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    Article

    Spontaneous bilayer phase separations of spin-coated polymer blend thin films: A neutron reflectivity study

    This study investigates the spontaneous formation of phase-separated bilayer structures of polymer blend thin films upon spin coating. Neutron reflectivity is used to measure the bilayer structure of deuterate...

    Jaseung Koo, Sushil Satija, Jeong-Soo Lee, Young-Soo Seo in Macromolecular Research (2016)

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    Article

    Prdm4 induction by the small molecule butein promotes white adipose tissue browning

    Microarray analysis of butein-treated adipocytes results in the identification of the PR domain containing 4 (Prdm4) transcription factor, which stimulates WAT browning and lipolysis and protects against diet-...

    No-Joon Song, Seri Choi, Prashant Rajbhandari, Seo-Hyuk Chang in Nature Chemical Biology (2016)

  3. Article

    Penetration and exchange kinetics of primary alkyl amines applied to reactive poly(pentafluorophenyl acrylate) thin films

    We investigated the mechanism of primary amine-induced post-polymerization modification of active ester polymer thin films composed of pentafluorophenyl acrylate (PFPA) polymers. The most important physical pa...

    Hyunjoo Son, Yeongseon Jang, Jaseung Koo, Jeong-Soo Lee, Patrick Theato in Polymer Journal (2016)

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    Article

    Improving consumer recognition and awareness of food additives through consumer education in South Korea

    Consumer awareness of food additives was investigated, and the educational effects of improving consumer awareness of food additives were analyzed. A total of 2,782 out of the 4,090 consumers approached partic...

    Jeong-Soo Lee, Jung-Min Park, Seo-Hyun Wi, Yeong Bo Ahn in Food Science and Biotechnology (2014)

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    Article

    Establishment of quality criteria and estimate of shelf-life for yogurt beverage and stirred-type yogurt in Korea

    This study was conducted to estimate the shelf-life of yogurt beverage and stirred-type yogurt. Samples of yogurt beverage and stirred-type yogurt were stored at 10, 15, and 25°C during 25-day storage, and qua...

    Su-** Yoon, Jung-Min Park, Ja-Gyeong Gu, Jeong-Soo Lee in Food Science and Biotechnology (2013)