2018-09 | Hypoglycemic Effect of Dry Heat Treated Starch With Xanthan: An In Vitro and In Vivo Comparative Study | 이현규 |
2016-06 | Impact of Buckwheat Flavonoids on In Vitro Starch Digestibility and Noodle-Making Properties | 이현규 |
2016-07 | Improving solubility, stability, and cellular uptake of resveratrol bynanoencapsulation with chitosan and r-poly (glutamic acid). | 이현규 |
2017-06 | Improving the water solubility and antimicrobial activity of silymarin by nanoencapsulation | 이현규 |
2016-06 | In vitro potential of phenolic phytochemicals from black rice on starch digestibility and rheological behaviors | 이현규 |
2015-03 | In vitro starch digestibility of noodles with various cereal flours and hydrocolloids | 이현규 |
2019-03 | Influence of arabic gum on in vitro starch digestibility and noodle-making quality of Segoami | 이현규 |
2019-03 | Influence of arabic gum on in vitro starch digestibility and noodlemaking quality of Segoami | 이현규 |
2013-07 | Influence of storage temperature and autoclaving cycles on slowly digestible and resistant starch (RS) formation from partially debranched rice starch | 이현규 |
2015-10 | Microencapsulation of catechin with high loading and encapsulation efficiencies using soaking methods | 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 |
2016-09 | Nanoencapsulation of synergistic combinations of acai berry concentrate to improve antioxidant stability | 이현규 |
2017-08 | Optimized preparation of anthocyanin-rich extract from black rice and its effects on in vitro digestibility | 이현규 |
2014-12 | Physicochemical Properties and Cell Permeation Efficiency of L-Ascorbic Acid Loaded Nanoparticles Prepared with N-Trimethyl Chitosan and N-Triethyl Chitosan | 이현규 |
2017-04 | Predicting Buckwheat Flavonoids Bioavailability in Different Food Matrices Under In Vitro Simulated Human Digestion | 이현규 |
2016-05 | Preparation and Characterization of Mucoadhesive Buccal Nanoparticles Using Chitosan and Dextran Sulfate | 이현규 |
2017-09 | Preparation and Characterization of Mucoadhesive Nanoparticles for Enhancing Cellular Uptake of Coenzyme Q10 | 이현규 |
2013-07 | Preparation of dietary fibre-enriched materials from preharvest dropped apples and their utilisation as a high-fibre flour substitute | 이현규 |
2011-10 | Preparation, Characteristics, and Stability of Glutathione-Loaded Nanoparticles | 이현규 |
2018-04 | Preparation, characterization, and cellular uptake of resveratrol-loaded trimethyl chitosan nanoparticles | 이현규 |
2019-03 | Preparation, characterization, and food application of rosemary extract loaded antimicrobial nanoparticle dispersions | 이현규 |
2017-11 | Release Properties and Cellular Uptake in Caco-2 Cells of Size-Controlled Chitosan Nanoparticles | 이현규 |
2012-08 | Response surface optimization of β-glucan extraction from cauliflower mushrooms (Sparassis crispa) | 이현규 |
2020-02 | Resveratrol-loaded chitosan–γ-poly(glutamic acid) nanoparticles: Optimization, solubility, UV stability, and cellular antioxidant activity | 이현규 |
2018-05 | Rice noodle enriched with okara: Cooking property, texture, and in vitro starch digestibility | 이현규 |
2014-09 | Single Walled Carbon Nanotube-Based Junction Biosensor for Detection of Escherichia coli | 이현규 |
2017-04 | Stabilization of Black Soybean Anthocyanin by Chitosan Nanoencapsulation and Copigmentation | 이현규 |
2012-11 | Structural Characteristics of Pumpkin Pectin Extracted by Microwave Heating | 이현규 |
2013-09 | Substituting Whole Grain Flour for Wheat Flour: Impact on Cake Quality and Glycemic Index | 이현규 |