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Publications by Jeongyoon Kim

Reply to Smith: Electrorheological Technology Reduces the Chocolate Viscosity and Fat Level

Proceedings of the National Academy of Sciences of the United States of America

Multidisciplinary

English

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Reply to Smith and Shortle: Lacking Evidence of Hydraulic Efficiency Changes

Proceedings of the National Academy of Sciences of the United States of America

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Risk, Technology, and Moral Emotions: Reply to Critics

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Effects of Fat on Blood Viscosity in Dogs

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Crystallization Behavior of Dark Chocolate Seeded With Crystal of Fat Materials

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Electrorheology Leads to Healthier and Tastier Chocolate

Proceedings of the National Academy of Sciences of the United States of America

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Blocking FSH Induces Thermogenic Adipose Tissue and Reduces Body Fat

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Consumer Acceptability of Chocolate Chip Cookies Using Applesauce as a Fat(butter) Substitute

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