몇가지 천연 및 합성 고무질이 Sodium Caseinate의 거품성에 미치는 영향

양승택

한국식품영양과학회지

1994 .01

여러 종류의 검 첨가가 국내산 고구마전분의 유동특성 및 Vane 항복응력에 미치는 영향

최혜미 ,  유병승

한국식품영양과학회지

2009 .09

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

Effects of the Addition of Basil Seed Gum and Sodium Caseinate on Rheological Properties of Pork Myofibrillar Protein induced by Microbial Transglutaminase

Chang Hoon Lee ,  Koo Bok Chin

한국식품영양과학회 학술대회발표집

2014 .10

Xanthan gum의 생산과 응용

정동효

식품공업

1978 .01

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

효소적 가수분해법에 의한 Gum류의 Gel 유동특성 변화

박귀근

한국식품영양과학회지

2002 .06

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

Geonyoung Jeong ,  Byoungseung Yoo

한국식품영양과학회 학술대회발표집

2017 .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

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

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

Effects of Solvent, pH and Salt on Water Vapor Permeability and Mechanical Properties of Sodium Caseinate Films

Jang-Woo Pa ,  k ,  Hyun-Jin Pa 외 1명

Food Science and Biotechnology

1997 .12

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

Juneha Bak ,  Byoungseung Yoo

한국식품영양과학회 학술대회발표집

2017 .10

Dynamic Rheological Comparison of Selected Gum Solutions

Su-Jin Choi ,  So-Young Chun ,  Byoungseung Yoo

Food Science and Biotechnology

2006 .06

친수성콜로이드류의 떡 응고방지에 관한 연구

송재철 ,  박현정

한국식품영양과학회지

2003 .12

Preventive Effect of Sugar-free Chewing Gum Containing Maltitol on Dental Caries in situ

Eun-Jung Lee ,  Bo-Hyoung Jin ,  Dai-Il Paik 외 1명

Food Science and Biotechnology

2009 .04

Textural Properties and Structures of Wheat and Maize Starch-Gum Mixed Gels During Storage

Ji-Young Song ,  Young-Chang Kim ,  Malshick Shin

Food Science and Biotechnology

2008 .02

Enhancement of the Water-resistance and Physical Properties of Sodium Alginate Film

Eun Jung Kim ,  Byung-Yong Kim ,  Jong-Whan Rhim

Food Science and Biotechnology

2005 .02