Sanghoon Ko, Ph.D.
Affiliations: | 2005 | University of Wisconsin, Madison, Madison, WI |
Area:
Food Science and Technology Agriculture, Agricultural EngineeringGoogle:
"Sanghoon Ko"Parents
Sign in to add mentor| Sundaram Gunasekaran | grad student | 2005 | UW Madison | |
| (In situ microstructure and gelation properties of heat-induced beta-lactoglobulin gels.) | ||||
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Publications
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| Choi K, Kim D, Lim JD, et al. (2019) Functional enhancement of ultrafine Angelica gigas powder by spray-drying microencapsulation Lwt - Food Science and Technology. 101: 161-166 |
| Kim YE, Ryu J, Kim JT, et al. (2018) Physicochemical and in vitro digestion characteristics of size-different red ginseng powders. Food Science and Biotechnology. 27: 425-431 |
| Garrido-Maestu A, Ma Z, Paik SY, et al. (2018) Engineering of chitosan-derived nanoparticles to enhance antimicrobial activity against foodborne pathogen Escherichia coli O157:H7. Carbohydrate Polymers. 197: 623-630 |
| Kwak J, Yoon MR, Lee JS, et al. (2017) Morphological and starch characteristics of the rice mutant variety Seolgaeng for dry-milled flour. Food Science and Biotechnology. 26: 43-48 |
| Liang J, Yan H, Yang HJ, et al. (2016) Synthesis and controlled-release properties of chitosan/β-Lactoglobulin nanoparticles as carriers for oral administration of epigallocatechin gallate. Food Science and Biotechnology. 25: 1583-1590 |
| Suh S, Meng X, Ko S. (2016) Proof of concept study for different-sized chitosan nanoparticles as carbon dioxide (CO2) indicators in food quality monitoring. Talanta. 161: 265-270 |
| Meng X, Ryu J, Kim B, et al. (2016) Application of Iron Oxide as a pH-dependent Indicator for Improving the Nutritional Quality. Clinical Nutrition Research. 5: 172-9 |
| Choi KO, Choe J, Suh S, et al. (2016) Positively Charged Nanostructured Lipid Carriers and Their Effect on the Dissolution of Poorly Soluble Drugs. Molecules (Basel, Switzerland). 21 |
| Teo A, Goh KK, Wen J, et al. (2016) Physicochemical properties of whey protein, lactoferrin and Tween 20 stabilised nanoemulsions: Effect of temperature, pH and salt. Food Chemistry. 197: 297-306 |
| Jeong S, Kim Y, Ko S, et al. (2016) Physicochemical characterization and in-vitro digestibility of extruded rice noodles with different amylose contents based on rheological approaches Journal of Cereal Science. 71: 258-263 |