Heat-sealing property of cassava starch film plasticized with glycerol and sorbitol

Woo Su Lim, Seok Young Ock, Geum Duck Park, +3

Food Packaging and Shelf Life

Food ChemistryCassava Starch FilmEdible FilmFood PackagingEdible Packaging +7

Post-processing and printability evaluation of red ginseng snacks for three-dimensional (3D) printing

Gyu Han Jo, Woo Su Lim, Hyun Woo Kim, +1

Food Bioscience

Materials SciencePrintability EvaluationRed Ginseng SnacksEngineeringEdible Packaging +9

Barrier and structural properties of polyethylene terephthalate film coated with poly(acrylic acid)/montmorillonite nanocomposites

Ji Woo Lim, Woo Su Lim, Min Hyeock Lee, +1

Packaging Technology and Science

Edible FilmFood PackagingEngineering/Montmorillonite NanocompositesNanostructured Polymer +20

Improved printability of pea protein hydrolysates for protein-enriched 3D printed foods

Woo Su Lim, Hyun‐Woo Kim, Min Hyeock Lee, +1

Journal of Food Engineering

Pea ProteinNatural SciencesBiotechnologyFood TechnologyAlternative Protein Source +7

Formation of debranched wheat starch-fatty acid inclusion complexes using saturated fatty acids with different chain length

Min Hyeock Lee, Ha Ram Kim, Woo Su Lim, +3

LWT

Food ChemistryEngineeringBiochemistryDifferent Chain LengthBiochemical Engineering +5

Characterization of Polyvinyl Alcohol (PVA)/Polyacrylic Acid (PAA) Composite Film-Forming Solutions and Resulting Films as Affected by Beeswax Content

Woo Su Lim, Min Ha Kim, Hyun Jin Park, +1

Polymers

Edible FilmFood PackagingEngineeringBio-based Material/Polyacrylic Acid +14

A cholecalciferol-loaded emulsion stabilized by a pea protein isolate–inulin complex and its application in 3D food printing

Woo Su Lim, Nari Lim, Yun Jeong Kim, +3

Journal of Food Engineering

Pea Protein Isolate–inulinBiomanufacturingEngineeringBiotechnologyBiofabrication +8

Effect of emulsion gel as butter substitute on the dimensional stability and nutritional profile of 3D Printed Cookies

Woo Su Lim, Nari Lim, Hyun Woo Kim, +1

Food Bioscience

Food ChemistryFood ColloidFood StructureEmulsion GelButter Substitute +5

Emulsion gel-based 3D printable fat analogue prepared with pea protein isolate

Woo Su Lim, Nari Lim, Hyun Jin Park, +1

Journal of Food Engineering

Biopolymer GelEmulsion Gel-based 3DPrintable Fat AnalogueEngineeringPea Protein Isolate +8

Physical and mechanical properties of plant-derived soft-shell capsules formulated with hydroxypropyl starches from different botanical sources

Seok Young Ock, Woo Su Lim, Geum Duck Park, +2

Polymer Testing

Biopolymer GelEngineeringDifferent Botanical SourcesMechanical PropertiesEdible Packaging +6