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PUBLICATIONS

1     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

2     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):640-642
2017-02-01.pdf

3     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

4     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

5     Optimization of microwave-assisted extraction of rice bran protein and its hydrolysates properties. Suphat Phongthai, Seung-Taik Lim, Saroat Rawdkuen. Journal of Cereal Science 70 (2016) 146-154
2016-06-01.pdf

6     Preparation and characterization of aqueous dispersions of high amylose starch and conjugated linoleic acid complex. Tae-Rang Seo, Hee-Young Kim, Seung-Taik Lim. Food Chemistry 211 (2016) 530-537.
2016-05-01.pdf

7     Enhanced antioxidant activity of rice bran extract by carbohydrase treatment. Sung-Min Kim, Seung-Taik Lim. Journal of Cereal Science 68 (2016) 116-121.
2016-01-02.pdf

8     Enhancing dispersion stability of alpha-tocopherol in aqueous media using maize starch and ultrasonication. Chuqiao Ren, Eun-Young Park, Jong-Yea Kim, Seung-Taik Lim. LWT - Food Science and Technology 68 (2016) 589-594.
2016-01-01.pdf

9     Preparation of aqueous alpha-lipoic acid dispersions with octenylsuccinylated high amylose starch. Yi-Xuan Li, Seung-Taik Lim. Carbohydrate Polymers 140 (2016) 253–259
2015-12-02.pdf

10     Improvement in antioxidant functionality and shelf life of yukwa (fried rice snack) by turmeric (Curcuma longa L.) powder addition. Seung-Taik Lim, Jung-Ah Han. Food Chemistry 199 (2016) 590–596
2015-12-01.pdf


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