Soon‐Taek Hong

surface Coverage of .beta.-Lactoglobulin at the Oil-Water Interface: Influence of Protein Heat Treatment and Various Emulsifiers

Eric Dickinson, Soon‐Taek Hong · Journal of Agricultural and Food Chemistry · 1994 · 115 citations

Agriculture, Biochemistry, Food Science +13

Influence of Water-Soluble Nonionic Emulsifier on the Rheology of Heat-Set Protein-Stabilized Emulsion Gels

Eric Dickinson, Soon‐Taek Hong · Journal of Agricultural and Food Chemistry · 1995 · 99 citations

Engineering, Food Science, Food Engineering +13

Coagulation of soymilk and quality of tofu as affected by freeze treatment of soybeans

E.J. Noh, S.Y. Park, Jae-In Pak et al. · Food Chemistry · 2004 · 79 citations

Agriculture, Dairy Science, Food Science +12

Influence of an anionic surfactant on the rheology of heat-set β-lactoglobulin-stabilized emulsion gels

Eric Dickinson, Soon‐Taek Hong · Colloids and Surfaces A Physicochemical and Engineering Aspects · 1997 · 45 citations

Engineering, Chemical Engineering, Chemistry +11

Crystallization, Physicochemical Properties, and Oxidative Stability of the Interesterified Hard Fat from Rice Bran Oil, Fully Hydrogenated Soybean Oil, and Coconut Oil through Lipase-Catalyzed Reaction

Prakash Adhikari, Jung‐Ah Shin, Jeung‐Hee Lee et al. · Food and Bioprocess Technology · 2011 · 42 citations

Agriculture, Biochemistry, Food Science +14