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Ho J. Bae, Ph.D.

Affiliations: 
2007 Packaging Science Clemson University, Clemson, SC, United States 
Area:
Food Science and Technology Agriculture
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William S. Whiteside grad student 2007 Clemson University
 (Fish gelatin-nanoclay composite film. Mechanical and physical properties, effect of enzyme cross -linking, and as a functional film layer.)

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Publications

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Bae HJ, Kim YS, Chang JH. (2014) Colorless and transparent copolyimide nanocomposites. Journal of Nanoscience and Nanotechnology. 14: 9644-52
Park HJ, Byun YJ, Kim YT, et al. (2013) Processes and Applications for Edible Coating and Film Materials from Agropolymers Innovations in Food Packaging: Second Edition. 257-275
Byun Y, Bae HJ, Whiteside S. (2012) Active warm-water fish gelatin film containing oxygen scavenging system Food Hydrocolloids. 27: 250-255
Bae HJ, Park HJ, Hong SI, et al. (2009) Effect of clay content, homogenization RPM, pH, and ultrasonication on mechanical and barrier properties of fish gelatin/montmorillonite nanocomposite films Lwt - Food Science and Technology. 42: 1179-1186
Bae HJ, Darby DO, Kimmel RM, et al. (2009) Effects of transglutaminase-induced cross-linking on properties of fish gelatin-nanoclay composite film Food Chemistry. 114: 180-189
Bae HJ, Park HJ, Darby DO, et al. (2009) Development and characterization of PET/Fish gelatin-nanoclay composite/LDPE laminate Packaging Technology and Science. 22: 371-383
Bae HJ, Cha DS, Whiteside WS, et al. (2008) Film and pharmaceutical hard capsule formation properties of mungbean, waterchestnut, and sweet potato starches Food Chemistry. 106: 96-105
Yi JB, Kim YT, Bae HJ, et al. (2006) Influence of transglutaminase-induced cross-linking on properties of fish gelatin films Journal of Food Science. 71
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