Jong-Whan Rhim
机构: Department of Food Engineering and Bionanocomposite Research Institute, Mokpo National University
每年引用次数
引用次数
引用: 36,140
H-指数: 104
I10-指数 : 327
出版物: 493
Physical characteristics of emulsified soy protein-fatty acid composite films
M Schnepf , C. L Weller , J.-W Rhim , Y Wu
Sciences Des Aliments 19 ( 1) 57 -71
50
1999
Characteristics of Low Molecular Weight Alginate Film Prepared with ${\gamma}$-irradiation
Moo-Yeol Baik , Jong-Whan Rhin , Sang-Hyung Ha , Byung-Yong Kim
Applied Biological Chemistry 50 ( 2) 111 -115
2007
Characteristics of Seaweed Salts Prepared with Various Seaweeds
Jong-Whan Rhim , Dong-Han Kim , Sang-Bok Lee
Korean Journal of Food Science and Technology 35 ( 1) 62 -66
8
2003
Concentration of Pigment Extracted from Purple Sweet Potato by Nanofiltration
Seon-Jae Kim , Jong-Whan Rhim
Korean Journal of Food Science and Technology 29 ( 3) 492 -496
3
1997
Effect of Freezing on Hydration Rate and Sprouting Characteristics of Soybeans
Kyung-Sik Ham , Bong-Yun Oh , Jong-Whan Rhim , Dong-Han Kim
Korean Journal of Food Science and Technology 35 ( 4) 660 -665
2003
Fermentation Characteristics of Kochujang Prepared with Various Salts
Jong-Whan Rhim , Dong-Han Kim , Sung-Eun Yang
Korean Journal of Food Science and Technology 35 ( 4) 671 -679
10
2003
Preparation of Bio-degradable Films Using Various Marine Algae Powder
Jong-Whan Rhim , 김지혜
Korean Journal of Food Science and Technology 36 ( 1) 69 -74
8
2004
Shelf Life Extension of White Rice Cake and Wet Noodle by the Treatment with Chitosan
Jang-Wook Lee , Jong-Whan Rhim , Hyang-Hee Lee
Korean Journal of Food Science and Technology 32 ( 4) 828 -833
83
2000
Effects of ${\kappa}-Carrageenan$-Based Film Packaging on Moisture Loss and Lipid Oxidation of Mackerel Mince
Keum-Taek Hwang , Hyun-Jin Park , Jong-Whan Rhim
Korean Journal of Food Science and Technology 29 ( 2) 390 -393
7
1997
Degradation Kinetics of Anthocyanins in Purple-Fleshed Sweet Potato Pigment Concentrates and a Japanese Plum Juice Based Beverage
Jang-Wook Lee , Jong-Whan Rhim
Korean Journal of Food Science and Technology 34 ( 2) 238 -243
5
2002
Characteristics of Seaweed Salts Prepared with Seaweeds
Jong-Whan Rhim , Dong-Han Kim , Sang-Bok Lee
Korean Journal of Food Science and Technology 36 ( 6) 937 -942
5
2004
Thermal Kinetics of Color Changes of Purple Sweet Potato Anthocyanin Pigment
Jong-Whan Rhim , Lan-Sook Lee
Korean Journal of Food Science and Technology 29 ( 3) 497 -501
5
1997
Characteristics of Anthocyanins from Various Fruits and Vegetables
Jang-Wook Lee , Jong-Whan Rhim , Hyang-Hee Lee
Korean Journal of Food Preservation 7 ( 3) 285 -290
5
2000
Formation and Properties of Corn Zein Coated ${\kappa}-Carrageenan$ Films
Soon-Teck Jung , Hyun-Jin Park , Jong-Whan Rhim , Jeong-Wook Park
Korean Journal of Food Science and Technology 29 ( 6) 1184 -1190
16
1997
Preparation of Laver Powder and Its Characteristics
Seong-Gook Kang , Soon-Teck Jung , Jang-Wook Lee , Yang-Kyun Park
Korean Journal of Food Science and Technology 31 ( 5) 1283 -1288
1
1999
Effect of Chitosan Treatment on the Quality of Dried Lavers
Seong-Gook Kang , Soon-Teck Jung , Yang-Kyun Park , Kyung-Sik Ham
Korean Journal of Food Science and Technology 31 ( 4) 1115 -1119
1999
Fermentation Characteristics of Honey Wine by Saccharomyces bayanus
Soon-Teck Jung , Jong-Whan Rhim , Dong-Han Kim
Korean Journal of Food Science and Technology 31 ( 4) 1044 -1049
4
1999
Characteristics of Edible Films Based with Various Cultivars of Sweet Potato Starch
Jong-Whan Rhim , Jung-Ju Lee
Korean Journal of Food Science and Technology 32 ( 4) 834 -842
9
2000
Determination of Kinetic Parameters for Texture Changes of Sweet Potatoes during Heating
Jong-Whan Rhim , Jung-Ju Lee
Korean Journal of Food Science and Technology 33 ( 1) 66 -71
3
2001
Growth Characteristics and Changes of Pigment Content of Purple Sweet Potato during Growth
Byeong-Choon Jeong , Joon-Seol Lee , Seon-Jae Kim , Jong-Whan Rhim
Korean Journal of Food Science and Technology 28 ( 6) 1180 -1183
7
1996