Effects of four different cooking methods on anthocyanins, total phenolics and antioxidant activity of black rice von Surh, Jeonghee, Koh, Eunmi

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Optimizing oxidative stability and quality in fish balls: the synergistic effects of cooking methods and turmeric powder addition von Lee, Jiyea, Surh, Jeonghee

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Effects of Sweet Potato Powder Selected Based on the Polar Paradox Hypothesis on Oil Oxidation in the Preparation of Deep-Fried Croquettes von Lee, Jiyea, Surh, Jeonghee

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Methods to improve rice protein dispersal at moderate pH von Mun, Saehun, Surh, Jeonghee, Shin, Malshick

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Preparation and Characterization of Water/Oil and Water/Oil/Water Emulsions Containing Biopolymer-Gelled Water Droplets von Surh, Jeonghee, Vladisavljević, Goran T, Mun, Saehun, McClements, D. Julian

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Release properties of gel-type W/O/W encapsulation system prepared using enzymatically-modified starch von Mun, Saehun, Choi, Yongdoo, Park, Sunghoon, Surh, Jeonghee, Kim, Yong-Ro

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Influence of Sulfur Fertilization on the Antioxidant Activities of Onion Juices Prepared by Thermal Treatment von Koh, Eunmi, Surh, Jeonghee

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Food types and frying frequency affect the lipid oxidation of deep frying oil for the preparation of school meals in Korea von Koh, Eunmi, Surh, Jeonghee

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Fatty Acid Composition as a Predictor for the Oxidation Stability of Korean Vegetable Oils with or without Induced Oxidative Stress von Yun, J.M., Kwangju Women's University, Gwangju, Republic of Korea, Surh, J.H., Kangwon National University, Samcheok, Republic of Korea

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Effect of Emulsifier Type on Droplet Disruption in Repeated Shirasu Porous Glass Membrane Homogenization von Vladisavljević, Goran T, Surh, Jeonghee, McClements, Julian D

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Influence of Environmental Stresses on Stability of O/W Emulsions Containing Cationic Droplets Stabilized by SDS−Fish Gelatin Membranes von Surh, Jeonghee, Gu, Yeun Suk, Decker, Eric A, McClements, D. Julian

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Aglycone Isoflavones and Exopolysaccharides Produced by Lactobacillus acidophilus in Fermented Soybean Paste von Kim, Jin-Sun, Lee, Je-Hyuk, Surh, Jeonghee, Kang, Soon Ah, Jang, Ki-Hyo

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Utilisation of spontaneous emulsification to fabricate lutein‐loaded nanoemulsion‐based delivery systems: factors influencing particle size and colour von Surh, Jeonghee, Decker, Eric Andrew, McClements, David Julian

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Antioxidant and Anti-inflammatory Activities of Butanol Extract of Melaleuca leucadendron L von Surh, J.H., Kangwon National University, Samcheok, Republic of Korea, Yun, J.M., Kwangju Women's University, Gwangju, Republic of Korea

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Evaluation of Lactobacillus plantarum KCTC 3928 in fermentation of Korean soybean paste (Doenjang) von Jin-Sun, Kim, Lee, Je-Hyuk, Kim, Sanghyun, Surh Jeonghee, Ki-Hyo, Jang

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Ratio of Malondialdehyde to Hydroperoxides and Color Change as an Index of Thermal Oxidation of Linoleic Acid and Linolenic Acid von Koh, Eunmi, Ryu, Dayeon, Surh, Jeonghee

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Seasonal Variations of Fatty Acid Compositions in Various Korean Shellfish von Surh, Jeonghee, Ryu, Jong-Seong, Kwon, Hoonjeong

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Influence of pH and pectin type on properties and stability of sodium-caseinate stabilized oil-in-water emulsions von Surh, Jeonghee, Decker, Eric A., McClements, D. Julian

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Influence of Maltodextrin Type and Multi-layer Formation on the Freeze-Thaw Stability of Model Beverage Emulsions Stabilized with β-Lactoglobulin von Mun, S.H., Seoul National University, Seoul, Republic of Korea, McClements, David Julian, University of Massachusetts, Amherst, MA, USA, Surh, J.H., Kangwon National University, Samcheok, Republic of Korea

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Parboiling improved oxidative stability of milled white rice during one-year storage von Koh, Eunmi, Surh, Jeonghee

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