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Issue Date	Title / Author(s) / Citation	File
2016-11	Effects of freezing rate and terminal freezing temperature on frozen croissant dough quality Ban, Choongjin; Yoon, Sangeun; Han, Jungwoo; Kim, Sang Oh; Han, Jung Sook; Lim, Seokwon; Choi, Young Jin LWT - Food Science and Technology, Vol.73, pp.219-225	DOI
2018-01	Control of the gastrointestinal digestion of solid lipid nanoparticles using PEGylated emulsifiers Ban, Choongjin; Jo, Myeongsu; Lim, Seokwon; Choi, Young Jin Food Chemistry, Vol.239, pp. 442-452	DOI
2021-04	Rheology, Microstructure, and Storage Stability of Emulsion-Filled Gels Stabilized Solely by Maize Starch Modified with Octenyl Succinylation and Pregelatinization Jo, Myeongsu; Chang, Min Jea; Goh, Kelvin K. T.; Ban, Choongjin; Choi, Young Jin Foods, Vol.10 No.4, p. 837	DOI