Moo-Yeol Baik

Professor

Kyung Hee University - Global Campus

South Korea

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Professor Moo-Yeol Baik is a faculty member at Kyung Hee University - Global Campus in South Korea. His research focuses on food science and technology, particularly in areas such as starch digestibility, enzyme hydrolysis for cognitive enhancement, and the optimization of food processing techniques. He has published recent articles on various topics including the modification of plant proteins and the stability of food products under different conditions.

Moo-Yeol Baik

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Articles (21)

Silkworm Enzyme Hydrolysates Improve Memory in MCI Models via CREB-BDNF Signaling and Enhanced Brain Mitochondrial Function

In Vitro Digestibility of Starch Gel in Cooked Rice Prepared with Thermo-Reversible Short-Chain Glucan Aggregates (SCGAs)

Enhancing Antioxidant and Anti-Inflammatory Activities of Garlic by Puffing

Comprehensive Analysis of Storage Stability of Hong-Jam Under Various Conditions: Correlation Between Lipid Oxidation Factors and Alternative Quality Parameters

Optimization of blanching condition for removing potassium from spinach using response surface methodology

Emulsifiers for the plant-based milk alternatives: a review

Modification of plant proteins as alternatives to animal proteins: a review

Synergistic effect between polishing and high-pressure enzyme treatment for low protein rice production

Thermo-reversibility of short-chain glucan aggregates (SCGA) derived from various starches

Physical modification of corn and potato starches using soaking, freezing, and drying

Optimization of double-cooking condition for low potassium potatoes using response surface methodology (RSM)

Quality Characteristics and In Vitro Digestibility of Starch Gel in White Noodles Prepared with Short-Chain Glucan Aggregates (SCGA)

Characteristics of physically modified starches

Effects of Puffing, Acid, and High Hydrostatic Pressure Treatments on Ginsenoside Profile and Antioxidant Capacity of Mountain-Cultivated Panax ginseng

Pressure moisture treatment (PMT) of starch, a new physical modification method

Optimization of pea protein and citrus fiber contents for plant based stirred soymilk yogurt using response surface methodology

Increases in Ginsenoside Rg3, Compound K, and Antioxidant Activity of Cultivated Wild Panax Ginseng (CWPG) by Puffing

Sericulture and the edible-insect industry can help humanity survive: insects are more than just bugs, food, or feed

Infusion of fluorescein into corn and waxy rice starches and its controlled release

Pressure moisture treatment and hydro-thermal treatment of starch

Effects of stirring during gelatinization and shaking during hydrolysis on the characteristics of short-chain glucan aggregates (SCGA)

Collaborators (3)

Young-Rok Kim

Young Ho Koh

Wooki Kim

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