Emulsifying properties of Maillard reaction products formed using spirulina (Arthrospira maxima) protein extract coupled with various saccharides by Dohyoung Lee, Kwang-Geun Lee

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Effects of ultrasound treatment on physicochemical, sensory, and structural properties of cold brew coffee by Youngji Lee, Kwang-Geun Lee

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Analysis of volatile compounds, betaine, and antioxidant effect in goji berry (Lycium barbarum L.) powder extracted by various drying methods and extraction solvents by Subeen Do, Yuri Kim, Jonggab Yim, Kwang-Geun Lee

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Physicochemical properties and sensory attributes of nut-based milk coffee by Woorin Lee, Hyunwoo Ahn, Jonggab Yim, Yuri Kim, Kwang-Geun Lee

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