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Wiley电子期刊(2)	ProQuest学位论文(1)	ACS电子期刊(14)
SpringerLink电子期刊(11)	Elsevier电子期刊(23)

在“Elsevier电子期刊”中，命中：23条，耗时：0.0249889 秒

在所有数据库中总计命中：51条

1.Rheological and secondary structural characterization of rice flour-zein composites for noodles slit from gluten-free sheeted dough

作者：Sungmin Jeong ; Hee Won Kim ; Suyong Lee ; ^{suyonglee@sejong.ac.kr}

关键词：Rice flour-zein composite ; Viscoelasticity ; Gluten-free ; Sheeted dough ; Noodle

刊名：Food Chemistry

出版年：2017

2.Rheological, thermal conductivity, and microscopic studies on porous-structured noodles for shortened cooking time

作者：Areum Jang ; Joo Young Kim ; Suyong Lee ; ^{suyonglee@sejong.ac.kr" class="auth_mail" title="E-mail the corresponding author}

关键词：Noodle ; Cooking time ; Porous structure ; Maltodextrin ; Thermal conductivity

刊名：LWT - Food Science and Technology

出版年：2016

3.ATM Kinase Is Required for Telomere Elongation in Mouse and Human Cells

作者：Stella Suyong Lee¹ ; ² ; Craig Bohrson¹ ; Alexandra Mims Pike¹ ; ³ ; Sarah Jo Wheelan² ; ⁴ ; Carol Widney Greider¹ ; ² ; ³ ; ⁴ ; ^{cgreider@jhmi.edu" class="auth_mail" title="E-mail the corresponding author}

刊名：Cell Reports

出版年：2015

4.Pasting and rheological properties of oat products dry-blended with ground chia seeds

作者：George. E. Inglett ; Diejun Chen ; Sean X. Liu ; Suyong Lee

关键词：Chia ; Oat ; Omega-3 ; Rheology ; Pasting

刊名：Lebensmittel-Wissenschaft und -Technologie

出版年：January, 2014

5.Utilization of Lentinus edodes mushroom 尾-glucan to enhance the functional properties of gluten-free rice noodles

作者：Soojung Heo ; Soyoung Jeon ; Suyong Lee

关键词：尾-Glucan ; Mushroom ; Rice ; Noodle ; Gluten-free

刊名：Lebensmittel-Wissenschaft und -Technologie

出版年：March, 2014

6.Quality improvement of rice noodle restructured with rice protein isolate and transglutaminase

作者：Yang Kim ; Jun Ill Kee ; Suyong Lee ; Sang-Ho Yoo

关键词：Rice noodle ; Rice protein isolate ; Transglutaminase ; Cooking properties ; Dough properties

刊名：Food Chemistry

出版年：2014

7.Extraction and characterization of pectin from Yuza (Citrus junos) pomace: A comparison of conventional-chemical and combined physical-enzymatic extractions

作者：Jongbin Lim ; Jiyoung Yoo ; Sanghoon Ko ; Suyong Lee ; ^{suyonglee@sejong.ac.kr}

关键词：Yuza ; Pectin ; Physical&ndash ; enzymatic extraction ; Rheology ; Mixolab

刊名：Food Hydrocolloids

出版年：2012

8.Enhancement of anti-radical activity of pectin from apple pomace by hydroxamation

作者：Hyun Jae Rha ; In Young Bae ; Suyong Lee ; Sang-Ho Yoo ; Pahn-Shick Chang ; Hyeon Gyu Lee

关键词：Apple pomace ; Pectin ; Hydroxamation ; Anti-radical effect

刊名：Food Hydrocolloids

出版年：2011

9.Effect of the degree of oxidation on the physicochemical and biological properties of Grifola frondosa polysaccharides

作者：In Young Bae ; Hwa Yeon Kim ; Suyong Lee ; Hyeon Gyu Lee

关键词：Grifola frondosa ; Oxidation ; Cytotoxic activity ; Superoxide dismutase activity

刊名：Carbohydrate Polymers

出版年：2011

10.Effect of hydrocolloid coatings on the heat transfer and oil uptake during frying of potato strips

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

关键词：Hydrocolloids ; Coating ; Heat transfer ; Oil uptake ; Frying

刊名：Journal of Food Engineering

出版年：2011

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