Zobrazeno 1 - 10 of 81 pro vyhledávání: '"Malshick Shin"'
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Akademický článek
Properties and Digestibility of Octenyl Succinic Anhydride-Modified Japonica-Type Waxy and Non-Waxy Rice Starches
Autor: Junhee No, Saehun Mun, Malshick Shin
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
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Physicochemical properties of mirchal glutinous rice flour based on soaking time
Autor: Gi-Un Seong, Ju-Won Kang, Sumin Cho, Youngho Kwon, So-Myeong Lee, Sais-Beul Lee, Jun-Hyeon Cho, Dong-Soo Park, Malshick Shin, Ji-Yoon Lee
Publikováno v: Korean Journal of Food Preservation. 29:21-33
The physicochemical and structural characteristics of high­yield, tongil­type mirchal glutinous rice, Milyang 328 (hereafter referred to as mirchal), were compared to those of a set of well-characterized glutinous rice varieties i.e., baegokchal, d
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ea3c93bc9bc7538e9395edc5f018fde6
https://doi.org/10.11002/kjfp.2022.29.1.21
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3
Effect of different degrees of milling on the protein composition in brown rice brans
Autor: Junhee No, Man-Hee Baek, Malshick Shin, Saehun Mun
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
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8
Methods to improve rice protein dispersal at moderate pH
Autor: Jeonghee Surh, Saehun Mun, Malshick Shin
Publikováno v: Food Sci Biotechnol
Dispersion of rice protein (RP) at a neutral pH is highly important for its application in the food industry. We analyzed the solubility of RP at different pH conditions and found higher solubility at pH 8 than at a neutral pH. Furthermore, at pH 2,
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::97960b020fe0c688cc1a7486fb8024b1
https://doi.org/10.1007/s10068-020-00799-3
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9
Preparation of functional rice cake by using β-carotene-loaded emulsion powder
Autor: Junhee No, Saehun Mun, Malshick Shin
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
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10
Improvement of resistant starch content and baking quality of cross-linked soft rice flour
Autor: Malshick Shin, Kyong-Ae Lee, Chae Eun Lee, Junhee No
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
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