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

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

Juneha Bak ,  Byoungseung Yoo

한국식품영양과학회 학술대회발표집

2017 .10

Rheological Differences of Waxy Barley Flour Dispersions Mixed with Various Gums

Chong-Yeon Kim ,  Byoungseung Yoo

Preventive Nutrition and Food Science

2017 .03

Hydrocolloids가 쌀을 첨가한 빵용 밀가루 반죽의 물성학적 특성에 미치는 영향

김양훈 ,  이정훈 ,  정구춘 외 1명

한국식품영양과학회지

2015 .12

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

Wonjun Jo ,  Byoungseung Yoo

한국식품영양과학회 학술대회발표집

2016 .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

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

Geonyoung Jeong ,  Byoungseung Yoo

한국식품영양과학회 학술대회발표집

2017 .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

Guar Gum이 순두부찌개 소스의 품질 특성에 미치는 영향

임푸름 ,  한진희 ,  김영철 외 5명

한국식품영양과학회지

2015 .03

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

쌀을 첨가하여 제조한 식빵의 품질 특성에 미치는 Hydrocolloids의 영향

김양훈 ,  이정훈 ,  이시경

한국식품영양과학회지

2016 .09

Development and Characterization of Guar Gum Film Esterified with Citric Acid

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

한국식품영양과학회 학술대회발표집

2019 .10

Anti-microbial Activities of Commercial Dental Gum and Disciples-produced Gum for Companion Dog

Deok-Gyeong Kang ,  Yun-Jin Lee ,  Ji-Min Kim 외 2명

한국식품영양과학회 학술대회발표집

2022 .10

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

Hyundo Lee ,  Byoungseung Yoo

한국식품영양과학회 학술대회발표집

2019 .10

Effect of NaCl Addition on Rheological Behaviors of Commercial Gum-Based Food Thickener Used for Dysphagia Diets

Hyun-Moon Cho ,  Whachun Yoo ,  Byoungseung Yoo

Preventive Nutrition and Food Science

2015 .06

Synergistic Rheological Properties of Mixed Gels between Casein and Tara Gum

Minseung Kang ,  Ji Yeon Kim ,  Yoon Hyuk Chang

한국식품영양과학회 학술대회발표집

2015 .08

Effect of Sugar Binder on Physical Characterization of Agglomerated Xanthan Gum Powder in the Fluidized Bed Agglomeration Process

Hyundo Lee ,  Byoungseung Yoo

한국식품영양과학회 학술대회발표집

2018 .10

In Vitro Starch Hydrolysis and In Vivo Glycemic Index in Healthy Subjects of Neangmyeon Added with Citric Acid and Guar Gum

Jae-Hee Pa ,  k ,  Bog-Mi Ryu 외 1명

한국식품영양과학회 학술대회발표집

2016 .10

기능성물질을 첨가한 계육혼합물의 품질특성

최영석 ,  최형규 ,  최현수 외 3명

한국가금학회 정기총회 및 학술발표회

2015 .11