Rheological and Microstructural Properties of Cheese Analogue Made with Cell-Free Culture Supernatants of Lactobacillus casei and Chicory Fiber

You Young Lee ,  Eunghee Kim ,  Myeongsu Jo 외 1명

한국식품영양과학회 학술대회발표집

2022 .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

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

Wonjun Jo ,  Byoungseung Yoo

한국식품영양과학회 학술대회발표집

2016 .10

다양한 겔화제를 이용한 젤리의 제조 및 품질특성

천지연 ,  이혜윤 ,  임수연 외 1명

산업식품공학

2022 .02

Quality Characteristics of Double Mixture Using κ-carrageenan and Various Gelling Agents

Eun-Sung Cha ,  Hye-Yoon Yi ,  Su-Youn Lim 외 3명

한국식품영양과학회 학술대회발표집

2020 .10

Indole-3-propionic acid release characteristics of hydrogel prepared with cell-free supernatants of Lacticaseibacillus casei, prebiotics, and gums

You Young Lee ,  Myeongsu Jo ,  Young Jin Choi

한국식품영양과학회 학술대회발표집

2024 .10

Antibacterial Effects of the Culture Supernatant of Selected Lactobacilli Strains

Myeonggeun Oh ,  Yoonhwa Jeong ,  Kwang-Wook Ko 외 4명

한국식품영양과학회 학술대회발표집

2015 .08

Effect of caffeine on the antibacterial activity of Lactobacillus casei : caffeine and antibacterial activity of L. casei

Eunjeong Jang ,  Jin A Pa ,  k 외 2명

Korean Journal of Agricultural Science

2019 .12

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

Rheological Differences of Waxy Barley Flour Dispersions Mixed with Various Gums

Chong-Yeon Kim ,  Byoungseung Yoo

Preventive Nutrition and Food Science

2017 .03

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

Rheological and microstructural properties of postbiotics jelly with locust bean gum, chicory fiber, and cell-free culture supernatants of Lactobacillus

You Young Lee ,  Myeongsu Jo ,  Young Jin Choi

한국식품영양과학회 학술대회발표집

2021 .10

Antifungal Effect of Phenyllactic Acid Produced by Lactobacillus casei Isolated from Button Mushroom

Yoo ,  Jeoung Ah ,  Lee 외 7명

한국버섯학회지

2016 .01

Microbiological safety and physicochemical analysis of cheese samples imported to South Korea

Jin-Joo Lee ,  Sang-Oh Kim ,  Sang-Soon Kim

한국식품과학회지

2023 .06

Effect of Salt, Phosphate, and Carrageenan on the Physico-chemical Properties of Duck Blood Gel

Su Kyung Ku ,  Min Joo Cho ,  Jung Min Sung 외 1명

한국식품영양과학회 학술대회발표집

2023 .10

A Novel Lactobacillus casei LP1 Producing 1,4-Dihydroxy-2-Naphthoic Acid, a Bifidogenic Growth Stimulator

Jo-Eun Kang ,  Tae-Jung Kim ,  Gi-Seong Moon

Preventive Nutrition and Food Science

2015 .03

Objective Measurements of Textural and Rheological Properties of Cheese

이미령

Journal of Dairy Science and Biotechnology

2018 .01

Heating and Freezing Stabilities of Gelled Double Emulsion Supplemented with Carrageenan and Methyl Cellulose

Gihyun Wi ,  Junhwan Bae ,  Dong Hyeon Pa 외 6명

한국식품영양과학회 학술대회발표집

2019 .10

A study on the quality of Gouda cheese using lactic acid bacteria native in Korea

Hee-Young Choi ,  Eun-Ha Pa ,  k 외 3명

한국식품영양과학회 학술대회발표집

2021 .10

Functional processed cheese manufactured by cottage cheese and fermented soybean mixture

Yeong-Jun Kim ,  Byeong-Hwa Kim ,  Min-Jeong Kwon 외 1명

한국식품영양과학회 학술대회발표집

2022 .10