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SCISCIESCOPUS

(1-3)(1-6)-beta-Glucan-enriched materials from Lentinus edodes mushroom as a high-fibre and low-calorie flour substitute for baked foods Go to Link

Kim, Juyoung; Lee, Seung Mi; Bae, In Young; Park, Hyuk-Gu; Lee, Hyeon Gyu; Lee, Suyong

ArticleIssue Date2011CitationJournal of the Science of Food and Agriculture, v.91, no.10, pp 1915 - 1919PublisherJohn Wiley & Sons Inc.

SCIESCOPUSKCI

Anticoagulant activity of sulfated barley beta-glucan Go to Link

Bae, In Young; Chang, Yun Jeoung; Kim, Hye Won; Lee, Hyeon Gyu

ArticleIssue Date2008CitationFood Science and Biotechnology, v.17, no.4, pp 870 - 872Publisher한국식품과학회

SCIESCOPUSKCI

Antihypertensive effect of Korean Red Ginseng by enrichment of ginsenoside Rg3 and arginine-fructose Go to Link

Lee, Kyung Hee; Bae, In Young; Park, Song I.; Park, Jong-Dae; Lee, Hyeon Gyu

ArticleIssue Date2016CitationJournal of Ginseng Research, v.40, no.3, pp 237 - 244Publisher고려인삼학회

SCIESCOPUSKCI

Antistaling of Rice Starch in a Gel Model System and Korean Rice Cake: the Role of Wheat Flour in Retrogradation-Retardation Technology Go to Link

Lee, Jun Woo; Kim, Hong Sul; Bae, In Young; Lee, Kwang Youn; Kim, Myung Hwan; Han, Gwi Jung; Lee, Hyeon Gyu

ArticleIssue Date2014CitationFood Science and Biotechnology, v.23, no.3, pp 781 - 786Publisher한국식품과학회

SCOPUSKCI

Behavior of retrogradation retardation in rice starch paste by raw wheat flour addition Go to Link

Bae, In Young; Lee, Jun Woo; Kim, Hong Sul; Kim, Kyung Mi; Han, Gwi Jung; Kim, Myung Hwan; Jun, Soo Jin; Lee, Hyeon Gyu

ArticleIssue Date2015Citation한국식품과학회지, v.47, no.6, pp 797 - 800Publisher한국식품과학회

SCIESCOPUS

Characterization of apple dietary fibers influencing the in vitro starch digestibility of wheat flour gel Go to Link

Bae, In Young; Jun, Yujin; Lee, Suyong; Lee, Hyeon Gyu

ArticleIssue Date2016CitationLWT - Food Science and Technology, v.65, pp 158 - 163PublisherElsevier

SCIESCOPUS

Classification of hydrocolloids based on in vitro starch digestibility and rheological properties of Segoami gel Go to Link

Jung, Da Sol; Bae, In Young; Oh, Im Kyung; Han, Sang-Ik; Lee, Sung-Joon; Lee, Hyeon Gyu

ArticleIssue Date2017CitationInternational Journal of Biological Macromolecules, v.104, pp 442 - 448PublisherElsevier BV

SCISCIESCOPUS

COMBINED EFFECT OF PROTEASE AND PHYTASE ON THE SOLUBILITY OF MODIFIED SOY PROTEIN Go to Link

Bae, In Young; Kim, Jeong Hyeong; Lee, Hyeon Gyu

ArticleIssue Date2013CitationJournal of Food Biochemistry, v.37, no.5, pp 511 - 519PublisherWiley

SCIESCOPUS

Complexation of high amylose rice starch and hydrocolloid through dry heat treatment: Physical property and in vitro starch digestibility Go to Link

Oh, Im Kyung; Bae, In Young; Lee, Hyeon Gyu

ArticleIssue Date2018CitationJournal of Cereal Science, v.79, pp 341 - 347PublisherAcademic Press

SCISCIESCOPUS

Correlation of branching structure of mushroom beta-glucan with its physiological activities Go to Link

Bae, In Young; Kim, Hye Won; Yoo, Hyun Jae; Kim, Eun Suh; Lee, Suyong; Park, Dong Yun; Lee, Hyeon Gyu

ArticleIssue Date2013CitationFood Research International, v.51, no.1, pp 195 - 200PublisherElsevier BV

SCOPUSKCI

Development of a flavor-enriched yeast extract with a high glutathione content Go to Link

Bae, In Young; Koo, Hyun Seung; Yoo, Jae Hyun; Kim, Jong-Min; Bae, Hyun-Ah; Jeon, Eun-Jung; Oh, Eon; Lee, Dae-Hee; Hur, Byung-Serk; Lee, Hyeon Gyu

ArticleIssue Date2010Citation한국식품과학회지, v.42, no.5, pp 549 - 553Publisher한국식품과학회

SCIESCOPUSKCI

Effect of Amination on the biological activity of beta-glucan from Sangwhang (Phellinus linteus)

Bae, In Young; Shin, Ji-Yoon; Lee, Hyeon Gyu

ArticleIssue Date2008CitationFood Science and Biotechnology, v.17, no.3, pp 683 - 686Publisher한국식품과학회

SCOPUSKCI

Effect of coating material and storage temperature on the quality characteristics of Lentinus edodes mushroom (Chamgsongi)Go to Link

Bae, In Young; Lee, Yoo Jin; Kim, Eun Suh; Lee, Suyong; Park, Hyuk-Gu; Lee, Hyeon Gyu

ArticleIssue Date2010Citation한국식품과학회지, v.42, no.6, pp 682 - 687Publisher한국식품과학회

SCIESCOPUSKCI

Effect of Cooking Method and Additives on the Freeze-Thaw Stability of Mung Bean Starch Paste for Preparation of Omija-eui Go to Link

Han, Hyun Jeong; Jang, Keum-Il; Bae, In Young; Lee, Kwang Yeon; Koo, Seung Hyun; Kim, Mi Kyung; Jun, Soo Jin; Lee, Hyeon Gyu

ArticleIssue Date2009CitationFood Science and Biotechnology, v.18, no.5, pp 1230 - 1236Publisher한국식품과학회

SCIESCOPUS

Effect of dry heat treatment on physical property and in vitro starch digestibility of high amylose rice starch Go to Link

Oh, Im Kyung; Bae, In Young; Lee, Hyeon Gyu

ArticleIssue Date2018CitationInternational Journal of Biological Macromolecules, v.108, pp 568 - 575PublisherElsevier BV

SCISCIESCOPUS

Effect of enzymatic hydrolysis on cholesterol-lowering activity of oat beta-glucan Go to Link

Bae, In Young; Kim, Sung Mi; Lee, Suyong; Lee, Hyeon Gyu

ArticleIssue Date2010CitationNew Biotechnology, v.27, no.1, pp 85 - 88PublisherElsevier BV

SCISCIESCOPUS

Effect of hydrocolloid coatings on the heat transfer and oil uptake during frying of potato strips Go to Link

Kim, Deok Nyun; Lim, Jongbin; Bae, In Young; Lee, Hyeon Gyu; Lee, Suyong

ArticleIssue Date2011CitationJournal of Food Engineering, v.102, no.4, pp 317 - 320PublisherElsevier BV

SCIESCOPUSKCI

Effect of hydrocolloids on the pasting and rheological characteristics of resistant starch (type 4)Go to Link

Lee, Kwang Yeon; Yao, Hua; Bae, In Young; Lee, Suyong; Lee, Hyeon Gyu

ArticleIssue Date2012CitationFood Science and Biotechnology, v.21, no.3, pp 769 - 774Publisher한국식품과학회

SCIESCOPUS

Effect of Lentinus edodes beta-Glucan-Enriched Materials on the Textural, Rheological, and Oil-Resisting Properties of Instant Fried Noodles Go to Link

Heo, Soojung; Lee, Seung Mi; Bae, In Young; Park, Hyuk-Gu; Lee, Hyeon Gyu; Lee, Suyong

ArticleIssue Date2013CitationFood and Bioprocess Technology, v.6, no.2, pp 553 - 560PublisherSpringer Pub. Co.,

SCIESCOPUS

Effect of partially hydrolyzed oat beta-glucan on the weight gain and lipid profile of mice Go to Link

Bae, In Young; Lee, Suyong; Kim, Sung Mi; Lee, Hyeon Gyu

ArticleIssue Date2009CitationFood Hydrocolloids, v.23, no.7, pp 2016 - 2021PublisherElsevier BV

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