Red ginseng extract capsule fabricated using W/O/W emulsion techniques

Autor: Ji-Young Min, Yun-Kyung Lee, Yoon Hyuk Chang, Hae-Soo Kwak

Publikováno v: International Journal of Food Properties, Vol 21, Iss 1, Pp 1888-1895 (2018)

The objective of the present study was to investigate the physicochemical characteristics and storage stability of water-in-oil-in-water (W/O/W) emulsions and spray-dried red ginseng extract capsules (RGEC) prepared using different secondary coating

Externí odkaz: https://doaj.org/article/68922caaa4384e6db1076d399590e148

Comparison of Physicochemical and Sensory Properties between Cholesterol-removed Gouda Cheese and Gouda Cheese during Ripening

Autor: Ho-Jung Jung, Eun-Jung Ko, Hae-Soo Kwak

Publikováno v: Asian-Australasian Journal of Animal Sciences, Vol 26, Iss 12, Pp 1773-1780 (2013)

This study was performed to compare physicochemical and sensory properties of cholesterol-removed Gouda cheese (CRGC) and Gouda cheese made in the laboratory during ripening. Composition, short-chain free fatty acids (SCFFA), texture, color, and sens

Externí odkaz: https://doaj.org/article/fb3fe5f635df43bc934bca94a9ece336

Optimized conditions to produce water-in-oil-in-water nanoemulsion and spray-dried nanocapsule of red ginseng extract

Autor: Sung-Il Ahn, Ji-Young Min, Hae-Soo Kwak, Yoon Hyuk Chang, Yun-Kyung Lee

Publikováno v: Food Science and Technology v.38 n.3 2018
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Iss 0 (2018)
Food Science and Technology, Issue: ahead, Published: 19 APR 2018

The aim of this study was to optimize conditions for producing water-in-oil-in-water (W/O/W) nanoemulsion and spray-dried nanocapsule of red ginseng extract. Based on emulsion stability and average particle size analysis, optimum conditions to produc

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0c91385a3fda33b3074bca0b70829caa
https://doi.org/10.1590/fst.09517

Physicochemical, Microbial, and Sensory Properties of Queso Blanco Cheese Supplemented with Powdered Microcapsules of Tomato Extracts

Autor: Palanivel Ganesan, Yoon Hyuk Chang, Hyeon-Ju Jeong, Hae-Soo Kwak, Yun-Kyung Lee

Publikováno v: Korean Journal for Food Science of Animal Resources

The present study examined the physical, chemical, microbial, and sensory characteristics of Queso Blanco cheese supplemented with powdered microcapsules containing tomato extracts (0.5-2.0%) during storage at 7°C for 60 d. The lactic acid bacterial

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::21480baa36ebc81427d3919d03c0fba3
https://doi.org/10.5851/kosfa.2017.37.3.342

Optimization of the conditions for producing water-in-oil-in-water microemulsions and spray-dried microcapsule of tomato extract powder

Autor: Sung-Il Ahn, Hae-Soo Kwak, Chimed Chogsom, Yun-Kyung Lee, Yoon Hyuk Chang

Publikováno v: Food Science and Technology v.39 suppl.1 2019
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 39 Supplement 1, Pages: 202-210, Published: 22 OCT 2018
Food Science and Technology, Issue: ahead, Published: 22 OCT 2018
Food Science and Technology, Iss 0 (2018)

The objective of this study was to investigate optimized conditions for producing water-in-oil-in-water (W/O/W) microemulsions and spray-dried microcapsules of tomato extracts. The condition of highest yield for W/O/W microemulsification was optimize

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c308c3b7994e3f81c3ea523f7d9f8a23
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500202