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자료 필터
자료유형
발행연도
2000 ~ 2026
2000 2026
키워드
언어
전체 273건 중 241번부터 250번까지의 결과를 표시합니다.
2009
Conference
Susceptibility to Lipid Oxidation of Various Value-Added Eggs Marketed in Korea
- 서정희 ;
- 이병용 ;
- 김미영
- 2009-05-27
- 대한민국
Conference
Improvement of Freeze-Thaw Stability of Model Beverage Emulsions Stabilized with ？-Lactoglobulin Using Maltodextrin and Polysaccharide Coatings
- 2009-05-27
- 대한민국
Conference
Lipid Oxidation Assessment of Various Value-Added Eggs Marketed in Korea
- 서정희 ;
- 이병용 ;
- 김미영
- 2009-05-27
- 대한민국
Conference
Influence of Maltodextrin and Pectin or i-carrageenan Coatings on the Freeze-Dry Stability of Model Beverage Emulsions Stabilized by ？-Lactoglobulin
- 2009-05-27
- 대한민국
Article
Influence of Xanthan, Emulsification Temperature, and Environmental Stresses on the Preparation of Water-in-Corn Oil Emulsions Droplets Coated by Polyglycerol Polyricinoleate
- 2009-04
- Food Science and Biotechnology
- KOREAN SOC FOOD SCIENCE TECHNOLOGY
Article
Regional Difference in Fatty Acid Content of Korean Shellfish
- Surh, Jeonghee ;
- Lee, Hae-Jeung ;
- Kwon, Hoonjeong
- 2009-04
- Food Science and Biotechnology
- KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
Article
Comparison of Supercritical Fluid Extraction and Solvent Extraction of Isoflavones from Soybeans
- Pyo, Dongjin ;
- Yoo, Jisun ;
- Surh, Jeonghee
- 2009
- Journal of Liquid Chromatography and Related Technologies
- TAYLOR & FRANCIS INC
2008
Article
On the preparation of lecithin-stabilized oil-in-water emulsions by multi-stage premix membrane emulsification
- Surh, Jeonghee ;
- Jeong, Young Gyu ;
- Vladisavljevic, Goran T.
- 2008-11
- Journal of Food Engineering
- ELSEVIER SCI LTD
Conference
Casein-pectin multilayer emulsions: Factors influencing on the formation of multilayer emulsions
- 2008-10-01
- 대한민국