발행물

전체 논문

99

81

Versatile biotechnological applications of amylosucrase, a novel glucosyltransferase (vol 29, pg 1, 2020)
최승준, 서동호, 유상호, 김영록, 박천석, 0, 0, 0, 0, 0
FOOD SCIENCE AND BIOTECHNOLOGY, 202001

82

Influence of structural properties of emulsifiers on citral degradation in model emulsions
Sung Hwa Kim, Ha Youn Song, Seung Jun Choi
Food Science and Biotechnology, 201906

83

Lipid hydroperoxide decomposition in model emulsions stabilized with emulsifiers having various sizes of hydrophilic heads
Lee, HY (Lee, Hee Young), Song, HY (Song, Ha Youn), Choi, SJ (Choi, Seung Jun)
FOOD SCIENCE AND BIOTECHNOLOGY, 201902

84

UPLC를 이용한 밀크씨슬추출물 지표 성분인 실리마린 분석법 검증
유동선, 정경희, 최승준
산업식품공학, 201805

85

Nanosuspended branched chain amino acids: the influence of stabilizers on their solubility and colloidal stability
0, 0, 0, 0, 최승준
FOOD SCIENCE AND BIOTECHNOLOGY, 201706

86

Preparation and characterization of the inclusion complexes between amylosucrase-treated waxy starch and palmitic acid
0, 0, 최승준, 0, 0
FOOD SCIENCE AND BIOTECHNOLOGY, 201704

87

Effect of cosolvent and surfactant on the solubility and stability of citral in a beverage model
0, 0, CHOI, SJ (CHOI, SEUNG JUN)
APPLIED BIOLOGICAL CHEMISTRY, 201606

88

Low Digestion Property of Amylosucrase-modified Waxy Adlay Starch
0, 0, CHOI, SJ (CHOI, SEUNG JUN), 0, 0
FOOD SCIENCE AND BIOTECHNOLOGY, 201604

89

Lipid oxidation of sodium caseinate-stabilized emulsion-gels prepared using microbial transglutaminase
0, 0, CHOI, SJ (CHOI, SEUNG JUN), 0
FOOD SCIENCE AND BIOTECHNOLOGY, 201512

90

Antioxidative and nitric oxide scavenging activity of branched-chain amino acids
0, 0, 0, 0, 0, CHOI, SJ (CHOI, SEUNG JUN), 0, 0
FOOD SCIENCE AND BIOTECHNOLOGY, 201508