Seung-Taik Lim

Molecular fractionation of starch by density-gradient ultracentrifugation.

Antioxidant activity of phenylpropanoid esters isolated and identified from Platycodon grandiflorum A. DC.

Ferulic acid supplementation prevents trimethyltin-induced cognitive deficits in mice.

Ameliorating effect of Gardenia jasminoides extract on amyloid beta peptide-induced neuronal cell deficit.

In vitro anti-adhesive activity of green tea extract against pathogen adhesion.

Inhibition of pathogen adhesion to host cells by polysaccharides from Panax ginseng.

Protective effects of kaempferol (3,4',5,7-tetrahydroxyflavone) against amyloid beta peptide (Abeta)-induced neurotoxicity in ICR mice.

Ipomoea batatas attenuates amyloid β peptide-induced neurotoxicity in ICR mice.

Effects of methoxsalen from Poncirus trifoliata on acetylcholinesterase and trimethyltin-induced learning and memory impairment.

In vitro analyses of resistant starch in retrograded waxy and normal corn starches.

Effect of ultrasonic treatments on nanoparticle preparation of acid-hydrolyzed waxy maize starch.

Effects of amylose chain length and heat treatment on amylose-glycerol monocaprate complex formation.

Development and characterization of novel probiotic-residing pullulan/starch edible films.

Synthesis and characterization of pullulan-mediated silver nanoparticles and its antimicrobial activities.

Preparation of crystalline starch nanoparticles using cold acid hydrolysis and ultrasonication.

Formation of crystalline complexes between amylomaize dextrin and ceramide.

Impact of molecular and crystalline structures on in vitro digestibility of waxy rice starches.

Preparation, characterization and utilization of starch nanoparticles.

Self-enhancement of GABA in rice bran using various stress treatments.

Preparation and characterization of aqueous dispersions of dextrin and policosanol composites.

Impact of single and dual modifications on physicochemical properties of japonica and indica rice starches.

Germinated brown rice and its bio-functional compounds.

Improvement in antioxidant functionality and shelf life of yukwa (fried rice snack) by turmeric (Curcuma longa L.) powder addition.

Preparation of aqueous alpha-lipoic acid dispersions with octenylsuccinylated high amylose starch.

Preparation and characterization of aqueous dispersions of high amylose starch and conjugated linoleic acid complex.

Effect of fructo-oligosaccharide and isomalto-oligosaccharide addition on baking quality of frozen dough.

Volatile composition and sensory characteristics of onion powders prepared by convective drying.

Stabilization of alpha-lipoic acid by complex formation with octenylsuccinylated high amylose starch.

Complex formation between starch and stearic acid: Effect of enzymatic debranching for starch.

Changes in phenolic acid composition and associated enzyme activity in shoot and kernel fractions of brown rice during germination.

Enhanced accumulation of gamma-aminobutyric acid in rice bran using anaerobic incubation with various additives.

Effects of ozone treatment on physicochemical properties of Korean wheat flour.

Solid-state fermentation of black rice bran with Aspergillus awamori and Aspergillus oryzae: Effects on phenolic acid composition and antioxidant activity of bran extracts.