셀룰로오스 나노 파이버를 이용한 피커링 에멀젼의 제조

신종현 ,  신성철 ,  김성아 외 2명

한국펄프·종이공학회 학술발표논문집

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

Synergistic Rheological Properties of Mixed Gels between Casein and Tara Gum

Minseung Kang ,  Ji Yeon Kim ,  Yoon Hyuk Chang

한국식품영양과학회 학술대회발표집

2015 .08

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

Enhanced stability and controlled release of curcumin using emulsion-filled gels stabilized by octenyl succinylated maize starch

Myeongsu Jo ,  Haeun Kim ,  Young Jin Choi

한국식품영양과학회 학술대회발표집

2021 .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

Rheological Differences of Waxy Barley Flour Dispersions Mixed with Various Gums

Chong-Yeon Kim ,  Byoungseung Yoo

Preventive Nutrition and Food Science

2017 .03

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

Juneha Bak ,  Byoungseung Yoo

한국식품영양과학회 학술대회발표집

2017 .10

Development of Emulsion Gels as Animal Fat Analogues: The Impact of Soybean and Coconut Oil Concentration on Rheological and Microstructural Properties

Minji Choi ,  Hyun Woo Choi ,  Yaeji Choe 외 2명

한국식품영양과학회 학술대회발표집

2024 .10

Characterization of Pickering Emulsions Stabilized by Zein and Dieckol Complex Nanoparticles with High Emulsifying Property and Antioxidant Activity

Hyeon Gyu Lee ,  Xu Yan ,  Youjin Baek 외 1명

한국식품영양과학회 학술대회발표집

2023 .10

피커링 에멀젼 담지 알지네이트 하이드로겔의 형태 안정성 향상

신종현 ,  나경아 ,  신성철 외 3명

한국펄프·종이공학회 학술발표논문집

2019 .04

Formula Optimization of a Perilla-canola Oil (O/W) Emulsion and Its Potential Application as an Animal Fat Replacer in Meat Emulsion

Utama ,  Dicky T ,  i 외 6명

한국축산식품학회지

2018 .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

Biological activity of CNC stabilized Pickering emulsion containing essential oil

Jonghyun Shin ,  KyungA Na ,  신성철 외 5명

한국펄프·종이공학회 학술발표논문집

2020 .10

다양한 겔화제를 이용한 젤리의 제조 및 품질특성

천지연 ,  이혜윤 ,  임수연 외 1명

산업식품공학

2022 .02

인쇄 방법에 따라 고문서에 사용된 먹의 과학적 분석

김강재 ,  황인서 ,  엄태진

펄프·종이기술

2022 .08

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

Wonjun Jo ,  Byoungseung Yoo

한국식품영양과학회 학술대회발표집

2016 .10

양쪽성 이온 리그닌 유도체의 나노화 및 피커링 에멀젼 안정화

오도훈 ,  허지원 ,  김민수 외 1명

한국펄프·종이공학회 학술발표논문집

2024 .10

Effects of Partial Beef Fat Replacement with Gelled Emulsion on Functional and Quality Properties of Model System Meat Emulsions

Se ,  da ,  oglu 외 10명

한국축산식품학회지

2016 .01

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