발행물

전체 논문

99

11

Modeling of in vitro digestion behavior of corn starches of different digestibility using modified log of slope (LOS) method
김하람, 홍정선, 최승준, 문태화
FOOD RESEARCH INTERNATIONAL, 2021

12

Isothermal and temperature-cycling retrogradation of high-amylose corn starch: Impact of sonication on its structural and retrogradation properties
한규태, 김하람, 문태화, 최승준
ULTRASONICS SONOCHEMISTRY, 2021

13

Influence of Blending of Nonionic Emulsifiers Having Various Hydrophilic Head Sizes on Lipid Oxidation: Investigation of Antioxidant Polarity-Interfacial Characteristics Relationship
최승준, 이지윤
ANTIOXIDANTS, 2021

14

Prevention of Ostwald ripening in orange oil emulsions: Impact of surfactant type and Ostwald ripening inhibitor type
최승준, 박선희, 홍시락, 0, 0, 0
LWT-FOOD SCIENCE AND TECHNOLOGY, 2020

15

Improving the Stability of Lycopene from Chemical Degradation in Model Beverage Emulsions: Impact of Hydrophilic Group Size of Emulsifier and Antioxidant Polarity
최승준, 김진혁, 0, 0
FOODS, 2020

16

Inhibition of Droplet Growth in Model Beverage Emulsions Stabilized Using Poly (ethylene glycol) Alkyl Ether Surfactants Having Various Hydrophilic Head Sizes: Impact of Ester Gum
최승준, 박지문, 이지윤, David Julian McClements, 0, 0, 0, 0
APPLIED SCIENCES-BASEL, 2020

17

Amylosucrase-modified waxy potato starches recrystallized with amylose: The role of amylopectin chain length in formation of low-digestible fractions
최승준, 김하람, 최희돈, 박천석, 문태화, 0, 0, 0, 0, 0
FOOD CHEMISTRY, 2020

18

Structure and in vitro digestion of amylosucrase-modified waxy corn starch as affected by iterative retrogradation
최승준, 성소연, 김하람, 박천석, 문태화
International Journal of Food Properties, 2020

19

Microfluidic assembly of mono-dispersed liposome and its surface modification for enhancing the colloidal stability
최승준, 조민제, 박경민, 박준용, 유현종, 장판식, 0, 0, 0, 0, 0, 0
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, 2020

20

Complexation of Amylosucrase-Modified Waxy Corn Starch with Fatty Acids: Determination of Their Physicochemical Properties and Digestibilities
Joo Hee Lim, Ha Ram Kim, Seung Jun Choi, Cheon-Seok Park, Tae Wha Moon
JOURNAL OF FOOD SCIENCE, 2019