PUBLICATIONS
Shinjae Park, Yong-Ro Kim (2023). Development of non-linear prediction model for starch blending. LWT, 190, 115567.
Da-Rea Kim, Yunkyoung Jung, Shin-Joung Rho, Yong-Ro Kim (2023). Sonication of sesame meal protein isolates modified its microstructural and functional properties. LWT, 186, 115242.
Dabin Kim, Yunkyoung Jung, Shin-Joung Rho, Yong-Ro Kim (2023). Improved stability and in vitro bioavailability of β-carotene in filled hydrogel prepared from starch blends with different granule sizes. Food Hydrocolloids, 139, 108546.
Jiyoung Lee, Yunkyoung Jung, Shin-Joung Rho, Yong-Ro Kim (2022). Physicochemical characteristics and in vitro bioavailability of licorice (Glycyrrhiza glabra L.) extract complexed using cyclic glucans. LWT, 167, 113841.
Shin-Joung Rho, Yong-Ro Kim (2022). Improving solubility and stability of fat-soluble vitamins (A, D, E, and K) using large-ring cycloamylose. LWT, 153, 112502.
Eun-Mi Hong, Shin-Joung Rho, Uihwang Kim, Yong-Ro Kim (2021). Physicochemical properties and freeze–thaw stability of rice flour blends among rice cultivars with different amylose contents. Food Science and Biotechnology, 30, 1347-1356.
Jihyun Kang, Shin-Joung Rho, Jiyoung Lee, Yong-Ro Kim (2021). Stability of the enzyme-modified starch-based hydrogel model premix with curcumin during in vitro digestion. Korean Journal of Food Science and Technology, 53(4), 365-374.
Shin-Joung Rho, Saehun Mun, Jiwoon Park, Yong-Ro Kim (2021). Retarding oxidative and enzymatic degradation of phenolic compounds using large-ring cycloamylose. Foods, 10(7), 1457.
Jihyun Kang, Ye-Hyun Kim, Soo-Jin Choi, Shin-Joung Rho, Yong-Ro Kim (2021). Improving the stability and curcumin retention rate of curcumin-loaded filled hydrogel prepared using 4αgtase-treated rice starch. Foods, 10(1), 150.
Shinjae Park, Yong-Ro Kim (2021). Clean label starch: production, physicochemical characteristics, and industrial applications. Food science and biotechnology, 30, 1-17.
Eun-Mi Hong, Shin-Joung Rho, Yong-Ro Kim (2020). Non-additive effects of rice flour blends prepared using Korean rice cultivars with different amylose contents. Food Engineering Progress, 24, 261-628.
Shinjae Park, Saehun Mun, Yong-Ro Kim (2020). Influences of added surfactants on the water solubility and antibacterial activity of rosemary extract. Food science and biotechnology, 29, 1373-1380.
Hye Rin Park, Jihyun Kang, Shin-Joung Rho, Yong-Ro Kim (2020). Structural and physicochemical properties of enzymatically modified rice starch as influenced by the degree of enzyme treatment. Journal of Carbohydrate Chemistry, 39(5-6), 250-266.
Yun-Kyoung Jung, Kyeong-Seon Joo, Shin-Joung Rho, Yong-Ro Kim (2020). pH-dependent antioxidant stability of black rice anthocyanin complexed with cycloamylose. LWT, 129, 109474.
Jiwoon Park, Shin-Joung Rho, Yong-Ro Kim (2019). Enhancing antioxidant and antimicrobial activity of carnosic acid in rosemary (Rosmarinus officinalis L.) extract by complexation with cyclic glucans. Food Chemistry, 299, 125119.
Hye Rin Park, Shin-Joung Rho, Yong-Ro Kim (2019). Solubility, stability, and bioaccessibility improvement of curcumin encapsulated using 4-α-glucanotransferase-modified rice starch with reversible pH-induced aggregation property. Food Hydrocolloids, 95, 19-32.
Heesoo Park, Saehun Mun, Yong-Ro Kim (2019). UV and storage stability of retinol contained in oil-in-water nanoemulsions. Food chemistry, 272, 404-410.
Jiwoon Park, Shin-Joung Rho, Yong-Ro Kim (2018). Feasibility and characterization of the cycloamylose production from high amylose corn starch. Cereal Chemistry, 95(6), 838-848.
Saem Han, Tae Mi Yoon, Tae Ho Choi, Jin Yong Kim, Ji Woon Park, Shin Jae Park, Yong Ro Kim, Ji Eun Lee, Shin Sik Choi (2018). Natural antibacterial materials and nanotechnology for food industry. Food Science and Industry, 51(3), 245-258.
Seokho Hong, Myungok Kyung, Inseong Jo, Yong-Ro Kim, Nam-Chul Ha (2018). Structure-based protein engineering of bacterial β-xylosidase to increase the production yield of xylobiose from xylose. Biochemical and Biophysical Research Communications, 501(3), 703-710.
Shinjae Park, Saehun Mun, Yong-Ro Kim (2018). Emulsifier dependent in vitro digestion and bioaccessibility of β-carotene loaded in oil-in-water emulsions. Food Biophysics, 13, 147-154.
Shinjae Park, Saehun Mun, Yong-Ro Kim (2018). Effect of xanthan gum on lipid digestion and bioaccessibility of β-carotene-loaded rice starch-based filled hydrogels. Food Research International, 105, 440-445.
Sun-Hee Yoon, You-Kyung Oh, Yong-Ro Kim, Jiyoung Park, Sang-Ick Han, Young-Wan Kim (2017). Complex formation of a 4-α-glucanotransferase using starch as a biocatalyst for starch modification. Food science and biotechnology, 26, 1659-1666.
Shin-Joung Rho, Saehun Mun, Jung Sun Hong, Young-Lim Kim, Ha V. Do, Young-Wan Kim, Sang-Ik Han, Yong-Ro Kim (2017). Physicochemical interactions of cycloamylose with phenolic compounds. Carbohydrate polymers, 174, 980-989.
Suk-Ju Hong, Shin-Joung Rho, Ah-Yeong Lee, Heesoo Park, Jinshi Cui, Jongmin Park, Soon-Jung Hong, Yong-Ro Kim, Ghiseok Kim (2017). Rancidity estimation of perilla seed oil by using near-infrared spectroscopy and multivariate analysis techniques. Journal of Spectroscopy, 2017.
Saehun Mun, Yong-Ro Kim (2017). Influence of Starch Concentration and Mastication on the Lipid Digestion and Bioaccessibility of β-carotene loaded in Filled Hydrogels. Korean journal of food and cookery science, 33(2), 181-189.
Hak Sung Kim, Ghi Seok Kim, Yong Ro Kim, Seok Won Kang, Sang Ha Noh (2017). Early Detection of Clear Egg in Incubation Using VIS/NIR Spectroscopy. In Proceedings of the Korean Society for Agricultural Machinery Conference (pp. 104-104). Korean Society for Agricultural Machinery.
Ah-Yeong Lee, Suk-Ju Hong, Shin-Jung Rho, Heesoo Park, Yong-Ro Kim, Ghiseok Kim (2017). Rancidity Estimation of Perilla Seed Oil using NIR Spectroscopy and Multi-variate Analysis Techniques. In Proceedings of the Korean Society for Agricultural Machinery Conference (pp. 98-98). Korean Society for Agricultural Machinery.
Saehun Mun, Jisu Kim, David Julian McClements, Yong-Ro Kim, Yongdoo Choi (2017). Fluorescence imaging of spatial location of lipids and proteins during digestion of protein-stabilized oil-in-water emulsions: A simulated gastrointestinal tract study. Food chemistry, 219, 297-303.
Young-Lim Kim, Saehun Mun, Shin-Joung Rho, Ha V. Do, Yong-Ro Kim (2017). Influence of physicochemical properties of enzymatically modified starch gel on the encapsulation efficiency of W/O/W emulsion containing NaCl. Food and bioprocess technology, 10, 77-88.
Sun Chu, Jung Sun Hong, Shin-Joung Rho, Jiyoung Park, Sang-Ik Han, Young-Wan Kim, Yong-Ro Kim (2016). High-yield cycloamylose production from sweet potato starch using Pseudomonas isoamylase and Thermus aquaticus 4-α-glucanotransferase. Food science and biotechnology, 25, 1413-1419.
Viet Ha Do, Saehun Mun, Young-Lim Kim, Shin-Joung Rho, Kwan Hwa Park, Yong-Ro Kim (2016). Novel formulation of low-fat spread using rice starch modified by 4-α-glucanotransferase. Food chemistry, 208, 132-141.
Saehun Mun, Shinjae Park, Yong-Ro Kim, David Julian McClements (2016). Influence of methylcellulose on attributes of β-carotene fortified starch-based filled hydrogels: Optical, rheological, structural, digestibility, and bioaccessibility properties. Food research international, 87, 18-24.
Saehun Mun, Malshick Shin, Yong-Ro Kim (2016). Emulsifying properties of proteins isolated from various rice cultivars. Food and Bioprocess Technology, 9, 813-821.
Yong-Ro Kim, Suk Hoo Yoon (2015). Single cell oil-recent trends in microbial production and utilization. Korean Journal of Food Science and Technology, 47(6), 687-697.
Sun-Hee Yoon, Min-Su Kim, Yong-Ro Kim, Young-Wan Kim (2015). Affinity purification of 4-α-glucanotransferase through formation of complex with insoluble amylose. Food science and biotechnology, 24, 1811-1816.
Phuong Lan Tran, Dang Hai Dang Nguyen, Viet Ha Do, Young-Lim Kim, Sunghoon Park, Sang-Ho Yoo, Suyong Lee, Yong-Ro Kim (2015). Physicochemical properties of native and partially gelatinized high-amylose jackfruit (Artocarpus heterophyllus Lam.) seed starch. LWT-Food Science and Technology, 62(2), 1091-1098.
Saehun Mun, Yong-Ro Kim, David Julian McClements (2015). Control of β-carotene bioaccessibility using starch-based filled hydrogels. Food chemistry, 173, 454-461.
Saehun Mun, Yongdoo Choi, Yong-Ro Kim (2015). Lipase digestibility of the oil phase in a water-in-oil-in-water emulsion. Food Science and Biotechnology, 24, 513-520.
Saehun Mun, Yong-Ro Kim, Malshick Shin, David Julian McClements (2015). Control of lipid digestion and nutraceutical bioaccessibility using starch-based filled hydrogels: influence of starch and surfactant type. Food Hydrocolloids, 44, 380-389.
Dang Hai Dang Nguyen, Phuong Lan Tran, Dan Li, Jung-Ah Han, Ji-Yun Hwang, Wan-Soo Hong, Jin-Sil Lee, Yong-Ro Kim, Sang-Ho Yoo, Jong-Tae Park, Young-Jin Choi, Soo-Young Lee, Kwan-Hwa Park (2014). Modification of rice grain starch for lump-free cooked rice using thermostable disproportionating enzymes. Food research international, 63, 55-61.
Saehun Mun, Yongdoo Choi, Sunghoon Park, Jeonghee Surh, Yong-Ro Kim (2014). Release properties of gel-type W/O/W encapsulation system prepared using enzymatically-modified starch. Food chemistry, 157, 77-83.
Soo Hyun Park, Hoyoung Lee, Hak Sung Kim, Yong-Ro Kim, Sang Ha Noh (2014). Optimum conditions for S-allyl-(L)-cysteine accumulation in aged garlic by RSM. Food Science and Biotechnology, 23, 717-722.
Young-Lim Kim, Saehun Mun, Kwan-Hwa Park, Jae-Yong Shim, Yong-Ro Kim (2013). Physicochemical functionality of 4-α-glucanotransferase-treated rice flour in food application. International journal of biological macromolecules, 60, 422-426.
Saehun Mun, Yongdoo Choi, Kwan-Hwa Park, Jae-Yong Shim, Yong-Ro Kim (2013). Influence of environmental stresses on the stability of W/O/W emulsions containing enzymatically modified starch. Carbohydrate polymers, 92(2), 1503-1511.
Yang Kim, Young-Lim Kim, Khanh Son Trinh, Yong-Ro Kim, Tae Wha Moon (2012). Texture properties of rice cakes made of rice flours treated with 4-α-glucanotransferase and their relationship with structural characteristics. Food Science and Biotechnology, 21, 1707-1714.
Hyung Hee Baek, Dae-Hwan Kim, So Young Kwon, Shin-Joung Rho, Dong-Wuk Kim, Han-Gon Choi, Yong-Ro Kim, Chul Soon Yong (2012). Development of novel ibuprofen-loaded solid dispersion with enhanced bioavailability using cycloamylose. Archives of pharmacal research, 35, 683-689.
Ha V. Do, Eun-Jung Lee, Jin-Hee Park, Kwan-Hwa Park, Jae-Yong Shim, Saehun Mun, Yong-Ro Kim (2012). Structural and physicochemical properties of starch gels prepared from partially modified starches using Thermus aquaticus 4-α-glucanotransferase. Carbohydrate Polymers, 87(4), 2455-2463.
Saehun Mun, Yongdoo Choi, Jae-Yong Shim, Kwan-Hwa Park, Yong-Ro Kim (2011). Effects of enzymatically modified starch on the encapsulation efficiency and stability of water-in-oil-in-water emulsions. Food chemistry, 128(2), 266-275.
Muhammad J. H. Bhuiyan, Ha Viet Do, Saehun Mun, Hee-jin Jun, Ji Hae Lee, Yong-Ro Kim, Sung-Joon Lee (2011). Hypocholesterolemic and hypoglycemic effects of enzymatically modified carbohydrates from rice in high‐fat‐fed C57BL/6J mice. Molecular Nutrition & Food Research, 55(S2), S214-S226.
Minh-Hien Hoang, Soung-Jin Houng, Hee-Jin Jun, Ji-Hae Lee, Jin-Woong Choi, So-Hee Kim, Yong-Ro Kim, Sung-Joon Lee (2011). Barley intake induces bile acid excretion by reduced expression of intestinal ASBT and NPC1L1 in C57BL/6J mice. Journal of agricultural and food chemistry, 59(12), 6798-6805.
Jin-Woong Choi, So-Hee Kim, Saehun Mun, Sung-Joon Lee, Jae-Yong Shim, Yong-Ro Kim (2011). Optimizing the replacement of pork fat with fractionated barley flour paste in reduced-fat sausage. Food Science and Biotechnology, 20, 687-694.
Hyung Hee Baek, So Young Kwon, Shin-Joung Rho, Won Seok Lee, Ho-Joon Yang, Jung-Mi Hah, Han-Gon Choi, Yong-Ro Kim, Chul Soon Yong (2011). Enhanced solubility and bioavailability of flurbiprofen by cycloamylose. Archives of pharmacal research, 34, 391-397.
Eun-Suk Lee, Hwa-Jin Doo, Yong-Ro Kim, Jae-Yong Shim (2010). A study on the quality characteristics of Backsulgi prepared with combined treatment of enzyme and trehalose. Food Engineering Progress, 14(3).
Soo Hyun Park, Su Hyun Kim, Hak Sung Kim, Yun Kyoung Jung, Yong-Ro Kim, Hoyoung Lee, Sang Ha Noh (2010). Research of S-allyl-(L)-cysteine content changes in aged garlic. In 2010 Pittsburgh, Pennsylvania, June 20-June 23, 2010 (p. 1). American Society of Agricultural and Biological Engineers.
Eun-Suk Lee, Hwa-Jin Doo, Yong-Ro Kim, Jae-Yong Shim (2010). Quality characteristics of Sulgidduk with whole wheat flour. Food Engineering Progress, 14(2).
Saehun Mun, Yongdoo Choi, Shin-Joung Rho, Choon-Gil Kang, Chan-Ho Park, Yong-Ro Kim (2010). Preparation and characterization of water/oil/water emulsions stabilized by polyglycerol polyricinoleate and whey protein isolate. Journal of food science, 75(2), E116-E125.
Hwa-Jin Doo, Eun-Suk Lee, Yong-Ro Kim, Jae-Yong Shim (2009). Quality characteristics of Backsulgi with dextrinized rice. Food Engineering Progress, 13(4).
Van Dao Nguyen, Byoung-Cheol Min, Myung-Ok Kyung, Jong-Tae Park, Byong Hoon Lee, Chung-Hyo Choi, Nam-Seok Seo, Yong-Ro Kim, Dong Uk Ahn, Sung-Joon Lee, Cheon-Seok Park, Jung-Wan Kim, Kwan-Hwa Park (2009). Identification of a naturally‐occurring 8‐[α‐D‐glucopyranosyl‐(1→ 6)‐β‐D‐glucopyranosyl] daidzein from cultivated kudzu root. Phytochemical Analysis: An International Journal of Plant Chemical and Biochemical Techniques, 20(6), 450-455.
Saehun Mun, Shin-Joung Rho, Yong-Ro Kim (2009). Study of inclusion complexes of cycloamylose with surfactants by isothermal titration calorimetry. Carbohydrate polymers, 77(2), 223-230.
Saehun Mun, Young-Lim Kim, Choon-Gil Kang, Kwan-Hwa Park, Jae-Yong Shim, Yong-Ro Kim (2009). Development of reduced-fat mayonnaise using 4αGTase-modified rice starch and xanthan gum. International journal of biological macromolecules, 44(5), 400-407.
Quang-Tri Le, Chang-Kyu Lee, Young-Wan Kim, Seung-Jae Lee, Ran Zhang, Stephen G. Withers, Yong-Ro Kim, Joong-Hyuck Auh, Kwan-Hwa Park (2009). Amylolytically-resistant tapioca starch modified by combined treatment of branching enzyme and maltogenic amylase. Carbohydrate Polymers, 75(1), 9-14.
Kwang Yeon Lee, Yong-Ro Kim, Kwan Hwa Park, Hyeon Gyu Lee (2008). Rheological and gelation properties of rice starch modified with 4-α-glucanotransferase. International journal of biological macromolecules, 42(3), 298-304.
Su-Yong Lee, Se-Hun Moon, Jae-Yong Shim, Yong-Ro Kim (2008). Freezing Behaviors of Frozen Foods Determined by 1H NMR and DSC. Food science and biotechnology, 17(1), 102-105.
Young-Joo Han, Jong-Tae Park, Quang Tri Le, Jae-Hoon Shim, Van Dao Nguyen, Yong-Ro Kim, Kwan-Hwa Park (2008). Molecular structure of sorghum and waxy sorghum starches. Food science and biotechnology, 17(1), 176-179.
Y.-R. Kim, P. Cornillon, O.H. Campanella, R.L. Stroshine, S. Lee, J.-Y. Shim (2008). Small and large deformation rheology for hard wheat flour dough as influenced by mixing and resting. Journal of food science, 73(1), E1-E8.
N.-S. Seo, S.-A. Roh, J.-H. Auh, J.-H. Park, Y.-R. Kim, K.-H. Park (2007). Structural characterization of rice starch in rice cake modified by thermus scotoductus 4‐α‐Glucanotransferase (TSαGTase). Journal of food science, 72(6), C331-C336.
Jin-Hee Park, Hyun-Jung Kim, Yung-Hee Kim, Hyunju Cha, Young-Wan Kim, Tae-Jip Kim, Yong-Ro Kim, Kwan-Hwa Park (2007). The action mode of Thermus aquaticus YT-1 4-α-glucanotransferase and its chimeric enzymes introduced with starch-binding domain on amylose and amylopectin. Carbohydrate polymers, 67(2), 164-173.
Sung-Jae Yang, Hee-Seob Lee, Jung-Woo Kim, Myoung-Hee Lee, Byong-Hoon Lee, Cheon-Seok Park, Yong-Ro Kim, Kwan-Hwa Park (2007). Novel Catalytic Properties of a Hyperthermophilic Amylolytic Enzyme from Pyrococcus furiosus and Its Application. In Proceedings of International Symposium on Extremophiles and Their Applications International Symposium on Extremophiles and Their Applications 2005 (pp. 38-43). Extremobiosphere Research Center, JAMSTEC.
Joong-Hyuck Auh, Hye Young Chae, Yong-Ro Kim, Kyu-Ho Shim, Sang-Ho Yoo, Kwan-Hwa Park (2006). Modification of rice starch by selective degradation of amylose using alkalophilic Bacillus cyclomaltodextrinase. Journal of agricultural and food chemistry, 54(6), 2314-2319.
Kwang Yeon Lee, Yong-Ro Kim, Kwan Hwa Park, Hyeon Gyu Lee (2006). Effects of α-glucanotransferase treatment on the thermo-reversibility and freeze-thaw stability of a rice starch gel. Carbohydrate polymers, 63(3), 347-354.
Sung-Jae Yang, Hee-Seob Lee, Cheon-Seok Park, Yong-Ro Kim, Tae-Wha Moom, Kwan-Hwa Park (2004). Enzymatic analysis of an amylolytic enzyme from the hyperthermophilic archaeon Pyrococcus furiosus reveals its novel catalytic properties as both an α-amylase and a cyclodextrin-hydrolyzing enzyme. Applied and Environmental Microbiology, 70(10), 5988-5995.
Mi-Sun Kim, Jong-Tae Park, Young-Wan Kim, Hee-Seob Lee, Rose Nyawira, Hyoun-Seung Shin, Cheon-Seok Park, Sang-Ho Yoo, Yong-Ro Kim, Tae-Wha Moon, Kwan-Hwa Park (2004). Properties of a novel thermostable glucoamylase from the hyperthermophilic archaeon Sulfolobus solfataricus in relation to starch processing. Applied and environmental microbiology, 70(7), 3933-3940.
Ki-Jung Lee, Su-Yong Lee, Yong-Ro Kim, Jang-Woo Park, Jae-Yong Shim (2004). Effect of dry heating on the pasting/retrogradation and textural properties of starch-soy protein mixture. Korean Journal of Food Science and Technology, 36(4), 568-573.
Jae‐Hoon Shim, Young‐Wan Kim, Tae‐Jip Kim, Hye‐Young Chae, Jin‐Hee Park, Hyunju Cha, Jung‐Wan Kim, Yong‐Ro Kim, Thomas Schaefer, Tina Spendler, Tae‐Wha Moon, Kwan‐Hwa Park (2004). Improvement of cyclodextrin glucanotransferase as an antistaling enzyme by error‐prone PCR. Protein Engineering Design and Selection, 17(3), 205-211.
Yong-Ro Kim, Byoung-Seung Yoo, Cornillon Paul, Seung-Taik Lim (2004). Effect of sugars and sugar alcohols on freezing behavior of corn starch gel as monitored by time domain 1H NMR spectroscopy. Carbohydrate polymers, 55(1), 27-36.
Jin-Sook Baek, Myo-Jeong Kim, Hyun-Ju Cha, Hee-Seob Lee, Dan Li, Jung-Wan Kim, Yong-Ro Kim, Tae-Wha Moon, Kwan-Hwa Park (2003). Enhanced transglycosylation activity of Thermus maltogenic amylase in acetone solution. Food Science and Biotechnology, 12(6), 639-643.
Young-Wan Kim, Hyun-Ju Cha, Jung-Wan Kim, Yong-Ro Kim, Sung-Joon Lee, Tae-Wha Moon, Kwan-Hwa Park (2003). Role of dipeptide at extra sugar-binding space of Thermus maltogenic amylase in transglycosylation activity. Journal of microbiology and biotechnology, 13(6), 969-975.
Byoungseung Yoo, Dongryeol Yoo, Yong-Ro Kim, Seung-Taik Lim (2003). Effect of sugar type on rheological properties of high-methoxly pectin gels. Food Science and Biotechnology, 12(3), 316-319.
J. H. Auh, Y. R. Kim, P. Cornillon, J. Yoon, S. H. Yoo, K. H. Park (2003). Cryoprotection of protein by highly concentrated branched oligosaccharides. International journal of food science & technology, 38(5), 553-563.
Suyong Lee, Paul Cornillon, Yong-Ro Kim (2002). Spatial investigation of the non‐frozen water distribution in frozen foods using NMR SPRITE. Journal of food science, 67(6), 2251-2255.
Yong-Ro Kim, Paul Cornillon (2001). Effects of temperature and mixing time on molecular mobility in wheat dough. LWT-Food Science and Technology, 34(7), 417-423.
JV Gager, NL Dawkins, P Cornillon, Y Kim, A Howard (2001). Assessing the functionality of beef heart surimi in meat-based patties. In 2001 IFT Annual Meeting-New Orleans, Louisiana.
Suyong Lee, Yong-Ro Kim, Paul Cornillon (2001). Ultrasonic and magnetic resonance methods to quantify and locate solid and liquid phases in frozen foods during processing and storage. In 2001 IFT Annual Meeting-New Orleans, Louisiana.
Yong-Ro Kim (2001). Physicochemical properties of hard wheat flour dough influenced by processing (Doctoral dissertation, Purdue University).
N. L. Dawkins, J. Gager, J. P. Cornillon, Y. Kim, H. Howard, O. Phelps (2001). Comparative studies on the physicochemical properties and hydration behavior of oat gum and oatrim in meat‐based patties. Journal of food science, 66(9), 1276-1282.
N. L. Dawkins, J. V. Gager, P. Cornillon, O. Phelps, A. Howard, Y. Kim (2000). Hydration behavior of cardiac muscle surimi in meat patties. Human Nutrition and Food.
Y.-R. Kim, M. T. Morgan, M. R. Okos, R. L. Stroshine (1998). Measurement and prediction of dielectric properties of biscuit dough at 27 MHz. Journal of Microwave Power and Electromagnetic Energy, 33(3), 184-194.
RZONCA, M., Kim, Y. R., Cornillon, P. The effects of freezing and changing pH on relaxation times of yogurt.