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Publications by Hyun-Wook Choi

Significance of Starch Properties and Quantity on Sponge Cake Volume

Cereal Chemistry

Organic Chemistry

English

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Bioactive and Physicochemical Properties of Wild Fruit Powder Added Sponge Cake

Food and Health

English

Influence of Hydrocolloids on Batter Properties and Textural Kinetics of Sponge Cake During Storage

Journal of Food Quality

English

Starch Properties of Waxy Rice Cultivars Influencing Rice Cake Hardening

Japan Journal of Food Engineering

Manufacturing Engineering

English

Jujube (Zizyphus Lotus L.): Benefits and Its Effects on Functional and Sensory Properties of Sponge Cake

Multidisciplinary

English

Use of Green Tea for the Production of Sponge Cake

E3S Web of Conferences

Planetary Sciences

Environmental Science

English

Utilization of Pomegranate Peels Flour to Improve Sponge Cake Quality

Journal of Food and Dairy Sciences

English

Effect of Fat Volume Fraction, Sodium Caseinate, and Starch on the Optimization of the Sensory Properties of Frankfurter Sausages

Food Science and Nutrition

English

Micrometrics and Morphological Properties of Starch

English

The Resultant Evaluation of Cosmetic Sponge Puff With Variation of Oil Quantity

Transactions of Japan Society of Kansei Engineering

English