Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Junhee No"'
Publikováno v:
Molecules, Vol 24, Iss 4, p 765 (2019)
Waxy and non-waxy rice starches from japonica type Korean rice varieties were esterified with different levels of octenyl succinic anhydride (OSA), and the molecular structure of amylopectin (AP), digestibility, and emulsion stability were investigat
Externí odkaz:
https://doaj.org/article/3e8ec53baf5a40fd9d625141b3a791e6
Publikováno v:
Journal of Food Measurement and Characterization. 16:214-221
In this study, the rice protein (RP) fractions (albumin, globulin, glutelin, and prolamin) in rice bran were obtained through the sequential extraction method using 2% (w/w) NaCl, 0.1 N NaOH, and 70% (w/w) ethanol and the proportions of water-soluble
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ba55385a6fb09107e8b54442e283577e
https://doi.org/10.1007/s11694-021-01144-w
https://doi.org/10.1007/s11694-021-01144-w
Autor:
Malshick Shin, Junhee No
Publikováno v:
Korean Journal of Food and Cookery Science. 37:153-163
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3d0b1ae1710417fc887c7b0d512a8a58
https://doi.org/10.9724/kfcs.2021.37.2.153
https://doi.org/10.9724/kfcs.2021.37.2.153
Publikováno v:
Korean Journal of Food and Cookery Science. 36:546-553
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ab0f8dbb53f71821454ea6c4f4bc783f
https://doi.org/10.9724/kfcs.2020.36.6.546
https://doi.org/10.9724/kfcs.2020.36.6.546
Publikováno v:
J Food Sci Technol
The purpose of this study was to apply a powdered β-carotene-loaded emulsion to a real food product, Korean traditional rice cakes (Garaedduk). β-Carotene was incorporated into the oil phase of a sodium caseinate-stabilized emulsion. Emulsion powde
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::965e8009ce21af1fa7c9bce0fc7bc1ed
https://doi.org/10.1007/s13197-020-04488-1
https://doi.org/10.1007/s13197-020-04488-1
Publikováno v:
Food Sci Biotechnol
To increase resistant starch (RS) content of rice flour, soft and normal rice flours were cross-linked with different flour concentrations (40, 50%). RS contents, morphology, and baking qualities of cross-linked Singil rice flour (CSRF) and Hopyeong
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9038cbcce6cac616746fb46525bdae1a
https://pubmed.ncbi.nlm.nih.gov/33282436
https://pubmed.ncbi.nlm.nih.gov/33282436
Publikováno v:
Korean Journal of Food and Cookery Science. 34:256-262
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::73173b3643c1b1f80c0f9ed0771e69ef
https://doi.org/10.9724/kfcs.2018.34.3.256
https://doi.org/10.9724/kfcs.2018.34.3.256
Publikováno v:
Korean Journal of Food and Cookery Science. 34:186-194
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::30e1d533a3778ac4c8790410d3bc1a99
https://doi.org/10.9724/kfcs.2018.34.2.186
https://doi.org/10.9724/kfcs.2018.34.2.186
Publikováno v:
Korean Journal of Food & Cookery Science. 33:307-315
Purpose: To develop nano-sized starch particles for application as dietary fiber sources in liquid food system, the morphology and thermal properties of acid hydrolyzed rice starches with different amylose contents were evaluated. Methods: Rice starc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b2fb63b0af70b56e7b88040f17594c0c
https://doi.org/10.9724/kfcs.2017.33.3.307
https://doi.org/10.9724/kfcs.2017.33.3.307
Publikováno v:
Korean Journal of Food & Cookery Science. 33:78-86
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c0ced7d877533ca9506e68984f43e149
https://doi.org/10.9724/kfcs.2017.33.1.78
https://doi.org/10.9724/kfcs.2017.33.1.78