Lee MH - Search Results

1

Physiochemical properties of reduced-fat duck meat emulsion systems: effects of preemulsification with vegetable oils and duck skin.

Kim TK, Lee MH, Kim SM, Kim MJ, Jung S, Yong HI, Choi YS. Kim TK, et al. Among authors: lee mh. Poult Sci. 2021 Feb;100(2):1291-1298. doi: 10.1016/j.psj.2020.10.044. Epub 2020 Nov 4. Poult Sci. 2021. PMID: 33518086 Free PMC article.

2

Effect of Interaction between Mealworm Protein and Myofibrillar Protein on the Rheological Properties and Thermal Stability of the Prepared Emulsion Systems.

Kim TK, Lee MH, Yong HI, Jung S, Paik HD, Jang HW, Choi YS. Kim TK, et al. Among authors: lee mh. Foods. 2020 Oct 12;9(10):1443. doi: 10.3390/foods9101443. Foods. 2020. PMID: 33053732 Free PMC article.

3

Corrigendum to "Impacts of fat types and myofibrillar protein on the rheological properties and thermal stability of meat emulsion systems" [Food Chem. 346 (2021) 128930].

Kim TK, Lee MH, Yong HI, Jang HW, Jung S, Choi YS. Kim TK, et al. Among authors: lee mh. Food Chem. 2021 Jul 30;351:129401. doi: 10.1016/j.foodchem.2021.129401. Epub 2021 Feb 24. Food Chem. 2021. PMID: 33639434 No abstract available.

4

Effects of added cereal fibers on the quality characteristics of black pudding prepared with duck blood.

Cha JY, Lee MH, Yong HI, Kim TK, Choi HJ, Kim MR, Choi YS. Cha JY, et al. Among authors: lee mh. Poult Sci. 2022 Mar;101(3):101694. doi: 10.1016/j.psj.2021.101694. Epub 2021 Dec 31. Poult Sci. 2022. PMID: 35101684 Free PMC article.

5

High-pressure induced structural modification of porcine myofibrillar protein and its relation to rheological and emulsifying properties.

Lee MH, In Yong H, Kim YJ, Choi YS. Lee MH, et al. Meat Sci. 2023 Feb;196:109032. doi: 10.1016/j.meatsci.2022.109032. Epub 2022 Nov 9. Meat Sci. 2023. PMID: 36379082

6

Improvement of structural, physicochemical, and rheological properties of porcine myofibrillar proteins by high-intensity ultrasound treatment for application as Pickering stabilizers.

Kim YJ, Lee MH, Kim SM, Kim BK, Yong HI, Choi YS. Kim YJ, et al. Among authors: lee mh. Ultrason Sonochem. 2023 Jan;92:106263. doi: 10.1016/j.ultsonch.2022.106263. Epub 2022 Dec 9. Ultrason Sonochem. 2023. PMID: 36516724 Free PMC article.

7

Physicochemical characterization and environmental stability of a curcumin-loaded Pickering nanoemulsion using a pea protein isolate-dextran conjugate via the Maillard reaction.

Kim YJ, Yong HI, Chun YG, Kim BK, Lee MH. Kim YJ, et al. Among authors: lee mh. Food Chem. 2024 Mar 15;436:137639. doi: 10.1016/j.foodchem.2023.137639. Epub 2023 Oct 13. Food Chem. 2024. PMID: 37890346

8

Cholecalciferol- and α-tocopherol-loaded walnut oil emulsions stabilized by whey protein isolate and soy lecithin for food applications.

Kim YJ, Lee IY, Kim TE, Lee JH, Chun YG, Kim BK, Lee MH. Kim YJ, et al. Among authors: lee mh, lee jh, lee iy. J Sci Food Agric. 2022 Oct;102(13):5738-5749. doi: 10.1002/jsfa.11923. Epub 2022 Apr 22. J Sci Food Agric. 2022. PMID: 35396740

9

Effect of Hydrocolloids on Rheological Properties and Printability of Vegetable Inks for 3D Food Printing.

Kim HW, Lee JH, Park SM, Lee MH, Lee IW, Doh HS, Park HJ. Kim HW, et al. Among authors: lee mh, lee jh, lee iw. J Food Sci. 2018 Dec;83(12):2923-2932. doi: 10.1111/1750-3841.14391. Epub 2018 Dec 2. J Food Sci. 2018. PMID: 30506688

10

Physical and turbidimetric properties of cholecalciferol- and menaquinone-loaded lipid nanocarriers emulsified with polysorbate 80 and soy lecithin.

Lee MH, Kim TE, Jang HW, Chun YG, Kim BK. Lee MH, et al. Food Chem. 2021 Jun 30;348:129099. doi: 10.1016/j.foodchem.2021.129099. Epub 2021 Jan 19. Food Chem. 2021. PMID: 33503533

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