Concepedia

Hak Ryang Kim

HR

Statistics

Publications

5

Citations

249

H-Index

5

Active since

1992

Affiliations

Lund University(Current)

Hak Ryang Kim is an author at Lund University specializing in food science, agriculture, and starch rheology.

Publications per year

1992–1993

5

Publications

5

CHANGES IN RHEOLOGICAL PROPERTIES OF HYDROXYPROPYL POTATO STARCH PASTES DURING FREEZE‐THAW TREATMENTS I. A RHEOLOGICAL APPROACH FOR EVALUATION OF FREEZE‐THAW STABILITY

Ann‐Charlotte Eliasson, Hak Ryang Kim · Journal of Texture Studies · 1992 · 129 citations

Agriculture, Food Science, Materials Science +13

Changes in rheological properties of hydroxypropyl potato starch pastes during freeze—thaw treatments. III. Effect of cooking conditions and concentration of the starch paste

Hak Ryang Kim, Per Muhrbeck, Ann‐Charlotte Eliasson · Journal of the Science of Food and Agriculture · 1993 · 43 citations

Agriculture, Food Science, Food Chemistry +14

CHANGES IN RHEOLOGICAL PROPERTIES OF HYDROXYPROPYL POTATO STARCH PASTES DURING FREEZE‐THAW TREATMENTS II. EFFECT OF MOLAR SUBSTITUTION AND CROSS‐LINKING

Hak Ryang Kim, Ann‐Charlotte Eliasson · Journal of Texture Studies · 1993 · 37 citations

Agriculture, Food Science, Carbohydrate Chemistry +14

Dynamic rheological studies on an interaction between lipid and various native and hydroxypropyl potato starches

Hak Ryang Kim, Ann‐Charlotte Eliasson, Kåre Larsson · Carbohydrate Polymers · 1992 · 22 citations

Agriculture, Biophysics, Food Science +9

The influence of molar substitution on the thermal transition properties of hydroxypropyl potato starches

Hak Ryang Kim, Ann‐Charlotte Eliasson · Carbohydrate Polymers · 1993 · 18 citations

Pharmacy, Food Science, Materials Science +11

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