Preparation of functional rice cake by using β-carotene-loaded emulsion powder
No, Junhee, Shin, Malshick, Mun, Saehun
Published in Journal of food science and technology (01.12.2020)
Published in Journal of food science and technology (01.12.2020)
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Journal Article
Methods to improve rice protein dispersal at moderate pH
Mun, Saehun, Surh, Jeonghee, Shin, Malshick
Published in Food science and biotechnology (01.10.2020)
Published in Food science and biotechnology (01.10.2020)
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Journal Article
Effect of different degrees of milling on the protein composition in brown rice brans
Shin, Malshick, Baek, Manhee, No, Junhee, Mun, Saehun
Published in Journal of food measurement & characterization (01.02.2022)
Published in Journal of food measurement & characterization (01.02.2022)
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Journal Article
Effects of water activity on pigments in dried laver (Porphyra) during storage
Oh, Soojung, Shin, Malshick, Lee, Kyungae, Choe, Eunok
Published in Food science and biotechnology (01.12.2013)
Published in Food science and biotechnology (01.12.2013)
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Journal Article
Improvement of the quality of gluten-free rice pound cake using extruded rice flour
Jeong, Sohee, Kang, Wie-Soo, Shin, Malshick
Published in Food science and biotechnology (01.02.2013)
Published in Food science and biotechnology (01.02.2013)
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Journal Article
Effects of Protein and Transglutaminase on the Preparation of Gluten-free Rice Bread
Shin, M.S., Chonnam National University, Gwangju, Republic of Korea, Gang, D.O., Chonnam National University, Gwangju, Republic of Korea, Song, J.Y., Chonnam National University, Gwangju, Republic of Korea
Published in Food science and biotechnology (01.08.2010)
Published in Food science and biotechnology (01.08.2010)
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Journal Article
Mung bean coat ameliorates hyperglycemia and the antioxidant status in type 2 diabetic db/db mice
Jang, Yang-Hee, Kang, Min-Jung, Choe, Eun-Ok, Shin, Malshick, Kim, Jung-In
Published in Food science and biotechnology (01.02.2014)
Published in Food science and biotechnology (01.02.2014)
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Journal Article
결착제 조성이 견과-깨 엿강정의 저장 중 지방질 산화와산화방지제 안정성에 미치는 영향
Oh, Boyoung, Shin, Malshick, Choe, Eunok
Published in Han'guk Sikp'um Kwahakhoe Chi = Korean Journal of Food Science and Technology (01.06.2018)
Published in Han'guk Sikp'um Kwahakhoe Chi = Korean Journal of Food Science and Technology (01.06.2018)
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결정형이 다른 고아밀로스 쌀 전분의 기능적 성질에 수분열처리 효과
황몽요(Mengyao Huang), 노준희(Junhee No), 신말식(Malshick Shin)
Published in Han'guk Sikp'um Kwahakhoe Chi = Korean Journal of Food Science and Technology (01.02.2020)
Published in Han'guk Sikp'um Kwahakhoe Chi = Korean Journal of Food Science and Technology (01.02.2020)
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옥테닐 석시닐 무수물 변성찹쌀녹말의 이화학, 호화 및 유화특성
노준희(Junhee No), 신말식(Malshick Shin)
Published in Han'guk Sikp'um Kwahakhoe Chi = Korean Journal of Food Science and Technology (01.10.2017)
Published in Han'guk Sikp'um Kwahakhoe Chi = Korean Journal of Food Science and Technology (01.10.2017)
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Journal Article
배유 돌연변이처리로 개발된 연질미 전분의 이화학적 특성
김재숙(Jae Suk Kim), 노준희(Junhee No), 신말식(Malshick Shin)
Published in Han'guk Sikp'um Kwahakhoe Chi = Korean Journal of Food Science and Technology (01.04.2019)
Published in Han'guk Sikp'um Kwahakhoe Chi = Korean Journal of Food Science and Technology (01.04.2019)
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