Physical and Rheological Properties of Xanthan Gum-Galactomannan Mixtures Agglomerated by Fluidized Bed Granulator

Hyundo Lee ,  Byoungseung Yoo

한국식품영양과학회 학술대회발표집

2019 .10

Effect of fluidized-bed agglomeration on the structure modification of milk protein isolate-gum mixture powders

Yulim Jeong ,  Wonjae Lee ,  Byoungseung Yoo

한국식품영양과학회 학술대회발표집

2022 .10

Physical Properties and Crystallinity of Fluidized Bed Agglomerated Potato Starch Powder

Sung-Jin Yoon ,  Hyunwoo Lee ,  Juneha Bak 외 2명

한국식품영양과학회 학술대회발표집

2023 .10

Effect of maltodextrin binder concentration on physical and reconstitution properties of corn starch powder in fluidized-bed agglomeration

Hyunwoo Lee ,  Byoungseung Yoo

한국식품영양과학회 학술대회발표집

2022 .10

Yield Stress of Xanthan Gum-Based Binary Gum Mixtures with Vane Method

Geonyoung Jeong ,  Byoungseung Yoo

한국식품영양과학회 학술대회발표집

2017 .10

Rheological Characterization of Binary System of Xanthan Gum and Locust Bean Gum: Effect of NaCl

Wonjun Jo ,  Byoungseung Yoo

한국식품영양과학회 학술대회발표집

2016 .10

Effect of Maltodextrin Binder Concentration on Physical, Structural, and Rheological Properties of Agglomerated CMC in Fluidized Bed Granulator

Dong ,  yeol Lee ,  Byoungseung Yoo

한국식품영양과학회 학술대회발표집

2019 .10

Effect of Cellulose Gums on Rheology of Binary Mixtures of Xanthan Gum and Locust Bean Gum

Wonjun Jo ,  Geonyoung Jeong ,  Byoungseung Yoo

한국식품영양과학회 학술대회발표집

2017 .10

Effect of NaCl Addition on Synergistic Interaction of Binary Mixtures of Xanthan Gum/Guar Gum

Juneha Bak ,  Byoungseung Yoo

한국식품영양과학회 학술대회발표집

2017 .10

Effect of Sucrose Addition on Rheological Properties of Ternary Gum Mixtures of Xanthan Gum, Guar Gum and Carboxymethyl Cellulose

Dong ,  yeol Lee ,  Juneha Bak 외 1명

한국식품영양과학회 학술대회발표집

2018 .10

Gum powder assisted agglomeration of soy protein isolate: Effect of particle modification

Woobin Lim ,  Subin An ,  Byoungseung Yoo

한국식품영양과학회 학술대회발표집

2022 .10

Steady and Dynamic Shear Rheological Properties of Thickened Water Prepared with Agglomerated Gum Mixtures : Effect of Gum Concentration

Jaechun Pa ,  k ,  Byoungseung Yoo

한국식품영양과학회 학술대회발표집

2018 .10

Flow and Dynamic Rheological Properties of Ternary systems of Xanthan Gum, Guar Gum, and HPMC

Juneha Bak ,  Byoungseung Yoo

한국식품영양과학회 학술대회발표집

2017 .10

Rheological Properties of Thickened Fruit Juices Prepared with Agglomerated Food Thickeners Prepared by Fluidized Bed Granulator Under Different Binder Types

Jaechun Pa ,  k ,  Geonyoung Jeong 외 1명

한국식품영양과학회 학술대회발표집

2018 .10

Rheological Differences of Waxy Barley Flour Dispersions Mixed with Various Gums

Chong-Yeon Kim ,  Byoungseung Yoo

Preventive Nutrition and Food Science

2017 .03

Setting Time-Dependent Characterization of Agglomerated Gum Mixtures as Food Thickener for Dysphagic Patients

Geonyoung Jeong ,  Byoungseung Yoo

한국식품영양과학회 학술대회발표집

2018 .10

Rheological and Pasting Properties of Naked Barley Flour as Modified by Guar, Xanthan, and Locust Bean Gums

Sung-Jin Yoon ,  Youngseung Lee ,  Byoungseung Yoo

Preventive Nutrition and Food Science

2016 .12

Effects of Cellulose Gums on Rheological Interactions in Binary Mixtures of Xanthan Gum and Locust Bean Gum

Wonjun Jo ,  Byoungseung Yoo

Preventive Nutrition and Food Science

2018 .09

Physical and Rheological Properties of Agglomerated Milk Protein Isolate with Carboxymethyl Cellulose as a Binder

Wonjae Lee ,  Byoungseung Yoo

한국식품영양과학회 학술대회발표집

2023 .10

Hydrocolloids가 쌀을 첨가한 빵용 밀가루 반죽의 물성학적 특성에 미치는 영향

김양훈 ,  이정훈 ,  정구춘 외 1명

한국식품영양과학회지

2015 .12