전분 유래 저열량 식품소재의 개발과 산업적 이용

정현정

식품과학과 산업

2019 .12

Cluster Dextrin^®: High Molecular Weight Maltodextrin as a Good Energy Source for Athletes

Takashi Ku ,  iki

한국식품영양과학회 학술대회발표집

2021 .10

Physico-Chemical Properties and Physiological Functions of Digestion-Resistant Maltodextrin

Sang-Ho Yoo

한국식품영양과학회 학술대회발표집

2020 .10

Food Applications of Allulose and Nondigestible Maltodextrins

Jung Sook Han

한국식품영양과학회 학술대회발표집

2020 .10

The analysis of functional ingredients in functional labeling system for tteokbokki sauce with resistant maltodextrin (RMD) and garlic ( Allium sativum L.)

Min Hee Kwon ,  Sang Mi Jung ,  Ji Hoon Kim 외 1명

한국식품영양과학회 학술대회발표집

2023 .10

말토덱스트린 첨가량에 따른 코끼리 흑마늘 분말의 흡습 특성

박종진 ,  박대희 ,  이재준 외 3명

Food Science and Preservation

2018 .08

Effect of maltodextrin binder concentration on physical and reconstitution properties of corn starch powder in fluidized-bed agglomeration

Hyunwoo Lee ,  Byoungseung Yoo

한국식품영양과학회 학술대회발표집

2022 .10

Developing PFTA Mutants Optimized for Pure Maltodextrins Production

Koffi Tindo Kevin ,  Nan Nyoung ,  Jong-Tae Pa 외 1명

한국식품영양과학회 학술대회발표집

2021 .10

Effect of Maltodextrin Concentration on the Quality Characteristics of Jeju Carrot (Daucus carota L.) during Molecular Press Dehydration

Man Jae Cho ,  Hyun Jung Kim

한국식품영양과학회 학술대회발표집

2016 .10

Effects of Salting Solution Enriched in Maltodextrin and Grape Seed Extract for Improving the Quality of Salted Shredded Chinese Cabbage

Sang-Un Pa ,  k ,  Eun Ji Choi 외 7명

한국식품영양과학회 학술대회발표집

2016 .10

Comparison of Physicochemical Quality Characteristics and Physiological Activities of Citrus Kombucha Powder Spray-Dried with Maltodextrin and Arabic Gum

Ji-Hyeon Kim ,  Gyeong-Man Ko ,  Hye-Myoung Ko 외 2명

한국식품영양과학회 학술대회발표집

2024 .10

Effect of the Dextrose Equivalent of Maltodextrin on the Quality Characteristics of Jeju Purple Sweet Potato (Ipomoea batatas L.) during Molecular Press Dehydration

Man Jae Cho ,  Hyun Jung Kim

한국식품과학회지

2015 .12

Effect of Maltodextrin Binder Concentration on Physical, Structural, and Rheological Properties of Agglomerated CMC in Fluidized Bed Granulator

Dong ,  yeol Lee ,  Byoungseung Yoo

한국식품영양과학회 학술대회발표집

2019 .10

Digestive and Indigestible Fraction (IF) Properties of Leaf Vegetables during Static in vitro Digestion

Ki-Ok Kim ,  Yong-Ju Lee ,  Haeng-Ran Kim 외 2명

한국식품영양과학회 학술대회발표집

2021 .10

Exploring the tri-component structure of gellan gum, soy protein isolate, and maltodextrin: impacts on meringue foaming and cookie properties

Seung Hwan Ham ,  Sangeun Pa ,  k 외 2명

한국식품영양과학회 학술대회발표집

2023 .10

Supplementation of Type 1 Diabetic Rats with Carrot Powder Lowers Blood Glucose without Improving Cardiac Structure and Function

Xavie ,  Lieben Louis ,  Pema Raj 외 4명

Preventive Nutrition and Food Science

2018 .06

EGCG Lowers Lymphatic Absorption of ¹⁴C-DEHP in Rats

Juyeon Kim ,  Min Ji Jeon ,  Sang Kyu Noh

한국식품영양과학회 학술대회발표집

2023 .10

Current Status of Functional Ingredients for Health Functional Food in Korea

Yong Eui Koo

한국식품영양과학회 학술대회발표집

2015 .08

말토덱스트린 또는 사이클로덱스트린을 이용한 미세캡슐화공정이 옥수수 수염 추출물의 수분흡습과 생리활성에 미치는 영향

이인경 ,  임지은 ,  김선림 외 3명

산업식품공학

2017 .01

Effects of Sargassum horneri and Ulva australis Extracts on Body Weight and Serum Glucose Levels of Sprague-Dawley Rats

Young-Hyeon Lee ,  Min-Ho Yeo ,  Seon-A Yoon 외 4명

Preventive Nutrition and Food Science

2021 .09