피인용 문헌
- Functional Properties of Cholesterol-Removed Whipping Cream Treated by β-Cyclodextrin vol.86, pp.9, 2003, https://doi.org/10.3168/jds.S0022-0302(03)73873-9
- Property changes and cholesterol-lowering effects in evening primrose oil-enriched and cholesterol-reduced yogurt vol.60, pp.1, 2007, https://doi.org/10.1111/j.1471-0307.2007.00294.x
- Determinative Effects of Fat Replacement and Homogenization on the Sensory and Rheological Properties of Low-Fat Mozzarella vol.41, pp.1, 2016, https://doi.org/10.1111/jfpp.12753
- Effect of cholesterol-reduced and zinc fortification treatments on physicochemical, functional, textural, microstructural and sensory properties of soft cheese vol.70, pp.4, 2017, https://doi.org/10.1111/1471-0307.12361
- Microencapsulation of water-soluble isoflavone and physico-chemical property in milk vol.26, pp.5, 2003, https://doi.org/10.1007/BF02976702
- Immobilized β-cyclodextrin as a simple and recyclable method for cholesterol removal in milk vol.27, pp.8, 2004, https://doi.org/10.1007/BF02980182
- Crosslinking of β-cyclodextrin on cholesterol removal from milk vol.27, pp.11, 2004, https://doi.org/10.1007/BF02975126
- Flavor Compounds of Cholesterol-Reduced Cheddar Cheese Slurries vol.15, pp.1, 2002, https://doi.org/10.5713/ajas.2002.117
- The Effect of Evening Primrose Oil on Chemical and Blood Cholesterol Lowering Properties of Cheddar Cheese vol.19, pp.3, 2006, https://doi.org/10.5713/ajas.2006.450
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Effects of Dietary
${\beta}$ -Cyclodextrin on Plasma Lipid and Tissue Cholesterol Content in Swine vol.20, pp.1, 2001, https://doi.org/10.5713/ajas.2007.100 -
Cholesterol Removal from Lard with Crosslinked
${\beta}$ -Cyclodextrin vol.20, pp.9, 2001, https://doi.org/10.5713/ajas.2007.1468 - A review on the use of cyclodextrins in foods vol.23, pp.7, 2001, https://doi.org/10.1016/j.foodhyd.2009.01.001
- Cyclodextrins in Food Technology and Human Nutrition: Benefits and Limitations vol.56, pp.12, 2001, https://doi.org/10.1080/10408398.2013.809513
- Encapsulation of isoflavone with milk, maltodextrin and gum acacia improves its stability vol.2, pp.None, 2001, https://doi.org/10.1016/j.crfs.2019.12.003
- Improvement of physicochemical properties of reduced‐cholesterol butter by the addition of β‐sitosteryl oleate vol.86, pp.2, 2001, https://doi.org/10.1111/1750-3841.15573
- Application of β-cyclodextrin in the production of low-cholesterol milk and dairy products vol.119, pp.None, 2001, https://doi.org/10.1016/j.tifs.2021.11.023