Effects of aging on the physicochemical, mechanical, and gas barrier properties of edible shellac–cellulose nanofiber composite films with different blending ratios
Kim DH, Song Y, Park G, Lee H, Chung H, Kim HJ, Chung D*
Food Engineering 29(4):239-247
Physicochemical and mechanical properties of cellulose nanofiber-shellac composite edible films
Kim DH, Chung H, Kim HJ, Min WK, Chung D*
Food Engineering Progress 28(4):263-270
Foaming properties of hot-water extracts of pumpkin leaf and chickpea and their effects on white pan bread baking
Shin H, An J, Ahn S, Chung H, Na Y, Lee SH, Park SH, Lee JH, Chung D*
Food Engineering Progress 27(4):261-270
Current research status and analysis methods on the effects of food surface properties on particulate matter adsorption
Lim D, Park SY, Lee DU, Chung D*
Food Science and Industry 54(1):11-28
An automated determination method of particulate matter on food surface
Park SY, Bang BJ, Lim D, Chung D, Lee DU
Food Science and Industry 54(1):29-33
Elucidation of volatile changes in soybean oil stored in polypropylene-clay nanocomposite
Yoo HJ, Cho IH,Chung D, Kim YS
Food Engineering Progress 17(2):1-10
Gas barrier characteristics of low density polyethylene-clay nanocomposite sheets
Yoo HJ, Kim YS,Chung D*
Food Engineering Progress 16(2):92-99
Isolation of prenylated isoflavonoids from Cudrania tricuspidata fruits that inhibit A2E photooxidation
Uddin GM, Lee HJ, Jeon JS, Chung D, Kim CY
Natural Product Sciences 17(3):206-211
Quality characteristics of surimi-based product with sea tangle single cell detritus (SCD)
Bang SJ, Shin IS,Chung D, Kim SM
Korean Journal of Food Science and Technology 38(3):337-341
Study on reducing methods of natural food-borne pathogenic microorganisms originated from Saengshik
Chang TE, Han JS, Song OJ, Chung D, Shin IS
Korean Journal of Food Science and Technology 36(6):1020-1025
