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O. K. Chung

Kansas State University
Agricultural Research Service

19

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545

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Properties of Starch and Vital Gluten Isolated from Wheat Flour by Three Different Wet-Milling Methods

2010
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Citations (4)
Dough-Mixing Characteristics of Waxy Wheat Flours and Breadmaking Qualities of Waxy Wheat Glutens

2009
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Citations (1)
Determination of Secondary Structural Changes in Gluten Proteins during Mixing Using Fourier Transform Horizontal Attenuated Total Reflectance Spectroscopy

2008 Journal of Agricultural and Food Chemistry
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Citations (30)
Size distribution and properties of wheat starch granules in relation to crumb grain score of pup-loaf bread

2004 Cereal Chemistry
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Citations (44)
Free lipids in air-classified high-protein fractions of hard winter wheat flours and their effects on breadmaking quality

2002 Cereal Chemistry
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Citations (6)
Prediction of Baking Characteristics of Hard Winter Wheat Flours Using Computer-Analyzed Mixograph Parameters

2001 Cereal Chemistry
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Citations (35)
NIR transmittance estimation of free lipid content and its glycolipid and digalactosyldiglyceride contents using wheat flour lipid extracts.

2000 Cereal Chemistry
- J. B. Ohm
- O. K. Chung
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Citations (7)
Gluten, pasting, and mixograph parameters of hard winter wheat flours in relation to breadmaking

1999 Cereal Chemistry
- J. B. Ohm
- O. K. Chung
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Citations (47)
Estimation of Free Glycolipids in Wheat Flour by HPLC

1999 Cereal Chemistry
- J. B. Ohm
- O. K. Chung
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Citations (22)
Lipids in Japanese noodle flours

1998 Cereal Chemistry
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Citations (6)