Kim BY - Search Results

1

Application of ultra high pressure (UHP) in starch chemistry.

Kim HS, Kim BY, Baik MY. Kim HS, et al. Among authors: kim by. Crit Rev Food Sci Nutr. 2012;52(2):123-41. doi: 10.1080/10408398.2010.498065. Crit Rev Food Sci Nutr. 2012. PMID: 22059959 Review.

2

Enzymatic characterization of a maltogenic amylase from Lactobacillus gasseri ATCC 33323 expressed in Escherichia coli.

Oh KW, Kim MJ, Kim HY, Kim BY, Baik MY, Auh JH, Park CS. Oh KW, et al. Among authors: kim hy, kim by, kim mj. FEMS Microbiol Lett. 2005 Nov 1;252(1):175-81. doi: 10.1016/j.femsle.2005.08.050. Epub 2005 Sep 19. FEMS Microbiol Lett. 2005. PMID: 16198511

3

Isolation and structural determination of squalene synthase inhibitor from Prunus mume fruit.

Choi SW, Hur NY, Ahn SC, Kim DS, Lee JK, Kim DO, Park SK, Kim BY, Baik MY. Choi SW, et al. Among authors: kim ds, kim by, kim do. J Microbiol Biotechnol. 2007 Dec;17(12):1970-5. J Microbiol Biotechnol. 2007. PMID: 18167444

4

Characterization of acetylated corn starch prepared under ultrahigh pressure (UHP).

Kim HS, Choi HS, Kim BY, Baik MY. Kim HS, et al. Among authors: kim by. J Agric Food Chem. 2010 Mar 24;58(6):3573-9. doi: 10.1021/jf903939y. J Agric Food Chem. 2010. PMID: 20166662

5

Characterization of cationic dextrin prepared by ultra high pressure (UHP)-assisted cationization reaction.

Cho A, Choi SH, Choi HW, Kim HS, Kim W, Kim DO, Kim BY, Baik MY. Cho A, et al. Among authors: kim w, kim by, kim hs, kim do. Carbohydr Polym. 2013 Aug 14;97(1):130-7. doi: 10.1016/j.carbpol.2013.04.038. Epub 2013 Apr 24. Carbohydr Polym. 2013. PMID: 23769528 Free article.

6

Physicochemical properties of granular and non-granular cationic starches prepared under ultra high pressure.

Chang YJ, Choi HW, Kim HS, Lee H, Kim W, Kim DO, Kim BY, Baik MY. Chang YJ, et al. Among authors: kim w, kim by, kim hs, kim do. Carbohydr Polym. 2014 Jan;99:385-93. doi: 10.1016/j.carbpol.2013.09.010. Epub 2013 Sep 9. Carbohydr Polym. 2014. PMID: 24274522

7

Physicochemical properties and antioxidant capacity of raw, roasted and puffed cacao beans.

Hu S, Kim BY, Baik MY. Hu S, et al. Among authors: kim by. Food Chem. 2016 Mar 1;194:1089-94. doi: 10.1016/j.foodchem.2015.08.126. Epub 2015 Aug 29. Food Chem. 2016. PMID: 26471657

8

Effect of high hydrostatic pressure treatment on conventional hydroxypropylation of maize starch.

Chun EH, Oh SM, Kim HY, Kim BY, Baik MY. Chun EH, et al. Among authors: kim hy, kim by. Carbohydr Polym. 2016 Aug 1;146:328-36. doi: 10.1016/j.carbpol.2016.03.067. Epub 2016 Mar 24. Carbohydr Polym. 2016. PMID: 27112881

9

Puffing, a novel coffee bean processing technique for the enhancement of extract yield and antioxidant capacity.

Kim W, Kim SY, Kim DO, Kim BY, Baik MY. Kim W, et al. Among authors: kim sy, kim by, kim do. Food Chem. 2018 Feb 1;240:594-600. doi: 10.1016/j.foodchem.2017.07.161. Epub 2017 Aug 1. Food Chem. 2018. PMID: 28946317

10

Preparation and characterization of amorphous granular potato starches (AGPS) and cross-linked amorphous granular potato starches (CLAGPS).

Kim HY, Oh SM, Bae JE, Yeom JH, Kim BY, Kim HS, Baik MY. Kim HY, et al. Among authors: kim by, kim hs. Carbohydr Polym. 2017 Dec 15;178:41-47. doi: 10.1016/j.carbpol.2017.09.020. Epub 2017 Sep 8. Carbohydr Polym. 2017. PMID: 29050612

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