| Enhancing the oral bioavailability of curcumin using solid lipid nanoparticles C Ban, M Jo, YH Park, JH Kim, JY Han, KW Lee, DH Kweon, YJ Choi Food Chemistry 302, 125328, 2020 | 178 | 2020 |
| Influence of chitosan-coating on the stability and digestion of emulsions stabilized by waxy maize starch crystals M Jo, C Ban, KKT Goh, YJ Choi Food Hydrocolloids 94, 603-612, 2019 | 53 | 2019 |
| Enhancement of the gut-retention time of resveratrol using waxy maize starch nanocrystal-stabilized and chitosan-coated Pickering emulsions M Jo, C Ban, KKT Goh, YJ Choi Food Hydrocolloids 112, 106291, 2021 | 38 | 2021 |
| Control of the gastrointestinal digestion of solid lipid nanoparticles using PEGylated emulsifiers C Ban, M Jo, S Lim, YJ Choi Food Chemistry 239, 442-452, 2018 | 38 | 2018 |
| Gastrointestinal digestion and stability of submicron-sized emulsions stabilized using waxy maize starch crystals M Jo, C Ban, KKT Goh, YJ Choi Food Hydrocolloids 84, 343-352, 2018 | 31 | 2018 |
| Interfacial and colloidal characterization of oil-in-water emulsions stabilized by interface-tunable solid lipid nanoparticles H Lim, M Jo, C Ban, YJ Choi Food chemistry 306, 125619, 2020 | 28 | 2020 |
| Enhancement of the intestinal permeability of curcumin using Pickering emulsions stabilized by starch crystals and chitosan M Jo, C Ban, KKT Goh, YJ Choi Food Chemistry 405, 134889, 2023 | 14 | 2023 |
| Rheology, microstructure, and storage stability of emulsion-filled gels stabilized solely by maize starch modified with octenyl succinylation and pregelatinization M Jo, MJ Chang, KKT Goh, C Ban, YJ Choi Foods 10 (4), 837, 2021 | 12 | 2021 |
| Citrus peel pectin and alginate-based emulgel particles for small intestine-targeted oral delivery of curcumin M Jo, M Park, YJ Choi Food Research International 176, 113847, 2024 | 3 | 2024 |
| Improving productivity of starch nanocrystals (SNC) using sonication and characteristics of SNC-stabilized Pickering emulsions M Jo 서울대학교 대학원, 2017 | 2 | 2017 |
| Changes in the structure and enzyme binding of starches during in vitro enzymatic hydrolysis using mammalian mucosal enzyme mixtures M Jo, J Qi, Z Du, Y Li, YC Shi Carbohydrate Polymers 335, 122070, 2024 | 1 | 2024 |
| Unveiling the significance of gastric digestion in gastrointestinal fate of octenylsuccinylated starch-stabilized emulsions M Jo, YC Shi Carbohydrate Polymers 333, 121953, 2024 | 1 | 2024 |
| Characterization of yeast protein isolates extracted via high‐pressure homogenization and pH shift: A promising protein source enriched with essential amino acids and branched … S Lee, E Kim, M Jo, YJ Choi Journal of Food Science 89 (2), 900-912, 2024 | 1 | 2024 |
| Retrograded octenylsuccinylated maize starch-based emulgels for a promising oral delivery system of curcumin M Jo, SH Kim, HE Kim, YY Lee, E Kim, C Ban, YJ Choi Carbohydrate Polymers 322, 121341, 2023 | 1 | 2023 |
| High-set curdlan emulsion gel fortified by transglutaminase: A promising animal fat substitute with precisely simulated texture and thermal stability of animal fat M Choi, HW Choi, M Jo, J Hahn, YJ Choi Food Hydrocolloids 154, 110063, 2024 | | 2024 |
| Influence of starch spherulites with different allomorphs and morphologies on reducing gastrointestinal digestibility in bread M Jo, J Shi, E Nkurikiye, Y Li, YC Shi International Journal of Biological Macromolecules 274, 133439, 2024 | | 2024 |
| Upcycling Lactobacillus casei culture waste into vegan cheese analogue using inulin, locust bean gum, and κ-carrageenan YY Lee, E Kim, M Jo, YJ Choi Food Chemistry: X 22, 101276, 2024 | | 2024 |
| Enhanced stability and controlled release of curcumin using emulsion-filled gels stabilized by octenyl succinylated maize starch M Jo, H Kim, YJ Choi 한국식품영양과학회 학술대회발표집, 388-388, 2021 | | 2021 |
| Enhanced the gut-retention time and bioaccessibility of resveratrol using waxy maize starch nanocrystal-stabilized and chitosan-coated emulsions M Jo, C Ban, KKT Goh, YJ Choi 15th International Hydrocolloids Conference, 2020 | | 2020 |
| Simple preparation of rigid emulsion-filled gels emulsified and gelled solely by modified maize starch SH Kim, M Jo, YJ Choi Korean Society of Food Science and Technology Annual Meeting, 2020 | | 2020 |
