Saehun Mun

发表

Influence of methylcellulose on attributes of β-carotene fortified starch-based filled hydrogels: Optical, rheological, structural, digestibility, and bioaccessibility properties.

D. Mcclements, Saehun Mun, Shinjae Park, 2016, Food research international.

Utilization of polysaccharide coatings to improve freeze-thaw and freeze-dry stability of protein-coated lipid droplets

D. Mcclements, E. Decker, Young-Hee Cho, 2008 .

Influence of Interfacial Composition on in Vitro Digestibility of Emulsified Lipids: Potential Mechanism for Chitosan's Ability to Inhibit Fat Digestion

D. Mcclements, J. Weiss, E. Decker, 2006 .

Influence of emulsifier type on in vitro digestibility of lipid droplets by pancreatic lipase

D. Mcclements, E. Decker, Saehun Mun, 2007 .

Influence of droplet characteristics on the formation of oil-in-water emulsions stabilized by surfactant-chitosan layers.

D. Mcclements, E. Decker, Saehun Mun, 2005, Langmuir : the ACS journal of surfaces and colloids.

Control of β-carotene bioaccessibility using starch-based filled hydrogels.

D. Mcclements, Saehun Mun, Yong-Ro Kim, 2015, Food chemistry.

Control of lipid digestion and nutraceutical bioaccessibility using starch-based filled hydrogels: Influence of starch and surfactant type

D. Mcclements, Saehun Mun, Yong-Ro Kim, 2015 .

Mild hydrolysis of resistant starch from maize.

Saehun Mun, Malshick Shin, 2006 .

Preparation and characterization of water/oil/water emulsions stabilized by polyglycerol polyricinoleate and whey protein isolate.

Saehun Mun, Yong-Ro Kim, Yongdoo Choi, 2010, Journal of food science.

Effect of xanthan gum on lipid digestion and bioaccessibility of β-carotene-loaded rice starch-based filled hydrogels.

Saehun Mun, Shinjae Park, Yong-Ro Kim, 2018, Food research international.

Retarding Oxidative and Enzymatic Degradation of Phenolic Compounds Using Large-Ring Cycloamylose

Jiwoon Park, Saehun Mun, Yong-Ro Kim, 2021, Foods.

Novel formulation of low-fat spread using rice starch modified by 4-α-glucanotransferase.

V. Do, Saehun Mun, Yong-Ro Kim, 2016, Food chemistry.

Development of reduced-fat mayonnaise using 4alphaGTase-modified rice starch and xanthan gum.

Saehun Mun, Yong-Ro Kim, Young-Lim Kim, 2009, International journal of biological macromolecules.

Physicochemical interactions of cycloamylose with phenolic compounds.

Saehun Mun, Yong-Ro Kim, Young-Wan Kim, 2017, Carbohydrate polymers.

“Influence of physicochemical properties of enzymatically modified starch gel on the encapsulation efficiency of W/O/W emulsion containing NaCl”

Saehun Mun, Yong-Ro Kim, Young-Lim Kim, 2016, Food and Bioprocess Technology.

Structural and physicochemical properties of starch gels prepared from partially modified starches using Thermus aquaticus 4-α-glucanotransferase

Saehun Mun, Yong-Ro Kim, Jin-Hee Park, 2012 .

Study of inclusion complexes of cycloamylose with surfactants by isothermal titration calorimetry

Saehun Mun, Yong-Ro Kim, S. Rho, 2009 .

Action of α-Amylase and Acid on Resistant Starches Prepared from Normal Maize Starch

Saehun Mun, Malshick Shin, J. Lim, 2005 .

Properties and Digestibility of Octenyl Succinic Anhydride-Modified Japonica-Type Waxy and Non-Waxy Rice Starches

Saehun Mun, Malshick Shin, Junhee No, 2019, Molecules.

Influences of added surfactants on the water solubility and antibacterial activity of rosemary extract

Saehun Mun, Shinjae Park, Yong-Ro Kim, 2020, Food Science and Biotechnology.

Emulsifier Dependent in vitro Digestion and Bioaccessibility of β-Carotene Loaded in Oil-in-Water Emulsions

Saehun Mun, Shinjae Park, Yong-Ro Kim, 2018, Food Biophysics.

Preparation and characterization of water/oil and water/oil/water emulsions containing biopolymer-gelled water droplets.

D. Mcclements, Saehun Mun, J. Surh, 2007, Journal of agricultural and food chemistry.

Influence of simulated in-mouth processing (size reduction and alpha-amylase addition) on lipid digestion and β-carotene bioaccessibility in starch-based filled hydrogels

David Julian McClements, D. Mcclements, Saehun Mun, 2017 .

UV and storage stability of retinol contained in oil-in-water nanoemulsions.

Saehun Mun, Yong-Ro Kim, Heesoo Park, 2019, Food chemistry.

Influence of maltodextrin type and multi-layer formation on the freeze-thaw stability of model beverage emulsions stabilized with β-lactoglobulin

D. Mcclements, Saehun Mun, J. Surh, 2010 .

Effect of molecular weight and degree of deacetylation of chitosan on the formation of oil-in-water emulsions stabilized by surfactant-chitosan membranes.

D. Mcclements, E. Decker, Saehun Mun, 2006, Journal of colloid and interface science.

Lipase digestibility of the oil phase in a water-in-oil-in-water emulsion

Saehun Mun, Yong-Ro Kim, Yongdoo Choi, 2015, Food Science and Biotechnology.

Influence of encapsulation of emulsified lipids with chitosan on their in vivo digestibility

Siyeon Rhee, D. Mcclements, J. Weiss, 2007 .

Fluorescence imaging of spatial location of lipids and proteins during digestion of protein-stabilized oil-in-water emulsions: A simulated gastrointestinal tract study.

D. Mcclements, Saehun Mun, Yong-Ro Kim, 2017, Food chemistry.

Influence of maltodextrin addition on the freeze-dry stability of β-lactoglobulin-based emulsions with controlled electrostatic and/or steric interactions

D. Mcclements, Saehun Mun, J. Surh, 2011 .

Influence of interfacial characteristics on Ostwald ripening in hydrocarbon oil-in-water emulsions.

D. Mcclements, Saehun Mun, 2006, Langmuir : the ACS journal of surfaces and colloids.

Methods to improve rice protein dispersal at moderate pH

Saehun Mun, J. Surh, Malshick Shin, 2020, Food Science and Biotechnology.

Emulsifying Properties of Proteins Isolated from Various Rice Cultivars

Saehun Mun, Yong-Ro Kim, Malshick Shin, 2016, Food and Bioprocess Technology.

Hypocholesterolemic and hypoglycemic effects of enzymatically modified carbohydrates from rice in high-fat-fed C57BL/6J mice.

Sung-Joon Lee, Saehun Mun, Yong-Ro Kim, 2011, Molecular nutrition & food research.

Optimizing the replacement of pork fat with fractionated barley flour paste in reduced-fat sausage

Sung-Joon Lee, Saehun Mun, Yong-Ro Kim, 2011 .

Molecular structures of rice starch to investigate the differences in the processing quality of rice flours

Saehun Mun, Malshick Shin, 2018, Food Science and Biotechnology.

Influence of Starch Concentration and Mastication on the Lipid Digestion and Bioaccessibility of β-carotene loaded in Filled Hydrogels

Saehun Mun, Yong-Ro Kim, 2017 .

Retrogradation of Sucrose Fatty Acid Ester and Soybean Oil Added Rice Flour Gels

Saehun Mun, Malshick Shin, Jeong-Ok Kim, 1996 .

Enzyme-Resistant Starch Formation from Mild Acid-Treated Maize Starches

Saehun Mun, Malshick Shin, Shin-Kyung Lee, 1997 .

Quality Characteristics of Noodle with Health-Functional Enzyme Resistant Starch

Saehun Mun, Malshick Shin, 2000 .

Release properties of gel-type W/O/W encapsulation system prepared using enzymatically-modified starch.

Sunghoon Park, Saehun Mun, Yong-Ro Kim, 2014, Food chemistry.

Effect of different degrees of milling on the protein composition in brown rice brans

Saehun Mun, Malshick Shin, Junhee No, 2021, Journal of Food Measurement and Characterization.

Effect of Heating Conditions on the Resistant Starch Formation

Saehun Mun, Malshick Shin, Shin-Kyung Lee, 1997 .

Photosensitizer-conjugated polymeric nanoparticles for redox-responsive fluorescence imaging and photodynamic therapy.

Saehun Mun, Hyunjin Kim, Yongdoo Choi, 2013, Journal of materials chemistry. B.

Preparation of functional rice cake by using β-carotene-loaded emulsion powder

Saehun Mun, Malshick Shin, Junhee No, 2020, Journal of Food Science and Technology.

Effects of enzymatically modified starch on the encapsulation efficiency and stability of water-in-oil-in-water emulsions.

Saehun Mun, Yong-Ro Kim, Yongdoo Choi, 2011, Food Chemistry.

Influence of environmental stresses on the stability of W/O/W emulsions containing enzymatically modified starch.

Saehun Mun, Yong-Ro Kim, Yongdoo Choi, 2013, Carbohydrate polymers.

Physicochemical functionality of 4-α-glucanotransferase-treated rice flour in food application.

Saehun Mun, Yong-Ro Kim, Young-Lim Kim, 2013, International journal of biological macromolecules.

Indocyanine green-loaded perfluorocarbon nanoemulsions for bimodal (19)F-magnetic resonance/nearinfrared fluorescence imaging and subsequent phototherapy.

H. Kim, Daehong Kim, Saehun Mun, 2013, Quantitative imaging in medicine and surgery.

Physicochemical functionality of 4-α-glucanotransferase-treated rice flour in food application.

Saehun Mun, Yong-Ro Kim, Young-Lim Kim, 2013, International journal of biological macromolecules.