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PUBLICATIONS

11     Germinated brown rice and its bio-functional compounds. Dong-Hwa Cho, Seung-Taik Lim. Food Chemistry 196 (2016) 259–271
2015-09-01.pdf

12     Preparation and characterization of crystalline complexes between amylose and C18 fatty acids. Tae-Rang Seo, Jong-Yea Kim, Seung-Taik Lim. LWT - Food Science and Technology 64 (2015) 889-897
2015-06-01.pdf

13     Improvement of water solubility and humidity stability of tapioca starch film by incorporating various gums. Sae Ron Byul Kim, Yoon-Gyoung Choi, Jong-Yea Kim, Seung-Taik Lim. LWT - Food Science and Technology 64 (2015) 475-482
2015-05-01.pdf

14     Antioxidant and deodorizing activities of phenolic components in chestnut inner shell extracts. Ji-Sun Ham, Hee-Young Kim, Seung-Taik Lim. Industrial Crops and Products 73, (2015) 99-105
2015-04-01.pdf

15     Impact of single and dual modifications on physicochemicalproperties of japonica and indica rice starches. Su-Jin Lee, Joo Yeon Hong, Eun-Jung Lee, Hyun-Jung Chung, Seung-Taik Lim. Carbohydrate Polymers 122 (2015) 77–83
2015-01-01.pdf

16     Preparation and characterization of aqueous dispersions of dextrinand policosanol composites. Jong-Yea Kim, Ju Hun Lee, Du-Yun Jeong, Dong-Kyun Jang, Tae-Rang Seo,Seung-Taik Lim. Carbohydrate Polymers 121 (2015) 140–146
2014-12-02.pdf

17     Preparation, characterization and utilization of starch nanoparticles. Hee-Young Kim, Sung Soo Park, Seung-Taik Lim. Colloids and Surfaces B: Biointerfaces 126 (2015) 607–620
2014-11-01.pdf

18     Self-enhancement of GABA in rice bran using various stress treatments. Hyun Soo Kim, Eun Jung Lee, Seung-Taik Lim,Jung-Ah Han. Food Chemistry 172 (2015) 657-662
2014-09-01.pdf

19     Impact of molecular and crystalline structures on in vitro digestibility of waxy rice starches. Su-Yeon You, Seung-Taik Lim, Ju Hun Lee, Hyun-Jung Chung. Carbohydrate Polymers 112 (2014) 729-735
2014-06-01.pdf

20     Effect of various heat treatments on rancidity and some bioactive compounds of rice bran. Sung-Min Kim, Hyun-Jung Chung, Seung-Taik Lim. Journal of Cereal Science 60 (2014) 243-248
2014-04-02.pdf


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