Works by Surh, Jeonghee

Results: 13

Effects of four different cooking methods on anthocyanins, total phenolics and antioxidant activity of black rice.

Published in:

Journal of the Science of Food & Agriculture, 2014, v. 94, n. 15, p. 3296, doi. 10.1002/jsfa.6690

By:

Surh, Jeonghee;
Koh, Eunmi

Publication type:

Article

Optimizing oxidative stability and quality in fish balls: the synergistic effects of cooking methods and turmeric powder addition.

Published in:

Food Science & Biotechnology, 2024, v. 33, n. 8, p. 1975, doi. 10.1007/s10068-023-01505-9

By:

Lee, Jiyea;
Surh, Jeonghee

Publication type:

Article

Methods to improve rice protein dispersal at moderate pH.

Published in:

Food Science & Biotechnology, 2020, v. 29, n. 10, p. 1401, doi. 10.1007/s10068-020-00799-3

By:

Mun, Saehun;
Surh, Jeonghee;
Shin, Malshick

Publication type:

Article

Parboiling improved oxidative stability of milled white rice during one-year storage.

Published in:

Food Science & Biotechnology, 2016, v. 25, n. 4, p. 1043, doi. 10.1007/s10068-016-0168-6

By:

Koh, Eunmi;
Surh, Jeonghee

Publication type:

Article

Improvement of physicochemical properties of cereal based ready-to-eat Sunsik using fermentation with Bionuruk and Bifidobacterium longum.

Published in:

Food Science & Biotechnology, 2014, v. 23, n. 6, p. 1977, doi. 10.1007/s10068-014-0270-6

By:

Koh, Eunmi;
Jang, Ki-Hyo;
Surh, Jeonghee

Publication type:

Article

Influence of maltodextrin addition on the freeze-dry stability of β-lactoglobulin-based emulsions with controlled electrostatic and/or steric interactions.

Published in:

Food Science & Biotechnology, 2011, v. 20, n. 4, p. 1143, doi. 10.1007/s10068-011-0156-9

By:

Mun, Saehun;
McClements, David;
Surh, Jeonghee

Publication type:

Article

Characteristics of Korean value-added eggs and their differences in oxidative stability.

Published in:

Food Science & Biotechnology, 2011, v. 20, n. 2, p. 349, doi. 10.1007/s10068-011-0049-y

By:

Lee, Byung;
Jeong, Mi;
Surh, Jeonghee

Publication type:

Article

Influence of fatty acids compositions and manufacturing type on the formation of 4-hydroxy-2-alkenals in food lipids.

Published in:

Food Science & Biotechnology, 2010, v. 19, n. 2, p. 297, doi. 10.1007/s10068-010-0043-9

By:

Surh, Jeonghee;
Lee, Byung;
Kwon, Hoonjeong

Publication type:

Article

Influence of maltodextrin type and multi-layer formation on the freeze-thaw stability of model beverage emulsions stabilized with β-lactoglobulin.

Published in:

Food Science & Biotechnology, 2010, v. 19, n. 1, p. 7, doi. 10.1007/s10068-010-0002-5

By:

Mun, Saehun;
McClements, David;
Surh, Jeonghee

Publication type:

Article

Comparison of Supercritical Fluid Extraction and Solvent Extraction of Isoflavones from Soybeans.

Published in:

Journal of Liquid Chromatography & Related Technologies, 2009, v. 32, n. 7, p. 923, doi. 10.1080/10826070902787351

By:

Pyo, Dongjin;
Yoo, Jisun;
Surh, Jeonghee

Publication type:

Article

Utilisation of spontaneous emulsification to fabricate lutein-loaded nanoemulsion-based delivery systems: factors influencing particle size and colour.

Published in:

International Journal of Food Science & Technology, 2017, v. 52, n. 6, p. 1408, doi. 10.1111/ijfs.13395

By:

Surh, Jeonghee;
Decker, Eric Andrew;
McClements, David Julian

Publication type:

Article

Estimated intakes of isoflavones and coumestrol in Korean population.

Published in:

International Journal of Food Sciences & Nutrition, 2006, v. 57, n. 5/6, p. 325, doi. 10.1080/09637480600802348

By:

Surh, Jeonghee;
Kim, Min-Jeong;
Koh, Eunmi;
Kim, Young-Kyung L.;
Kwon, Hoonjeong

Publication type:

Article

Ratio of Malondialdehyde to Hydroperoxides and Color Change as an Index of Thermal Oxidation of Linoleic Acid and Linolenic Acid.

Published in:

Journal of Food Processing & Preservation, 2015, v. 39, n. 3, p. 318, doi. 10.1111/jfpp.12411

By:

Koh, Eunmi;
Ryu, Dayeon;
Surh, Jeonghee

Publication type:

Article