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
532020
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
462015
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
282016
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
202019
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
192018
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
182019
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
182014
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
142018
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
132018
Innovative techniques and trends in freezing technology of bakery products
C Ban, YJ Choi
Food Science and Industry 45 (4), 9-15, 2012
102012
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
62019
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
52020
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
52020
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
42019
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), 1-14, 2020
32020
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
32020
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
32019
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
22021
Development of a quantitative assay for 2´-fucosyllactose via one-pot reaction with α1, 2-fucosidase and l-fucose dehydrogenase
E Seydametova, J Shin, SH Yu, C Kim, H Kim, YJ Park, JK Yang, S Cho, ...
Analytical biochemistry 582, 113358, 2019
22019
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
12021
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학술자료 1–20