J. Hong

发表

A study of the quality characteristics of frozen Korean rice cake by using different thawing methods

Tae-Kyung Kim, Young-Boong Kim, Yun-Sang Choi, 2018, Food Science and Biotechnology.

Effects of amylosucrase treatment on molecular structure and digestion resistance of pre-gelatinised rice and barley starches.

S. Yoo, K. Huber, Hyun-Seok Kim, 2013, Food chemistry.

Characteristics of wheat starch–pectin hydrolysate complexes by dry heat treatment

Jiyong Park, Hyun-Seok Kim, Hee‐Don Choi, 2020, Food Science and Biotechnology.

Formation of debranched wheat starch-fatty acid inclusion complexes using saturated fatty acids with different chain length

Min-Cheol Kang, Min Hyeock Lee, Hee‐Don Choi, 2021 .

Role of Maltogenic Amylase and Pullulanase in Maltodextrin and Glycogen Metabolism of Bacillus subtilis 168

Jong-Tae Park, W. Boos, Jung-Wan Kim, 2009, Journal of bacteriology.

Physicochemical interactions of cycloamylose with phenolic compounds.

Saehun Mun, Yong-Ro Kim, Young-Wan Kim, 2017, Carbohydrate polymers.

High-yield cycloamylose production from sweet potato starch using Pseudomonas isoamylase and Thermus aquaticus 4-α-glucanotransferase

Jiyoung Park, Yong-Ro Kim, Young-Wan Kim, 2016, Food Science and Biotechnology.

Effects of Citrus Peel Hydrolysates on Retrogradation of Wheat Starch

A. Ryu, Hee‐Don Choi, Ho-Young Park, 2021, Foods.

Preparation of cross-linked maize (Zea mays L.) starch in different reaction media.

J. Delcour, S. Gomand, J. Hong, 2015, Carbohydrate polymers.

Starch nanoparticles produced via acidic dry heat treatment as a stabilizer for a Pickering emulsion: Influence of the physical properties of particles.

Hee‐Don Choi, Jong-Yea Kim, Hye-Young Shin, 2020, Carbohydrate polymers.

Effects of maltogenic amylase from Lactobacillus plantarum on retrogradation of bread

Ji-Soo Kim, Hee‐Don Choi, Dam-Seul Ko, 2020 .

Nutritional components of colored paprika

Min-Cheol Kang, Yun-Sang Choi, A. Ryu, 2021, Food and Life.

The effects of different levels of heat‐treated legume flour on nutritional, physical, textural, and sensory properties of gluten‐free muffins

Qiang Liu, Hee‐Don Choi, J. Hong, 2020, Cereal Chemistry.

Effect of starch nanoparticle on the quality characteristics of whipped cream

Hee‐Don Choi, Jong-Yea Kim, Hye-Young Shin, 2020 .

Fabrication of citric acid-modified starch nanoparticles to improve their thermal stability and hydrophobicity.

S. Miskeen, Hee‐Don Choi, Jong-Yea Kim, 2021, Carbohydrate polymers.

Development of Freeze-Thaw Stable Starch through Enzymatic Modification

Ji-Soo Kim, J. Shim, J. Hong, 2021, Foods.

Antioxidant Activity and Stability of Natural Pigment Extracted from Red Beetroot (Beta vulgaris L.)

Hee‐Don Choi, Ho-Young Park, Yoonsook Kim, 2018, Journal of the Korean Society of Food Science and Nutrition.

Modulation of Substrate Preference of Thermus Maltogenic Amylase by Mutation of the Residues at the Interface of a Dimer

B. Oh, E. Woo, Jung-Wan Kim, 2007, Bioscience, biotechnology, and biochemistry.

Derivatization patterns among starch chain populations assessed by ion-exchange chromatography: a model system approach.

K. Huber, J. Hong, 2015, Carbohydrate polymers.

Combination of rice varieties and cooking methods resulting in a high content of resistant starch

A. Ryu, Hee‐Don Choi, J. Hong, 2019, Cereal Chemistry.

Impact of starch granule-associated surface and channel proteins on physicochemical properties of corn and rice starches.

Hyun-Seok Kim, M. Baik, Hee‐Don Choi, 2020, Carbohydrate polymers.

Reaction pattern differences impact physical properties of starches derivatized to the same extent in a model cross-linking system.

J. Delcour, S. Gomand, K. Huber, 2017, Carbohydrate polymers.

Impact of reagent infiltration time on reaction patterns and pasting properties of modified maize and wheat starches.

K. Huber, J. Hong, J. BeMiller, 2016, Carbohydrate polymers.

Impact of starch granule-associated channel protein on characteristic of and λ-carrageenan entrapment within wheat starch granules.

Young-Rok Kim, Hyun-Seok Kim, M. Baik, 2021, International journal of biological macromolecules.

Comparison of maize and wheat starch chain reactivity in relation to uniform versus surface oriented starch granule derivatization patterns

J. Delcour, S. Gomand, K. Huber, 2016 .

Amylose and amylopectin branch chain reactivity in a model derivatization system.

K. Huber, J. Hong, 2015, Carbohydrate polymers.

Impact of chemical modification by immersion with malic acid on the physicochemical properties and resistant starch formation in rice.

Hee‐Don Choi, J. Hong, Ji-Eun Bae, 2022, Journal of food science.

Impact of static and dynamic modes of semi-dry heat reaction on the characteristics of starch citrates.

Hyun-Seok Kim, Byung-Hoo Lee, J. Hong, 2020, Carbohydrate polymers.

Assessment of Performances of Low Impact Development (LID) Facilities with Vegetation

L. Kim, J. Hong, 2016 .

Performance Evaluation of Water Circulation Facilities with Infiltration and Retention Functions

R. Kim, L. Kim, M. Maniquiz-Redillas, 2015 .

Development of home meal replacement products by food processing and packaging technology

Yun-Sang Choi, J. Hong, A. Yu, 2017 .

Impact of steam pressure treatment on rough rice and its physicochemical properties

Yong-Suk Kim, Hee‐Don Choi, J. Hong, 2023, LWT.

Modeling of in vitro digestion behavior of corn starches of different digestibility using modified log of slope (LOS) method.

S. Choi, T. Moon, J. Hong, 2021, Food research international.

Structural characteristics of resistant starch-enriched rice during digestion and its effects on gut barrier function in high-fat induced obese mice.

Hee‐Don Choi, Ho-Young Park, Hye-Bin Lee, 2023, Food research international.