1. Control of the gastrointestinal digestion of solid lipid nanoparticles using PEGylated emulsifiers. (15th January 2018) Authors: Ban, Choongjin; Jo, Myeongsu; Lim, Seokwon; Choi, Young Jin Journal: Food chemistry Issue: Volume 239(2018) Page Start: 442 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Enhancement of the gut-retention time of resveratrol using waxy maize starch nanocrystal-stabilized and chitosan-coated Pickering emulsions. (March 2021) Authors: Jo, Myeongsu; Ban, Choongjin; Goh, Kelvin K.T.; Choi, Young Jin Journal: Food hydrocolloids Issue: Volume 112(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Enhancement of the intestinal permeability of curcumin using Pickering emulsions stabilized by starch crystals and chitosan. (30th March 2023) Authors: Jo, Myeongsu; Ban, Choongjin; Goh, Kelvin K.T.; Choi, Young Jin Journal: Food chemistry Issue: Volume 405:Part A(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Enhancing the oral bioavailability of curcumin using solid lipid nanoparticles. (1st January 2020) Authors: Ban, Choongjin; Jo, Myeongsu; Park, Young Hyun; Kim, Jae Hwan; Han, Jae Yong; Lee, Ki Won; Kweon, Dae-Hyuk; Choi, Young Jin Journal: Food chemistry Issue: Volume 302(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Gastrointestinal digestion and stability of submicron-sized emulsions stabilized using waxy maize starch crystals. (November 2018) Authors: Jo, Myeongsu; Ban, Choongjin; Goh, Kelvin K.T.; Choi, Young Jin Journal: Food hydrocolloids Issue: Volume 84(2018) Page Start: 343 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Influence of chitosan-coating on the stability and digestion of emulsions stabilized by waxy maize starch crystals. (September 2019) Authors: Jo, Myeongsu; Ban, Choongjin; Goh, Kelvin K.T.; Choi, Young Jin Journal: Food hydrocolloids Issue: Volume 94(2019) Page Start: 603 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Interfacial and colloidal characterization of oil-in-water emulsions stabilized by interface-tunable solid lipid nanoparticles. (15th February 2020) Authors: Lim, Honggu; Jo, Myeongsu; Ban, Choongjin; Choi, Young Jin Journal: Food chemistry Issue: Volume 306(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗