서울대학교 식품바이오융합연구소 (CFB) - 장판식 (Journal of Food Process Engineering, Vol37: 229-236, 2014)

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제목: 장판식 (Journal of Food Process Engineering, Vol37: 229-236, 2014)

작성일: 2015-02-09
조회수: 83

SEUNG JUN CHOI, JONG WON WON, KYUNG MIN PARK, PAHN-SHICK CHANG

A NEW METHOD FOR DETERMINING THE EMULSION STABILITY
INDEX BY BACKSCATTERING LIGHT DETECTION

Journal of
Food Process Engineering

Wiley Periodicals, Inc.

Vol. 37 (2014)

229–236

첨부파일:

장판식-최승준-20140601-SCIE.pdf (362.14KB)

다음글: 장판식 (Food Chemistry, Vol161: 53-59, 2014); / 연구소; Kyung Min Park, Ho Sung, Seung Jun Choi, Young Jin Choi, Pahn-Shick Chang Double-layered microparticles with enzyme-triggered releasefor the targeted delivery of water-soluble bioactive compounds to smallintestine Food Chemistry Elsevier Ltd Vol. 161 (2014) 53..

이전글: 장판식 (Food Hydrocolloids, Vol39: 215-222, 2014); / 연구소; Gil-Ok Shin, Sang Mi Lee, Pahn-Shick Chang, Hyeon Gyu Lee, Young-Suk Kim Comparison of volatile release in hydrocolloid model systemscontaining original and regio selectively carboxylated b-glucans Food Hydrocolloids Elsevier Ltd Vol. 39 (2014) 215-222

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