Guar Gum이 순두부찌개 소스의 품질 특성에 미치는 영향

임푸름 ,  한진희 ,  김영철 외 5명

한국식품영양과학회지

2015 .03

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

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

Structural, Physicochemical, Prebiotic, and in Vitro Digestibility Properties of Rice Flour Esterified with Citric Acid

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

한국식품영양과학회 학술대회발표집

2019 .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

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

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

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

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

Geonyoung Jeong ,  Byoungseung Yoo

한국식품영양과학회 학술대회발표집

2017 .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

기능성물질을 첨가한 계육혼합물의 품질특성

최영석 ,  최형규 ,  최현수 외 3명

한국가금학회 정기총회 및 학술발표회

2015 .11

Hydrocolloids가 쌀을 첨가한 빵용 밀가루 반죽의 물성학적 특성에 미치는 영향

김양훈 ,  이정훈 ,  정구춘 외 1명

한국식품영양과학회지

2015 .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

Effects of Organic Acids on Availability of Phosphate and Growth of Corn in Phosphate and Salts Accumulated Soil

Myung-Sook Kim ,  Seong-Jin Pa ,  k 외 4명

한국토양비료학회지

2016 .06

초산과 구연산의 조합이 사골로부터 칼슘과 인의 용출에 미치는 영향

김동청 ,  원선임 ,  인만진

Journal of applied biological chemistry

2017 .01

Distribution of Free, Esterified, and Insoluble Bound Forms of Phenolics in Tea Seeds and Their Antioxidant Activity

Ok-Ju Kang ,  Seung Hyeon Ok ,  Ji Sang Kim

한국식품영양과학회 학술대회발표집

2016 .10