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PUBLICATIONS

1     Changes in phenolic acid composition and associated enzyme activity in shoot and kernel fractions of brown rice during germination. Dong-Hwa Cho, Seung-Taik Lim. Food Chemistry 256 (2018) 163-170
2018-08-01

2     Characteristics of some physically modified starches using mild heating and freeze-thawing. Chen Zhang, Jung-Ah Han. Seung-Taik Lim. Food Hydrocolloids 77 (2018) 894-901
2018-04-03

3     Effects of dextrinization and octenylsuccinylation of high amylose starch on complex formation with -3 fatty acids (EPA/DHA). Eun Young Park, So Mang Choi, Seung-Taik Lim, Jong-Yea Kim. Food Hydrocolloids 77 (2018) 357-362
2018-04-02

4     Complex formation between starch and stearic acid: Effect of enzymatic debranching for starch. Chagam Koteswara Reddy, So Mang Choi, Dong-Jin Lee, Seung-Taik Lim. Food Chemistry 244 (2018) 136-142
2018-04-01

5     Stabilization of alpha-lipoic acid by complex formation with octenylsuccinylated high amylose starch. Yi-Xuan Li, Eun Young Park, Seung-Taik Lim. Food Chemistry 242 (2018) 389-394
2018-03-01

6     Effect of dry heating on physicochemical properties of pregelatinized pice starch. Su-Jin Lee, Yu-Jin Yang, Hyun-Jung Chung ,Seung-Taik Lim. Cereal Chemistry 94(6)(2017) 928-933
2017-10-01

7     Volatile composition and sensory characteristics of onion powders prepared by convective drying. So Mang Choi, Dong-Jin Lee, Jong-Yea Kim, Seung-Taik Lim. Food Chemistry 231 (2017) 386–392
2017-03-01.pdf

8     Effect of Aqueous Impregnation of Rice Kernels with Gum Arabic and Xanthan on Storage Stability of Frozen Rice Cakes. Eun Young park, Jae Hun Yoo, Seung-Taik Lim. Cereal Chemistry 94(3) (2017) 640-642
2017-02-01.pdf

9     Relationship between pasting parameters and length of paste drop of various starches. Chen Zhang, Jong-Yea Kim, Seung-Taik Lim. LWT - Food Science and Technology 79 (2017) 655-658
2016-11-01.pdf

10     Effect of fructo-oligosaccharide and isomalto-oligosaccharide addition on baking quality of frozen dough. Eun Young Park, Sung-Bum Jang, Seung-Taik Lim. Food Chemistry 213 (2016) 157–162
2016-06-02.pdf


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