Effects of Hydrogen‐Donating or Metal‐Chelating Antioxidants on the Oxidative Stability of Organogels Made of Beeswax and Grapeseed Oil Exposed to Light Irradiation
Hong, Seungmi, Kim, Mi‐Ja, Park, Sungkwon, Lee, Suyong, Lee, Jonggil, Lee, JaeHwan
Published in Journal of food science (01.04.2018)
Published in Journal of food science (01.04.2018)
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Journal Article
Gallic Acid Grafted Chitosan Has Enhanced Oxidative Stability in Bulk Oils
Gim, Seo Yeong, Hong, Seungmi, Kim, Mi‐Ja, Lee, JaeHwan
Published in Journal of food science (01.07.2017)
Published in Journal of food science (01.07.2017)
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Journal Article
Enhancing oxidative stability in heated oils using core/shell structures of collagen and α-tocopherol complex
Gim, Seo Yeong, Hong, Seungmi, Kim, Jisu, Kwon, YongJun, Kim, Mi-Ja, Kim, GeunHyung, Lee, JaeHwan
Published in Food chemistry (15.11.2017)
Published in Food chemistry (15.11.2017)
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Journal Article
Addition of Sesamol Increases the Oxidative Stability of Beeswax Organogels and Beef Tallow Matrix Under UV Light Irradiation and Thermal Oxidation
Hong, Seungmi, Jo, Seungbeen, Kim, Mi‐Ja, Park, Sungkwon, Lee, Suyong, Lee, Jonggil, Lee, JaeHwan
Published in Journal of food science (01.05.2019)
Published in Journal of food science (01.05.2019)
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Journal Article
Modification of chitosan using hydrogen peroxide and ascorbic acid and its physicochemical properties including water solubility, oil entrapment and in vitro lipase activity
Hong, Seungmi, Choi, HyungSeok, Jo, SeungBin, Kim, Mi‐Ja, Lee, Suyong, Ahn, Sangdoo, Lee, JaeHwan
Published in International journal of food science & technology (01.06.2019)
Published in International journal of food science & technology (01.06.2019)
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Journal Article