1 차윤환, "호화점 이하에서 옴가열이 감자 전분의 열적특성에 미치는 영향" 한국식품영양학회 25 (25): 1068-1074, 2012
2 차윤환, "옴 가열이 대두 단백질의 열변성에 미치는 영향" 한국식품영양학회 24 (24): 740-745, 2011
3 Rastogi NK, "mass transfer during osmotic dehydration of high intensity electrical field pulse pretreated carrots" 64 : 1020-1023, 1999
4 Dubois I, "Structure/rheological properties relations of cross-linked potato starch suspensions" 81 : 2480-2489, 2001
5 de Alwis AAP, "Operability of the ohmic heating process: electrical conductivity effects" 15 : 21-48, 1992
6 Zareifard MR, "Ohmic heating behavior and electrical conductivity of twophase food systems" 4 : 45-55, 2003
7 Jacobs H, "Influence of annealing on the pasting properties of starches from varying botanical sources" 72 : 480-487, 1995
8 Chung KM, "Influence of annealing on gel properties of mung bean starch" 77 : 567-571, 2000
9 Stute R, "Hydrothermal modification of starches: The difference between annealing and heat/moisture treatment" 44 : 205-210, 1992
10 Rahman, "Handbook of Food Preservation" Dekker. Inc 1-532, 1999
1 차윤환, "호화점 이하에서 옴가열이 감자 전분의 열적특성에 미치는 영향" 한국식품영양학회 25 (25): 1068-1074, 2012
2 차윤환, "옴 가열이 대두 단백질의 열변성에 미치는 영향" 한국식품영양학회 24 (24): 740-745, 2011
3 Rastogi NK, "mass transfer during osmotic dehydration of high intensity electrical field pulse pretreated carrots" 64 : 1020-1023, 1999
4 Dubois I, "Structure/rheological properties relations of cross-linked potato starch suspensions" 81 : 2480-2489, 2001
5 de Alwis AAP, "Operability of the ohmic heating process: electrical conductivity effects" 15 : 21-48, 1992
6 Zareifard MR, "Ohmic heating behavior and electrical conductivity of twophase food systems" 4 : 45-55, 2003
7 Jacobs H, "Influence of annealing on the pasting properties of starches from varying botanical sources" 72 : 480-487, 1995
8 Chung KM, "Influence of annealing on gel properties of mung bean starch" 77 : 567-571, 2000
9 Stute R, "Hydrothermal modification of starches: The difference between annealing and heat/moisture treatment" 44 : 205-210, 1992
10 Rahman, "Handbook of Food Preservation" Dekker. Inc 1-532, 1999
11 Kim JS, "Extraction of soybean milk using ohmic heating" 12 : 33-38, 1995
12 Pinnavaia G, "Evaluation of the degree of gelatinization of starchy products by water holding capacity" 50 : 64-67, 1998
13 Schreier PJR, "Enhanced diffusion during the electrical heating of foods" 22 : 249-260, 1993
14 Knutson CA, "A simplified colorimetric procedure for determination of amylose in maize starches" 63 : 89-92, 1986