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Sanghoon Ko, Ph.D. - Publications

Affiliations: 
2005 University of Wisconsin, Madison, Madison, WI 
Area:
Food Science and Technology Agriculture, Agricultural Engineering
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36 high-probability publications. We are testing a new system for linking publications to authors. You can help! If you notice any inaccuracies, please sign in and mark papers as correct or incorrect matches. If you identify any major omissions or other inaccuracies in the publication list, please let us know.

Year Citation  Score
2019 Choi K, Kim D, Lim JD, Ko S, Hong G, Lee S. Functional enhancement of ultrafine Angelica gigas powder by spray-drying microencapsulation Lwt - Food Science and Technology. 101: 161-166. DOI: 10.1016/J.Lwt.2018.10.097  0.348
2018 Kim YE, Ryu J, Kim JT, Suh S, Hong GP, Ko S. Physicochemical and in vitro digestion characteristics of size-different red ginseng powders. Food Science and Biotechnology. 27: 425-431. PMID 30263766 DOI: 10.1007/S10068-017-0254-4  0.324
2018 Garrido-Maestu A, Ma Z, Paik SY, Chen N, Ko S, Tong Z, Jeong KC. Engineering of chitosan-derived nanoparticles to enhance antimicrobial activity against foodborne pathogen Escherichia coli O157:H7. Carbohydrate Polymers. 197: 623-630. PMID 30007655 DOI: 10.1016/J.Carbpol.2018.06.046  0.303
2017 Kwak J, Yoon MR, Lee JS, Lee JH, Ko S, Tai TH, Won YJ. Morphological and starch characteristics of the rice mutant variety Seolgaeng for dry-milled flour. Food Science and Biotechnology. 26: 43-48. PMID 30263508 DOI: 10.1007/S10068-017-0006-5  0.312
2016 Liang J, Yan H, Yang HJ, Kim HW, Wan X, Lee J, Ko S. 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. PMID 30263448 DOI: 10.1007/S10068-016-0244-Y  0.319
2016 Suh S, Meng X, Ko S. Proof of concept study for different-sized chitosan nanoparticles as carbon dioxide (CO2) indicators in food quality monitoring. Talanta. 161: 265-270. PMID 27769405 DOI: 10.1016/J.Talanta.2016.08.055  0.354
2016 Meng X, Ryu J, Kim B, Ko S. Application of Iron Oxide as a pH-dependent Indicator for Improving the Nutritional Quality. Clinical Nutrition Research. 5: 172-9. PMID 27482521 DOI: 10.7762/Cnr.2016.5.3.172  0.317
2016 Choi KO, Choe J, Suh S, Ko S. Positively Charged Nanostructured Lipid Carriers and Their Effect on the Dissolution of Poorly Soluble Drugs. Molecules (Basel, Switzerland). 21. PMID 27213324 DOI: 10.3390/Molecules21050672  0.305
2016 Teo A, Goh KK, Wen J, Oey I, Ko S, Kwak HS, Lee SJ. Physicochemical properties of whey protein, lactoferrin and Tween 20 stabilised nanoemulsions: Effect of temperature, pH and salt. Food Chemistry. 197: 297-306. PMID 26616953 DOI: 10.1016/J.Foodchem.2015.10.086  0.362
2016 Jeong S, Kim Y, Ko S, Yoon MR, Lee JS, Lee S. 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. DOI: 10.1016/J.Jcs.2016.09.004  0.34
2015 Woo HD, We GJ, Kang TY, Shon KH, Chung HW, Yoon MR, Lee JS, Ko S. Physicochemical and Gelatinization Properties of Starches Separated from Various Rice Cultivars. Journal of Food Science. PMID 26352343 DOI: 10.1111/1750-3841.13071  0.337
2015 Aditya NP, Yang H, Kim S, Ko S. Fabrication of amorphous curcumin nanosuspensions using β-lactoglobulin to enhance solubility, stability, and bioavailability. Colloids and Surfaces. B, Biointerfaces. 127: 114-21. PMID 25660094 DOI: 10.1016/J.Colsurfb.2015.01.027  0.316
2015 Lee K, Meng X, Kang TY, Ko S. A dye-incorporated chitosan-based CO2 indicator for monitoring of food quality focusing on makgeolli quality during storage Food Science and Biotechnology. 24: 905-912. DOI: 10.1007/S10068-015-0117-9  0.314
2014 Kim SO, Ha TV, Choi YJ, Ko S. Optimization of homogenization-evaporation process for lycopene nanoemulsion production and its beverage applications. Journal of Food Science. 79: N1604-10. PMID 25041657 DOI: 10.1111/1750-3841.12472  0.335
2014 Choi KO, Aditya NP, Ko S. Effect of aqueous pH and electrolyte concentration on structure, stability and flow behavior of non-ionic surfactant based solid lipid nanoparticles. Food Chemistry. 147: 239-44. PMID 24206712 DOI: 10.1016/J.Foodchem.2013.09.095  0.337
2014 Ko S, Gunasekaran S. Evaluation of cheese meltability using convection and conduction melt profilers International Journal of Dairy Technology. 67: 194-201. DOI: 10.1111/1471-0307.12112  0.474
2014 Aditya NP, Macedo AS, Doktorovova S, Souto EB, Kim S, Chang PS, Ko S. Development and evaluation of lipid nanocarriers for quercetin delivery: A comparative study of solid lipid nanoparticles (SLN), nanostructured lipid carriers (NLC), and lipid nanoemulsions (LNE) Lwt - Food Science and Technology. 59: 115-121. DOI: 10.1016/J.Lwt.2014.04.058  0.301
2014 Lim J, Ko S, Lee S. Use of Yuja (Citrus junos) pectin as a fat replacer in baked foods Food Science and Biotechnology. 23: 1837-1841. DOI: 10.1007/S10068-014-0251-9  0.324
2014 Gunasekaran S, Ko S. Rationales of Nano- and Microencapsulation for Food Ingredients Nano- and Microencapsulation For Foods. 43-64. DOI: 10.1002/9781118292327.ch3  0.445
2014 Ko S, Gunasekaran S. Controlled Release of Food Ingredients Nano- and Microencapsulation For Foods. 325-343. DOI: 10.1002/9781118292327.ch13  0.435
2013 Woo HD, Moon TW, Gunasekaran S, Ko S. Determining the gelation temperature of β-lactoglobulin using in situ microscopic imaging. Journal of Dairy Science. 96: 5565-74. PMID 23871379 DOI: 10.3168/Jds.2013-6786  0.5
2013 Paik SY, Nguyen HH, Ryu J, Che JH, Kang TS, Lee JK, Song CW, Ko S. Robust size control of bovine serum albumin (BSA) nanoparticles by intermittent addition of a desolvating agent and the particle formation mechanism. Food Chemistry. 141: 695-701. PMID 23790836 DOI: 10.1016/J.Foodchem.2013.04.059  0.336
2013 Jung J, Lee K, Puligundla P, Ko S. Chitosan-based carbon dioxide indicator to communicate the onset of kimchi ripening Lwt - Food Science and Technology. 54: 101-106. DOI: 10.1016/J.Lwt.2013.05.004  0.31
2012 Lee PS, Yim SG, Choi Y, Van Anh Ha T, Ko S. Physiochemical properties and prolonged release behaviours of chitosan-denatured β-lactoglobulin microcapsules for potential food applications. Food Chemistry. 134: 992-8. PMID 23107718 DOI: 10.1016/J.Foodchem.2012.03.006  0.322
2012 Jung J, Puligundla P, Ko S. Proof-of-concept study of chitosan-based carbon dioxide indicator for food packaging applications. Food Chemistry. 135: 2170-4. PMID 22980786 DOI: 10.1016/J.Foodchem.2012.07.090  0.321
2011 Lee K, Ryu M, Kim M, Kang W, Ko S, Shin M, Chung H. A comparative study of submicron- and micron-sized rice particles: enzymatic hydrolysis in vitro and food efficiency ratio in vivo International Journal of Food Science & Technology. 46: 372-378. DOI: 10.1111/J.1365-2621.2010.02502.X  0.337
2011 Jun JY, Nguyen HH, Paik S, Chun HS, Kang B, Ko S. Preparation of size-controlled bovine serum albumin (BSA) nanoparticles by a modified desolvation method Food Chemistry. 127: 1892-1898. DOI: 10.1016/J.Foodchem.2011.02.040  0.316
2010 Ko S, Gunasekaran S, Yu J. Self-indicating nanobiosensor for detection of 2,4-dinitrophenol Food Control. 21: 155-161. DOI: 10.1016/J.Foodcont.2009.05.006  0.489
2010 Choi K, Ryu J, Kwak H, Ko S. Spray-dried Conjugated Linoleic Acid Encapsulated with Maillard Reaction Products of Whey Proteins and Maltodextrin Food Science and Biotechnology. 19: 957-965. DOI: 10.1007/S10068-010-0134-7  0.352
2009 Ko S, Gunasekaran S. In situ microstructure evaluation during gelation of β-lactoglobulin Journal of Food Engineering. 90: 161-170. DOI: 10.1016/J.Jfoodeng.2008.06.030  0.51
2008 Ko S, Gunasekaran S. Analysis of cheese melt profile using inverse-Hill function Journal of Food Engineering. 87: 266-273. DOI: 10.1016/J.Jfoodeng.2007.12.002  0.475
2008 Kaya A, Ko S, Gunasekaran S. Viscosity and Color Change During In Situ Solidification of Grape Pekmez Food and Bioprocess Technology. 4: 241-246. DOI: 10.1007/S11947-008-0169-4  0.496
2007 Gunasekaran S, Ko S, Xiao L. Use of whey proteins for encapsulation and controlled delivery applications Journal of Food Engineering. 83: 31-40. DOI: 10.1016/J.Jfoodeng.2006.11.001  0.531
2007 Ko S, Gunasekaran S. Error correction of confocal microscopy images for in situ food microstructure evaluation Journal of Food Engineering. 79: 935-944. DOI: 10.1016/J.Jfoodeng.2006.03.014  0.456
2006 Ko S, Gunasekaran S. Preparation of sub-100-nm beta-lactoglobulin (BLG) nanoparticles. Journal of Microencapsulation. 23: 887-98. PMID 17390630 DOI: 10.1080/02652040601035143  0.522
2004 Eleya MMO, Ko S, Gunasekaran S. Scaling and fractal analysis of viscoelastic properties of heat-induced protein gels Food Hydrocolloids. 18: 315-323. DOI: 10.1016/S0268-005X(03)00087-0  0.508
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