213 results on '"Kim, Yong-Ro"'
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2. Development of non-linear prediction model for starch blending
3. Sonication of sesame meal protein isolates modified its microstructural and functional properties
4. Improved stability and in vitro bioavailability of β-carotene in filled hydrogel prepared from starch blends with different granule sizes
5. Physicochemical characteristics and in vitro bioavailability of licorice (Glycyrrhiza glabra L.) extract complexed using cyclic glucans
6. Improving solubility and stability of fat-soluble vitamins (A, D, E, and K) using large-ring cycloamylose
7. Physicochemical properties and freeze–thaw stability of rice flour blends among rice cultivars with different amylose contents
8. pH-dependent antioxidant stability of black rice anthocyanin complexed with cycloamylose
9. Clean label starch: production, physicochemical characteristics, and industrial applications
10. Influences of added surfactants on the water solubility and antibacterial activity of rosemary extract
11. Solubility, stability, and bioaccessibility improvement of curcumin encapsulated using 4-α-glucanotransferase-modified rice starch with reversible pH-induced aggregation property
12. Stability, Bioavailability, and Cellular Antioxidant Activity of Piperine Complexed with Cyclic Glucans
13. Effect of xanthan gum on lipid digestion and bioaccessibility of β-carotene-loaded rice starch-based filled hydrogels
14. Production of cyclodextrin from rice starches with different amylose contents
15. Physicochemical interactions of cycloamylose with phenolic compounds
16. Emulsifier Dependent in vitro Digestion and Bioaccessibility of β-Carotene Loaded in Oil-in-Water Emulsions
17. Influence of methylcellulose on attributes of β-carotene fortified starch-based filled hydrogels: Optical, rheological, structural, digestibility, and bioaccessibility properties
18. Physicochemical properties of native and partially gelatinized high-amylose jackfruit (Artocarpus heterophyllus Lam.) seed starch
19. Control of lipid digestion and nutraceutical bioaccessibility using starch-based filled hydrogels: Influence of starch and surfactant type
20. Complex formation of a 4-α-glucanotransferase using starch as a biocatalyst for starch modification
21. Modification of rice grain starch for lump-free cooked rice using thermostable disproportionating enzymes
22. “Influence of physicochemical properties of enzymatically modified starch gel on the encapsulation efficiency of W/O/W emulsion containing NaCl”
23. High-yield cycloamylose production from sweet potato starch using Pseudomonas isoamylase and Thermus aquaticus 4-α-glucanotransferase
24. Emulsifying Properties of Proteins Isolated from Various Rice Cultivars
25. Effect of rice flour-based filled hydrogel on the UV stability and retention rate of retinol in the simulated gastrointestinal tract
26. Physicochemical functionality of 4-α-glucanotransferase-treated rice flour in food application
27. Influence of environmental stresses on the stability of W/O/W emulsions containing enzymatically modified starch
28. Affinity purification of 4-α-glucanotransferase through formation of complex with insoluble amylose
29. Lipase digestibility of the oil phase in a water-in-oil-in-water emulsion
30. Structural and physicochemical properties of starch gels prepared from partially modified starches using Thermus aquaticus 4-α-glucanotransferase
31. Optimum conditions for S-allyl-(L)-cysteine accumulation in aged garlic by RSM
32. Study of inclusion complexes of cycloamylose with surfactants by isothermal titration calorimetry
33. Amylolytically-resistant tapioca starch modified by combined treatment of branching enzyme and maltogenic amylase
34. Development of reduced-fat mayonnaise using 4αGTase-modified rice starch and xanthan gum
35. Texture properties of rice cakes made of rice flours treated with 4-α-glucanotransferase and their relationship with structural characteristics
36. Development of novel ibuprofen-loaded solid dispersion with enhanced bioavailability using cycloamylose
37. Optimizing the replacement of pork fat with fractionated barley flour paste in reduced-fat sausage
38. Enhanced solubility and bioavailability of flurbiprofen by cycloamylose
39. Rheological and gelation properties of rice starch modified with 4-α-glucanotransferase
40. Retarding Oxidative and Enzymatic Degradation of Phenolic Compounds Using Large-Ring Cycloamylose
41. The action mode of Thermus aquaticus YT-1 4-α-glucanotransferase and its chimeric enzymes introduced with starch-binding domain on amylose and amylopectin
42. Effects of α-glucanotransferase treatment on the thermo-reversibility and freeze-thaw stability of a rice starch gel
43. Improving the Stability and Curcumin Retention Rate of Curcumin-Loaded Filled Hydrogel Prepared Using 4αGTase-Treated Rice Starch
44. Characteristics of Archaeal Maltogenic Amylases
45. Hypocholesterolemic and hypoglycemic effects of enzymatically modified carbohydrates from rice in high-fat-fed C57BL/6J mice
46. Clean label starch: production, physicochemical characteristics, and industrial applications
47. Structural and physicochemical properties of enzymatically modified rice starch as influenced by the degree of enzyme treatment
48. Improvement of cyclodextrin glucanotransferase as an antistaling enzyme by error-prone PCR
49. Structure-based protein engineering of bacterial β-xylosidase to increase the production yield of xylobiose from xylose
50. Enhancing antioxidant and antimicrobial activity of carnosic acid in rosemary (Rosmarinus officinalis L.) extract by complexation with cyclic glucans
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