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Properties and Digestibility of Octenyl Succinic Anhydride-Modified Japonica-Type Waxy and Non-Waxy Rice Starches.
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- Molecules, 2019, v. 24, n. 4, p. 765, doi. 10.3390/molecules24040765
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- Article
Improvement of resistant starch content and baking quality of cross-linked soft rice flour.
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- Food Science & Biotechnology, 2020, v. 29, n. 12, p. 1695, doi. 10.1007/s10068-020-00826-3
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- Article
Methods to improve rice protein dispersal at moderate pH.
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- Food Science & Biotechnology, 2020, v. 29, n. 10, p. 1401, doi. 10.1007/s10068-020-00799-3
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- Article
Effects of newly developed waxy rice flour on the quality characteristics and oxidative stability of Korean traditional fried cookie, Yakgwa.
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- Food Science & Biotechnology, 2018, v. 27, n. 6, p. 1697, doi. 10.1007/s10068-018-0432-z
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- Article
Textural character of sweet potato root of Korean cultivars in relation to chemical constituents and their properties.
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- Food Science & Biotechnology, 2018, v. 27, n. 6, p. 1627, doi. 10.1007/s10068-018-0429-7
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- Article
Molecular structures of rice starch to investigate the differences in the processing quality of rice flours.
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- Food Science & Biotechnology, 2018, v. 27, n. 4, p. 1007, doi. 10.1007/s10068-018-0330-4
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- Article
Textural properties of mung bean starch gels prepared from whole seeds.
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- Food Science & Biotechnology, 2016, v. 25, n. 3, p. 729, doi. 10.1007/s10068-016-0126-3
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- Article
Improving gel formation of rice starch added with cross-linked resistant starch prepared from rice starch.
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- Starch / Staerke, 2015, v. 67, n. 9/10, p. 829, doi. 10.1002/star.201400223
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- Article
Physicochemical properties of starch isolated from eight different varieties of Korean sweet potatoes.
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- Starch / Staerke, 2013, v. 65, n. 11/12, p. 923, doi. 10.1002/star.201200217
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- Article
The properties and molecular structures of gusiljatbam starch compared to those of acorn and chestnut starches.
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- Starch / Staerke, 2012, v. 64, n. 5, p. 339, doi. 10.1002/star.201100104
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- Article
The effects of annealing and acid hydrolysis on resistant starch level and the properties of cross-linked RS4 rice starch.
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- Starch / Staerke, 2011, v. 63, n. 3, p. 147, doi. 10.1002/star.201000097
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- Article
Physicochemical properties of high amylose rice starches purified from Korean cultivars.
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- Starch / Staerke, 2010, v. 62, n. 5, p. 262, doi. 10.1002/star.200900230
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- Article
Pasting Properties of Non-waxy Rice Starch-Hydrocolloid Mixtures.
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- Starch / Staerke, 2006, v. 58, n. 5, p. 223, doi. 10.1002/star.200500459
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- Article
In vitro Digestibility of Cross-Linked Starches – RS4.
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- Starch / Staerke, 2004, v. 56, n. 10, p. 478, doi. 10.1002/star.200400301
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Properties of Korean Amaranth Starch Compared to Waxy Millet and Waxy Sorghum Starches.
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- Starch / Staerke, 2004, v. 56, n. 10, p. 469, doi. 10.1002/star.200300273
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- Article
Anti-oxidant activities of mung bean starch and starch gels prepared from whole and hulled seeds.
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- Food Science & Biotechnology, 2016, v. 25, n. 2, p. 453, doi. 10.1007/s10068-016-0062-2
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- Article
Physicochemical properties and molecular structures of Korean waxy rice starches.
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- Food Science & Biotechnology, 2015, v. 24, n. 3, p. 791, doi. 10.1007/s10068-015-0103-2
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- Article
Forming rice starch gels by adding retrograded and cross-linked resistant starch prepared from rice starch.
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- Food Science & Biotechnology, 2015, v. 24, n. 3, p. 835, doi. 10.1007/s10068-015-0108-x
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- Article
Mung bean coat ameliorates hyperglycemia and the antioxidant status in type 2 diabetic db/db mice.
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- Food Science & Biotechnology, 2014, v. 23, n. 1, p. 247, doi. 10.1007/s10068-014-0034-3
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- Article
Effects of water activity on pigments in dried laver ( Porphyra) during storage.
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- Food Science & Biotechnology, 2013, v. 22, n. 6, p. 1523, doi. 10.1007/s10068-013-0247-x
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- Article
Effects of cross-linked resistant rice starch on the quality of Korean traditional rice cake.
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- Food Science & Biotechnology, 2013, v. 22, n. 3, p. 697, doi. 10.1007/s10068-013-0134-5
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- Article
Improvement of the quality of gluten-free rice pound cake using extruded rice flour.
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- Food Science & Biotechnology, 2013, v. 22, n. 1, p. 173, doi. 10.1007/s10068-013-0024-x
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- Article
Physicochemical properties of mung bean starches in different Korean varieties and their gel textures.
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- Food Science & Biotechnology, 2012, v. 21, n. 5, p. 1359, doi. 10.1007/s10068-012-0179-x
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Properties and qualities of rice flours and gluten-free cupcakes made with higher-yield rice varieties in Korea.
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- Food Science & Biotechnology, 2012, v. 21, n. 2, p. 365, doi. 10.1007/s10068-012-0048-7
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- Article
Functional properties of different Korean sweet potato varieties.
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- Food Science & Biotechnology, 2011, v. 20, n. 6, p. 1501, doi. 10.1007/s10068-011-0208-1
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- Article
Effects of organic acids and starch water ratios on the properties of retrograded maize starches.
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- Food Science & Biotechnology, 2011, v. 20, n. 4, p. 1013, doi. 10.1007/s10068-011-0139-x
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- Article
Effects of protein and transglutaminase on the preparation of gluten-free rice bread.
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- Food Science & Biotechnology, 2010, v. 19, n. 4, p. 951, doi. 10.1007/s10068-010-0133-8
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- Article
Properties of novel starch isolated from Castanopsis cuspidate fruit grown in a subtropical zone of Korea.
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- Food Science & Biotechnology, 2010, v. 19, n. 1, p. 63, doi. 10.1007/s10068-010-0009-y
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- Article
Preparation of functional rice cake by using β-carotene-loaded emulsion powder.
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- Journal of Food Science & Technology, 2020, v. 57, n. 12, p. 4514, doi. 10.1007/s13197-020-04488-1
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- Article
Effects of milk proteins and gums on quality of bread made from frozen dough.
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- Journal of the Science of Food & Agriculture, 2009, v. 89, n. 8, p. 1407, doi. 10.1002/jsfa.3602
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A comparative study of submicron- and micron-sized rice particles: enzymatic hydrolysis in vitro and food efficiency ratio in vivo.
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- International Journal of Food Science & Technology, 2011, v. 46, n. 2, p. 372, doi. 10.1111/j.1365-2621.2010.02502.x
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- Article
Effect of different degrees of milling on the protein composition in brown rice brans.
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- Journal of Food Measurement & Characterization, 2022, v. 16, n. 1, p. 214, doi. 10.1007/s11694-021-01144-w
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- Article
Emulsifying Properties of Proteins Isolated from Various Rice Cultivars.
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- Food & Bioprocess Technology, 2016, v. 9, n. 5, p. 813, doi. 10.1007/s11947-015-1667-9
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- Article