Publications by authors named "Malshick Shin"

Claim this Profile
P
Preparation of functional rice cake by using β-carotene-loaded emulsion powder.
Junhee No, Malshick Shin, Saehun Mun

J Food Sci Technol· December 2020

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
I
Improvement of resistant starch content and baking quality of cross-linked soft rice flour.
Chae Eun Lee, Junhee No, Kyongae Lee, Malshick Shin

Food Sci Biotechnol· December 2020

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
M
Methods to improve rice protein dispersal at moderate pH.
Saehun Mun, Jeonghee Surh, Malshick Shin

Food Sci Biotechnol· October 2020

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
P
Preparation and characteristics of octenyl succinic anhydride-modified partial waxy rice starches and encapsulated paprika pigment powder.
Junhee No, Malshick Shin

Food Chem· October 2019

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
P
Properties and Digestibility of Octenyl Succinic Anhydride-Modified Japonica-Type Waxy and Non-Waxy Rice Starches.
Junhee No, Saehun Mun, Malshick Shin

Molecules· February 2019

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
T
Textural character of sweet potato root of Korean cultivars in relation to chemical constituents and their properties.
Huina Yoon, Junhee No, Wook Kim, Malshick Shin

Food Sci Biotechnol· December 2018

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
E
Effects of newly developed waxy rice flour on the quality characteristics and oxidative stability of Korean traditional fried cookie, .
HyunJin Kim, Junhee No, Malshick Shin

Food Sci Biotechnol· December 2018

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
P
Preparation and stability of resistant starch nanoparticles, using acid hydrolysis and cross-linking of waxy rice starch.
Onbit Jeong, Malshick Shin

Food Chem· August 2018

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
M
Molecular structures of rice starch to investigate the differences in the processing quality of rice flours.
Saehun Mun, Malshick Shin

Food Sci Biotechnol· August 2018

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
T
Textural properties of mung bean starch gels prepared from whole seeds.
Junhee No, Malshick Shin

Food Sci Biotechnol· June 2016

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
A
Anti-oxidant activities of mung bean starch and starch gels prepared from whole and hulled seeds.
Junhee No, Kyong Ae Lee, Malshick Shin

Food Sci Biotechnol· April 2016

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis