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

PUBLICATIONS

151     Modification of starch by dry heating with ionic gums. Lim, S.-T., Han, J.-A., Lim, H. S., and BeMiller, J. N. Cereal Chemistry 79(5):601-606 (2002).
2002-03-02.pdf

152     ƾ ÷ Ư. Choi, Y.-H., Lim, S.-T., Yoo, B. Korean J. Food Sci. Technol. 34:830-834 (2002).
2002-03-01.pdf

153     Effect of Chitosan Addition on Textural Properties of Sweet Potato Starch Noodle. Man-Hee Baek, Dong-Su Cha and Seung-Taik Lim. Food Sci. Biotechnol. Vol. 10, No. 2, pp. 161~165 (2001)
2001-04-01.pdf

154     Thermal transition characteristics of heat-moisture treated corn and potato starches. Lim, S.-T., Chang, E.-H., and Chung, H.-J. Carbohydrate Polymers 46:1-9 (2001).
2001-03-07.PDF

155     Adsorption of divalent metal ions by succinylated and oxidized corn starches. Kweon, D.-K., Choi, J.-K., Kim, E.-K., and Lim, S.-T. Carbohydrate Polymers 46:171-177 (2001).
2001-03-06.PDF

156     Replacement of shortening by corn dextrins in yellow layer cake. Kim, Hye Young L., Yeom, Hyeon Won, Lim, Hyesook S., and Lim, Seung-Taik. Cereal Chemistry 78:267-271 (2001).
2001-03-05.PDF

157     Substitution of corn starch with polycaprolactone via chlorinaton and water resistance of the substituted starch. Kweon, D.-K., and Lim, S.-T. J. App. Polym. Sci. 81:2197-2202 (2001).
2001-03-04.PDF

158     Effect of sucrose on the rheological properties of corn starch. Chang, H. Lim, S.-T., and Yoo, B. Korean J. Food Sci. Technol. 33:700-705 (2001).
2001-03-03.PDF

159     Changes in thermal transition of a Korean rice cake (Karedduk) during storage. Lee, E.-J., Chung, H.-J., and Lim, S.-T. Food Sci. Biotechnol. 10:583-589 (2001).
2001-03-02.PDF

160     Physical properties of reversibly swellable cross-linked wheat starch. Woo, K.-S., Hong, J.-Y., and Lim, S.-T. Food Eng. Prog. 5:25-28 (2001).
2001-03-01.PDF


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