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Yun Jeong Kim

Oregon State University

13H指数
40论文数
460被引数
收录论文 20
发表时间
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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
errFood Hydrocolloids
IF12.4
err2026-09-29
err0
PREAI
errSe Hoon Moon; Yun Jeong Kim; Ming Kong; Kyung Min Lim; Hee Soon Shin; Min Hyeock Lee
err分享
err收藏
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
errFood Hydrocolloids
IF12.4
err2026-09-08
err0
PREAI
errHyeong Do Kim; Yu Ji Ye; Ming Kong; Woo Su Lim; Chhychhy Chao; Yun Jeong Kim; Hyun Woo Kim; Min Hyeock Lee
err分享
err收藏
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
errInternational Journal of Biological Macromolecules
IF8.5
err2026-04-09
err0
PREAI
errHyea Young Lee; Yun Jeong Kim; Hyeong Do Kim; Yu Ji Ye; Woo Su Lim; Min Hyeock Lee
err分享
err收藏
Delayed Chlorosis in Arabidopsis Ecotype Dijon-G During Bacterial Infection and Dark-Induced Senescence拟南芥迪戎-G生态型在细菌感染和黑暗诱导衰老期间的延迟性黄化
errPhysiologia Plantarum
IF3.6
err2025-06-24
err0
errOAAI
errYoung Hee Lee; Yun Jeong Kim; Hee Jin Park; Byung-Wook Yun; Jeum Kyu Hong
err分享
err收藏
Effect of astaxanthin and carvacrol co-encapsulated emulsion and chitosan on the physicochemical, rheological, and antimicrobial properties in nitrite-free meat spread虾青素和香荆芥酚共包埋乳液及壳聚糖对无亚硝酸盐肉酱的理化、流变和抗菌特性的影响
errFOOD CHEMISTRY
IF9.8
err2025-03-01
err0
PREAI
errKim, Yun Jeong; Kim, Bo-Gyeong; Chun, Yong-Gi; Kim, Ha Ram; Woo, Seung-Hye; Choi, Yun-Sang; Kim, Bum-Keun
err分享
err收藏
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
errACS FOOD SCIENCE & TECHNOLOGY
IF2.8
err2025-01-02
err0
PREAI
errKim, TE; Lee, JH; Kim, YJ; Lee, MH; Jang, HW; Chun, YG; Kim, BK
err分享
err收藏
Mechanisms underlying the changes in the structural, physicochemical, and emulsification properties of porcine myofibrillar proteins induced by prolonged pulsed electric field treatment
errFOOD CHEMISTRY
IF9.8
err2024-10-01
err1
errOAAI
errKim, Yun Jeong; Shin, Dong-Min; Oh, Eun-Jae; Chun, Yong Gi; Shin, Jung-Kue; Choi, Yun-Sang; Kim, Bum-Keun
err分享
err收藏
Relationship between rheological properties, sensory perception, and overall acceptability of thickened liquids for dysphagia in young and old healthy individuals
errFOOD RESEARCH INTERNATIONAL
IF8
err2024-07-01
err0
PREAI
errChun, Yong Gi; Kim, Yun Jeong; Lee, In Young; Jeon, Eun Young; Kim, Bum-Keun
err分享
err收藏
Effects of myofibril-palatinose conjugate as a phosphate substitute on meat emulsion quality
errHELIYON
IF3.6
err2024-04-01
err0
errOAAI
errKim, Tae-Kyung; Kim, Yun Jeong; Kang, Min-Cheol; Cha, Ji Yoon; Kim, Yea-Ji; Choi, Yoo-Jeong; Jung, Samooel; Choi, Yun-Sang
err分享
err收藏
Physicochemical characterization and environmental stability of a curcumin-loaded Pickering nanoemulsion using a pea protein isolate-dextran conjugate via the Maillard reaction
errFOOD CHEMISTRY
IF9.8
err2024-03-01
err9
PREAI
errKim, Yun Jeong; Yong, Hae In; Chun, Yong Gi; Kim, Bum-Keun; Lee, Min Hyeock
err分享
err收藏
A cholecalciferol-loaded emulsion stabilized by a pea protein isolate-inulin complex and its application in 3D food printing
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2024-03-01
err7
PREAI
errLim, Woo Su; Lim, Nari; Kim, Yun Jeong; Woo, Jung Hee; Park, Hyun Jin; Lee, Min Hyeock
err分享
err收藏
Development of meat spread with omega-3 fatty acids derived from flaxseed oil for the elderly: Physicochemical, textural, and rheological properties
errMEAT SCIENCE
IF6.1
err2023-10-01
err7
PREAI
errKim, Yun Jeong; Shin, Dong-Min; Chun, Yong Gi; Choi, Yun-Sang; Kim, Bum-Keun
err分享
err收藏
Duck fat: Physicochemical characteristics, health effects, and food utilizations
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2023-10-01
err9
errOAAI
errShin, Dong-Min; Kim, Yun Jeong; Choi, Yun-Sang; Kim, Bum-Keun; Han, Sung Gu
err分享
err收藏
Structural, physicochemical, and immune-enhancing properties of edible insect protein isolates from Protaetia brevitarsis larvae
errFOOD CHEMISTRY-X
IF8.2
err2023-06-01
err10
errOAAI
errLee, Jae Hoon; Kim, Tae-Kyung; Kim, Yun Jeong; Kang, Min-Cheol; Song, Kyung-Mo; Kim, Bum-Keun; Choi, Yun-Sang
err分享
err收藏
Effect of small molecular surfactants on physical, turbidimetric, and rheological properties of Pickering nanoemulsions stabilized with whey protein isolate
errFOOD BIOSCIENCE
IF5.9
err2023-02-01
err19
PREAI
errKim, Yun Jeong; Kim, Bum-Keun; Lee, Min Hyeock
err分享
err收藏
High-pressure induced structural modification of porcine myofibrillar protein and its relation to rheological and emulsifying properties
errMEAT SCIENCE
IF6.1
err2023-02-01
err15
PREAI
errLee, Min Hyeock; Yong, Hae In; Kim, Yun Jeong; Choi, Yun-Sang
err分享
err收藏
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
errULTRASONICS SONOCHEMISTRY
IF9.7
err2023-01-01
err24
errOAAI
errKim, Yun Jeong; Lee, Min Hyeock; Kim, Se-Myung; Kim, Bum-Keun; Yong, Hae In; Choi, Yun-Sang
err分享
err收藏
Effects of Protein Functionality on Myofibril Protein- Saccharide Graft Reaction
errFOOD SCIENCE OF ANIMAL RESOURCES
IF3.7
err2022-09-01
err13
errOAAI
errKim, Tae-Kyung; Yong, Hae In; Cha, Ji Yoon; Kim, Yun Jeong; Jung, Samooel; Choi, Yun-Sang
err分享
err收藏
Cholecalciferol- and α-tocopherol-loaded walnut oil emulsions stabilized by whey protein isolate and soy lecithin for food applications
errJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
IF3.5
err2022-04-22
err20
PREAI
errKim, Yun Jeong; Lee, In Young; Kim, Tae-Eun; Lee, Jae Hoon; Chun, Yong Gi; Kim, Bum-Keun; Lee, Min Hyeock
err分享
err收藏
Improving curcumin retention in oil-in-water emulsions coated by chitosan and their disperse stability exposed to thermal treatments
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2022-04-01
err30
PREAI
errKim, Yun Jeong; Kim, Bum-Keun; Lee, Min Hyeock
err分享
err收藏

研究方向

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合作学者
合作期刊
B
Byung‐Wook Yun
H 指数: 53 · 论文数: 190
Y
Yun‐Sang Choi
H 指数: 47 · 论文数: 381
S
Samooel Jung
H 指数: 42 · 论文数: 237
H
Hae In Yong
H 指数: 41 · 论文数: 158
M
Min‐Cheol Kang
H 指数: 38 · 论文数: 160
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