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PUBLICATIONS

161     Grease resistance and mechanical properties of isolated soy protein coated paper. Park, H.J., Kim, S.H., Lim, S.T., Shin, D.H., Choi, S.Y., and Hwang, K.T. J. Amer. Oil Chem. Soc. 77:269-273 (2000).
2000-03-06.pdf

162     Viscoelasticity of cowpea starch gels. Won, S.-Y., Choi, W., Lim, H. S., Cho, K.-Y., and Lim, S.-T. Cereal Chemistry 77:309-314 (2000).
2000-03-05.pdf

163     Molecular characterization of corn starch using an aqueous HPSEC-MALLS-RI system under various dissolution and analytical conditions. You, S., and Lim, S.-T. Cereal Chemistry 77:303-308 (2000).
2000-03-04.pdf

164     Starch-g-polycaprolactone copolymerization using diisocyanate intermediates and thermal characteristics of the copolymers. Kweon, D.-K., Cha, D.-S., Park, H.-J., and Lim, S.-T. J. App. Polym. Sci. 78:986-993 (2000).
2000-03-03.pdf

165     Structural characterization of beta-D-(1-3, 1-6)-glucans using NMR spectroscopy. Kim, Y. T., Kim, E., Cheong, C., Williams, D. L., Kim, C.-W., and Lim, S.-T. Carbohydrate Research 328:331-341 (2000).
2000-03-02.pdf

166     Effects of gelatinization and moisture content of extruded starch pellets on morphology and physical properties of microwave-expanded products. Lee, E. Y., Lim, K. I., Lim, J., and Lim, S.-T. Cereal Chemistry 77:769-773 (2000).
2000-03-01.PDF

167     Quality of Korean wheat noodles and its relations to physicochemistryical properties of flour. Jang, E.-H., Lim, H. S., Koh, B.-K., and Lim, S.-T. Korean J. Food Sci. Technol. 31:138-146 (1999).
1999-03-10.pdf

168     Physicochemistryical properties of Korean sweet potato starches. Park, J.-Y., Ahn, Y.-S., Shin, D.-H., and Lim. S.-T. Korean J. Food Sci. Nutr. 28:1-8 (1999).
1999-03-09.pdf

169     Physical properties of octenylsuccinylated corn amylodextrins as fat replacers in mayonnaise. Cho, S.-J., Lim, H. S., Park, H.-J., Hwang, H.-J., and Lim, S.-T. Food Sci. Biotechnol. 8:322-328 (1999).
1999-03-08.pdf

170     Pasting and nutritional characteristics of black rices harvested in Korea. Chung, H.-J., and Lim S.-T. J. Food Sci. Nutr. 4:231-235 (1999).
1999-03-06.pdf


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