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Yeun Suk Gu

University of Massachusetts Amherst

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Publication

Featured researches published by Yeun Suk Gu.

Food Hydrocolloids | 2005

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

Yeun Suk Gu; Eric A. Decker; D. Julian McClements

Journal of Agricultural and Food Chemistry | 2004

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

Yeun Suk Gu; Eric A. Decker; D. Julian McClements

Langmuir | 2005

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

Yeun Suk Gu; A. Eric Decker; D. Julian McClements

Journal of Colloid and Interface Science | 2005

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

Yeun Suk Gu; L. Regnier; D. Julian McClements

Journal of Food Engineering | 2007

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

Yeun Suk Gu; Eric A. Decker; D. Julian McClements

Journal of Agricultural and Food Chemistry | 2006

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

Sarah S. Kellerby; Yeun Suk Gu; D. Julian McClements; Eric A. Decker

Journal of Agricultural and Food Chemistry | 2005

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

Jeonghee Surh; Yeun Suk Gu; Eric A. Decker; D. Julian McClements

Langmuir | 2004

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

Yeun Suk Gu; Eric A. Decker; D. Julian McClements

Langmuir | 2006

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

Yeun Suk Gu; Eric A. Decker; D. Julian McClements

Journal of Agricultural and Food Chemistry | 2007

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

Yeun Suk Gu; Maria G. Corradini; D. Julian McClements; Julia DesRochers

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Collaboration

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D. Julian McClements

University of Massachusetts Amherst

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Eric A. Decker

University of Massachusetts Amherst

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Maria G. Corradini

University of Massachusetts Amherst

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L. Regnier

University of Massachusetts Amherst

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Sarah S. Kellerby

University of Massachusetts Amherst

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Jeonghee Surh

Kangwon National University

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