publication

Functional properties of enzymatically modified high-protein sesame meal extracts as a natural food emulsifier

Jung-Min Noh, Shin-Joung rho, Yong-Ro Kim

2025Volume 217, 1 February 2025, 117434

LWT, 217, 117434

Production of Clean-Label Starch Using Physically Treated Starch Blending and Its Application as a Xanthan Gum Substitute

Shinjae Park, Yong-Ro Kim

2025

Food Science and Biotechnology, 1-8

Rice flour‑based filled hydrogel: an effective vitamin D encapsulation system as influenced by rice flour variety

Chaeyoung Kim, Shinjae Park, Shin-Joung Rho, Yong-Ro Kim

2025

Food Science and Biotechnology, 1-13

Development of non-linear prediction model for starch blending

Shin-jae Park, Yong-Ro Kim

2023

LWT, 190, 115567

Sonication of sesame meal protein isolates modified its microstructural and functional properties

Da-Rea Kim, Yun-kyoung Jung, Shin-Joung Rho, Yong-Ro Kim

2023

LWT, 186, 115242.

Improved stability and in vitro bioavailability of β-carotene in filled hydrogel prepared from starch blends with different granule sizes

Da-bin Kim, Yun-kyoung Jung, Shin-Joung Rho

2023

Food Hydrocolloids, 139, 108546.

Physicochemical characteristics and in vitro bioavailability of licorice (Glycyrrhiza glabra L.) extract complexed using cyclic glucans

Jiyoung Lee, Yunkyoung Jung, Shin-Joung Rho, Yong-Ro Kim

2022

LWT, 167, 113841

Improving solubility and stability of fat-soluble vitamins (A, D, E, and K) using large-ring cycloamylose

Shin-Joung Rho, Yong-Ro Kim

2022

LWT, 153, 112502

Physicochemical properties and freeze–thaw stability of rice flour blends among rice cultivars with different amylose contents

Eun-Mi Hong, Shin-Joung Rho, Uihwang Kim, Yong-Ro Kim

2021

Food Science and Biotechnology, 30, 1347-1356

Stability of the enzyme-modified starch-based hydrogel model premix with curcumin during in vitro digestion

Jihyun Kang, Shin-Joung Rho, Jiyoung Lee, Yong-Ro Kim

2021

Korean Journal of Food Science and Technology, 53(4), 365-374