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PUBLICATIONS

141     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

142     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

143     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

144     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

145     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

146     Crystallinity and pasting properties of freeze-thawed high amylose maize starch. Jeong, H.-Y., and Lim, S.-T. Starch/Starke 55:511-517 (2003).
2003-03-01.pdf

147     Comparison in glass transition and enthalpy relaxation between native and gelatinized rice starches. Chung, H.-J., Lee, E.-J., and Lim, S.-T. Carbohydrate Polymers 48:287-298 (2002).
2002-03-06.pdf

148     Analysis of alkali-soluble glucan produced by Saccharomyces cerevisiae wild type and mutants. Han, C. H., Lim, K. H., Kim, Y. T., Lim, S.-T., Kim, C. W., and Chang, H. I. Appl. Microbiol. Biotechnol. 58:370-377 (2002).
2002-03-05.pdf

149     Structural and physical characterization of octenylsuccinyl beta-cyclodextrin. Choi, Jeong-Kwan, Girek, Tomasz, Shin, Dong-Hoon, and Lim, Seung-Taik. Carbohydrate Polymers 49:289-296 (2002).
2002-03-04.pdf

150     Freeze-thaw stabilization of sweet potato starch gel by polysaccharide gums. Lee, M.H., Baek, M.H., Cha, D.S., Park H. J., and Lim, S.-T. Food Hydrocolloids 16(4):345-352 (2002).
2002-03-03.pdf


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