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Carbohydrate Polymers|April 7, 2026
Multi-scale characterization and artificial neural network-based modeling identify leachate composition as a primary factor of cooked rice palatabilityMingyo Ha, Dong-Hwa Cho, Hyun-Jung ChungFood Chemistry|June 14, 2025
Microwave treatment modifies the physicochemical properties of starch-protein composite for improved gluten-free muffin qualityMingyo Ha, Adinda Sarah Firdhausa, Hyun-Jung ChungFood Science and Biotechnology|April 8, 2024
Relation between textural attributes and surface leachate structural and compositional characteristics of cooked riceMingyo Ha, Duyun Jeong, Jiyoung Park, et al.Food Research International (Ottawa, Ont.)|December 3, 2022
The cooking method features controlling eating quality of cooked rice: An explanation from the view of starch structure in leachate and morphological characteristicsMingyo Ha, Hyo-Young Jeong, Seung-Taik Lim, et al.Carbohydrate Polymers|May 22, 2026
Insight into the role of citric acid in modulating retrogradation behavior and physicochemical properties of rice flour during short and long-term storageDong-Hwa Cho, Mingyo Ha, Da-Seul Jun, et al.Food Chemistry|December 12, 2025
Elucidating the impact of germination on sensory attributes, volatile profiles, and physicochemical properties of roasted barley beverageDong-Hwa Cho, Hyun-Jin Kim, Mingyo Ha, et al.Journal of Food Science|October 31, 2025
Effect of Thermal Treatment on Nutritional and Physicochemical Properties of Sweet Pumpkin Flour and its Impact on Resistant Starch and Sensory Quality of Muffins and NoodlesMingyo Ha, Felicia Irawan, Ha-Eun Han, et al.Pageof 1