▶ Phytate-mediated phosphorylation of maize, rice, and potato starches at different pH conditions
H.S Jang, J.H. Lee, H.J. Lee, E.Y. Park
International Journal of Biological Macromolecules 165:857-864(2020)
▶ Characterization of waxy starches phosphorylated using phytic acid.
E.Y. Park, S.-T. Lim
Carbohydrate Polymers 225:115225 (2019)
▶ Effects of partial debranching and storage temperature on recrystallization of waxy maize starch.
D.-J. Lee, E.Y. Park, S.-T. Lim
International Journal of Biological Macromolecules 140:350-357 (2019)
▶ Change in textural properties, starch digestibility, and aroma of nonfried instant noodles by substitution of konjac glucomannan.
E.Y. Park, H.Y. Kim, H.-Y. Shin, Y.-l. Jeon, J.-M. Kim, Semiga. Kim, J.-Y. Kim
Cereal Chemistry 96:784-791 (2019)
▶ Enzymatic debranching of starches from different botanical sources for complex formation with stearic acid.
C.K. Reddy, D.-J. Lee, S.-T. Lim, E.Y. Park
Food Hydrocolloids 89:856-863 (2019)
▶ Controlled fragmentation of starch into nanoparticles using a dry heating treatment under mildly acidic conditions.
S. Miskeen, E.Y. Park, J.-Y. Kim
International Journal of Biological Macromolecules 123:810-816 (2019)
▶Antistaling effects of hydrocolloids and modified starch on bread during cold storage.
N,Y. Kang, C.K. Reddy, E.Y. Park, H.-D. Choi, S.-T. Lim
LWT-Food Science and Technology 96:13-18 (2018)
▶ Stabilization of alpha-lipoic acid by complex formation with octenylsuccinylated high amylose starch.
Y.-X. Li, E.Y. Park, S.-T. Lim
Food Chemistry 242:389-394 (2018)
▶ Effect of dual modification of HMT and crosslinking on physicochemical properties and digestibility of waxy maize starch.
E.Y. Park, J.-G. Ma, J. Kim, D.H. Lee, S.Y. Kim, D.-J. Kwon, J.-Y. Kim
Food Hydrocolloids 75:33-40 (2018)
▶ Effects of bran pre-hydration on functional characteristics and bread baking quality of bran and flour blends.
E.Y. Park, E. P. Fuerst, B.-K. Baik
Cereal Chemistry. 94(5): 834-839 (2017)
▶ Starch nanoparticles resulting from combination of dry heating under mildly acidic conditions and homogenization.
J.H. Kim, J. Kim, E.Y. Park, J.-Y. Kim
Carbohydrate Polymers. 168: 70-78 (2017)
▶ Effect of aqueous impregnation of rice kernels with gum arabic and xanthan on storage stability of frozen rice cakes.
E.Y. Park, J.H. Yoo, S.-T. Lim
Cereal Chemistry. 94(3):640-642 (2017)
▶ Effect of fructo-oligosaccharide and isomalto-oligosaccharide addition on baking quality of frozen dough.
E.Y. Park, S.-B. Jang, S.-T. Lim
Food Chemistry. 213: 157-162 (2016)
▶ Enhancing dispersion stability of alpha-tocopherol in aqueous media using maize starch and ultrasonication.
C. Ren, E.Y. Park, J.-Y. Kim, S.-T. Lim
LWT-Food Science and Technology 68:589-594 (2016)
▶ Functional and Nutritional Characteristics of Soft Wheat Grown in No-till and conventional Cropping Systems.
E.Y. Park, B.-K. Baik, S. Machado, H. T Gollany, and E. P. Fuerst
Cereal Chemistry. 92(3):332-338 (2015)
▶ Functional and Nutritional Characteristics of Wheat Grown in Organic and Conventional Cropping Systems.
E.Y. Park, B.-K. Baik, P. R Miller, I. C Burke, E. A Wegner, N. E Tautges, C. Morris, and E. P. Fuerst
Cereal Chemistry. 92(5):504-512 (2015)
▶ Influences of temperature-cycled storage on retrogradation and in vitro digestibility of waxy maize starch gel.
E.Y. Park, B.-K. Baik and S.-T. Lim
Journal of Cereal Science Volume 50, Issue 1 : Pages 43-48 (2009)
▶ Pasting Properties of Potato Starch and Waxy Maize Starch Mixtures.
E.Y. Park, H.-N. Kim, J.-Y. Kim, S.-T. Lim
Starch-starke Volume 61 Issue 6 : Pages 352 - 357 (2009)