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COLLEGE OF HUMAN ECOLOGY[S](생활과학대학)
FOOD & NUTRITION(식품영양학과)
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Results 31-40 of 95 (Search time: 0.002 seconds).
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Issue Date
Title
Author(s)
2013-09
Substituting Whole Grain Flour for Wheat Flour: Impact on Cake Quality and Glycemic Index
이현규
2013-08
Evaluation of biological activities of the short-term fermented soybean extract
이현규
2013-10
COMBINED EFFECT OF PROTEASE AND PHYTASE ON THE SOLUBILITY OF MODIFIED SOY PROTEIN
이현규
2016-10
Calcium-alginate microparticles for sustained release of catechin prepared via an emulsion gelation technique
이현규
2014-06
Antistaling of Rice Starch in a Gel Model System and Korean Rice Cake: the Role of Wheat Flour in Retrogradation-Retardation Technology
이현규
2014-02
Comparison of volatile release in hydrocolloid model systems containing original and regio selectively carboxylated beta-glucans
이현규
2014-02
The effects of particle size on the physicochemical properties of optimized astaxanthin-rich Xanthophyllomyces dendrorhous-loaded microparticles
이현규
2014-08
Effect of different chemical modification on the physicochemical properties of fiber-enriched polysaccharides isolated from wholegrain rice and buckwheat
이현규
2014-02
Utilisation of preharvest dropped apple peels as a flour substitute for a lower glycaemic index and higher fibre cake
이현규
2016-07
Improving solubility, stability, and cellular uptake of resveratrol bynanoencapsulation with chitosan and r-poly (glutamic acid).
이현규
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antioxidant activity
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In vitro starch digestibility
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in vitro starch digestibility
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nanoencapsulation
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beta-glucan
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wheat flour
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chitosan
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