Refereed Journal Articles

Choi, A. J., C. J. Kim, Y. J. Cho, Y. Kim, J. Y. Cha, J. K. Hwang, I. H. Kim, and C. T. Kim. 2007 Characterization of polysaccharides from portulaca oleracea, L depending on different solvents and enzymes. Food Sci, Bio. 16(6): 928-934

Cha, J. Y.,B. Y. Chun, M. J. Kim, H. S. Chun, C. J. Kim, Y. J. Cho, and C. T. Kim, 2007. Physicochemical characteristics of acid thinning and high pressure treated waxy rice starch for yukwa (Korean rice snack) production. Food Sci. Bio. 16(6): 943-947

Cha, J. Y., P. K. W. Ng, H. S. Shin, and J. Cash. 2007. Effect of extrusion conditions on pasting properties of potato. Food Sci. Bio. 16(5): 783-788

Cha, J. Y., H. S. Shin, Y. J. Cho, C. T. Kim, and C. J. Kim. 2007. Influence of extrusion on solubility of defatted soybean flour in enzymatic hydrolysis. 2007. Food Sci. Bio. 16(4): 543-548

Cha, J. Y., Y. J. Cho, C. J. Kim, and C. T. Kim, 2007. Characteristics of gelatin packaging film incorporated with propolis for food storage. Food Engineering Progress 11(2): 112-118

Kim, C. T., C. J. Kim, Y. J. Cho, B. Y. Chun, S. J. Lee, J. Y. Cha, and T. H. Kim, 2005. Preparation of starch and cellulose-based edible films incorporated with propolis extract and their physical and antimicrobial properties. Food Engineering Progress 9(1): 1-7

Cha, J. Y. 2003. Effects of different plasticizers on some properties of biodegradable starch-based foams. J. Korean Soc. Ag. Mach. 28(2): 143-150

Cha, J. Y., Y. J. Cho, C. T. Kim, C. J. Kim, and P. K. W. Ng. 2003. Effects of extrusion conditions on pasting properties of potato-wheat flour mixture. Food Engineering Progress 7(2): 80-87

Cha, J. Y., K. D. Dolan, and P. K. W. Ng. 2003 Modeling thermal and mechanical effects on retention of thiamin in extruded foods. J. Food Sci. 68(8): 2488-2496

Cha, J. Y., M. A. Hanna. 2002. Levulinic acid production based on extruder and pressure batch reactor. Industrial Crops and Products, 16: 109-118

Cha, J. Y., D. S. Chung, P. A. Seib, R. A. Flores, and M. A. Hanna. 2001. Physical properties of starch-based foams as affected by extrusion temperature and moisture content. Industrial Crops and Products, 14(1): 23-30

Cha, J. Y., R. A. Flores, and C. Kastner. 2000. Evaluation of processes to enhance grain and meat coproducts. J. Food Proc. Eng. 23: 353-371

Cha, J. Y., R. A. Flores, and H. Park. 2000. Reduction of carotenoids in corn gluten meal with soy flour. Trans. ASABE 43(5): 1169-1174

Cha, J. Y., D. S. Chung, and P. A. Seib. 1999. Rheological properties of blends melts for starch-based foams in extrusion processing. Trans. ASABE 42(6): 1801-1807

Cha, J. Y., D. S. Chung, and P. A. Seib. 1999. Effects of extrusion temperature and moisture content on mechanical properties of starch-based foams. Trans. ASAE 42(6): 1765-1770

Shi, B., J. Y. Cha, and P. A. Seib. 1998. Humidity- and age- tolerant starch-based sponge for loose-fill packaging. J. Environmental Polymer Degradation 6(3): 133-141

Cha, J. Y., H. K. Koh, S. H. Noh, M. S. Kim. 1994. Frictional properties of rough rice. J. Korean Soc. Ag. Mach. 14(3): 207-214