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Effect of Cooking Method and Additives on the Freeze-Thaw Stability of Mung Bean Starch Paste for Preparation of Omija-euiGo 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
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Effect of cross-linking on the physicochemical and physiological properties of corn starchGo to Link

Koo, Seung Hyun; Lee, Kwang Yeon; Lee, Hyeon Gyu

ArticleIssue Date2010CitationFood Hydrocolloids, v.24, no.6-7, pp 619 - 625PublisherElsevier BV
SCIESCOPUS
Evaluation of wheat gluten hydrolysates as taste-active compounds with antioxidant activityGo to Link

Koo, Seung Hyun; Bae, In Young; Lee, Suyong; Lee, Dae-Hee; Hur, Byung-Serk; Lee, Hyeon Gyu

ArticleIssue Date2014CitationJournal of Food Science and Technology, v.51, no.3, pp 535 - 542PublisherScientific Publishers
SCISCIESCOPUS
Preparation, Characteristics, and Stability of Glutathione-Loaded NanoparticlesGo to Link

Koo, Seung Hyun; Lee, Ji-Soo; Kim, Gun-Hee; Lee, Hyeon Gyu

ArticleIssue Date2011CitationJournal of Agricultural and Food Chemistry, v.59, no.20, pp 11264 - 11269PublisherAmerican Chemical Society
KCI
Terminal Deletion of the Chromosome 4q with Hemivertebra: Case ReportGo to Link

Koo, Seung Hyun; Lee, Hyun Ju; Kim, Chang-Ryul; Park, Hyun-Kyung; Ahn, Ja Hye

ArticleIssue Date2020CitationPerinatology, v.31, no.1, pp 44 - 49Publisher대한주산의학회
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