Kwak HS - Search Results

1

Physicochemical properties of whey protein, lactoferrin and Tween 20 stabilised nanoemulsions: Effect of temperature, pH and salt.

Teo A, Goh KK, Wen J, Oey I, Ko S, Kwak HS, Lee SJ. Teo A, et al. Among authors: kwak hs. Food Chem. 2016 Apr 15;197(Pt A):297-306. doi: 10.1016/j.foodchem.2015.10.086. Epub 2015 Oct 19. Food Chem. 2016. PMID: 26616953

2

Antioxidant activity and bioaccessibility of size-different nanoemulsions for lycopene-enriched tomato extract.

Ha TV, Kim S, Choi Y, Kwak HS, Lee SJ, Wen J, Oey I, Ko S. Ha TV, et al. Among authors: kwak hs. Food Chem. 2015 Jul 1;178:115-21. doi: 10.1016/j.foodchem.2015.01.048. Epub 2015 Jan 21. Food Chem. 2015. PMID: 25704691

3

Design of microemulsion system suitable for the oral delivery of poorly aqueous soluble beta-carotene.

Peng C, Svirskis D, Lee SJ, Oey I, Kwak HS, Chen G, Bunt C, Wen J. Peng C, et al. Among authors: kwak hs. Pharm Dev Technol. 2018 Sep;23(7):682-688. doi: 10.1080/10837450.2017.1287729. Epub 2017 Feb 14. Pharm Dev Technol. 2018. PMID: 28125945

4

Physicochemical, microbial, and sensory properties of nanopowdered eggshell-supplemented yogurt during storage.

Al Mijan M, Choi KH, Kwak HS. Al Mijan M, et al. Among authors: kwak hs. J Dairy Sci. 2014;97(6):3273-80. doi: 10.3168/jds.2013-7367. Epub 2014 Apr 18. J Dairy Sci. 2014. PMID: 24746127 Free article.

5

Optimization of water-in-oil-in-water microencapsulated β-galactosidase by response surface methodology.

Ahn SI, Lee YK, Kwak HS. Ahn SI, et al. Among authors: kwak hs. J Microencapsul. 2013;30(5):460-9. doi: 10.3109/02652048.2012.752534. Epub 2013 Apr 9. J Microencapsul. 2013. PMID: 23570547

6

Physicochemical and Sensory Properties of Appenzeller Cheese Supplemented with Powdered Microcapsule of Tomato Extract during Ripening.

Kwak HS, Chimed C, Yoo SH, Chang YH. Kwak HS, et al. Korean J Food Sci Anim Resour. 2016;36(2):244-53. doi: 10.5851/kosfa.2016.36.2.244. Epub 2016 Apr 30. Korean J Food Sci Anim Resour. 2016. PMID: 27194934 Free PMC article.

7

Physicochemical and Sensory Properties of Nanopowdered Chitosan-Added Maribo Cheese during Ripening.

Kim HY, Jeong YT, Bae IH, Kwak HS. Kim HY, et al. Among authors: kwak hs. Korean J Food Sci Anim Resour. 2014;34(1):57-64. doi: 10.5851/kosfa.2014.34.1.57. Epub 2014 Feb 28. Korean J Food Sci Anim Resour. 2014. PMID: 26760746 Free PMC article.

8

Physicochemical, Microbial, and Sensory Properties of Queso Blanco Cheese Supplemented with Powdered Microcapsules of Tomato Extracts.

Jeong HJ, Lee YK, Ganesan P, Kwak HS, Chang YH. Jeong HJ, et al. Among authors: kwak hs. Korean J Food Sci Anim Resour. 2017;37(3):342-350. doi: 10.5851/kosfa.2017.37.3.342. Epub 2017 Jun 30. Korean J Food Sci Anim Resour. 2017. PMID: 28747819 Free PMC article.

9

Effect of nano-calcium-enriched milk on calcium metabolism in ovariectomized rats.

Park HS, Ahn J, Kwak HS. Park HS, et al. Among authors: kwak hs. J Med Food. 2008 Sep;11(3):454-9. doi: 10.1089/jmf.2007.0086. J Med Food. 2008. PMID: 18800891

10

Effect of isoflavone-enriched milk on bone mass in ovariectomized rats.

Jeon BJ, Ahn J, Kwak HS. Jeon BJ, et al. Among authors: kwak hs. J Med Food. 2009 Dec;12(6):1260-7. doi: 10.1089/jmf.2008.1289. J Med Food. 2009. PMID: 20041779

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