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PUBLICATIONS

151     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

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

153     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

154     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

155     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

156     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

157     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

158     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

159     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

160     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


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