Published in Korean J Food Sci Anim Resour on October 31, 2014
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Review and current status of emulsion/dispersion technology using an internal gelation process for the design of alginate particles. J Microencapsul (2006) 0.94
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Microencapsulation of Bifidobacterium bifidum F-35 in whey protein-based microcapsules by transglutaminase-induced gelation. J Food Sci (2012) 0.82
Microencapsulation of Lactobacillus helveticus and Lactobacillus delbrueckii using alginate and gellan gum. Carbohydr Polym (2013) 0.82
Assessment of Characteristics and Functional Properties of Lactobacillus Species Isolated from Kimchi for Dairy Use. Korean J Food Sci Anim Resour (2015) 0.77
Production of Functional High-protein Beverage Fermented with Lactic Acid Bacteria Isolated from Korean Traditional Fermented Food. Korean J Food Sci Anim Resour (2015) 0.75