Chang, Yoon Kil
Universidade Estadual de Campinas
H-index: 43
Latin America-Brazil
Top articles of Chang, Yoon Kil
Title | Journal | Author(s) | Publication Date |
|---|---|---|---|
PROTEIN SOLUBILITY OF MEAT ANALOGUE OBTAINED FROM ISOLATED SOY PROTEIN AND VITAL GLUTEN BY THERMOPLASTIC EXTRUSION AT LOW MOISTURE | Marcio Schmiele Hugo José Martins Carvalho Yoon Kil Chang | 2022 | |
Avaliação do uso de amido resistente na prevenção de colite provocada pelo antibiótico tetraciclina | Research, Society and Development | Armindo Antonio Alves Bruna Lago Tagliapietra Grasiela Dias de Campos Severi-Aguiar Mariana Woord Mello Débora Regina Delgado | 2022/8/30 |
Root and tuber flours to improve nutritional quality in instant noodles | Research, Society and Development | Isabela Gava de Souza Wellington da Silva Oliveira Yoon Kil Chang Helena Teixeira Godoy Marcio Schmiele | 2021/4/9 |
Micronised‐roasted coffee from unripe fruits improves bioactive compounds and fibre contents in rice extruded breakfast cereals | International Journal of Food Science & Technology | Ulliana Marques Sampaio Ana Paula Aparecida Pereira Pedro Henrique Campelo Gláucia Maria Pastore Yoon Kil Chang | 2021/11 |
Impact of thermoplastic extrusion process on chemical, nutritional, technological and sensory properties of gluten‐free breakfast cereals from pigmented rice | International Journal of Food Science & Technology | Silvia Leticia Rivero Meza Isabel Louro Massaretto Patricia Sinnecker Marcio Schmiele Yoon Kil Chang | 2021/7 |
Alterações induzidas pela dieta com diferentes concentrações de amido resistente no metabolismo de carboidratos e de lipídeos, em ratos Wistar | Research, Society and Development | Armindo Antonio Alves Acácio Antônio Pigoso Yoon Kil Chang Bruna Lago Tagliapietra Marcio Schmiele | 2021/6/18 |
Effects of micronized-roasted coffee concentration and temperature process on technological properties of rice-based extruded | Research, Society and Development | Ulliana Marques Sampaio Pedro Campelo Yoon Kil Chang Maria Teresa Pedrosa Silva Clerici | 2021/4/22 |
Impactos do amido resistente e da enzima transglutaminase nas características tecnológicas de espaguete | Research, Society and Development | Leandra Zafalon Jaekel Marcio Schmiele Yoon Kil Chang | 2020/8/1 |
Amido resistente e isolado proteico de soja na produção de macarrão instantâneo obtido pelo processo de fritura convencional e fritura a vácuo | Brazilian Journal of Food Technology | María Gabriela Vernaza Yoon Kil Chang | 2020/3/23 |
Resistant starch and soy protein isolate in instant noodles obtained by conventional and vacuum frying | Brazilian Journal of Food Technology | María Gabriela Vernaza Yoon Kil Chang | 2020/3/23 |
Impactos del almidón resistente y la enzima transglutaminasa en las características tecnológicas de los espaguetis | Research, Society and Development | Yoon Kil Chang | 2020 |
