023
8
Impacts of the Dynamic High-Pressure Pre-Treatment and Post-Treatment of Whey Protein Aggregates on Their Physicochemical Properties and Emulsifying Activities
유은희, 권창우, 최승준
FOODS, 2022
9
Influence of interfacial characteristics and antioxidant polarity on the chemical stability of beta-carotene in emulsions prepared using non-ionic surfactant blends
박지문, 최승준
FOOD CHEMISTRY, 2022
10
Characterization of phase and diffusion behaviors of oil, surfactant, and co-surfactant ternary systems for lipid-based delivery carriers