| Characterization and storage stability of chlorophylls microencapsulated in different combination of gum Arabic and maltodextrin YR Kang, YK Lee, YJ Kim, YH Chang Food chemistry 272, 337-346, 2019 | 227 | 2019 |
| Dynamic rheology of corn starch–sugar composites YH Chang, ST Lim, B Yoo Journal of Food Engineering 64 (4), 521-527, 2004 | 134 | 2004 |
| Synthesis, characterization, and functional properties of chlorophylls, pheophytins, and Zn-pheophytins YR Kang, J Park, SK Jung, YH Chang Food chemistry 245, 943-950, 2018 | 123 | 2018 |
| Probiotic characteristics of Bacillus strains isolated from Korean traditional soy sauce S Lee, J Lee, YI Jin, JC Jeong, YH Chang, Y Lee, Y Jeong, M Kim LWT-Food Science and Technology 79, 518-524, 2017 | 114 | 2017 |
| Emulsifying and structural properties of pectin enzymatically extracted from pumpkin SW Cui, YH Chang LWT-Food Science and Technology 58 (2), 396-403, 2014 | 85 | 2014 |
| Structural, antioxidant, prebiotic and anti-inflammatory properties of pectic oligosaccharides hydrolyzed from okra pectin by Fenton reaction YK Yeung, YR Kang, BR So, SK Jung, YH Chang Food Hydrocolloids 118, 106779, 2021 | 84 | 2021 |
| The influence of fenugreek gum and extrusion modified fenugreek gum on bread KT Roberts, SW Cui, YH Chang, PKW Ng, T Graham Food Hydrocolloids 26 (2), 350-358, 2012 | 82 | 2012 |
| Evaluation of extrusion-modified fenugreek gum YH Chang, SW Cui, KT Roberts, PKW Ng, Q Wang Food Hydrocolloids 25 (5), 1296-1301, 2011 | 71 | 2011 |
| Physicochemical, microbial, and sensory properties of yogurt supplemented with nanopowdered chitosan during storage MH Seo, SY Lee, YH Chang, HS Kwak Journal of dairy science 92 (12), 5907-5916, 2009 | 71 | 2009 |
| Physicochemical and microbial properties of Korean traditional rice wine, Makgeolli, supplemented with cucumber during fermentation SY Kim, EK Kim, SJ Yoon, NJ Jo, SK Jung, SH Kwon, YH Chang, ... Journal of the Korean Society of Food Science and Nutrition 40 (2), 223-228, 2011 | 66 | 2011 |
| Structural, physicochemical, and in-vitro release properties of hydrogel beads produced by oligochitosan and de-esterified pectin from yuzu (Citrus junos) peel as a quercetin … T Lee, YH Chang Food Hydrocolloids 108, 106086, 2020 | 61 | 2020 |
| Effects of selenylation modification on structural and antioxidant properties of pectic polysaccharides extracted from Ulmus pumila L. JH Lee, YK Lee, YH Chang International Journal of Biological Macromolecules 104, 1124-1132, 2017 | 55 | 2017 |
| Physicochemical and textural properties of noodles prepared from different potato varieties J Kang, J Lee, M Choi, Y Jin, D Chang, YH Chang, M Kim, Y Jeong, Y Lee Preventive nutrition and food science 22 (3), 246, 2017 | 53 | 2017 |
| Physicochemical and microbial properties of the Korean traditional rice wine, Makgeolli, supplemented with banana during fermentation E Kim, YH Chang, JY Ko, Y Jeong Preventive nutrition and food science 18 (3), 203, 2013 | 52 | 2013 |
| Rheological, pasting, and structural properties of potato starch by cross-linking H Heo, YK Lee, YH Chang International journal of food properties 20 (sup2), 2138-2150, 2017 | 46 | 2017 |
| Structure and digestibility properties of resistant rice starch cross-linked with citric acid JY Kim, YK Lee, YH Chang International journal of food properties 20 (sup2), 2166-2177, 2017 | 46 | 2017 |
| Structural and in vitro digestibility properties of esterified maca starch with citric acid and its application as an oil-in-water (O/W) pickering emulsion stabilizer YK Lee, YH Chang International Journal of Biological Macromolecules 134, 798-806, 2019 | 42 | 2019 |
| Volatile compound, physicochemical, and antioxidant properties of beany flavor-removed soy protein isolate hydrolyzates obtained from combined high temperature pre-treatment … SH Yoo, YH Chang Preventive Nutrition and Food Science 21 (4), 338, 2016 | 42 | 2016 |
| The characterization, selenylation and anti-inflammatory activity of pectic polysaccharides extracted from Ulmus pumila L. JH Lee, YK Lee, YR Choi, J Park, SK Jung, YH Chang International journal of biological macromolecules 111, 311-318, 2018 | 41 | 2018 |
| Structural and rheological properties of potato starch affected by degree of substitution by octenyl succinic anhydride C Won, Y Jin, M Kim, Y Lee, YH Chang International journal of food properties 20 (12), 3076-3089, 2017 | 38 | 2017 |
