ScholarWorks@Korea University: Park, Eun Young

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Park, Eun Young (박은영)

Graduate School (Department of Biotechnology)

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Tel 02-3290-3052
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Starch:8||Phytic acid:4||Dry heating:3||Phosphorylation:3||Citric acid:2||Phytate:2||Dextrin:2||Debranching:2||Dryheating:1||Inclusion complex:1||Octenylsuccinylation:1||alphaamylase:1||cellulase:1||Physicochemical properties:1||Heavy metal:1||Nanoencapsulation:1||Dual modification:1||Sodium alginate:1||Nonfried instant noodles:1||EPA:1||Rice bran extract:1||Catechin:1||Oleic acid:1||Thermal shock:1||Baking quality:1||oat starch:1||Modification:1||Water resistance:1||Retrogradation:1||Alkaline dry heating:1||pH:1||Freshcut potato:1||Fried potato:1||High amylose corn starch:1||Starch crystals:1||glucomannan:1||physicochemical properties:1||High amylose starch:1||Vcomplex:1||Adsorption:1||Potato starch film:1||Corn starch:1||Partial debranching:1||Stearic acid:1||Isomaltooligosaccharides:1||Frozen dough:1||Glutenfree sourdough:1||Amaranth protein isolate:1||Xanthan:1||Storage stability:1||Waxy maize starch:1||Pasting behavior:1||Fermentation time:1||Browning:1||nonfried instant noodles:1||Pullulanase:1||Fructooligosaccharides:1||Glucose:1||Starch nanoparticles:1||PH:1||Recrystallization:1||Tapioca starch:1||DHA:1||oat flakes:1||Pickering emulsion:1||Malic acid:1||

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145 Anam-ro, Seongbuk-gu, Seoul, 02841, Korea+82-2-3290-2963

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