ScholarWorks@Gyeongsang National University: Lee, Won Jae

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Lee, Won Jae (이원재)

농업생명과학대학 (동물생명융합학부)

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Tel 0557721884
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betalactoglobulin:6||Nanoparticle:5||nanoparticle:4||chitosan oligosaccharide:4||nanoemulsion:4||betaLactoglobulin:3||delivery system:3||βlactoglobulin:2||dairy food application:2||Milk protein:2||casein phosphopeptide:2||Maillard conjugate:2||inulin:2||Rheology:2||coenzyme Q(10):2||milk protein:2||food application:2||alpha(s)casein:2||Transmission electron microscope:2||nano delivery system:2||whey protein isolate (WPI):2||nanodelivery system:2||nanocomplex:2||Lycopene:1||Maillard browning:1||Maillard conjugates:1||Microstructure:1||Milk quality:1||Nano delivery system:1||Nano multiple emulsion:1||Nanoemulsion:1||Offflavor:1||Omega3 fatty acid:1||Oxidation:1||Oxidative Stress:1||Parity:1||Particle Size:1||Polydispersity index:1||Probiotics:1||Processed cheese:1||Production:1||Quercetin:1||Radioimmunoassay:1||Relative humidity:1||Rennet:1||Resveratrol:1||Retrogradation:1||Sensory analysis:1||Somatic cell:1||Staling:1||Subambient temperature treatment:1||Temperature:1||Temperaturehumidity index (THI):1||Textural properties:1||Textural property:1||Veal:1||Waxy wheat:1||Wheat:1||Wheat protein:1||Whey Separation:1||Whey protein concentrate:1||Whey protein isolate:1||Yogurt:1||Zetapotential:1||acidinduced gelation:1||adjunct culture:1||alcalase:1||alginate:1||alkaline phosphatase assay:1||antioxidant fish oil:1||bioaccessibility:1||casein derivative:1||cheese flavor:1||cheese functionality:1||coldinduced gelation:1||conformational change:1||cow's milk:1||digestibility:1||docosahexaenoic:1||docosahexaenoic acid:1||droplet size:1||eicosapentaenoic:1||emulsifier:1||emulsion:1||folic acid:1||functional food:1||functional properties:1||functional property:1||goat A2 betacasein:1||goat milk:1||goat milk protein hydrolysate:1||hydrolysated goat milk protein:1||hypoallergenic property:1||in vitro release:1||insoluble Ca:1||lipase:1||microencapsulation:1||microstructure:1||milk fat:1||multiple nanoemulsion:1||nano complex:1||nano emulsion delivery system:1||oxidative stability:1||pasteurization:1||physicochemical property:1||prebiotic effect:1||residual sugar:1||resveratrol:1||review:1||rheology:1||rumen protected omega3 fat supplements:1||sodium caseinate:1||sweet whey powder:1||trisodium citrate:1||twostep temperature process:1||validation:1||whey protein:1||whey protein concentrate:1||whey protein isolate:1||yogurt:1||βcasein:1||나노다중에멀젼:1||나노입자:1||농축유청단백질:1||다분산지수:1||베타락토글로불린:1||상대습도:1||생산:1||송아지고기:1||에멀젼 안정성:1||온도:1||온습도지수:1||유질:1||젖소 송아지:1||A2 betacasein:1||투과전자현미경:1||Amylose:1||Analytical method:1||Antioxidative activity:1||Bioaccessibility:1||Bread:1||Ca equilibrium:1||Caco2 Cell:1||Cellular Uptake:1||Cheese:1||Chemical components:1||Classification:1||Cytotoxicity:1||Dairy calves:1||Delivery system:1||Emulsion stability:1||Flour component:1||Functional property:1||Insulin growth factorI and II:1||Korean gold kiwifruit:1||Lactation period:1||Lactobacillus rhamnosus GG:1||Linoleic acidmodified chitosan oligosaccharide:1||

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