Rheological Differences of Waxy Barley Flour Dispersions Mixed with Various Gums

Chong-Yeon Kim ,  Byoungseung Yoo

Preventive Nutrition and Food Science

2017 .03

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 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

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

Geonyoung Jeong ,  Byoungseung Yoo

한국식품영양과학회 학술대회발표집

2017 .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

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

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

Juneha Bak ,  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

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

Juneha Bak ,  Byoungseung Yoo

한국식품영양과학회 학술대회발표집

2017 .10

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

Natural dental gum using Schisandra chinensis: application of sustainable and zero-waste food materials

Jiwon Oh ,  Minjae Kim ,  Han Joo Pa 외 4명

한국식품영양과학회 학술대회발표집

2023 .10

Guar Gum이 순두부찌개 소스의 품질 특성에 미치는 영향

임푸름 ,  한진희 ,  김영철 외 5명

한국식품영양과학회지

2015 .03

미산성 차아염소산수가 장미 ‘Bubble Gum’의 절화수명에 미치는 영향

김주휘 ,  김예린 ,  이세영 외 1명

한국원예학회 학술발표요지

2022 .11

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

Woobin Lim ,  Subin An ,  Byoungseung Yoo

한국식품영양과학회 학술대회발표집

2022 .10

Method Validation of Analytical Method for Determination of Food Dye in Soft Drink and Chewing Gum

Seung-Hyun Choi ,  Gill-Woong Jang ,  Sun-Il Choi 외 4명

한국식품영양과학회 학술대회발표집

2018 .10

Development and Characterization of Guar Gum Film Esterified with Citric Acid

U-Hui Kwon ,  Yun-Kyung Lee ,  Yoon Hyuk Chang

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

Hydrocolloids가 쌀을 첨가한 빵용 밀가루 반죽의 물성학적 특성에 미치는 영향

김양훈 ,  이정훈 ,  정구춘 외 1명

한국식품영양과학회지

2015 .12

Synergistic Rheological Properties of Mixed Gels between Casein and Tara Gum

Minseung Kang ,  Ji Yeon Kim ,  Yoon Hyuk Chang

한국식품영양과학회 학술대회발표집

2015 .08

The Effect of Microencapsulation of Phenolic Compounds from Lemon Waste by Persian and Basil Seed Gums on the Chemical and Microbiological Properties of Mayonnaise

Shima Shaygannia ,  Mohammad Reza Eshaghi ,  Mohammad Fazel 외 2명

Preventive Nutrition and Food Science

2021 .03