Zobrazeno 1 - 10
of 95
pro vyhledávání: '"Hee‐Don Choi"'
Publikováno v:
Foods, Vol 10, Iss 10, p 2422 (2021)
Retrogradation is the principal cause for bread staling and, therefore, it has attracted a lot of interest from the food industry. In this study, the inhibitory effect of citrus peel hydrolysates (CPH) on retrogradation of wheat starch (WS) in the pr
Externí odkaz:
https://doaj.org/article/0371d2738c35439fb5f26b72c6a48233
Autor:
Seung-Hye Woo, Ji-Soo Kim, Hyun-Mo Jeong, Yu-Jeong Shin, Jung-Sun Hong, Hee-Don Choi, Jae-Hoon Shim
Publikováno v:
Foods, Vol 10, Iss 10, p 2269 (2021)
The use of unmodified starch in frozen foods can cause extremely undesirable textural changes after the freeze-thaw process. In this study, using cyclodextrin glucanotransferase (CGTase) and branching enzymes, an amylopectin cluster with high freeze-
Externí odkaz:
https://doaj.org/article/5906c60c35e14246b6e5739f61594f71
Publikováno v:
Journal of Functional Foods, Vol 32, Iss , Pp 278-284 (2017)
Innate immune system might be a useful strategy for antimetastatic therapy. To examine the antitumor and immunomodulatory activities of a glycoprotein isolated from rice bran (GRB), we made an experiment on innate immune response against lung metasta
Externí odkaz:
https://doaj.org/article/4472a806894847c0854f92110e385a0d
Publikováno v:
Foods, Vol 9, Iss 12, p 1737 (2020)
Retrogradation properties and kinetics of rice cakes with the addition of glycerol (GLY) and sucrose fatty acid ester (SE) were investigated. In hardness, both rice cakes with glycerol (RGLY) and rice cakes with sucrose fatty acid ester (RSE) showed
Externí odkaz:
https://doaj.org/article/c0e45d0f3a53411c92a4a4752ac75075
Autor:
Ha Ram Kim, Mi-Ran Kim, A-Reum Ryu, Ji-Eun Bae, Yun-Sang Choi, Gwan Bok Lee, Hee-Don Choi, Jung Sung Hong
Publikováno v:
Food Science and Biotechnology. 32:193-202
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ccb910c04e0e539997de33f0e2ad423f
https://doi.org/10.1007/s10068-022-01186-w
https://doi.org/10.1007/s10068-022-01186-w
Publikováno v:
Resources Science Research. 4:1-11
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2fe8c911e349b547c3d82025088b0c5a
https://doi.org/10.52346/rsr.2022.4.1.1
https://doi.org/10.52346/rsr.2022.4.1.1
Publikováno v:
Journal of Food Science. 87:1058-1068
The effects of immersion time on the physicochemical properties and resistant starch (RS) formation of malic acid-treated rice were investigated. Malic acid treatment decreased the frequency of cracks within the rice kernel. The color (lightness) was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::61cfa9eb390c9001654461fe59888e7a
https://doi.org/10.1111/1750-3841.16058
https://doi.org/10.1111/1750-3841.16058
Publikováno v:
Food and Life. 2021:107-115
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::17c1fedf0faf0a1391c40c5f36991456
https://doi.org/10.5851/fl.2021.e10
https://doi.org/10.5851/fl.2021.e10
Autor:
Hye-Bin Lee, Ha Ram Kim, Min-Cheol Kang, Duyun Jeong, Hee-Don Choi, Jung Sun Hong, Ho-Young Park
Publikováno v:
Food Research International. 170:113011
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ab385b1dd674e813f2bdc0a911cd584f
https://doi.org/10.1016/j.foodres.2023.113011
https://doi.org/10.1016/j.foodres.2023.113011
Publikováno v:
International Journal of Biological Macromolecules. 174:440-448
This study investigated the physicochemical characteristics of protease-treated wheat starch (PT-WST) to understand the role of starch granule-associated proteins (SGAPs) and the potential capability of PT-WST to provide a nutrient delivery system (N
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::481445869c960be2dc51a560dfc84a45
https://doi.org/10.1016/j.ijbiomac.2021.01.204
https://doi.org/10.1016/j.ijbiomac.2021.01.204