| Impact of starch granule-associated surface and channel proteins on physicochemical properties of corn and rice starches JE Bae, JS Hong, MY Baik, HD Choi, HW Choi, HS Kim Carbohydrate Polymers 250, 116908, 2020 | 53 | 2020 |
| Physicochemical and retrogradation properties of modified chestnut starches SM Oh, H Kim, JE Bae, SJ Ye, BY Kim, HD Choi, HW Choi, MY Baik Food Science and Biotechnology 28, 1723-1731, 2019 | 48 | 2019 |
| Preparation and characterization of amorphous granular potato starches (AGPS) and cross-linked amorphous granular potato starches (CLAGPS) H Kim, SM Oh, JE Bae, JH Yeom, BY Kim, HS Kim, MY Baik Carbohydrate polymers 178, 41-47, 2017 | 34 | 2017 |
| Characterization of amorphous granular starches prepared by high hydrostatic pressure (HHP) MR Song, SH Choi, SM Oh, H Kim, JE Bae, CS Park, BY Kim, MY Baik Food Science and Biotechnology 26, 671-678, 2017 | 30 | 2017 |
| Effect of hydrothermal treatment on physicochemical properties of amorphous granular potato starch (AGPS) JH Yeum, HW Choi, H Kim, SM Oh, JE Bae, SJ Ye, MY Baik International Journal of Biological Macromolecules 168, 816-822, 2021 | 17 | 2021 |
| Freeze-thaw stability, glass transition, and retrogradation of high hydrostatic pressure-assisted hydroxypropylated corn starch S Chotipratoom, JH Choi, JE Bae, BY Kim, MY Baik Food science and biotechnology 24, 1327-1333, 2015 | 17 | 2015 |
| Comparison of rheological properties between Mixolab-driven dough and bread-making dough under various salt levels HR Kim, MR Kim, AR Ryu, JE Bae, YS Choi, GB Lee, HD Choi, JS Hong Food Science and Biotechnology 32 (2), 193-202, 2023 | 10 | 2023 |
| Impact of chemical modification by immersion with malic acid on the physicochemical properties and resistant starch formation in rice HR Kim, GA Jeong, JE Bae, JS Hong, HD Choi, CJ Lee Journal of Food Science 87 (3), 1058-1068, 2022 | 10 | 2022 |
| Infusion efficiency of sodium fluorescein into various starches SH Choi, H Kim, SM Oh, JE Bae, SJ Ye, YJ Park, BY Kim, MY Baik Food science and biotechnology 28, 99-102, 2019 | 10 | 2019 |
| Impact of starch granule-associated channel protein on characteristic of and λ-carrageenan entrapment within wheat starch granules JE Bae, JS Hong, HD Choi, YR Kim, MY Baik, HS Kim International Journal of Biological Macromolecules 174, 440-448, 2021 | 9 | 2021 |
| Impact of steam pressure treatment on rough rice and its physicochemical properties JE Bae, YJ Choi, HR Kim, YS Kim, HD Choi, JS Hong LWT 181, 114744, 2023 | 5 | 2023 |
| Self-assembly kinetics of short-chain glucan aggregates (SCGA) J Kim, SM Oh, HY Kim, JH Choi, JS Shin, JE Bae, SJ Ye, MY Baik Food Chemistry 403, 134361, 2023 | 4 | 2023 |
| Infusion efficiency of fluorescein derivatives of different molecular sizes into various starches under atmospheric and high hydrostatic pressures KS Kim, SM Oh, SH Choi, JH Choi, JE Bae, H Kim, SJ Ye, MY Baik Food Science and Biotechnology 30 (10), 1339-1346, 2021 | 3 | 2021 |
| Characteristics of wheat starch–pectin hydrolysate complexes by dry heat treatment EJ Kang, JE Bae, JS Hong, HD Choi, HW Choi, JK Lee, HS Kim, J Park Food Science and Biotechnology 29, 1389-1399, 2020 | 3 | 2020 |
| Optimizing Tilapia-based surimi ink for 3D printing: Enhancing physicochemical properties and printability with Ulva powder NR Han, SH Baek, AAD Alauddin, HR Jo, Y Ma, S Lee, JE Bae Food Chemistry 464, 141759, 2025 | 2 | 2025 |
| Infusion of fluorescein into corn and waxy rice starches and its controlled release SH Choi, HY Kim, JH Choi, SM Oh, JE Bae, SJ Ye, BY Kim, MY Baik Food Science and Biotechnology 31 (5), 561-570, 2022 | 1 | 2022 |
| Instrumental and Sensory Characteristics of Commercial Korean Rice Noodles AH Lee, SM Oh, SJ Ye, HY Kim, JE Bae, JH Choi, BY Kim, MY Baik Foods 10 (11), 2885, 2021 | 1 | 2021 |
| Synergistic effect between polishing and high-pressure enzyme treatment for low protein rice production Y Choi, SJ Ye, JS Shin, HY Kim, JE Bae, SM Oh, HW Choi, MY Baik Food Science and Biotechnology, 1-8, 2024 | | 2024 |
| Flour and parenchyma cells from sweet potato and potato: a comparative study of their physicochemical properties and digestibility JH Choi, JE Bae, MY Baik, SH Yang, L Cao, HS Kim Food Science and Biotechnology, 1-11, 2024 | | 2024 |
| Optimization of blanching condition for removing potassium from spinach using response surface methodology JE Lim, SJ Ye, JS Shin, HY Kim, JE Bae, SM Oh, MY Baik Food Science and Biotechnology, 1-8, 2024 | | 2024 |
MooYeol BaikProfessor of Food Science and Biotechnology, Kyung Hee UniversityAdresse e-mail validée de khu.ac.kr