Search results for: Hyeon Gyu Lee
LWT - Food Science and Technology > 2016 > 65 > Complete > 158-163
Food Chemistry > 2015 > 187 > Complete > 525-529
LWT - Food Science and Technology > 2015 > 63 > 1 > 122-128
Colloids and Surfaces B: Biointerfaces > 2015 > 130 > C > 93-100
Applied Biological Chemistry > 2015 > 58 > 2 > 285-291
Food Science and Biotechnology > 2015 > 24 > 5 > 1735-1739
Food Hydrocolloids > 2014 > 39 > Complete > 215-222
Starch ‐ Stärke > 66 > 5-6 > 468 - 474
LWT - Food Science and Technology > 2014 > 55 > 2 > 638-644
International Journal of Biological Macromolecules > 2014 > 63 > Complete > 98-103
Journal of Food Science and Technology > 2014 > 51 > 3 > 535-542
Food Science and Biotechnology > 2014 > 23 > 6 > 1897-1901
Food Science and Biotechnology > 2014 > 23 > 5 > 1469-1475
Food Science and Biotechnology > 2014 > 23 > 6 > 1867-1874
Food Science and Biotechnology > 2014 > 23 > 3 > 781-786
Journal of Food Biochemistry > 37 > 6 > 669 - 676
Journal of Food Biochemistry > 37 > 5 > 511 - 519
LWT - Food Science and Technology > 2013 > 53 > 1 > 88-93
International Journal of Biological Macromolecules > 2013 > 60 > Complete > 360-365
Starch ‐ Stärke > 65 > 7‐8 > 694 - 701