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COLLEGE OF HUMAN ECOLOGY[S](생활과학대학)
CLOTHING & TEXTILES(의류학과)
FOOD & NUTRITION(식품영양학과)
INTERIOR ARCHITECTURE DESIGN(실내건축디자인학과)
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Results 1-10 of 10 (Search time: 0.002 seconds).
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Issue Date
Title
Author(s)
2019-03
Influence of arabic gum on in vitro starch digestibility and noodlemaking quality of Segoami
이현규
2019-01
Feasibility of hydroxypropyl methylcellulose oleogel as an animal fat replacer for meat patties
이현규
2019-03
Anti-aging potential of fish collagen hydrolysates subjected to simulated gastrointestinal digestion and Caco-2 cell permeation
이현규
2019-03
Preparation, characterization, and food application of rosemary extract loaded antimicrobial nanoparticle dispersions
이현규
2019-03
Influence of arabic gum on in vitro starch digestibility and noodle-making quality of Segoami
이현규
2019-02
Combination of Whole Grapeseed Flour and Newly Isolated Kefir Lactic Acid Bacteria Reduces High-Fat-Induced Hepatic Steatosis
이현규
2019-10
감태추출물의 기능성원료 표준화를 위한 지표성분 dieckol의 분석법 검증
이현규
2019-08
Mucoadhesive Chitosan-Gum Arabic Nanoparticles Enhance the Absorption and Antioxidant Activity of Quercetin in the Intestinal Cellular Environment
이현규
2019-11
Nanoencapsulation of synergistic antioxidant fruit and vegetable concentrates and their stability during in vitro digestion
이현규
2019-12
반응표면분석법을 이용한 현미유 유화 제조공정 최적화
이현규
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antioxidant activity
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Arabic gum
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Cooking property
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High amylose rice
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in vitro starch digestibility
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nanoencapsulation
2
Noodle
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Texture
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Animal fat
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Anti-aging peptide
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