Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Hui yun Kim"'
Autor:
Ah-Hyun Lee, Seon-Min Oh, Sang-Jin Ye, Hui-Yun Kim, Ji-Eun Bae, Jong-Hyun Choi, Byung-Yong Kim, Moo-Yeol Baik
Publikováno v:
Foods, Vol 10, Iss 11, p 2885 (2021)
In this study, the rheological properties of several commercial rice noodle strands were investigated. In the bending test, failure stress decreased as the cooking temperature increased from 80 to 90 °C, and the cooking time increased from 3 to 4 mi
Externí odkaz:
https://doaj.org/article/130e33043caa402aaf71844a0e01b8fe
Autor:
Seung-Hyun Choi, Hui-Yun Kim, Jong-Hyun Choi, Seon-Min Oh, Ji-Eun Bae, Sang-Jin Ye, Byung-Yong Kim, Moo-Yeol Baik
Publikováno v:
Food Sci Biotechnol
The effects of concentration, temperature, and time on infusion of fluorescein into corn and waxy rice starches and their controlled release pattern were investigated. At low fluorescein concentration (1 μM), temperature significantly affected infus
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::207c5a2c2c520ab260095df4cc47b722
https://doi.org/10.1007/s10068-022-01059-2
https://doi.org/10.1007/s10068-022-01059-2
Autor:
Jihyun Kim, Seon-Min Oh, Hui-Yun Kim, Jong-Hyun Choi, Jae-Sung Shin, Ji-Eun Bae, Sang-Jin Ye, Moo-Yeol Baik
Publikováno v:
Food chemistry. 403
Self-assembly (formation and crystallization) kinetics of short-chain glucan aggregates (SCGAs) prepared at isothermal conditions (4, 20, 40, and 60℃) with or without nucleation (4℃, 1 h) were investigated. The fastest formation and crystallizati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::67b569a65a088bebea0ea5bae57d8524
https://pubmed.ncbi.nlm.nih.gov/36162266
https://pubmed.ncbi.nlm.nih.gov/36162266
Publikováno v:
Innovative Food Science & Emerging Technologies. :103392
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::162a7a9ea9c43293e6ed14db377fc898
https://doi.org/10.1016/j.ifset.2023.103392
https://doi.org/10.1016/j.ifset.2023.103392
Publikováno v:
Food Hydrocolloids. 134:108051
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7c8eaf2a03f3fb493ef1f1e4023aac85
https://doi.org/10.1016/j.foodhyd.2022.108051
https://doi.org/10.1016/j.foodhyd.2022.108051
Autor:
Moo-Yeol Baik, Byung-Yong Kim, Jong-Hyun Choi, Sang-Jin Ye, Seon-Min Oh, Ji-Eun Bae, Hui-yun Kim, Ah-Hyun Lee
Publikováno v:
Foods
Foods, Vol 10, Iss 2885, p 2885 (2021)
Foods, Vol 10, Iss 2885, p 2885 (2021)
In this study, the rheological properties of several commercial rice noodle strands were investigated. In the bending test, failure stress decreased as the cooking temperature increased from 80 to 90 °C, and the cooking time increased from 3 to 4 mi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d14170ca2671cb9262940f37e6626423
https://pubmed.ncbi.nlm.nih.gov/34829166
https://pubmed.ncbi.nlm.nih.gov/34829166
Autor:
Hui-Yun Kim, Moo-Yeol Baik
Publikováno v:
Food Sci Biotechnol
Starch is often subjected to denaturation treatment to improve its useful properties and eliminate its shortcomings. Various methods have been developed to produce modified starches with different properties and for a variety of uses. Because physica
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c97d56c0909a72cb5557bce38ac93ae8
https://pubmed.ncbi.nlm.nih.gov/35273817
https://pubmed.ncbi.nlm.nih.gov/35273817
Autor:
Jong Hyun Choi, Kye Sun Kim, Hui yun Kim, Seung-Hyun Choi, Moo-Yeol Baik, Ji Eun Bae, Seon Min Oh, Sang Jin Ye
Publikováno v:
Food Sci Biotechnol
Fluorescein isothiocyanate-dextrans (FDs) of different molecular weights were infused into corn, waxy rice, tapioca, and potato starches under atmospheric and high hydrostatic pressures (HHP). FD4, FD10, FD20, and FD40 (Mw 4000, 10,000, 20,000, and 4
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7115dab8670c0be75730f43994b5c721
https://europepmc.org/articles/PMC8520013/
https://europepmc.org/articles/PMC8520013/
Autor:
Moo-Yeol Baik, Byung-Yong Kim, Hee Don Choi, Ji-Eun Bae, Hyun-Wook Choi, Sang-Jin Ye, Hui-yun Kim, Seon-Min Oh
Publikováno v:
Food Sci Biotechnol
Physicochemical properties of acetylated (AC), cross-linked (CL), and hydroxypropylated (HP) chestnut starches were investigated. Modified chestnut starch showed low RS and amylose contents. AC revealed the highest solubility and HP showed the highes
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4cc020db7bd93ad45365d30920b06c48
https://doi.org/10.1007/s10068-019-00622-8
https://doi.org/10.1007/s10068-019-00622-8
Autor:
Hyun-Wook Choi, Moo-Yeol Baik, Seon-Min Oh, Ji-Eun Bae, Jin Hwa Yeum, Sang-Jin Ye, Hui-yun Kim
Publikováno v:
International journal of biological macromolecules. 168
Using restructuring technology, A- or B-type crystalline granular potato starch was produced from amorphous granular potato starch (AGPS). AGPS was prepared using ethanol-heat processing, and hydrothermal treatments were performed with different mois
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::407791df82e91d0cd505d623c4a694a4
https://pubmed.ncbi.nlm.nih.gov/33242554
https://pubmed.ncbi.nlm.nih.gov/33242554