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| 1 |
Enzymatic degumming of edible fats and oils
Yoon, Suk Hoo;
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Korean Society of Food Science and Technology
, v.51, no.2, pp.100-113,
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| 2 |
Controlled Hydrodynamic Cavitation-assisted Nanoreactor for Less Chemical-Higher Yield in Neutralization of Vegetable Oil Refining Process
Kim, Ji-In;
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Korean Society of Food Science and Technology
, v.51, no.2, pp.114-126,
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| 3 |
Lipid oxidation and antioxidant mechanisms in different matrix
Yi, BoRa;Kim, Mi-Ja;Lee, JaeHwan;
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Korean Society of Food Science and Technology
, v.51, no.2, pp.127-135,
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| 4 |
The Principle of Emulsifier in Food Application and Trends in Food Emulsifier Market
Choi, Mi-Jung;Kim, Honggyun;Lee, YunJung;Park, Dong Hyeon;Lee, SangYoon;
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Korean Society of Food Science and Technology
, v.51, no.2, pp.136-147,
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| 5 |
Enzymatic production and industrial application of structured lipids
Lee, Soo Jeong;Song, Ye Jin;Lee, Jung Eun;Choi, Eun Ji;Kim, Byung Hee;
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Korean Society of Food Science and Technology
, v.51, no.2, pp.148-156,
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| 6 |
Development of functional food products with natural materials derived from marine resources
Ryu, BoMi;Jeon, You-Jin;
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Korean Society of Food Science and Technology
, v.51, no.2, pp.157-164,
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