ScholarWorks@Dongguk University

Browsing by Seo, Chan WonAuthor

All A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
전체 가 나 다 라 마 바 사 아 자 차 카 타 파 하

Showing results 1 to 2 of 2

SCIESCOPUSKCI
Effect of Milk Protein Isolate/κ-Carrageenan Conjugates on Rheological and Physical Properties of Whipping Cream: A Comparative Study of Maillard Conjugates and Electrostatic Complexesopen access

Seo, Chan Won; Yoo, Byoungseung

ArticleIssue Date2022Citation한국축산식품학회지, v.42, no.5, pp 889 - 902Publisher한국축산식품학회
SCIESCOPUS
Preparation of milk protein isolate/kappa-carrageenan conjugates by maillard reaction in wet-heating system and their application to stabilization of oil-in-water emulsions

Seo, Chan Won; Yoo, Byoungseung

ArticleIssue Date2021CitationLWT-FOOD SCIENCE AND TECHNOLOGY, v.139PublisherELSEVIER
1
CONTACT US

RSS_1.0 RSS_2.0 ATOM_1.0

30, Pildong-ro 1-gil, Jung-gu, Seoul, 04620, Republic of Korea+82-2-2260-3114

Copyright(c) 2023 DONGGUK UNIVERSITY. ALL RIGHTS RESERVED.

Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.

BROWSE

한국어