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Items: 5

1.
2.

Effects of temperature, light, and pH on the stability of fucoxanthin in an oil-in-water emulsion.

Zhao D, Yu D, Kim M, Gu MY, Kim SM, Pan CH, Kim GH, Chung D.

Food Chem. 2019 Sep 1;291:87-93. doi: 10.1016/j.foodchem.2019.04.002. Epub 2019 Apr 1.

PMID:
31006475
3.

Deciphering the interactions of fish gelatine and hyaluronic acid in aqueous solutions.

Razzak MA, Kim M, Kim HJ, Park YC, Chung D.

Int J Biol Macromol. 2017 Sep;102:885-892. doi: 10.1016/j.ijbiomac.2017.04.083. Epub 2017 Apr 24.

PMID:
28450250
4.

Optimization of Manufacturing Conditions for Improving Storage Stability of Coffee-Supplemented Milk Beverage Using Response Surface Methodology.

Ahn SI, Park JH, Kim JH, Oh DG, Kim M, Chung D, Jhoo JW, Kim GY.

Korean J Food Sci Anim Resour. 2017;37(1):87-97. doi: 10.5851/kosfa.2017.37.1.87. Epub 2017 Feb 28.

5.

Elucidation of aqueous interactions between fish gelatin and sodium alginate.

Razzak MA, Kim M, Chung D.

Carbohydr Polym. 2016 Sep 5;148:181-8. doi: 10.1016/j.carbpol.2016.04.035. Epub 2016 Apr 12.

PMID:
27185129

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