Effect of Guar Gum on Rheological Properties of Acorn Flour Dispersions

Byoungseung Yoo ,  Kwang-Joon Shon ,  Young-Sang Chang

Food Science and Biotechnology

2005 .04

Dynamic Rheological Comparison of Selected Gum Solutions

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

Food Science and Biotechnology

2006 .06

Swelling and Pasting Properties of Non-Waxy Rice Flour/Food Gum Systems

Ji-Young Song ,  Young-Hyun An ,  Jae-Suk Kim 외 3명

Food Science and Biotechnology

2006 .04

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

츄잉검의 저장중 물성변화

이윤형 ,  유명식 ,  진홍승 외 1명

한국식품과학회지

1985 .12

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

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 Properties of Waxy Rice Starch-Gum Mixtures in Steady and Dynamic Shear

Do-Dan Kim ,  Young Seung Lee ,  Byoungseung Yoo

Journal of Food Science and Nutrition

2009 .09

水稻의 力學的 및 리올러지特性에 關한 研究

許潤根 ,  車均度

Korean Journal of Agricultural Science

1987 .06

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

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

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 Moisture Contents of Waxy Paddy on the Physical Properties of Dry-Milled Rice Flour in Comparison with Wet-Milled Rice Flour

Sang Sook Kim ,  Young Jin Kim

Food Science and Biotechnology

1995 .09

습식 및 건식 쌀가루의 유지 종류 및 첨가 비율에 따른 쌀빵 품질 특성

김상숙 ,  정혜영

한국식품영양학회지

2018 .01

Rheological Behaviors of White and Brown Rice Flours During In-vitro Simulation of Starch Digestion

Hyeon Ji Kim ,  Jeom-Sig Lee ,  Sanghoon Ko 외 1명

한국식품과학회지

2015 .12

[P3-93] Physicochemical Properties of Jet-milled Rice Flour

Ji Won Pa ,  k ,  Ri Yu 외 2명

한국식품영양과학회 학술대회발표집

2010 .10

A Study on the Quality Characteristics of Rice Flour Processed in Different Pre-Treatment Method

Ji Seon Pa ,  k ,  Hye Jeong Kwon 외 8명

한국식품영양과학회 학술대회발표집

2017 .10