J
Jung Ah Han
Researcher at Korea University
Publications - 6
Citations - 406
Jung Ah Han is an academic researcher from Korea University. The author has contributed to research in topics: Starch & Waxy corn. The author has an hindex of 6, co-authored 6 publications receiving 372 citations.
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Journal ArticleDOI
Structural changes in corn starches during alkaline dissolution by vortexing
Jung Ah Han,Seung Taik Lim +1 more
TL;DR: In this paper, corn starches of different amylose contents were dissolved in a strong alkaline solution (1 M NaOH) by vigorous vortexing at room temperature, and analyzed by a medium-pressure size exclusion chromatography (SEC), using 50 mM NaOH as eluent, connected to refractive index and multi-angle laser light scattering detectors.
Journal ArticleDOI
Structural changes of corn starches by heating and stirring in DMSO measured by SEC-MALLS-RI system
Jung Ah Han,Seung Taik Lim +1 more
TL;DR: In this article, the molecular structure of corn starches of different amylose contents (waxy, normal, and high amyloses) was analyzed in 90% dimethyl sulfoxide (DMSO) solution by a medium-pressure size-exclusion chromatography connected to refractive index (RI) and multi-angle laser light scattering (MALLS) detectors.
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Modification of Starch by Dry Heating with Ionic Gums
TL;DR: In this article, Waxy maize and potato starches were impregnated with ionic gums (sodium alginate, CMC, and xanthan, 1% based on starch solids) and heat-treated in a dry state for 0, 2, or 4 hours at 130°C.
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Structural Changes of Debranched Corn Starch by Aqueous Heating and Stirring
TL;DR: In this article, aqueous dispersions (2 mg/mL) of debranched corn starches of different amylose contents (waxy, normal, and high-amylose) were subjected to extensive autoclaving and boiling-stirring.
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Utilization of Hydroxypropylated Waxy Rice and Corn Starches in Korean Waxy Rice Cake to Retard Retrogradation
TL;DR: In this paper, a traditional waxy rice gel cake in Korea, Injulmi, was prepared with hydroxypropylated Waxy Rice and corn starches (molar substitutions 0.13 and 0.11, respectively), and the textural and retrogradation characteristics of the cake were compared with a conventional cake made of waxy Rice flour.