Kim HS - Search Results

1

The influence of cooling die temperature gradients on the texture of high-moisture meat analogs.

Choi HW, Hahn J, Kim HS, Choi YJ. Choi HW, et al. Among authors: kim hs. Food Chem. 2024 Dec 7;468:142403. doi: 10.1016/j.foodchem.2024.142403. Online ahead of print. Food Chem. 2024. PMID: 39675270

2

Thermorheological properties and structural characteristics of soy and pumpkin seed protein blends for high-moisture meat analogs.

Choi HW, Hahn J, Kim HS, Choi YJ. Choi HW, et al. Among authors: kim hs. Food Chem. 2025 Feb 1;464(Pt 3):141768. doi: 10.1016/j.foodchem.2024.141768. Epub 2024 Oct 23. Food Chem. 2025. PMID: 39520886

3

Microstructural and textural characteristics of blend gels and high-moisture meat analogs of soy protein isolate and faba bean protein concentrate.

Choi HW, Hahn J, Kim HS, Choi YJ. Choi HW, et al. Among authors: kim hs. Food Chem. 2025 Mar 1;467:142184. doi: 10.1016/j.foodchem.2024.142184. Epub 2024 Nov 22. Food Chem. 2025. PMID: 39643455

4

Hydroxypropylation and acetylation of rice starch: effects of starch protein content.

Choi HW, Kim HS. Choi HW, et al. Among authors: kim hs. Food Sci Biotechnol. 2022 Jun 4;31(9):1169-1177. doi: 10.1007/s10068-022-01106-y. eCollection 2022 Aug. Food Sci Biotechnol. 2022. PMID: 35919363 Free PMC article.

5

Influence of pectinase treatment on the physicochemical properties of potato flours.

Kim EJ, Kim HS. Kim EJ, et al. Among authors: kim hs. Food Chem. 2015 Jan 15;167:425-32. doi: 10.1016/j.foodchem.2014.07.014. Epub 2014 Jul 11. Food Chem. 2015. PMID: 25149007

6

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

7

Cyanide profiling in stone fruit syrups: A comparative study of distillation techniques, a novel derivatization method, and cyanide composition in Maesil (Prunus Mume) syrup.

Cho SY, Ko HR, Kim HS, Kim YK, Lee KW. Cho SY, et al. Among authors: kim yk, kim hs. Food Chem. 2025 Jan 15;463(Pt 2):141200. doi: 10.1016/j.foodchem.2024.141200. Epub 2024 Sep 12. Food Chem. 2025. PMID: 39276557

8

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.

9

Effects of amylosucrase treatment on molecular structure and digestion resistance of pre-gelatinised rice and barley starches.

Kim BS, Kim HS, Hong JS, Huber KC, Shim JH, Yoo SH. Kim BS, et al. Among authors: kim hs. Food Chem. 2013 Jun 1;138(2-3):966-75. doi: 10.1016/j.foodchem.2012.11.028. Epub 2012 Nov 15. Food Chem. 2013. PMID: 23411202

10

Different physicochemical properties of entirely α-glucan-coated starch from various botanical sources.

Jung SJ, Song YB, Park CS, Yoo SH, Kim HS, Seo DH, Lee BH. Jung SJ, et al. Among authors: kim hs. Food Sci Biotechnol. 2022 Jul 12;31(9):1179-1188. doi: 10.1007/s10068-022-01113-z. eCollection 2022 Aug. Food Sci Biotechnol. 2022. PMID: 35919361 Free PMC article.

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