| Enhancing the oral bioavailability of curcumin using solid lipid nanoparticles C Ban, M Jo, YH Park, JH Kim, JY Han, KW Lee, DH Kweon, YJ Choi Food chemistry 302, 125328, 2020 | 168 | 2020 |
| Effects of freezing rate and terminal freezing temperature on frozen croissant dough quality C Ban, S Yoon, J Han, SO Kim, JS Han, S Lim, YJ Choi Lwt 73, 219-225, 2016 | 68 | 2016 |
| Improving flavonoid bioaccessibility using an edible oil-based lipid nanoparticle for oral delivery C Ban, SJ Park, S Lim, SJ Choi, YJ Choi Journal of agricultural and food chemistry 63 (21), 5266-5272, 2015 | 66 | 2015 |
| Influence of chitosan-coating on the stability and digestion of emulsions stabilized by waxy maize starch crystals M Jo, C Ban, KKT Goh, YJ Choi Food Hydrocolloids 94, 603-612, 2019 | 50 | 2019 |
| Virucidal nano-perforator of viral membrane trapping viral RNAs in the endosome B Kong, S Moon, Y Kim, P Heo, Y Jung, SH Yu, J Chung, C Ban, YH Kim, ... Nature communications 10 (1), 185, 2019 | 49 | 2019 |
| Control of the gastrointestinal digestion of solid lipid nanoparticles using PEGylated emulsifiers C Ban, M Jo, S Lim, YJ Choi Food chemistry 239, 442-452, 2018 | 37 | 2018 |
| Enhancement of the gut-retention time of resveratrol using waxy maize starch nanocrystal-stabilized and chitosan-coated Pickering emulsions M Jo, C Ban, KKT Goh, YJ Choi Food Hydrocolloids 112, 106291, 2021 | 36 | 2021 |
| Use of superheated steam to inactivate Salmonella enterica serovars Typhimurium and Enteritidis contamination on black peppercorns, pecans, and almonds C Ban, DH Lee, Y Jo, H Bae, H Seong, SO Kim, S Lim, YJ Choi Journal of Food Engineering 222, 284-291, 2018 | 36 | 2018 |
| Envelope-deforming antiviral peptide derived from influenza virus M2 protein Y Jung, B Kong, S Moon, SH Yu, J Chung, C Ban, WJ Chung, SG Kim, ... Biochemical and Biophysical Research Communications 517 (3), 507-512, 2019 | 31 | 2019 |
| Enhancing the stability of lipid nanoparticle systems by sonication during the cooling step and controlling the liquid oil content C Ban, S Lim, PS Chang, YJ Choi Journal of agricultural and food chemistry 62 (47), 11557-11567, 2014 | 30 | 2014 |
| Gastrointestinal digestion and stability of submicron-sized emulsions stabilized using waxy maize starch crystals M Jo, C Ban, KKT Goh, YJ Choi Food Hydrocolloids 84, 343-352, 2018 | 28 | 2018 |
| Interfacial and colloidal characterization of oil-in-water emulsions stabilized by interface-tunable solid lipid nanoparticles H Lim, M Jo, C Ban, YJ Choi Food chemistry 306, 125619, 2020 | 26 | 2020 |
| Endocytosing Escherichia coli as a Whole-Cell Biocatalyst of Fatty Acids J Shin, J Yu, M Park, C Kim, H Kim, Y Park, C Ban, E Seydametova, ... ACS synthetic biology 8 (5), 1055-1066, 2019 | 16 | 2019 |
| Characterization of Ginkgo biloba Leaf Flavonoids as Neuroexocytosis Regulators C Ban, JB Park, S Cho, HR Kim, YJ Kim, H Bae, C Kim, H Kang, D Jang, ... Molecules 25 (8), 1829, 2020 | 15 | 2020 |
| Enhancement of the intestinal permeability of curcumin using Pickering emulsions stabilized by starch crystals and chitosan M Jo, C Ban, KKT Goh, YJ Choi Food Chemistry 405, 134889, 2023 | 12 | 2023 |
| Reduction of focal sweating by lipid nanoparticle-delivered myricetin C Ban, JB Park, S Cho, HR Kim, YJ Kim, YJ Choi, WJ Chung, DH Kweon Scientific reports 10 (1), 13132, 2020 | 11 | 2020 |
| Rheology, microstructure, and storage stability of emulsion-filled gels stabilized solely by maize starch modified with octenyl succinylation and pregelatinization M Jo, MJ Chang, KKT Goh, C Ban, YJ Choi Foods 10 (4), 837, 2021 | 10 | 2021 |
| Plasmid display for stabilization of enzymes inside the cell to improve whole-cell biotransformation efficiency Y Park, J Shin, J Yang, H Kim, Y Jung, H Oh, Y Kim, J Hwang, M Park, ... Frontiers in Bioengineering and Biotechnology 7, 444, 2020 | 10 | 2020 |
| Inactivation of Bacillus cereus ATCC 14579 spore on garlic with combination treatments of germinant compounds and superheated steam Y Jo, H Bae, SS Kim, C Ban, SO Kim, YJ Choi Journal of food protection 82 (4), 691-695, 2019 | 10 | 2019 |
| Innovative techniques and trends in freezing technology of bakery products C Ban, YJ Choi Food Science and Industry 45 (4), 9-15, 2012 | 10 | 2012 |
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