Development and Characterization of Guar Gum Film Esterified with Citric Acid

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

한국식품영양과학회 학술대회발표집

2019 .10

Guar Gum이 순두부찌개 소스의 품질 특성에 미치는 영향

임푸름 ,  한진희 ,  김영철 외 5명

한국식품영양과학회지

2015 .03

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

Juneha Bak ,  Byoungseung Yoo

한국식품영양과학회 학술대회발표집

2017 .10

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

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

Juneha Bak ,  Byoungseung Yoo

한국식품영양과학회 학술대회발표집

2017 .10

Starch Digestibility and Expected Glycemic Index of New Potato Varieties Cultivated in Korea

Soojin Pa ,  k ,  Seung Yun Lee 외 1명

한국식품영양과학회 학술대회발표집

2023 .10

Rheological Differences of Waxy Barley Flour Dispersions Mixed with Various Gums

Chong-Yeon Kim ,  Byoungseung Yoo

Preventive Nutrition and Food Science

2017 .03

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 Cellulose Gums on Rheology of Binary Mixtures of Xanthan Gum and Locust Bean Gum

Wonjun Jo ,  Geonyoung Jeong ,  Byoungseung Yoo

한국식품영양과학회 학술대회발표집

2017 .10

정밀영양추천식단을 위한 Glycemic Index(GI) 및 Glycemic Load(GL)-DB 구축의 문제점

김옥현 ,  주영은 ,  김나래 외 1명

한국식품영양과학회 학술대회발표집

2022 .10

Influence of Citric Acid on the Pink Color and Characteristics of Sous Vide Processed Chicken Breasts During Chill Storage

Kim ,  Ji-Han ,  Hong 외 8명

한국축산식품학회지

2015 .01

건식처리 구연산 유기농 쌀가루의 제조방법 및 특성

박재현 ,  최광수 ,  김창남 외 4명

산업식품공학

2016 .01

Effect of dielectric barrier discharge (DBD) low-temperature plasma on the reaction of normal corn starch with anhydrous citric acid

Hyun-Seok Kim ,  Min Hee Kang ,  Hye Jin Sin

한국식품영양과학회 학술대회발표집

2016 .10

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

Geonyoung Jeong ,  Byoungseung Yoo

한국식품영양과학회 학술대회발표집

2017 .10

Determining Optimum Condition of Acid Hydrolysis Technique for Food Waste Reduction

Eui Yeong Kim ,  Young Gwang Choi ,  Sung Chul Kim

한국토양비료학회지

2017 .12

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

기능성물질을 첨가한 계육혼합물의 품질특성

최영석 ,  최형규 ,  최현수 외 3명

한국가금학회 정기총회 및 학술발표회

2015 .11

한국의 녹말 산업 발달사

박연성

식품과학과 산업

2018 .03

Starch Modification for Human Health Benefits

Qiang Liu

한국식품영양과학회 학술대회발표집

2021 .10

Physicochemical Stability of Oil-in-water (O/W) Pickering Emulsion Stabilized by Esterified Maca Starch with Citric Acid

Yun-Kyung Lee ,  Yoon Hyuk Chang

한국식품영양과학회 학술대회발표집

2018 .10