Jong-Moon Lee

Fat replacement by oleogel rich in oleic acid and its impact on the technological, nutritional, oxidative, and sensory properties of Bologna-type sausages

Effect of electrical potential on the electro-demulsification of oily sludge

Using emulsion inversion in industrial processes

Food-Grade Nanoemulsions: Formulation, Fabrication, Properties, Performance, Biological Fate, and Potential Toxicity

Recent advances in the use of computer vision technology in the quality assessment of fresh meats

Colour Measurement and Analysis in Fresh and Processed Foods: A Review

Recent development in the treatment of oily sludge from petroleum industry: A review

Enhancing solubilization in microemulsions—State of the art and current trends

A Comprehensive Review on Lipid Oxidation in Meat and Meat Products

Emulsion Catastrophic Inversion from Abnormal to Normal Morphology. 5. Effect of the Water-to-Oil Ratio and Surfactant Concentration on the Inversion Produced by Continuous Stirring

Calorie, Cholesterol, Collagen, Free Amino Acids, Nucleotide-related Compounds and Fatty Acid Composition of Hanwoo Steer Beef with 1 ⁺⁺ Quality Grade

Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers

Morphologies of three-phase emulsions of the ternary nonionic amphiphile/oil/water systems and their determination by electrical method

Formation of Two-Phase Multiple Emulsions by Inclusion of Continuous Phase into Dispersed Phase

Description of Phase and Emulsion Inversion Behavior for the Ethanol/Benzene/Water System by the Bancroft−Hand Transformation and Critical-Scaling Theory