Effect of Crosslinked β-cyclodextrin on Quality of Cholesterol-reduced Cream Cheese
Song-Hee Kim (Kim SH), Eun-Mi Han (Han EM), Joungjwa Ahn (Ahn J), Hae-Soo Kwak (Kwak HS)
Asian-Australas J Anim Sci. 2005;18(4):584-589.   Published online 2005 Apr 20     DOI: https://doi.org/10.5713/ajas.2005.584
Citations to this article as recorded by Crossref logo
Application of β-cyclodextrin in the production of low-cholesterol milk and dairy products
Lukáš Kolarič, Peter Šimko
Trends in Food Science & Technology.2022; 119: 13.     CrossRef
Cyclodextrins in Food Technology and Human Nutrition: Benefits and Limitations
É. Fenyvesi, M. Vikmon, L. Szente
Critical Reviews in Food Science and Nutrition.2016; 56(12): 1981.     CrossRef
Cholesterol extraction from ghee using glass beads functionalized with beta cyclodextrin
Muhammad Nazir Tahir, Saleem Ahmed Bokhari, Ahmad Adnan
Journal of Food Science and Technology.2015; 52(2): 1040.     CrossRef
Healthy aspect of low‐cholesterol ghee on modulation of lipid profile of rats
Karuna Meghwal, Vivek Sharma, Darshan Lal, Sumit Arora, Suman Kapila
International Journal of Dairy Technology.2015; 68(4): 550.     CrossRef
Comparison of the physicochemical and sensory properties of Asiago cheeses with added nano‐powdered red ginseng and powdered red ginseng during ripening
Kyung‐Hoon Choi, Sang‐Hoon Yoo, Hae‐Soo Kwak
International Journal of Dairy Technology.2014; 67(3): 348.     CrossRef
Comparison of Physicochemical and Sensory Properties between Cholesterol-removed Gouda Cheese and Gouda Cheese during Ripening
Ho-Jung Jung, Eun-Jung Ko, Hae-Soo Kwak
Asian-Australasian Journal of Animal Sciences.2013; 26(12): 1773.     CrossRef
Effect of Cholesterol Removal Processing Usingβ-Cyclodextrin on Main Components of Milk
A. M. Maskooki, S. H. R. Beheshti, S. Valibeigi, J. Feizi
International Journal of Food Science.2013; 2013: 1.     CrossRef
Immobilisation of β-cyclodextrin on glass: Characterisation and application for cholesterol reduction from milk
Muhammad Nazir Tahir, Yan Lee
Food Chemistry.2013; 139(1-4): 475.     CrossRef
Cholesterol reduction from milk using β-cyclodextrin immobilized on glass
Muhammad Nazir Tahir, Chanho Kwon, Daham Jeong, Eunae Cho, Seung R. Paik, Seunho Jung
Journal of Dairy Science.2013; 96(7): 4191.     CrossRef
Comparative study of flavor in cholesterol-removed Gouda cheese and Gouda cheese during ripening
H.J. Jung, P. Ganesan, S.J. Lee, H.S. Kwak
Journal of Dairy Science.2013; 96(4): 1972.     CrossRef
Optimisation of cross‐linking β‐cyclodextrin and its recycling efficiency for cholesterol removal in milk and cream
Yun‐Kyung Lee, Palanivel Ganesan, Hae‐Soo Kwak
International Journal of Food Science & Technology.2012; 47(5): 933.     CrossRef
Structural characterisation of β‐cyclodextrin crosslinked by adipic acid
Hae‐Soo Kwak, Jung Eun Lee, Yoon Hyuk Chang
International Journal of Food Science & Technology.2011; 46(6): 1323.     CrossRef
Single- and 14-Day Repeat-Dose Toxicity of Cross-Linked β-Cyclodextrin in Rats
Ju-Hyun Park, Kyung-Hoon Choi, Hae-Soo Kwak
International Journal of Toxicology.2011; 30(6): 700.     CrossRef
Optimization of the Conditions for Removing Cholesterol from Cod Liver Oil by β‐Cyclodextrin Crosslinked with Adipic Acid
Yoon Hyuk Chang, Jung Eun Lee, Hae‐Soo Kwak
Journal of the American Oil Chemists' Society.2010; 87(7): 803.     CrossRef
Entrapment of nutrients during cholesterol removal from cream by crosslinked β‐cyclodextrin
HYUN JEE HA, JUNG EUN LEE, YOON HYUK CHANG, HAE‐SOO KWAK
International Journal of Dairy Technology.2010; 63(1): 119.     CrossRef
Cholesterol Removal from Squid Liver Oil by Crosslinked β‐Cyclodextrin
Jeong Eun Lee, Mi Hwa Seo, Yoon Hyuk Chang, Hae‐Soo Kwak
Journal of the American Oil Chemists' Society.2010; 87(2): 233.     CrossRef
Butter cholesterol removal using different complexation methods with beta-cyclodextrin, and the contribution of photoacoustic spectroscopy to the evaluation of the complex
H.M.A.M. Dias, F. Berbicz, F. Pedrochi, M.L. Baesso, G. Matioli
Food Research International.2010; 43(4): 1104.     CrossRef
Chemical and sensory properties of cholesterol‐reduced processed cheese spread
SOO‐YUN KIM, EUN‐KYUNG HONG, JOUNGJWA AHN, HAE‐SOO KWAK
International Journal of Dairy Technology.2009; 62(3): 348.     CrossRef
A review on the use of cyclodextrins in foods
G. Astray, C. Gonzalez-Barreiro, J.C. Mejuto, R. Rial-Otero, J. Simal-Gándara
Food Hydrocolloids.2009; 23(7): 1631.     CrossRef
Physicochemical, microbial, and sensory properties of yogurt supplemented with nanopowdered chitosan during storage
M.H. Seo, S.Y. Lee, Y.H. Chang, H.S. Kwak
Journal of Dairy Science.2009; 92(12): 5907.     CrossRef
Entrapment of Milk Nutrients during Cholesterol Removal from Milk by Crosslinked β-Cyclodextrin
H.J. Ha, S.S. Jeon, Y.H. Chang, H.S. Kwak
Korean Journal for Food Science of Animal Resources.2009; 29(5): 566.     CrossRef
Properties of cholesterol‐reduced Camembert cheese made by crosslinked β‐cyclodextrin
SOO‐YUN KIM, HYUN‐YOUNG BAE, HYE‐YOUNG KIM, JOUNGJWA AHN, HAE‐SOO KWAK
International Journal of Dairy Technology.2008; 61(4): 364.     CrossRef
Properties of Cholesterol-reduced Block-type Process Cheese Made by Crosslinked β-Cyclodextrin
S.Y. Kim, S.Y. Park, J. Ahn, H.S. Kwak
Korean Journal for Food Science of Animal Resources.2008; 28(4): 463.     CrossRef
Properties of Cholesterol-Reduced Butter Made with β-Cyclodextrin and Added Evening Primrose Oil and Phytosterols
J.J. Kim, T.H. Jung, J. Ahn, H.S. Kwak
Journal of Dairy Science.2006; 89(12): 4503.     CrossRef