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Choongjin Ban
Choongjin Ban
Assistant Professor, Department of Environmental Horticulture, University of Seoul
uos.ac.kr의 이메일 확인됨 - 홈페이지
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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
912020
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
522015
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
422016
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), 1-10, 2019
352019
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
302019
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
242018
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
242018
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
202014
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
172018
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
132020
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
132019
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
112019
Innovative techniques and trends in freezing technology of bakery products
C Ban, YJ Choi
Food Science and Industry 45 (4), 9-15, 2012
102012
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
92021
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
92020
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
72020
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
62019
Development of fluorescent Escherichia coli for a whole-cell sensor of 2ʹ-fucosyllactose
J Shin, M Park, C Kim, H Kim, Y Park, C Ban, JW Yoon, CS Shin, JW Lee, ...
Scientific reports 10 (1), 1-8, 2020
42020
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
42020
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
32021
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학술자료 1–20