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Lee HS, Kim JS. The flow properties and stability of o/w emulsion composed of various mixed nonionic surfactants. J. Korean Ind. Eng. Chem. 4: 196-203 (1993)
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Lee ES, Kim KJ, Kim JH, Hong ST. A study on the development of high functional food protein ingredient from rice bran. J. Agric. Sci. 37: 61-68 (2010)
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Matsaridou I, Barmpalexis P, Salis A, Nikolakakis I. The influence of surfactant HLB and oil/surfactant ratio on the formation and properties of self-emulsifying pellets and microemulsion reconstitution. AAPS Pharm. Sci. Tech. 13: 1319-1330 (2012)
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Mengual O, Meunier G, Cayre I, Puech K, Snabre P. TURBISCAN MA 2000: multiple light scattering measurement for concentrated emulsion and suspension instability analysis. Talanta 50: 445-456 (1999)
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Mun SH, Surh JH. Effect of corn oil as an oil phase on the preparation and characterization of oil-in-water nanoemulsions fabricated by spontaneous emulsification. Korean J. Food Cook Sci. 33: 427-434 (2017)
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Park HE, Row KH. Optimization of synthesis condition of monolithic sorbent using response surface methodology. Appl. Chem. Eng. 24: 299-304 (2013)
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Pengkumsri N, Chaiyasut C, Sivamaruthi BS, Saenjum C, Sirilun S, Peerajan S, Suwannalert P, Sirisattha S, Chaiyasut K, Kesika P. The influence of extraction methods on composition and antioxidant properties of rice bran oil. Food Sci. Technol. 35: 493-501 (2015)
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Priepke PE, Wei LS, Nelson AI, Steinberg MP. Suspension stability of Illinois soybean beverage. J. Food Sci. 45: 242-248 (1980)
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Shin DS, Sim EY, Lee SK, Choi HS, Park JY, Woo KS, Kim HJ, Cho DH, Oh SK, Han SI, Park HY. Comparison of quality properties of rice cultivars for beverage processing. Korean J. Food Nutr. 30: 1260-1267 (2017)
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Tarun B, Praveen D, Indar D. B., Ranbeer SR, Veena P. Optimization extraction conditions for improving phenolic content and antioxidant activity in Berberis asiatica fruits using response surface methodology (RSM). Food Chem. 207: 115-124 (2016)
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Zainal S, Nadzirah KZ, Noriham A, Normah I. Optimisation of beef tenderisation treated with bromelain using response surface methodology (RSM). Agric. Sci. 4: 65-72 (2013)
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Hong SS, Park WJ, Hwang KS, Kim KT, Kim KS, Shin SM, Joung KH. Quality characteristics of magnesium chloride emulsion amount used the soybean curd coagulant. J. Korea Acad. Industr. Coop. Soc. 13: 3537-3543 (2012)
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Bae HK, Hwang JD, Seo JH, Kim SY. Optimal transplanting time for 'Saemimyeon' production in Youngnam province. Korean J. Crop Sci. 63: 205-209 (2018)
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Chang PS. Determination of emulsion stability index in w/o emulsion. Anal. Sci. Technol. 7: 233-236 (1994)
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Chang PS, Shin MG, Lee WM. Relationship between emulsion stability index and HLB value of emulsifier in the analysis of w/o emulsion stability. Anal. Sci. Technol. 7: 237-243 (1994)
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Kang MH, Choi IS, Ro HK. A comparative study on the diet quality evaluation and blood oil profiles in adult male drinkers according to the smoking. Korean J. Nutr. 42: 547-558 (2009)
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Kim SH, Kim AN, An BK, Choi SK. Studies on the fermentation characteristics of yogurt added with pregelatinized rice flour. Korean J. Culinary Res. 20: 37-48 (2014)
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Kim YH. The effects of HLB value of the surfactants added in the silicon oil emulsion antifoamer on the antifoaming ability. J. Korean Oil Chemists' Soc. 27: 223-232 (2010)
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Kim DC, Choi JW, In MJ. Utilization of Leuconostoc mesenteroides 310-12 strain in the fermentation of a traditional Korean ricebased beverage. J. Appl. Biol. Chem. 54: 21-25 (2011)
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Kim BC, Chun JY, Park YM, Hong GP, Lee SK, Choi MJ. Influence of coating materials and emulsifiers on nanoparticles in manufacturing process. Korean J. Food Sci. Ani. Resour. 32: 220-227 (2012)
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Kim HR, Shin ES, Lyu ES. Mothers' perceptions on nutrition education for elementary school students in the Busan area 1 -A demographical factor approach-. J. Korean Diet. Assoc. 14: 276-290 (2008)
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Lee JS, Kang YH, Kim KK, Lim JG, Kim TW, Kim DJ, Bae MH, Choe M. Production of saccharogenic mixed grain beverages with various strains and comparison of common ingredients. J. East Asian Soc. Diet. Life. 24: 53-61 (2014)
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Kwon KS, Kim HK, Ahn MS. Comparative studies on the oil content and neutral oil composition in Japonica and Indica rice bran oils. Korean J. Food Sci. Technol. 28: 207-211 (1996)
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Lee YY. Effect of size distribution of oil particles with emulsifiers and stabilizers on the emulsion stability of mayonnaise. J. Korean Soc. Food Sci. Nutr. 30: 204-209 (2001)
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