Production Technology of Food Nanoemulsions and Its Application in Food Industry

Kim, Chong-Tai; Kim, Chul-Jin; Cho, Yong-Jin; Ko, Sungho; Choi, Ae-Jin

doi:10.13050/foodengprog.2007.11.4.237

Food Eng. Prog. 2007; 11(4):237-247

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2007.11.4.237

Article

식품 나노에멀젼 제조기술 및 식품분야에서의 응용

김종태¹^,^*, 김철진¹, 조용진¹, 고성호¹, 최애진¹

Production Technology of Food Nanoemulsions and Its Application in Food Industry

Chong-Tai Kim¹^,^*, Chul-Jin Kim¹, Yong-Jin Cho¹, Sungho Ko¹, Ae-Jin Choi¹

Author Information & Copyright ▼

¹한국식품연구원 식품나노바이오연구단

¹Food Nano-biotechnology, Research Center, Korea Food Research Institute. Songnam 463-746, Korea

^*Corresponding author: Chong-Tai Kim, Food Nano-biotechnology Research Center, Korea Food Research Institute, Songnam 463-746, Korea. Phone: +82-31-780-9138, Fax: +82-31-780-9257, E-mail: ctkim@kfri.re.kr

ⓒ Copyright 2007 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Nov 30, 2007