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Seung-Taik Lim

Showing results (21-30 of 68) with videos related to

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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|December 5, 2013
Formation of crystalline complexes between amylomaize dextrin and ceramideHee-Young Kim, Jae Kag Lim, Doun Kim, et al.
Food Science and Biotechnology|April 12, 2023
Antioxidant and in vitro cosmeceutical activities of chestnut inner shell fermented by <i>Monascus kaoliang</i>Ying-Yu Jin, Nuntinee Ritthibut, Seung-Taik Lim, et al.
Food Science and Biotechnology|October 20, 2023
Improvement of textural and sensory characteristics of aged rice using hydrothermal treatment with xanthan gumHyo-Young Jeong, Yoona Sul, Seung-Taik Lim, et al.
International Journal of Biological Macromolecules|January 8, 2013
In vitro analyses of resistant starch in retrograded waxy and normal corn starchesXing Zhou, Hyun-Jung Chung, Jong-Yea Kim, et al.
Food Chemistry|April 29, 2017
Volatile composition and sensory characteristics of onion powders prepared by convective dryingSo Mang Choi, Dong-Jin Lee, Jong-Yea Kim, et al.
Food Chemistry|October 13, 2018
Solid-state fermentation of black rice bran with Aspergillus awamori and Aspergillus oryzae: Effects on phenolic acid composition and antioxidant activity of bran extractsHye-Young Shin, Sung-Min Kim, Ju Hun Lee, et al.
Phytochemistry|October 27, 2004
Antioxidant activity of phenylpropanoid esters isolated and identified from Platycodon grandiflorum A. DCJi-Young Lee, Jae-Wook Yoon, Cheong-Tae Kim, et al.
Carbohydrate Polymers|April 27, 2013
Effects of amylose chain length and heat treatment on amylose-glycerol monocaprate complex formationXing Zhou, Ren Wang, Yuxian Zhang, et al.
Journal of the Science of Food and Agriculture|April 17, 2024
Enhanced gelling property and freeze-thaw stability of potato, tapioca and corn starches modified by mild heating in aqueous ethanol solutionHan-Jun Park, Dong-Hwa Cho, Hyun-Jung Chung, et al.
Pageof 7

Showing results (21-30 of 68) with videos related to

Sort By:
Pageof 7
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|December 5, 2013
Formation of crystalline complexes between amylomaize dextrin and ceramideHee-Young Kim, Jae Kag Lim, Doun Kim, et al.
Food Science and Biotechnology|April 12, 2023
Antioxidant and in vitro cosmeceutical activities of chestnut inner shell fermented by <i>Monascus kaoliang</i>Ying-Yu Jin, Nuntinee Ritthibut, Seung-Taik Lim, et al.
Food Science and Biotechnology|October 20, 2023
Improvement of textural and sensory characteristics of aged rice using hydrothermal treatment with xanthan gumHyo-Young Jeong, Yoona Sul, Seung-Taik Lim, et al.
International Journal of Biological Macromolecules|January 8, 2013
In vitro analyses of resistant starch in retrograded waxy and normal corn starchesXing Zhou, Hyun-Jung Chung, Jong-Yea Kim, et al.
Food Chemistry|April 29, 2017
Volatile composition and sensory characteristics of onion powders prepared by convective dryingSo Mang Choi, Dong-Jin Lee, Jong-Yea Kim, et al.
Food Chemistry|October 13, 2018
Solid-state fermentation of black rice bran with Aspergillus awamori and Aspergillus oryzae: Effects on phenolic acid composition and antioxidant activity of bran extractsHye-Young Shin, Sung-Min Kim, Ju Hun Lee, et al.
Phytochemistry|October 27, 2004
Antioxidant activity of phenylpropanoid esters isolated and identified from Platycodon grandiflorum A. DCJi-Young Lee, Jae-Wook Yoon, Cheong-Tae Kim, et al.
Carbohydrate Polymers|April 27, 2013
Effects of amylose chain length and heat treatment on amylose-glycerol monocaprate complex formationXing Zhou, Ren Wang, Yuxian Zhang, et al.
Journal of the Science of Food and Agriculture|April 17, 2024
Enhanced gelling property and freeze-thaw stability of potato, tapioca and corn starches modified by mild heating in aqueous ethanol solutionHan-Jun Park, Dong-Hwa Cho, Hyun-Jung Chung, et al.
Pageof 7