| Physical and antimicrobial properties of trans-cinnamaldehyde nanoemulsions in water melon juice YJ Jo, JY Chun, YJ Kwon, SG Min, GP Hong, MJ Choi LWT-Food Science and Technology 60 (1), 444-451, 2015 | 143 | 2015 |
| Characterization of β-carotene nanoemulsions prepared by microfluidization technique YJ Jo, YJ Kwon Food Science and Biotechnology 23, 107-113, 2014 | 136 | 2014 |
| Fish collagen peptide inhibits the adipogenic differentiation of preadipocytes and ameliorates obesity in high fat diet-fed mice EJ Lee, J Hur, SA Ham, Y Jo, SY Lee, MJ Choi, HG Seo International Journal of Biological Macromolecules 104, 281-286, 2017 | 89 | 2017 |
| Anti-oxidative and anti-aging activities of porcine by-product collagen hydrolysates produced by commercial proteases: Effect of hydrolysis and ultrafiltration GP Hong, SG Min, YJ Jo Molecules 24 (6), 1104, 2019 | 62 | 2019 |
| Antioxidant activity of β-cyclodextrin inclusion complexes containing trans-cinnamaldehyde by DPPH, ABTS and FRAP YJ Jo, HS Cho, JY Chun Food Science and Biotechnology 30 (6), 807-814, 2021 | 42 | 2021 |
| Static hydrothermal processing and fractionation for production of a collagen peptide with anti-oxidative and anti-aging properties SH Park, YJ Jo Process biochemistry 83, 176-182, 2019 | 40 | 2019 |
| Effect of high-pressure short-time processing on the physicochemical properties of abalone (Haliotis discus hannai) during refrigerated storage YJ Jo, KH Jung, MY Lee, MJ Choi, SG Min, GP Hong Innovative food science & emerging technologies 23, 33-38, 2014 | 40 | 2014 |
| Functionality of porcine skin hydrolysates produced by hydrothermal processing for liposomal delivery system D Choi, SG Min, YJ Jo Journal of Food Biochemistry 42 (1), e12464, 2018 | 36 | 2018 |
| Fabrication and characterization of lentil protein gels from fibrillar aggregates and the gelling mechanism study YJ Jo, W Huang, L Chen Food & function 11 (11), 10114-10125, 2020 | 35 | 2020 |
| Studies on the Anti-Oxidative Function of trans-Cinnamaldehyde-Included β-Cyclodextrin Complex M Davaatseren, YJ Jo, GP Hong, HJ Hur, S Park, MJ Choi Molecules 22 (12), 1868, 2017 | 35 | 2017 |
| Effects of water or brine immersion thawing combined with ultrasound on quality attributes of frozen pork loin GP Hong, JY Chun, YJ Jo, MJ Choi Korean journal for food science of animal resources 34 (1), 115, 2014 | 33 | 2014 |
| Effect of frozen storage temperature on the quality of premium ice cream SH Park, YJ Jo, JY Chun, GP Hong, M Davaatseren, MJ Choi Korean journal for food science of animal resources 35 (6), 793, 2015 | 31 | 2015 |
| Collagen peptide-loaded W 1/O single emulsions and W 1/O/W 2 double emulsions: influence of collagen peptide and salt concentration, dispersed phase fraction and type of … YJ Jo, HP Karbstein, US van der Schaaf Food & function 10 (6), 3312-3323, 2019 | 30 | 2019 |
| Encapsulation of a bioactive peptide in a formulation of W1/O/W2-type double emulsions: Formation and stability MJ Choi, D Choi, J Lee, YJ Jo Food Structure 25, 100145, 2020 | 27 | 2020 |
| Effect of novel quick freezing techniques combined with different thawing processes on beef quality YJ Jo, MY Jang, YK Jung, JH Kim, JB Sim, JY Chun, SM Yoo, GJ Han, ... Korean Journal for Food Science of Animal Resources 34 (6), 777, 2014 | 25 | 2014 |
| Stepwise cooling mediated feasible supercooling preservation to extend freshness of mackerel fillets DH Park, SY Lee, J Lee, EJ Kim, YJ Jo, H Kim, MJ Choi, GP Hong LWT 152, 112389, 2021 | 24 | 2021 |
| Antimicrobial Effect of α- or β-Cyclodextrin Complexes with Trans-Cinnamaldehyde Against Staphylococcus aureus and Escherichia coli JY Chun, YJ Jo, P Bjrapha, MJ Choi, SG Min Drying technology 33 (3), 377-383, 2015 | 24 | 2015 |
| Potential application of static hydrothermal processing to produce the protein hydrolysates from porcine skin by-products SG Min, YJ Jo, SH Park LWT-Food Science and Technology 83, 18-25, 2017 | 23 | 2017 |
| Long-term stable emulsions prepared from lentil protein fibrillar aggregates C Wynnychuk, YJ Jo, Y Chu, L Chen Food Structure 29, 100204, 2021 | 22 | 2021 |
| Effects of various freezing and thawing techniques on pork quality in ready-to-eat meals KI Kim, JB Shim, SM Yoo, SG Min, SY Lee, YJ Jo, MJ Choi African Journal of Food Science 9 (11), 525-533, 2015 | 21 | 2015 |
