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Tae Rang Seo

Korea University

8

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150

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Preparation of easily chewable and swallowable texture-modified Dongchimi

2019 Food Science and Biotechnology
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Preparation and characterization of aqueous dispersions of high amylose starch and conjugated linoleic acid complex

2016 Food Chemistry
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Preparation and characterization of crystalline complexes between amylose and C18 fatty acids

2015 Lwt - Food Science and Technology
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Stabilization of aqueous dispersion of CoQ10 nanoparticles using maize starches

2014 Food Hydrocolloids
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Preparation of aqueous dispersion of β-carotene nano-composites through complex formation with starch dextrin

2013 Food Hydrocolloids
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Utilization of rice starch with gums in Asian starch noodle preparation as substitute for sweet potato starch

2011 Food Science and Biotechnology
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