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Author: Mee-Ryung Lee

6 Articles are founded.

Development of Hydrophobically Modified Casein Derivative-Based Delivery System for Docosahexaenoic Acids by an Acid-Induced Gelation
Food Sci Anim Resour 2023;43(2):220-231.
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Encapsulation of Lactobacillus rhamnosus GG Using Milk Protein-Based Delivery Systems: Effects of Reaction Temperature and Holding Time on Their Physicochemical and Functional Properties
Food Sci Anim Resour 2021;41(5):894-904.
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Manufacture and Physicochemical Properties of Chitosan Oligosaccharide/A2 β-Casein Nano-Delivery System Entrapped with Resveratrol
Food Sci Anim Resour 2019;39(5):831-843.
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Bioaccessibility of β-Lactoglobulin Nanoemulsions Containing Coenzyme Q10: Impact of Droplet Size on the Bioaccessibility of Coenzyme Q10
Korean J Food Sci Anim Resour 2018;38(6):1294-1304.
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Development of Two-Step Temperature Process to Modulate the Physicochemical Properties of β-lactoglobulin Nanoparticles
Korean J Food Sci Anim Resour 2017;37(1):123-133.
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Physicochemical Characterization and Potential Prebiotic Effect of Whey Protein Isolate/Inulin Nano Complex
Korean J Food Sci Anim Resour 2016;36(2):267-274.
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