Starch Retrogradation in Rice Cake: Influences of Sucrose Stearate and Glycerol

por Oh, Seon-Min, Choi, Hee-Don, Choi, Hyun-Wook, Baik, Moo-Yeol
Publicado 2020

Clean Label Meat Technology: Pre-Converted Nitrite as a Natural Curing

por Yong, Hae In, Kim, Tae-Kyung, Choi, Hee-Don, Jang, Hae Won, Jung, Samooel, Choi, Yun-Sang
Publicado 2021

Effects of Citrus Peel Hydrolysates on Retrogradation of Wheat Starch

por Park, Ho-Young, Ryu, A-Reum, Kim, Ha Ram, Shin, Kwang-Soon, Hong, Jung Sun, Choi, Hee-Don
Publicado 2021

Development of Freeze-Thaw Stable Starch through Enzymatic Modification

por Woo, Seung-Hye, Kim, Ji-Soo, Jeong, Hyun-Mo, Shin, Yu-Jeong, Hong, Jung-Sun, Choi, Hee-Don, Shim, Jae-Hoon
Publicado 2021

Optimization of Replacing Pork Meat with Yellow Worm (Tenebrio molitor L.) for Frankfurters

por Choi, Yun-Sang, Kim, Tae-Kyung, Choi, Hee-Don, Park, Jong-Dae, Sung, Jung-Min, Jeon, Ki-Hong, Paik, Hyun-Dong, Kim, Young-Boong
Publicado 2017

Quality Characteristics of Tteokgalbi with Black Rice Bran and Organic Acid to Substitute Synthetic Caramel Colorant

por Kim, Tae-Kyung, Hong, Seung-Hee, Ku, Su-Kyung, Kim, Young-Boong, Jeon, Ki-Hong, Choi, Hee-Don, Park, Jong-Dae, Park, Kwoan-Sik, Choi, Yun-Sang
Publicado 2017