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Meera Kweon

Showing results (1-10 of 25) with videos related to

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Journal of Food Science|December 17, 2025
Effect of Milling Methods and Bran Particle-Size Control on the Quality and Noodle-Making Performance of Purple Whole-Wheat FlourEunji Lee, Meera Kweon
Journal of Food Science|October 4, 2024
Quality and noodle-making performance of wheat flour with varied gluten strengths altered by addition of various arabinoxylansJeongeon Kim, Meera Kweon
Foods (Basel, Switzerland)|October 16, 2024
Assessing the Impact of Arabinoxylans on Dough Mixing Properties and Noodle-Making Performance through Xylanase TreatmentEunbin Ha, Meera Kweon
Food Science and Biotechnology|August 16, 2021
Potential application of enzymes to improve quality of dry noodles by reducing water absorption of inferior-quality flourYujin Moon, Meera Kweon
Foods (Basel, Switzerland)|July 14, 2023
Combined Effects of Particle Size and Dough Improvers on Improving the Quality of Purple-Colored Whole Wheat BreadEnkhtungalag Avarzed, Meera Kweon
Molecules (Basel, Switzerland)|May 13, 2026
Effect of Particle Size Control of Wheat Bran via Different Milling Techniques on the Structural and Physicochemical Properties of ArabinoxylanJeonghan Moon, Meera Kweon
Molecules (Basel, Switzerland)|June 27, 2025
Processing Suitability of Physical Modified Non-GMO High-Amylose Wheat Flour as a Resistant Starch Ingredient in CookiesYujin Moon, Meera Kweon
Foods (Basel, Switzerland)|February 7, 2020
Optimization of the Formula and Processing Factors for Gluten-Free Rice Bread with Tamarind GumYe-Eun Hong, Meera Kweon
Journal of Food Science|June 12, 2025
Suitability of Whole-Wheat Flours Milled Using Different Mills and Conditions for Dough- and Batter-Based Sweet GoodsEunji Lee, Hyeonsu Han, Meera Kweon
Journal of Food Science|January 11, 2017
Differential Scanning Calorimetry Analysis of the Effects of Heat and Pressure on Protein Denaturation in Soy Flour Mixed with Various Types of PlasticizersMeera Kweon, Louise Slade, Harry Levine
Pageof 3

Showing results (1-10 of 25) with videos related to

Sort By:
Pageof 3
Journal of Food Science|December 17, 2025
Effect of Milling Methods and Bran Particle-Size Control on the Quality and Noodle-Making Performance of Purple Whole-Wheat FlourEunji Lee, Meera Kweon
Journal of Food Science|October 4, 2024
Quality and noodle-making performance of wheat flour with varied gluten strengths altered by addition of various arabinoxylansJeongeon Kim, Meera Kweon
Foods (Basel, Switzerland)|October 16, 2024
Assessing the Impact of Arabinoxylans on Dough Mixing Properties and Noodle-Making Performance through Xylanase TreatmentEunbin Ha, Meera Kweon
Food Science and Biotechnology|August 16, 2021
Potential application of enzymes to improve quality of dry noodles by reducing water absorption of inferior-quality flourYujin Moon, Meera Kweon
Foods (Basel, Switzerland)|July 14, 2023
Combined Effects of Particle Size and Dough Improvers on Improving the Quality of Purple-Colored Whole Wheat BreadEnkhtungalag Avarzed, Meera Kweon
Molecules (Basel, Switzerland)|May 13, 2026
Effect of Particle Size Control of Wheat Bran via Different Milling Techniques on the Structural and Physicochemical Properties of ArabinoxylanJeonghan Moon, Meera Kweon
Molecules (Basel, Switzerland)|June 27, 2025
Processing Suitability of Physical Modified Non-GMO High-Amylose Wheat Flour as a Resistant Starch Ingredient in CookiesYujin Moon, Meera Kweon
Foods (Basel, Switzerland)|February 7, 2020
Optimization of the Formula and Processing Factors for Gluten-Free Rice Bread with Tamarind GumYe-Eun Hong, Meera Kweon
Journal of Food Science|June 12, 2025
Suitability of Whole-Wheat Flours Milled Using Different Mills and Conditions for Dough- and Batter-Based Sweet GoodsEunji Lee, Hyeonsu Han, Meera Kweon
Journal of Food Science|January 11, 2017
Differential Scanning Calorimetry Analysis of the Effects of Heat and Pressure on Protein Denaturation in Soy Flour Mixed with Various Types of PlasticizersMeera Kweon, Louise Slade, Harry Levine
Pageof 3