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J

Jeewon Koh

Oregon State University

H指数:11

被引数:525

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Anti-inflammatory and anti-hyperglycemia effects of mealworm (Tenebrio molitor larvae) protein extracted by four methods: alkali, salt, enzyme, and screw press

JOURNAL OF FOOD SCIENCE

IF3.4

2024-08-210

OAAI

Structural and functional changes of bioactive proteins in donor human milk treated by vat-pasteurization, retort sterilization, ultra-high-temperature sterilization, freeze-thawing and homogenization (vol 9, 926814, 2022)

FRONTIERS IN NUTRITION

IF5.1

2024-03-200

OAAI

Bioactive milk peptides: an updated comprehensive overview and database

生物活性乳肽: 更新的全面概述和数据库

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2023-07-2826

OA

Effect of vat pasteurization, ultra-high temperature sterilization, retort sterilization and homogenization on soluble proteins in donor human milk detected via proteomics

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2023-06-018

OAAI

Mass spectral profiling of caseinomacropeptide extracted from feeding material and jejunal fluid using three methods-ethanol precipitation, perchloric acid precipitation, and ultrafiltration

IF9.8

2023-01-019

OA

Structural and functional changes of bioactive proteins in donor human milk treated by vat-pasteurization, retort sterilization, ultra-high-temperature sterilization, freeze-thawing and homogenization

FRONTIERS IN NUTRITION

IF5.1

2022-09-1517

OAAI

Top-Down Glycopeptidomics Reveals Intact Glycomacropeptide Is Digested to a Wide Array of Peptides in Human Jejunum

JOURNAL OF NUTRITION

IF3.8

2022-02-0111

OAAI

Bile Salt-Stimulated Lipase Activity in Donor Breast Milk Influenced by Pasteurization Techniques

FRONTIERS IN NUTRITION

IF5.1

2020-11-1222

OAAI

Huanglongbing disease and quality of pectin and fruit juice extracted from Valencia oranges

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2020-09-0111

PREAI

Binding kinetics of blueberry pectin-anthocyanins and stabilization by non-covalent interactions

FOOD HYDROCOLLOIDS

IF12.4

2020-02-0172

PREAI

Blueberry pectin and increased anthocyanins stability under in vitro digestion

蓝莓果胶和花青素在体外消化下的稳定性增加

IF9.8

2020-01-01122

PREAI

Blueberry Pectin Extraction Methods Influence Physico-Chemical Properties

JOURNAL OF FOOD SCIENCE

IF3.4

2018-11-2122

PREAI