Seung Jun Choi

Professor

Seoul National University

South Korea

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About

Seung Jun Choi is a Professor at Seoul National University of Science and Technology in South Korea. His research primarily focuses on emulsions, surfactants, and nanoparticles, as detailed in his recent articles on Ostwald ripening and the physicochemical properties of liposomes. He has extensively studied the impacts of various surfactants and emulsifiers on food science, aiming to enhance the functional applications of structured lipids and novel food ingredients.

Articles (15)

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2025

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2023

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2023

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2022

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2021

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2020

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Purdue University

UNITED STATES

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Seung Jun Choi

Research Interests

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Articles (15)

Impact of emulsifier mixing and inhibitor type on Ostwald ripening of model food emulsions

Impact of small molecule surfactant type and oil phase composition on Ostwald ripening in model food emulsions

Impact of pluronic type on the physicochemical properties of lecithin liposome/pluronic particles

Impact of hydrophilic substances on Ostwald ripening in emulsions stabilized by varied hydrophilic group surfactants

Fabrication and characterization of nanoparticles with lecithin liposomes and poloxamer micelles: Impact of conformational structures of poloxamers

An Overview of Structured Lipid in Food Science: Synthesis Methods, Applications, and Future Prospects

Development and Characterization of Inula britannica Extract-Loaded Liposomes: Potential as Anti-Inflammatory Functional Food Ingredients

Fabrication of Whey Protein Isolate-Pectin Nanoparticles by Thermal Treatment: Effect of Dynamic High-Pressure Treatment

Influence of the type and concentration of hydrocolloids on Ostwald ripening of emulsions stabilized with small molecular and non-ionic surfactants

Solubilization of α-tocopherol and curcumin by polyoxyethylene alkyl ether surfactants: Effect of alkyl chain structure

Impacts of the Dynamic High-Pressure Pre-Treatment and Post-Treatment of Whey Protein Aggregates on Their Physicochemical Properties and Emulsifying Activities

Influence of Blending of Nonionic Emulsifiers Having Various Hydrophilic Head Sizes on Lipid Oxidation: Investigation of Antioxidant Polarity—Interfacial Characteristics Relationship

Inhibition of Droplet Growth in Model Beverage Emulsions Stabilized Using Poly (ethylene glycol) Alkyl Ether Surfactants Having Various Hydrophilic Head Sizes: Impact of Ester Gum

Improving the Stability of Lycopene from Chemical Degradation in Model Beverage Emulsions: Impact of Hydrophilic Group Size of Emulsifier and Antioxidant Polarity

Amylosucrase-modified waxy potato starches recrystallized with amylose: The role of amylopectin chain length in formation of low-digestible fractions

Collaborators (5)

Young Hoon Jung

Kyung-Min Park

Ju-Hoon Lee

Hyun-Dong Paik

Owen Griffith Jones

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