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SCOPUSKCI

Antibacterial effects of leek and garlic juice and powder in a mixed strains system Go to Link

Lee, Eun-Hee; Jang, Keum-Il; Bae, In-Young; Lee, Hyeon-Gyu

ArticleIssue Date2011Citation한국식품과학회지, v.43, no.4, pp 518 - 523Publisher한국식품과학회

SCIESCOPUSKCI

Effect of Cooking Method and Additives on the Freeze-Thaw Stability of Mung Bean Starch Paste for Preparation of Omija-eui Go to Link

Han, Hyun Jeong; Jang, Keum-Il; Bae, In Young; Lee, Kwang Yeon; Koo, Seung Hyun; Kim, Mi Kyung; Jun, Soo Jin; Lee, Hyeon Gyu

ArticleIssue Date2009CitationFood Science and Biotechnology, v.18, no.5, pp 1230 - 1236Publisher한국식품과학회

SCIESCOPUSKCI

Influence of acetic acid solution on heat stability of L-ascorbic acid Go to Link

Jang, Keum-Il; Lee, Hyeon Gyu

ArticleIssue Date2008CitationFood Science and Biotechnology, v.17, no.3, pp 637 - 641Publisher한국식품과학회

SCIESCOPUSKCI

Physicochemical properties and cell permeation efficiency of l-ascorbic acid loaded nanoparticles prepared with N-trimethyl chitosan and N-triethyl chitosan Go to Link

Jang, Keum-Il; Lee, Ji-Soo; Lee, Hyeon Gyu

ArticleIssue Date2014CitationFood Science and Biotechnology, v.23, no.6, pp 1867 - 1874Publisher한국식품과학회

SCIESCOPUSKCI

Physicochemical Properties of Mung Bean Starch Paste, a Main Ingredient of Omija-eui Go to Link

Jang, Keum-Il; Han, Hyun Jeong; Lee, Kwang Yeon; Bae, In Young; Lee, Ji Yeon; Kim, Mi Kyung; Lee, Hyeon Gyu

ArticleIssue Date2009CitationFood Science and Biotechnology, v.18, no.4, pp 991 - 995Publisher한국식품과학회

SCIESCOPUS

Physicochemical, textural and noodle-making properties of wheat dough containing alginate Go to Link

Lee, Suyong; Bae, In Young; Jung, Ju-Hee; Jang, Keum-Il; Kim, Yoo Won; Lee, Hyeon Gyu

ArticleIssue Date2008CitationJournal of Texture Studies, v.39, no.4, pp 393 - 404PublisherFood and Nutrition Press, Inc.

SCIESCOPUS

Stability of chitosan nanoparticles for l-ascorbic acid during heat treatment in aqueous solution Go to Link

Jang, Keum-Il; Lee, Hyeon Gyu

ArticleIssue Date2008CitationJournal of Agricultural and Food Chemistry, v.56, no.6, pp 1936 - 1941PublisherAmerican Chemical Society

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Browsing by Jang, Keum-IlAuthor

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