Yeun Suk Gu

Influence of pH and carrageenan type on properties of β-lactoglobulin stabilized oil-in-water emulsions

Influence of pH and Iota-Carrageenan Concentration on Physicochemical Properties and Stability of Beta-Lactoglobulin-Stabilized Oil-in-Water Emulsions

Production and characterization of oil-in-water emulsions containing droplets stabilized by multilayer membranes consisting of beta-lactoglobulin, iota-carrageenan and gelatin.

Influence of environmental stresses on stability of oil-in-water emulsions containing droplets stabilized by β-lactoglobulin–ι-carrageenan membranes

Application of multi-component biopolymer layers to improve the freeze–thaw stability of oil-in-water emulsions: β-Lactoglobulin–ι-carrageenan–gelatin

Lipid oxidation in a menhaden oil-in-water emulsion stabilized by sodium caseinate cross-linked with transglutaminase

Influence of environmental stresses on stability of O/W emulsions containing cationic droplets stabilized by SDS-fish gelatin membranes

Influence of iota-carrageenan on droplet flocculation of beta-lactoglobulin-stabilized oil-in-water emulsions during thermal processing.

Irreversible thermal denaturation of β-lactoglobulin retards adsorption of carrageenan onto β -lactoglobulin -coated droplets

Properties of Low-Moisture Viscoplastic Materials Consisting of oil droplets dispersed in a Protein-Carbohydrate-Glycerol Matrix: Effect of Oil Concentration