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Effects of association colloidal structures on the oxygen solubility in oil-in-water emulsion matrix.
Yoo, KeunCheol; Kim, SeHyeok; Kim, Mi-Ja; Oh, WonYoung; Lee, JaeHwan.
Affiliation
  • Yoo K; Department of Food Science and Biotechnology, Sungkyunkwan University, 2066 Seobu-ro, Jangan-gu, Suwon, Gyeonggi-do 440-746 Republic of Korea.
  • Kim S; Department of Food Science and Biotechnology, Sungkyunkwan University, 2066 Seobu-ro, Jangan-gu, Suwon, Gyeonggi-do 440-746 Republic of Korea.
  • Kim MJ; Department of Food and Nutrition, Kangwon National University, Samcheok, Republic of Korea.
  • Oh W; Department of Food Science and Biotechnology, Sungkyunkwan University, 2066 Seobu-ro, Jangan-gu, Suwon, Gyeonggi-do 440-746 Republic of Korea.
  • Lee J; Department of Food Science and Biotechnology, Sungkyunkwan University, 2066 Seobu-ro, Jangan-gu, Suwon, Gyeonggi-do 440-746 Republic of Korea.
Food Sci Biotechnol ; 33(3): 569-577, 2024 Feb.
Article in En | MEDLINE | ID: mdl-38274193
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Full text: 1 Collection: 01-internacional Database: MEDLINE Type of study: Risk_factors_studies Language: En Journal: Food Sci Biotechnol Year: 2024 Document type: Article Country of publication:
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Full text: 1 Collection: 01-internacional Database: MEDLINE Type of study: Risk_factors_studies Language: En Journal: Food Sci Biotechnol Year: 2024 Document type: Article Country of publication: