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컨퍼런스

전체 논문

135

51

Water dynamics in white bread and starch gels as affected by water and gluten content
최성길
Lebensm.-Wiss. U.-Technol. - 직접입력, 2004

52

Swelling Characteristics of Native and Chemically Modified Wheat Starches as a Function of Heating Temperature and Time
최성길
starch - 직접입력, 2004

53

Effect of gluten content on recrystallisation kinetics and water mobility in wheat starch gels
최성길
Journal of the Science of Food and Agriculture - 직접입력, 2004

54

Molecular Dynamics of Soy-Protein Isolate Films Plasticized by Water and Glycerol
최성길
JOURNAL OF FOOD SCIENCE - 직접입력, 2003

55

Effects of chemical modification of wheat starch on molecular mobility as studied by pulsed 1H NMR
최성길
Lebensm.-Wiss. U.-Technol. - 직접입력, 2003

56

Effect of Hydroxypropylation on Retrogradation and Water dynamics in Wheat Starch Gels Using 1H NMR
최성길
cereal chemistry - 직접입력, 2003

57

1H NMR Studies of Molecular Mobility in Wheat Starch
최성길
Food research international - 직접입력, 2003

58

Water Mobility and Textural Properties of Native and Hydroxypropylated Wheat Starch Gels
최성길
carbohydrate polymers - 직접입력, 2003

59

Determination of Degree of Retrogradation of Cooked Rice by Near-Infrared Reflection Spectroscopy
최성길
Journal of near infrared spectroscopy - 직접입력, 1998

60

동결속도 및 저장온도가 취반된 쌀의 노화도, 조직감 및 미세구조에 미치는 영향
최성길
한국식품과학회지, 1995