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

Uninary Nicotine and Cotinine Levels in Smokers and Nonsmokers Related to Smoking Habit in Korea

Hwang ,  Keon-Joong ,  Rhee 외 3명

한국연초학회지

2001 .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

식물추출혼합물의 니코틴 분해능에 미치는 효과

정종문 ,  김지훈 ,  이동희 외 1명

한국식품위생안전성학회지

2002 .01

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

Geonyoung Jeong ,  Byoungseung Yoo

한국식품영양과학회 학술대회발표집

2017 .10

Xanthan gum의 생산과 응용

정동효

식품공업

1978 .01

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

담배 중 pH와 Nicotine 함량에 의한 Free nicotine 측정

이정민 ,  장기철 ,  황건중 외 2명

한국연초학회지

2005 .01

Nicotine Detoxification of Rutin, Quercitrin, and Chlorogenic Acid Isolated from Houttuynia cordata by Reducing Reactive Oxygen Species and Inducing Conversion from Nicotine to Cotinine

Kim ,  Kyeong Mu ,  Shim 외 1명

Applied Biological Chemistry

2014 .01

Dynamic Rheological Comparison of Selected Gum Solutions

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

Food Science and Biotechnology

2006 .06

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

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

Juneha Bak ,  Byoungseung Yoo

한국식품영양과학회 학술대회발표집

2017 .10

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

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

최혜미 ,  유병승

한국식품영양과학회지

2009 .09

귀리로부터 추출된 수용성 Gum의 in vitro Cholesterol 흡착능

서용기 ,  황기

한국식품영양과학회지

1998 .09