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Effects of glycerol and moisture gradient on thermomechanical properties of white bread.
The thermomechanical properties of breadcrumb were investigated using dynamic mechanical analysis (DMA) and differential scanning calorimetry (DSC). The main transition (T(1), near 0 degrees C)Expand
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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
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Knockout of a starch synthase gene OsSSIIIa/Flo5 causes white-core floury endosperm in rice (Oryza sativa L.)
To elucidate the role of SSIIIa during starch synthesis in rice (Oryza sativa L.) endosperm, we characterized null mutants of this gene, generated by T-DNA insertions. Scanning electron microscopeExpand
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Physicochemical properties and antioxidant capacity of raw, roasted and puffed cacao beans.
The antioxidant capacity and attributable bioactive compounds of puffed cacao beans were investigated. Roasting was carried out at 190°C for 15min and puffing was performed at 4-7kgf/cm(2). CacaoExpand
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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
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Biotransformation of Korean Panax ginseng by Pectinex.
Ginsenosides comprise the major component of ginseng exhibit various types of biological activity, including antiinflammatory and antitumor effects. In these pharmacological actions, it is thoughtExpand
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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
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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
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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
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Production and characterization of digestion-resistant starch by the reaction of Neisseria polysaccharea amylosucrase
Recombinant amylosucrase (200 U/mL) from Neisseria polysaccharea was used to produce digestion-resistant starch (RS) using 1-3% (w/v) corn starches and 0.1-0.5 M sucrose incubated at 35°C for 24 h.Expand
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