1. Effects of micro- and nano-sized emulsions on physicochemical properties of emulsion–gelatin composite gels. (May 2023) Authors: Zeng, Linqiao; Lee, Jiseon; Jo, Yeon-Ji; Choi, Mi-Jung Journal: Food hydrocolloids Issue: Volume 139(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Encapsulation of a bioactive peptide in a formulation of W1/O/W2-type double emulsions: Formation and stability. (July 2020) Authors: Choi, Mi-Jung; Choi, Dasol; Lee, Jiseon; Jo, Yeon-Ji Journal: Food structure Issue: Volume 25(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Evaluation of energy efficacy and texture of ohmically cooked noodles. (May 2019) Authors: Jo, Yeon-Ji; Park, Sung Hee Journal: Journal of food engineering Issue: Volume 248(2019) Page Start: 71 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Fabrication and characterization of double (W1/O/W2) emulsions loaded with bioactive peptide/polysaccharide complexes in the internal water (W1) phase for controllable release of bioactive peptide. (15th May 2021) Authors: Jo, Yeon-Ji; van der Schaaf, Ulrike Sabine Journal: Food chemistry Issue: Volume 344(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Fabrication and characterization of lentil protein gels from fibrillar aggregates and the gelling mechanism study. Issue 11 (3rd November 2020) Authors: Jo, Yeon-Ji; Huang, Weijuan; Chen, Lingyun Journal: Food & function Issue: Volume 11:Issue 11(2020) Page Start: 10114 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Long-term stable emulsions prepared from lentil protein fibrillar aggregates. (July 2021) Authors: Wynnychuk, Carter; Jo, Yeon-Ji; Chu, Yifu; Chen, Lingyun Journal: Food structure Issue: Volume 29(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Physical and antimicrobial properties of trans-cinnamaldehyde nanoemulsions in water melon juice. Issue 1 (January 2015) Authors: Jo, Yeon-Ji; Chun, Ji-Yeon; Kwon, Yun-Joong; Min, Sang-Gi; Hong, Geun-Pyo; Choi, Mi-Jung Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 60:Issue 1(2015:Jan.) Page Start: 444 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Potential application of static hydrothermal processing to produce the protein hydrolysates from porcine skin by-products. (15th September 2017) Authors: Min, Sang-Gi; Jo, Yeon-Ji; Park, Sung Hee Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 83(2017) Page Start: 18 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Production of low molecular collagen peptides-loaded liposomes using different charged lipids. (December 2017) Authors: Chun, Ji-Yeon; Min, Sang-Gi; Jo, Yeon-Ji Journal: Chemistry and physics of lipids Issue: Volume 209(2017) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Stepwise cooling mediated feasible supercooling preservation to extend freshness of mackerel fillets. (December 2021) Authors: Park, Dong Hyeon; Lee, SangYoon; Lee, Jiseon; Kim, Eun Jeong; Jo, Yeon-Ji; Kim, Honggyun; Choi, Mi-Jung; Hong, Geun-Pyo Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 152(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗