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SCIESCOPUS
Classification of hydrocolloids based on in vitro starch digestibility and rheological properties of Segoami gelGo 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
SCIESCOPUS
Complexation of high amylose rice starch and hydrocolloid through dry heat treatment: Physical property and in vitro starch digestibilityGo to Link

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

ArticleIssue Date2018CitationJournal of Cereal Science, v.79, pp 341 - 347PublisherAcademic Press
SCIESCOPUS
Effect of dry heat treatment on physical property and in vitro starch digestibility of high amylose rice starchGo to Link

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

ArticleIssue Date2018CitationInternational Journal of Biological Macromolecules, v.108, pp 568 - 575PublisherElsevier BV
SCIESCOPUS
Hypoglycemic Effect of Dry Heat Treated Starch With Xanthan: An In Vitro and In Vivo Comparative StudyGo to Link

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

ArticleIssue Date2018CitationSTARCH-STARKE, v.70, no.9-10, pp.1 - 4PublisherWILEY-V C H VERLAG GMBH
SCISCIESCOPUS
In vitro starch digestion and cake quality: Impact of the ratio of soluble and insoluble dietary fiberGo to Link

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

ArticleIssue Date2014CitationInternational Journal of Biological Macromolecules, v.63, pp 98 - 103PublisherElsevier BV
SCIESCOPUS
Influence of arabic gum on in vitro starch digestibility and noodle-making quality of SegoamiGo to Link

Bae, In Young; Oh, Im Kyung; Jung, Da Sol; Lee, Hyeon Gyu

ArticleIssue Date2019CitationINTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, v.125, pp.668 - 673PublisherELSEVIER SCIENCE BV
SCIESCOPUSKCI
Optimized preparation of anthocyanin-rich extract from black rice and its effects on in vitro digestibilityGo to Link

Bae, In Young; An, Ji Soo; Oh, Im Kyung; Lee, Hyeon Gyu

ArticleIssue Date2017CitationFood Science and Biotechnology, v.26, no.5, pp 1415 - 1422Publisher한국식품과학회
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