Min Hyeock Lee

Korea University

H指数:26

被引数:2,284

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Controlled Alcalase hydrolysis of mealworm protein: Structure-driven modulation of techno-functional and interfacial properties, emulsion stability, and digestibility

控制性碱性蛋白酶水解黄粉虫蛋白：结构驱动的技术功能性和界面性质、乳液稳定性及消化性的调控

Food Hydrocolloids

IF12.4

2026-10-170

PRE

Chitosan-modulated hyaluronic acid emulsion-based dissolving microneedles for improved stability and controlled release of hydrophilic and lipophilic bioactives

壳聚糖修饰的透明质酸乳液基溶解微针用于改善亲水和亲脂性生物活性物质的稳定性和控释

Food Hydrocolloids

IF12.4

2026-09-290

PRE

Structural reinforcement of O/W bigels by incorporating soy protein isolate–gellan gum complex and beeswax: Enhancing 3D printing precision and freeze-thaw stability

通过添加大豆分离蛋白-古尔胶复合物和蜂蜡增强O/W型复合凝胶的结构：提升3D打印精度和冻融稳定性

Food Hydrocolloids

IF12.4

2026-09-080

PRE

Allergenicity of edible insect proteins: Cross-reactivity, processing effects, and food safety considerations

食用昆虫蛋白的过敏原性：交叉反应、加工影响及食品安全考量

Food Chemistry

IF9.8

2026-06-011

OAAI

Emulsion-loading-driven transitions in microstructure and release kinetics of sodium alginate films incorporating a succinylated pea protein–stabilized cinnamon essential oil Pickering emulsion

乳化负载驱动的海藻酸钠薄膜微结构和释放动力学转变，该薄膜包含琥珀酰化豌豆蛋白稳定肉桂精油Pickering乳液

International Journal of Biological Macromolecules

IF8.5

2026-04-090

PRE

Enhanced emulsion stability through synergistic interactions in ternary Maillard conjugates of soy protein isolate, maltodextrin, and gum Arabic

通过大豆分离蛋白、麦芽糊精和阿拉伯胶三元美拉徳反应共轭物中的协同相互作用增强乳液稳定性

Food Chemistry

IF9.8

2025-11-040

PRE

Effects of ultrasound-induced structural modifications on the emulsifying properties of Tenebrio molitor proteins

超声波诱导的结构修饰对Tenebrio molitor蛋白乳化性质的影响

ULTRASONICS SONOCHEMISTRY

IF9.7

2025-06-010

PRE

Simultaneous Quantitation and Stability Evaluation of Cholecalciferol and α-Tocopherol in Vitamin-Fortified Nanoemulsions by UHPLC-MS/MS Coupled with QuEChERS Extraction

同时测定维生素强化纳米乳剂中胆钙化醇和α-生育酚的含量及稳定性评价：UHPLC-MS/MS联用QuEChERS提取法

ACS FOOD SCIENCE & TECHNOLOGY

IF2.8

2025-01-020

PRE

Optimization of the QuEChERS-UPLC-APCI-MS/MS method for the analysis of vitamins D and K nanoencapsulated in yogurt

JOURNAL OF CHROMATOGRAPHY A

IF4

2024-10-012

PRE

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

FOOD CHEMISTRY

IF9.8

2024-03-019

PRE

A cholecalciferol-loaded emulsion stabilized by a pea protein isolate-inulin complex and its application in 3D food printing

JOURNAL OF FOOD ENGINEERING

IF5.8

2024-03-017

PRE

Emulsion gel-based 3D printable fat analogue prepared with pea protein isolate

JOURNAL OF FOOD ENGINEERING

IF5.8

2024-03-017

PRE

Delivery systems designed to enhance stability and suitability of lipophilic bioactive compounds in food processing: A review

旨在增强亲脂性生物活性化合物在食品加工中的稳定性和适用性的输送系统: 综述

FOOD CHEMISTRY

IF9.8

2024-03-018

PRE

Improved printability of pea protein hydrolysates for protein-enriched 3D printed foods

用于富含蛋白质的3D打印食品的豌豆蛋白水解物的改善的可印刷性

JOURNAL OF FOOD ENGINEERING

IF5.8

2023-08-0122

PRE

Effect of small molecular surfactants on physical, turbidimetric, and rheological properties of Pickering nanoemulsions stabilized with whey protein isolate

FOOD BIOSCIENCE

IF5.9

2023-02-0119

PRE

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

MEAT SCIENCE

IF6.1

2023-02-0115

PRE

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

通过高强度超声处理改善猪肌原纤维蛋白的结构，理化和流变特性，以用作Pickering稳定剂

ULTRASONICS SONOCHEMISTRY

IF9.7

2023-01-0124

Determination of vitamin K encapsulated into lipid nanocarriers by dispersive liquid-liquid microextraction combined with liquid chromatography-atmospheric pressure chemical ionization-tandem mass spectrometry

FOOD SCIENCE & NUTRITION

IF3.8

2022-10-175

OAAI

Novel QuEChERS-ultra-performance liquid chromatography-atmospheric-pressure chemical ionization tandem mass spectrometry method for the simultaneous determination of vitamin D and vitamin K in vitamin-fortified nanoemulsions

FOOD CHEMISTRY

IF9.8

2022-09-018

PRE

Physicochemical characteristics and aroma patterns of oils prepared from edible insects

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-09-0111

OAAI

Min Hyeock Lee

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