Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Ha-Youn Song"'
Publikováno v:
Mitochondrial DNA. Part B. Resources, Vol 5, Iss 3, Pp 3611-3612 (2020)
The full-length mitochondrial genome of the yellow catfish, Tachysurus fulvidraco was analyzed by the primer walking method. Its assembled mitochondrial genome was found to be 16,527 bp, consisting of 37 genes (13 protein-coding genes, 22 tRNA gens,
Externí odkaz:
https://doaj.org/article/97cb3394c2f94898a2a631ad7e39eaeb
Publikováno v:
Food chemistry. 408
The effects of the structural characteristics of the alkyl chains of polyoxyethylene alkyl ether-type surfactants (Brij) on the solubilization of α-tocopherol and curcumin by surfactant micelles were investigated: Brij L23 (lauryl; C
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6ab7ff84abd0f5683dd0ed6a9609a264
https://pubmed.ncbi.nlm.nih.gov/36525729
https://pubmed.ncbi.nlm.nih.gov/36525729
Publikováno v:
Genesgenomics. 44(6)
Background Freshwater endemism is thought to have been formed through the vicariance of connected water systems or the process by which ancestral populations colonized specific areas. The Korean Peninsula is well recognized for its high level of fres
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::28a72afa51b2e8fc88ebbb909dccd862
https://pubmed.ncbi.nlm.nih.gov/35438462
https://pubmed.ncbi.nlm.nih.gov/35438462
Publikováno v:
Journal of Food Science. 84:440-447
Ostwald ripening, one of the frequently observed instability of flavor oil emulsions, can be easily prevented by adding triacylglycerols to the oil phase. The effect of interfacial characteristics of the emulsion droplets (particularly thickness) on
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1e6b4b3a41afcbcba7016f7588a51997
https://doi.org/10.1111/1750-3841.14464
https://doi.org/10.1111/1750-3841.14464
Publikováno v:
Food Chemistry. 242:91-97
Ostwald ripening is a major destabilization mechanism for emulsions containing flavor oils with relatively high water solubilities. Emulsions with different oil phase compositions were prepared that were stabilized by polyoxyethylene alkyl ether-type
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ac8c6abb645a45869c5f9bb03361cb5a
https://doi.org/10.1016/j.foodchem.2017.09.018
https://doi.org/10.1016/j.foodchem.2017.09.018
Autor:
Ha Youn Song, David Julian McClements
Publikováno v:
LWT. 145:111299
The impact of curcumin-loaded nanodroplets on the properties of commercial salad dressings was examined. Nanoemulsions were formulated using a plant-based oil (medium chain triglycerides, MCT) and either a plant-based (Quillaja saponaria, QS) or anim
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::15011f6c00ea1420316f5cffe41511e6
https://doi.org/10.1016/j.lwt.2021.111299
https://doi.org/10.1016/j.lwt.2021.111299
The storage stability of compounds encapsulated in emulsions is strongly influenced by the properties of the droplet interfacial membrane. To evaluate the effect of emulsion droplet interface thickness on the degradation of citral, emulsions were pre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0e9437470ab8ac1db5593230dfb9dc32
https://europepmc.org/articles/PMC6484066/
https://europepmc.org/articles/PMC6484066/
Publikováno v:
Food science and biotechnology. 28(1)
The vulnerability of oils in emulsions to oxidation depends on the structural and physicochemical properties of oil droplet interface. To evaluate the implications of the interfacial characteristics of emulsion droplets on lipid oxidation, particular
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6cb081fd4109ffea7a0d9536561a9e19
https://pubmed.ncbi.nlm.nih.gov/30815294
https://pubmed.ncbi.nlm.nih.gov/30815294
Publikováno v:
Food chemistry. 279
The effect of the thickness and density of droplet interfacial membrane on the chemical stability of β-carotene in emulsions was investigated, and its impact on the effectiveness of oil-soluble antioxidants to retard β-carotene degradation was exam
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6190454da33bc13baa56627a99d0b2f7
https://pubmed.ncbi.nlm.nih.gov/30611479
https://pubmed.ncbi.nlm.nih.gov/30611479
Publikováno v:
Journal of Chemistry, Vol 2018 (2018)
Nanoemulsions were prepared by using emulsifiers with various sizes of hydrophilic and hydrophobic groups to determine the impact of interfacial characteristics on the stability of α-tocopherol incorporated into the nanoemulsions. The α-tocopherol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::da9f8485318073df4d847801ac7d9879