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Effects of glycerol and moisture gradient on thermomechanical properties of white bread.
Domain- to-domain (amorphous) and crumb-to-crust moisture migrations are two critical phenomenological changes associated with aging and could lead to significant local dehydration of some amorphous regions contributing to mechanical firming during storage. Expand
Moisture Redistribution and Phase Transitions During Bread Staling
ABSTRACT Standard white breads were stored with or without crust at 25°C in hermetic pouches. During two weeks of storage, the crumb moisture content and water activity (aw) decreased significantlyExpand
Knockout of a starch synthase gene OsSSIIIa/Flo5 causes white-core floury endosperm in rice (Oryza sativa L.)
A distinct role for OsSSIIIa/Flo5 and the coordinated action of other SS isoforms during starch synthesis in the seed endosperm of rice is proposed. Expand
Physicochemical properties and antioxidant capacity of raw, roasted and puffed cacao beans.
Puffed cacao beans received a good sensory score in flavor, but sourness increased as puffing pressure increased, suggesting that, in cacao bean processing, puffing could be an alternative to roasting, which provide a rich taste and high antioxidant capacity. Expand
Effects of antioxidants and humidity on the oxidative stability of microencapsulated fish oil
The effects of various antioxidants and RH on the oxidative stability of microencapsulated fish oil powder were investigated using PV and thiobarbituric acid tests. The micorencapsulation processExpand
Biotransformation of Korean Panax ginseng by Pectinex.
It is suggested that the metabolism of ginseng to compound K in the presence of Pectinex has many advantages over previous methods, in respects of use of raw, non-extracted rootlet ginsENG, which do not require more organic solvents and evaporation apparatus. Expand
Ultra high pressure extraction (UHPE) of ginsenosides from Korean Panax ginseng powder
To elucidate the potential of ultra high pressure (UHP) processing on ginseng, effect of UHP on extraction yield, crude saponin content, and ginsenoside contents of ginseng powder was investigated.Expand
Manufacture and quality evaluation of purple sweet potato Makgeolli vinegar using a 2-stage fermentation
Purple sweet potato makgeolli vinegar made using a 2-stage fermentation method was evaluated. The highest alcohol concentration was 4% in a growth medium containing Acetobacter aceti ATCC 15973.Expand
Formation, characterization, and glucose response in mice to rice starch with low digestibility produced by citric acid treatment
Abstract The optimum conditions for producing rice starch enriched in slowly digestible and resistant fractions by citric acid treatment determined by a response surface methodology (RSM) modelExpand
Ultra high pressure (UHP)-assisted acetylation of corn starch
Abstract Potential roles of ultra high pressure (UHP) in starch granule reactivity and properties of acetylated starch were investigated. Corn starch was substituted with acetic anhydride at pressureExpand