Moo‐Yeol Baik

Biotechnology Institute — United States

Nursing · Health Sciences

34h-index3.9kcitations210works2.82yr avg
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Research Topics

Food composition and properties(91), Food Quality and Safety Studies(52), Polysaccharides Composition and Applications(35), Proteins in Food Systems(28), Microbial Metabolites in Food Biotechnology(27)

Publications210 total

A new physical starch modification method: Pressure annealing treatment (PAT)
International Journal of Biological Macromolecules·2025
Preparation and characterization of cross-linked short-chain glucan aggregates (CL-SCGA)
Food Chemistry·2025
Forage Potential of Faba Bean By-Products: A Comprehensive Analysis of Proximate Nutrients, Mineral Content, Bioactive Components, and Antioxidant Activities
Agronomy·2025Open Access
In Vitro Digestibility of Starch Gel in Cooked Rice Prepared with Thermo-Reversible Short-Chain Glucan Aggregates (SCGAs)
Gels·2025· 1 citedOpen Access
Silkworm Enzyme Hydrolysates Improve Memory in MCI Models via CREB-BDNF Signaling and Enhanced Brain Mitochondrial Function
Nutrients·2025Open Access
Enhancing Antioxidant and Anti-Inflammatory Activities of Garlic by Puffing
Molecules·2025Open Access
Comprehensive Analysis of Storage Stability of Hong-Jam Under Various Conditions: Correlation Between Lipid Oxidation Factors and Alternative Quality Parameters
Foods·2025· 2 citedOpen Access
Effect of Debranching Enzymes on Self-Assembly Kinetics and Physicochemical Characteristics of Short-Chain Glucan Aggregates (SCGAs)
Journal of Agricultural and Food Chemistry·2025· 2 cited
Integrative transcriptogenomic analyses reveal the regulatory network underlying rice eating and cooking quality and identify a role for alpha-globulin in modulating starch and sucrose metabolism
Plant Communications·2025· 5 citedOpen Access
Enhancement of health beneficial bioactivities of bitter melon (Momordica charantia L.) by puffing
Food Chemistry·2025
Emulsifiers for the plant-based milk alternatives: a review
Food Science and Biotechnology·2025· 5 citedOpen Access
Physicochemical properties of hydrolysate and residues from HCl-hydrolyzed potato pulp
Food Science and Biotechnology·2025Open Access
Quality Characteristics and In Vitro Digestibility of Starch Gel in White Noodles Prepared with Short-Chain Glucan Aggregates (SCGA)
Gels·2024· 1 citedOpen Access
Changes in Ginsenoside Composition, Antioxidant Activity and Anti-Inflammatory Activity of Ginseng Berry by Puffing
Foods·2024· 3 citedOpen Access
Synergistic effect between polishing and high-pressure enzyme treatment for low protein rice production
Food Science and Biotechnology·2024· 1 citedOpen Access
Flour and parenchyma cells from sweet potato and potato: a comparative study of their physicochemical properties and digestibility
Food Science and Biotechnology·2024Open Access
Thermal stability of stigmasterol and β-sitosterol glucosides in fresh-cut bitter melon fruit
Food Chemistry·2024· 4 cited
Optimization of blanching condition for removing potassium from spinach using response surface methodology
Food Science and Biotechnology·2024Open Access
Modification of plant proteins as alternatives to animal proteins: a review
Food Science and Biotechnology·2024· 16 citedOpen Access
Physical modification of corn and potato starches using soaking, freezing, and drying
Food Science and Biotechnology·2024· 5 citedOpen Access
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Frequent Co-authors

Byung‐Yong Kim(20), Cheon‐Seok Park(12), Hyun‐Seok Kim(10), Seon-Min Oh(6), Pavinee Chinachoti(5), Dong‐Ho Seo(5), Wooki Kim(5), Dae‐Ok Kim(5), Ji‐Eun Bae(4), Hyun‐Wook Choi(4), Hyungjae Lee(4), Hui-Yun Kim(4), Sang‐Ho Yoo(3), Hyun-Shik Choi(3), Sang‐Jin Ye(3), David Julian McClements(2), Eric A. Decker(2), Nam‐In Baek(2), Byung‐Hoo Lee(2), Hee‐Don Choi(2)