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Page 1
Utilization of a maltotetraose-producing amylase as a whole wheat bread improver: dough rheology and baking performance.
J Food Sci. 2014 Aug;79(8):E1535-40. doi: 10.1111/1750-3841.12538. Epub 2014 Jul 17.
J Food Sci. 2014.
PMID: 25040090
Evaluation of canola oil oleogels with candelilla wax as an alternative to shortening in baked goods.
Jang A, Bae W, Hwang HS, Lee HG, Lee S.
Jang A, et al. Among authors: bae w.
Food Chem. 2015 Nov 15;187:525-9. doi: 10.1016/j.foodchem.2015.04.110. Epub 2015 Apr 24.
Food Chem. 2015.
PMID: 25977059
Item in Clipboard
Reactions of antimicrobial species to imidazole-microwave plasma reacted poly(dimethylsiloxane) surfaces.
Bae WS, Urban MW.
Bae WS, et al.
Langmuir. 2004 Sep 14;20(19):8372-8. doi: 10.1021/la048916x.
Langmuir. 2004.
PMID: 15350116
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Lectin-recognizable colloidal dispersions stabilized by n-dodecyl beta-D-maltoside: particle-particle and particle-surface interactions.
Bae WS, Urban MW.
Bae WS, et al.
Biomacromolecules. 2006 Apr;7(4):1156-61. doi: 10.1021/bm050974p.
Biomacromolecules. 2006.
PMID: 16602733
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Creating patterned poly(dimethylsiloxane) surfaces with amoxicillin and poly(ethylene glycol).
Bae WS, Urban MW.
Bae WS, et al.
Langmuir. 2006 Nov 21;22(24):10277-83. doi: 10.1021/la061571t.
Langmuir. 2006.
PMID: 17107033
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Film formation from colloidal dispersions stabilized by sugar derivatives and their controllable release for selective protein adsorption.
Bae WS, Lestage DJ, Proia M, Heinhorst S, Urban MW.
Bae WS, et al.
Biomacromolecules. 2005 Sep-Oct;6(5):2615-21. doi: 10.1021/bm050337z.
Biomacromolecules. 2005.
PMID: 16153099
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Effect of sequential layer-by-layer surface modifications on the surface energy of plasma-modified poly(dimethylsiloxane).
Bae WS, Convertine AJ, McCormick CL, Urban MW.
Bae WS, et al.
Langmuir. 2007 Jan 16;23(2):667-72. doi: 10.1021/la062281f.
Langmuir. 2007.
PMID: 17209618
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