Emulsification and oxidation stabilities of DAG‐rich algae oil‐in‐water emulsions prepared with the selected emulsifiers von Chang, Hyeon‐Jun, Lee, Jeung‐Hee

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In Vitro and In Vivo Digestibility of Soybean, Fish, and Microalgal Oils, and Their Influences on Fatty Acid Distribution in Tissue Lipid of Mice von Na, Bo-Ram, Lee, Jeung-Hee

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Melting, Crystallization, and In Vitro Digestion Properties of Fats Containing Stearoyl-Rich Triacylglycerols von Shin, Kwang-Seup, Lee, Jeung-Hee

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Effects of Hydrolyzed Rapeseed Cake Extract on the Quality Characteristics of Mayonnaise Dressing von Kim, Ye‐Seul, Lee, Jeung‐Hee

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Regiospecific Positioning of Palmitic Acid in Triacylglycerol Structure of Enzymatically Modified Lipids Affects Physicochemical and In Vitro Digestion Properties von Chang, Hyeon-Jun, Lee, Jeung-Hee

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Effects of emulsifier type on physical and oxidative stabilities of algae oil‐in‐water emulsions von Chang, Hyeon‐Jun, Shin, Kwang‐Seup, Lee, Jeung‐Hee

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Correlations of Fat Content in Human Milk with Fat Droplet Size and Phospholipid Species von Duan, Beibei, Hong, Eun-Sik, Shin, Jung-Ah, Qin, Yan, Lee, Jeung-Hee, Lee, Chi-Woo, Lee, Ki-Teak

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Effects of Various Drying Methods on Physicochemical Characteristics and Textural Features of Yellow Croaker ( Larimichthys Polyactis ) von Kim, Bo-Sub, Oh, Boung-Jun, Lee, Jeung-Hee, Yoon, Young Seung, Lee, Hae-In

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Approach Study for Mass Balance of Pesticide Residues in Distillers' Stillage along with Distillate and Absence Verification of Pesticides in Distilled Spirits from Pilot-Scale of... von Shin, Jung-Ah, Cho, Hoonho, Seo, Dong-Woo, Jeong, Hee-Gon, Kim, Sung Chul, Lee, Jeung-Hee, Hong, Soon-Taek, Lee, Ki-Teak

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Production of trans-free margarine stock by enzymatic interesterification of rice bran oil, palm stearin and coconut oil von Adhikari, Prakash, Shin, Jung-Ah, Lee, Jeung-Hee, Hu, Jiang-Ning, Zhu, Xue-Mei, Akoh, Casimir C, Lee, Ki-Teak

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Scaled-up production of zero- trans margarine fat using pine nut oil and palm stearin von Adhikari, Prakash, Zhu, Xue-Mei, Gautam, Anupama, Shin, Jung-Ah, Hu, Jiang-Ning, Lee, Jeung-Hee, Akoh, Casimir C., Lee, Ki-Teak

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Effect of Fermentation on Cyanide and Ethyl Carbamate Contents in Cassava Flour and Evaluation of Their Mass Balance during Lab-Scale Continuous Distillation von Qin, Yan, Duan, Beibei, Shin, Jung-Ah, So, Hee-Jin, Hong, Eun-Sik, Jeong, Hee-Gon, Lee, Jeung-Hee, Lee, Ki-Teak

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Assessment of Digestion and Absorption Properties of 1,3-Dipalmitoyl-2-Oleoyl Glycerol-Rich Lipids Using an In Vitro Gastrointestinal Digestion and Caco-2 Cell-Mediated Coupled Mod... von Chang, Hyeon-Jun, Lee, A-Young, Lee, Jeung-Hee

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Spirulina prevents atherosclerosis by reducing hypercholesterolemia in rabbits fed a high-cholesterol diet von Cheong, S.H., Chungnam National Univ., Daejon (Korea R.), Kim, M.Y, Sok, D.E, Hwang, S.Y, Kim, J.H, Kim, H.R, Lee, J.H, Kim, Y.B, Kim, M.R

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Acetaldehyde contents and quality characteristics of commercial alcoholic beverages von Shin, Kwang-Seup, Lee, Jeung-Hee

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Crystallization, Physicochemical Properties, and Oxidative Stability of the Interesterified Hard Fat from Rice Bran Oil, Fully Hydrogenated Soybean Oil, and Coconut Oil through Lip... von Adhikari, Prakash, Shin, Jung-Ah, Lee, Jeung-Hee, Kim, Hak-Ryul, Kim, In-Hwan, Hong, Soon-Taek, Lee, Ki-Teak

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Preparation of Interesterified Plastic Fats from Fats and Oils Free of Trans Fatty Acid von Lee, Jeung Hee, Akoh, Casimir C, Himmelsbach, David S, Lee, Ki-Teak

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The Development of New Functional Foods and Ingredients von Lee, Jeung Hee, Kim, Mi Jeong, Kim, Choon Young

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Optimization of enzymatic hydrolysis of immature citrus (Citrus unshiu Marcov.) for flavonoid content and antioxidant activity using a response surface methodology von Shin, Kwang-Seup, Lee, Jeung-Hee

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Compositional Study of Phospholipids from the Dried Big Head and Opossum Shrimp, Mussel, and Sea Cucumber Using [sup.31]P NMR Spectroscopy: Content and Fatty Acid Composition of Pl... von Hong, Eun-Sik, Kim, Ji-Hyun, So, Hee-Jin, Park, Eun-Ah, Park, Ye-Lim, Lee, Jeung-Hee, Shin, Jung-Ah, Lee, Ki-Teak

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