Pahn-Shick Chang

Employment

Employment history is unavailable.

Education

• Iowa State University Post Doctor
  1995 - 1995
• Korea Advanced Institute of Science and Technology Ph.D.
  1987 - 1991
• Seoul National University M.S.
  1984 - 1986
• Seoul National University B.S.
  1980 - 1984

Projects & Funding

Projects & funding information is unavailable.

Publications (106)

• Comparative Analysis of Universal Protein Extraction Methodologies for Screening of Lipase Activity from Agricultural Products
  Catalysts 2021 DOI: 10.3390/catal11070816
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• Association of Coffee Consumption and Its Types According to Addition of Sugar and Creamer with Metabolic Syndrome Incidence in a Korean Population from the Health Examinees (HEXA) Study
  Nutrients 2021 DOI: 10.3390/nu13030920
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• Role of Endogenous Cathepsin L in Muscle Protein Degradation in Olive Flounder (Paralichthys olivaceus) Surimi Gel
  Molecules 2021 DOI: 10.3390/molecules26071901
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• Crosstalk Between Prostate Cancer Cells and Tumor-Associated Fibroblasts Enhances the Malignancy by Inhibiting the Tumor Suppressor PLZF
  Cancers 2020 DOI: 10.3390/cancers12051083
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• Structural Characteristics and In Vitro Digestibility of Malic Acid-Treated Corn Starch with Different pH Conditions
  Molecules 2019 DOI: 10.3390/molecules24101900
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• Influence of biopolymers on the solubility of branched-chain amino acids and stability of their solutions
  Food Chemistry 2018 DOI: 10.1016/j.foodchem.2017.07.032
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• Protection of Grain Products from Sitophilus oryzae (L.) Contamination by Anti-Insect Pest Repellent Sachet Containing Allyl Mercaptan Microcapsule
  Journal of Food Science 2017 DOI: 10.1111/1750-3841.13931
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• Anti-inflammatory and anti-genotoxic activity of branched chain amino acids (BCAA) in lipopolysaccharide (LPS) stimulated RAW 264.7 macrophages
  Food Science and Biotechnology 2017 DOI: 10.1007/s10068-017-0165-4
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• Nanosuspended branched chain amino acids: the influence of stabilizers on their solubility and colloidal stability
  Food Science and Biotechnology 2017 DOI: 10.1007/s10068-017-0100-8
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• Influence of lysolecithin and Tween 80 on the colloidal stability of branched chain amino acids in a nanosuspension system
  Food Chemistry 2017 DOI: 10.1016/j.foodchem.2016.11.131
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