Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Yun Joong Kwon"'
Publikováno v:
Journal of Food Measurement and Characterization. 13:1373-1381
β-Carotene nanoemulsions (BC-NEs), as potential active ingredients for water-based food systems, were stabilized with different food proteins (whey protein isolate (WPI); or sodium caseinate (SC)). The surfactant Tween 20 was used for comparison or
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5cae8a56f7838a1c3438bc32fc5506b9
https://doi.org/10.1007/s11694-019-00053-3
https://doi.org/10.1007/s11694-019-00053-3
Publikováno v:
Food Engineering Progress. 20:321-327
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::da6bd6f8d48b9c1bac5600fb17114694
https://doi.org/10.13050/foodengprog.2016.20.4.321
https://doi.org/10.13050/foodengprog.2016.20.4.321
Publikováno v:
Korean Journal for Food Science of Animal Resources
The aim of the present work was to investigate the effect of NaCl concentration on the emulsifying and rheological properties of porcine myofibrillar protein (MF)-stabilized soybean oil and fish oil emulsion (SO-EMs and FO-EMs). Emulsions (EMs) were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b72489052733511611679e1c2061612f
https://doi.org/10.5851/kosfa.2015.35.3.315
https://doi.org/10.5851/kosfa.2015.35.3.315
Publikováno v:
Korean Journal for Food Science of Animal Resources
This study was performed to investigate the effect of palm or coconut solid lipid nanoparticles (PO-SLNs or CO-SLNs) on growth of Lactobacillus plantarum (L. plantarum) in milk during storage period. The PO or CO (0.1% or 1.0%) was dispersed both in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::61625882fb905df8e762d6046f9ee789
https://doi.org/10.5851/kosfa.2015.35.2.197
https://doi.org/10.5851/kosfa.2015.35.2.197
Publikováno v:
Korean Journal for Food Science of Animal Resources
This study was performed to determine the effect of multilayered fish oil (FO) emulsion without or with trans-cinnamaldehyde on pork patties. Multilayered FO (-primary, -secondary, -tertiary) emulsions were prepared using a layer-by-layer deposition
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fdebffbe1cf88db9070a2a71a9dff428
https://doi.org/10.5851/kosfa.2015.35.1.71
https://doi.org/10.5851/kosfa.2015.35.1.71
Publikováno v:
International Journal of Food Engineering. 11:31-39
Multilayered fish oil (FO) emulsions were manufactured by using the layer-by-layer electrostatic deposition method to improve the physical or oxidation stability. Trans-cinnamaldehyde (cinnamon oil) was added into the emulsion system because it can m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::81cd47011a00d06b10f0304a062c2a3a
https://doi.org/10.1515/ijfe-2014-0177
https://doi.org/10.1515/ijfe-2014-0177
Publikováno v:
LWT - Food Science and Technology. 60:444-451
The effect of trans-cinnamaldehyde emulsions were studied by observing physical and microbial properties. Moreover, trans-cinnamaldehyde emulsions were applied into real food system like watermelon juice. Nano-sized (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::adf13f864d987c1a1f445d293b735670
https://doi.org/10.1016/j.lwt.2014.09.041
https://doi.org/10.1016/j.lwt.2014.09.041
Publikováno v:
Food Engineering Progress. 18:341-347
Curcumin is a natural polyphenolic compound with a variety of beneficial activities. However, its application as a functional ingredient is currently limited because of its poor aqueous solubility and bioavailability. In this study, oilin-water nanoe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8705eb68132eb07d5912cad4603ea84b
https://doi.org/10.13050/foodengprog.2014.18.4.341
https://doi.org/10.13050/foodengprog.2014.18.4.341
Autor:
Yun-Joong Kwon, Yeon-Ji Jo
Publikováno v:
Food Science and Biotechnology. 23:107-113
In the present work, β-carotene nanoemulsions, as potential active ingredients for liquid food, were prepared using high pressure homogenization. The influence of different homogenizing conditions (pressure and number of cycles) and emulsifier type
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6ebe976b360c9c66d1ec18dfae3f8321
https://doi.org/10.1007/s10068-014-0014-7
https://doi.org/10.1007/s10068-014-0014-7
Publikováno v:
Food Science and Biotechnology. 20:793-800
In this study the effect of oil droplet size on antimicrobial activity was investigated. Oil-in-water emulsions were made from oil possessing antimicrobial properties (lemon myrtle oil, LMO), and oil which has no antimicrobial properties (soybean oil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d3918dc8dfbbcff26bcaa93d04a8fee9
https://doi.org/10.1007/s10068-011-0110-x
https://doi.org/10.1007/s10068-011-0110-x