PROFILE
 PROFESSOR
 LAB MEMBERS
 RESEARCH PROJECTS
 PUBLICATIONS & PATENTS
PUBLICATIONS
PATENTS
 TEACHING COURSES
 INSTRUMENTS
 
 NOTICE
 
  
  

PUBLICATIONS

131     Effects of sugars and sugar alcohols on thermal transition and cold stability of corn starch gel. M.H. Baek, B. Yoo, S.-T. Lim.Food Hydrocolloids 18 133–142 (2004)
2004-01-01.pdf

132     Effect of sugar type on rheological properties of high methoxy pectin gels. Yoo, B., Yoo, D., Kim, Y.-R., and Lim, S.-T. Food Sci. Biotechnol. 12:316-319 (2003).
2003-03-10.pdf

133     Preparation and characteristics of a water-soluble chitosan-heparin complex. Kweon, D.-K. and Lim, S.-T. J. Appl. Polym. Sci. 87:1784-1789 (2003).
2003-03-09.pdf

134     Effect of dry heating with ionic gums at controlled pH on starch paste viscosity. Lim, H. S., BeMiller, J. N., and Lim, S.-T. Cereal Chemistry 80(2):198-202 (2003).
2003-03-08.pdf

135     Molecular fractionation of starch by density-gradient ultracentrifugation. Yoon, Jae-Wook, Lim, Seung-Taik. Carbohydrate Research 338:611-617 (2003).
2003-03-07.pdf

136     Structural changes of debranched corn starch by aqueous heating and stirring. Han, J.-A., BeMiller, J. N., Hamaker, B., and Lim, S.-T. Cereal Chemistry 80(3):323-328 (2003).
2003-03-06.pdf

137     Physical aging of glassy normal and waxy rice starches: Effect of aging temperature on glass transition and enthalpy relaxation. Chung, H.-J., and Lim, S.-T. Carbohydrate Polymers 53:205-211 (2003)
2003-03-05.pdf

138     Physical aging of glassy normal and waxy rice starches: Effects of aging time on glass transition and enthalpy relaxation. Chung, H.-J., and Lim, S.-T. Food Hydrocolloids 17:855-861 (2003).
2003-03-04.pdf

139     Effects of acid hydrolysis and defatting on crystallinity and pasting properties of freeze-thawed high amylose corn starch. Chung, H.-J., Jeong, H.-Y., and Lim, S.-T. Carbohydrate Polymers 54:449-455 (2003).
2003-03-03.pdf

140     Effects of sugars and sugar alcohols on thermal transition and cold stability of corn starch gel. Baek, M. H., Yoo, B., and Lim, S.-T. Food Hydrocolloids 18:133-142 (2003).
2003-03-02.pdf


  [11] [12] [13] [14] [15] [16] [17] [18] [19] [20]