Search Results - Mun, Sae-Hun

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  1. 1
    Mild hydrolysis of resistant starch from maize

    Mild hydrolysis of resistant starch from maize by Mun, Sae-Hun, Shin, Malshick

    Published in Food chemistry
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  2. 2
    Influence of Maltodextrin Addition on the Freeze-dry Stability of ${\beta}$-Lactoglobulin-based Emulsions with Controlled Electrostatic and/or Steric Interactions

    Influence of Maltodextrin Addition on the Freeze-dry Stability of ${\beta}$-Lactoglobulin-based Emulsions with Controlled Electrostatic and/or Steric Interactions by Mun, Sae-Hun, McClements, David Julian, Surh, Jeong-Hee

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  3. 3
    Influence of Maltodextrin Type and Multi-layer Formation on the Freeze-Thaw Stability of Model Beverage Emulsions Stabilized with ${\beta}$-Lactoglobulin

    Influence of Maltodextrin Type and Multi-layer Formation on the Freeze-Thaw Stability of Model Beverage Emulsions Stabilized with ${\beta}$-Lactoglobulin by Mun, Sae-Hun, McClements, David Julian, Surh, Jeong-Hee

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  4. 4
    Optimizing the Replacement of Pork Fat with Fractionated Barley Flour Paste in Reduced-fat Sausage

    Optimizing the Replacement of Pork Fat with Fractionated Barley Flour Paste in Reduced-fat Sausage by Choi, Jin-Woong, Kim, So-Hee, Mun, Sae-Hun, Lee, Sung-Joon, Shim, Jae-Yong, Kim, Yong-Ro

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