Jiseon Lee
Seoul, Republic of Korea
Last Updated: 09/26/2026
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Found 29 publications
Coordinated molecular reorganization of faba bean protein via dual polyphenol complexation for Pickering emulsion stabilization.
Journal: International journal of biological macromolecules
Published: March 10, 2026
pH-dependent aggregation behavior and emulsion stability in sodium caseinate-faba bean protein hybrid systems.
Journal: Food research international (Ottawa, Ont.)
Published: February 06, 2026
Structure-property relationships in agar-soy protein emulsion gels: effects of oil type and droplet size.
Journal: NPJ science of food
Published: January 24, 2026
Enzyme-Assisted Tenderization and Vitamin E-Loaded Liposome Coating for Garlic Scape Quality Enhancement.
Journal: Foods (Basel, Switzerland)
Published: November 21, 2025
Ultrasonication time dependent structuring of heat-treated legume proteins: interfacial adsorption and stabilization of faba bean and pea protein isolates in high internal phase Pickering emulsions.
Journal: Ultrasonics sonochemistry
Published: September 01, 2025
Controlled Maillard conjugation of whey protein isolate with κ-, ι-, and λ-carrageenan: structure-reactivity relationships under limited glycation conditions.
Journal: International journal of biological macromolecules
Published: July 29, 2025
Mathematical Modeling and Microparticle Size Control for Enhancing Heat Transfer Efficiency in High-Viscosity Food Suspensions.
Journal: Foods (Basel, Switzerland)
Published: June 29, 2025
Contrasting effects of phase-oriented antioxidant localization on oxidative resistance and physical stability of double emulsions.
Journal: NPJ science of food
Published: June 27, 2025
Development of low-sodium mayonnaise using vegetable extract and high internal phase double emulsion.
Journal: Food science and biotechnology
Published: April 16, 2025
Impact of solid-to-liquid lipid ratio on the gelation and emulsion properties of lamb myofibrillar protein gels.
Journal: Food research international (Ottawa, Ont.)
Published: January 10, 2025
Enhancing the stability of xanthan/locust bean gum-based double emulsions using canola and medium-chain triglyceride oils: Examination of physicochemical and thermal properties.
Journal: Food chemistry
Published: November 25, 2024
Stabilization and sensorial/technological characterization of a sodium-reduced W1/O/W2 emulsion based on oriental ingredients.
Journal: Food chemistry
Published: September 20, 2024
Last Updated: 09/26/2026