Proteins in Food Systems
연구주제 · Food Science
논문 (피인용 순)
| 연도 | 논문 | 학부 저자 | 피인용 |
|---|---|---|---|
| 2023 | Enhanced stability, formulations, and rheological properties of nanoemulsions produced with microfludization for eco-friendly process 고분자 공정기술 › 유변공정기술 Journal of Colloid and Interface Science | 김소연 | 21 |
| 2024 | Ensuring long-term stability and size control of nanoemulsion via post-microfluidization dilution toward energy saving scale-up process 화학공정 › 기초유기소재 공정기술 Colloids and Surfaces A Physicochemical and Engineering Aspects | 김소연 | 9 |
| 2025 | In-situ stabilizing and viscosity-enhancing effects of disrupted microalgae (Chlorella sp. HS2) in oil-in-water emulsion Algal Research | 안경현 | 1 |
인접 그래프
노드 hover = 이웃 강조 · 1회 클릭 = 고정 · 고정된 노드 다시 클릭 = 페이지 이동
이 문서와 연결된 페이지
교수 2
논문 3
Ensuring long-term stability and size control of nanoemulsion via post · Enhanced stability, formulations, and rheological properties of nanoem · In-situ stabilizing and viscosity-enhancing effects of disrupted micro