임승택 (고려대학교)님의 논문 목록 | 한빛사논문 > 한빛사

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고려대학교

Debranched waxy maize resistant dextrin: Synthesis, ethanol fractionation, crystallization, and characterization
- Carbohydr. Polym., Volume 301, Part B, 1 Feb 2023, 120319 | https://doi.org/10.1016/j.carbpol.2022.120319
- 2023-02
- 생명과학
- 한빛사논문
Characterization of resistant waxy maize dextrins prepared by simultaneous debranching and crystallization followed by acidic or enzymatic hydrolysis
- Food Hydrocolloids, Available online 11 June 2021, 106942 | https://doi.org/10.1016/j.foodhyd.2021.106942
- 2021-06
- 구.농수식품
Preparation, characterization and utilization of starch nanoparticles
- Colloid Surf. B-Biointerfaces, Volume 126, 1 February 2015, Pages 607-620 | https://doi.org/10.1016/j.colsurfb.2014.11.011
- 2015-02
- 상위피인용논문
Preparation and characterization of inclusion complexes between debranched maize starches and conjugated linoleic acid
- Food Hydrocolloids, Available online 29 May 2019, Volume 96, Pages 503-509 | https://doi.org/10.1016/j.foodhyd.2019.05.050
- 2019-05
- 구.농수식품
Physical modification of potato starch using mild heating and freezing with minor addition of gums
- Food Hydrocolloids, Available online 21 March 2019, Volume 94, Pages 294-303 | https://doi.org/10.1016/j.foodhyd.2019.03.027
- 2019-03
- 생명과학
- 구.농수식품
Enzymatic debranching of starches from different botanical sources for complex formation with stearic acid
- Food Hydrocolloids, Available online 29 November 2018, Volume 89, Pages 856-863 | https://doi.org/10.1016/j.foodhyd.2018.11.059
- 2018-11
- 구.농수식품
Solid-state fermentation of black rice bran with Aspergillus awamori and Aspergillus oryzae: Effects on phenolic acid composition and antioxidant activity of bran extracts
- Food Chem., Available online 30 July 2018 | https://doi.org/10.1016/j.foodchem.2018.07.174
- 2018-07
- 구.농수식품
Characteristics of some physically modified starches using mild heating and freeze-thawing
- Food Hydrocolloids, Available online 25 November 2017 | https://doi.org/10.1016/j.foodhyd.2017.11.035
- 2017-11
- 생명과학
- 구.농수식품
Effects of dextrinization and octenylsuccinylation of high amylose starch on complex formation with ω-3 fatty acids (EPA/DHA)
- Food Hydrocolloids, Available online 12 October 2017 | https://doi.org/10.1016/j.foodhyd.2017.10.012
- 2017-10
- 생명과학
- 구.농수식품
Complex formation between starch and stearic acid: Effect of enzymatic debranching for starch
- Food Chem., Available online 10 October 2017, Volume 244, Pages 136-142 | https://doi.org/10.1016/j.foodchem.2017.10.040
- 2017-10
- 구.농수식품

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