Yong‐Ro Kim - Concepedia

Author

Yong‐Ro Kim

Seoul National University

Also Known As

Jae-Yong Shim, Kwan Hwa Park, Shin-Joung Rho, Suyong Lee, Yong-Ro Kim, Yongro Kim, Yong‐Ro Kim, Young-Wan Kim

111

Publications

2.2K

Citations

H-Index

Concepts

All Affiliations

Seoul National University National Cancer Center University of Massachusetts Amherst Sejong University Hankyong National University

About

Yong‐Ro Kim is an author at Seoul National University specializing in engineering, food chemistry, and biomolecular engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	17	24	863
2	Biochemistry	10	10	297
3	Health Sciences	7	7	223
4	Medicine	5	5	102
5	Natural Sciences	1	1	22

Yong‐Ro Kim

Publications

1.6K

Citations

H-Index

Page 1

	Year	Citations
Control of β-carotene bioaccessibility using starch-based filled hydrogels Saehun Mun, Yong‐Ro Kim, David Julian McClements Food Chemistry β-Carotene BioaccessibilityHydrogelsFood EngineeringBiopolymer Gel	2014	171
Control of lipid digestion and nutraceutical bioaccessibility using starch-based filled hydrogels: Influence of starch and surfactant type Saehun Mun, Yong‐Ro Kim, Malshick Shin, Food Hydrocolloids Food ChemistryHydrogelsSurfactant TypeBiopolymer GelEngineering	2014	119
Properties of a Novel Thermostable Glucoamylase from the Hyperthermophilic Archaeon <i>Sulfolobus solfataricus</i> in Relation to Starch Processing Mi‐Sun Kim, Jong‐Tae Park, Young‐Wan Kim, Applied and Environmental Microbiology	2004	81
Effect of xanthan gum on lipid digestion and bioaccessibility of β-carotene-loaded rice starch-based filled hydrogels Shinjae Park, Saehun Mun, Yong‐Ro Kim Food Research International Food ChemistryBiopolymer GelEngineeringβ-Carotene-loaded RiceBiotechnology	2017	79
Amylolytically-resistant tapioca starch modified by combined treatment of branching enzyme and maltogenic amylase Quang‐Tri Le, Chang‐Kyu Lee, Young‐Wan Kim, Carbohydrate Polymers BiosynthesisMaltogenic AmylaseEngineeringBiochemistryBiochemical Engineering	2008	73
Effects of Temperature and Mixing Time on Molecular Mobility in Wheat Dough Yong‐Ro Kim, P. Cornillon LWT Mixing TimeWheat DoughEngineeringRheologyMolecular Mobility	2001	69
Enzymatic Analysis of an Amylolytic Enzyme from the Hyperthermophilic Archaeon <i>Pyrococcus furiosus</i> Reveals Its Novel Catalytic Properties as both an α-Amylase and a Cyclodextrin-Hydrolyzing Enzyme Sungjae Yang, Hee‐Seob Lee, Cheon‐Seok Park, Applied and Environmental Microbiology	2004	67
Preparation and Characterization of Water/Oil/Water Emulsions Stabilized by Polyglycerol Polyricinoleate and Whey Protein Isolate Saehun Mun, Yongdoo Choi, Shin‐Joung Rho, Journal of Food Science Food ColloidEngineeringLiquid-liquid FlowEmulsionWhey Protein Isolate	2010	60
Solubility, stability, and bioaccessibility improvement of curcumin encapsulated using 4-α-glucanotransferase-modified rice starch with reversible pH-induced aggregation property Hye Rin Park, Shin‐Joung Rho, Yong‐Ro Kim Food Hydrocolloids Food ChemistryAgricultural ChemistryEngineering4-α-Glucanotransferase-modified Rice StarchBiochemical Engineering	2019	58
Enhancing antioxidant and antimicrobial activity of carnosic acid in rosemary (Rosmarinus officinalis L.) extract by complexation with cyclic glucans Jiwoong Park, Shin‐Joung Rho, Yong‐Ro Kim Food Chemistry Rosmarinus Officinalis L.BiochemistryCyclic GlucansPhytochemicalPhytochemistry	2019	48

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