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SCIESCOPUS
Agglomerate Growth of Xanthan Gum Powder during Fluidized-Bed Agglomeration Processopen access

Lee, Donghyeon; Yoo, Byoungseung

ArticleIssue Date2022CitationPolymers, v.14, no.19, pp 1 - 9PublisherMDPI
SCIESCOPUS
Agglomerated xanthan gum powder used as a food thickener: Effect of sugar binders on physical, microstructural, and rheological properties

Lee, Hyundo; Yoo, Byoungseung

ArticleIssue Date2020CitationPOWDER TECHNOLOGY, v.362, pp 301 - 306PublisherELSEVIER
SCIESCOPUS
Agglomeration of galactomannan gum powders: Physical, rheological, and structural characterizations

Lee, Hyundo; Yoo, Byoungseung

ArticleIssue Date2021CitationCARBOHYDRATE POLYMERS, v.256PublisherELSEVIER SCI LTD
Back extrusion방법에 의한 고추장의 유동성 측정

유병승

ConferenceIssue Date1999Place대한민국; 수원 경희대
SCIESCOPUS
Cellulose derivatives agglomerated in a fluidized bed: Physical, rheological, and structural properties

Lee, D.; Yoo, B.

ArticleIssue Date2021CitationINTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, v.181, pp 232 - 240PublisherELSEVIER
Changes in dynamic rheological properties of honeys with invert sugar during cooling

유병승

ConferenceIssue Date2009Place대한민국; 창원 컨벤션센터
SCIESCOPUS
Changes in Physical, Rheological, and Morphological Properties of Various Agglomerated Gum Powders Mixed with an Excipient

Cho, Won Hyeong; Bak, Juneha; Yoo, Byoungseung

ArticleIssue Date2025CitationFood Biophysics, v.20, no.4PublisherSPRINGER
Changes in rheological and surface properties of CMC particles in fluidized bed agglomeration

유병승

ConferenceIssue Date2021Place대한민국
SCIESCOPUS
Changes in Structural and Rheological Properties of Guar Gum Particles in Fluidized-Bed Agglomeration: Effect of Sucrose Binder Concentrationopen access

Lee, Donghyeon; Yoo, Byoungseung

ArticleIssue Date2022CitationFoods, v.11, no.1, pp 1 - 14PublisherMDPI
SCIESCOPUS
Comparative Studies on Physicochemical and Rheological Properties of Concentrated Xanthan Gum in Milk Protein Isolate-Based Aqueous and Emulsion Systemsopen access

Kim, Seung-eon; Bak, Juneha; Yoo, Byoungseung

ArticleIssue Date2025CitationFood Biophysics, v.20, no.4PublisherSPRINGER
SCISCIESCOPUS
Comparative study of IDDSI flow test and line-spread test of thickened water prepared with different dysphagia thickeners

Kim, Yong-Hwan; Jeong, Geon Young; Yoo, Byoungseung

ArticleIssue Date2018CitationJOURNAL OF TEXTURE STUDIES, v.49, no.6, pp 653 - 658PublisherWILEY
Comparison of flow distance measuring methods for estimating the viscosity of thickened beverages

유병승

ConferenceIssue Date2014Place일본
SCOPUSESCIKCI
Comparison of National Dysphagia Diet and International Dysphasia Diet Standardization Initiative Levels for Thickened Drinks Prepared with a Commercial Xanthan Gum-Based Thickener Used for Patients with Dysphagiaopen access

An, Subin; Lee, Wonjae; Yoo, Byoungseung

ArticleIssue Date2023CitationPreventive Nutrition and Food Science, v.28, no.1, pp 83 - 88Publisher한국식품영양과학회
Comparison of NDD and IDDSI levels for thickened drinks prepared with a commercial xanthan gum-based thickener used for dysphagic patients

유병승

ConferenceIssue Date2022Place대한민국
SCOPUSESCIKCI
Comparison of Rheological and Tribological Properties of Cold Thickened Beverages for Dysphagia Managementopen access

Cho, Won Hyeong; Bak, Juneha; Yoo, Byoungseung

ArticleIssue Date2024CitationPreventive Nutrition and Food Science, v.29, no.4, pp 572 - 577Publisher한국식품영양과학회
SCIESCOPUSKCI
Comparison of Rheological Properties of Native and Pregelatinized Potato Starches

Kim, Doori; Yoo, Byoungseung

ArticleIssue Date2014CitationFOOD SCIENCE AND BIOTECHNOLOGY, v.23, no.3, pp 787 - 790PublisherKOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
Comparisons of Thickened Fruit Juices Prepared with Xanthan Gum-Based Thickener Using Line-Spread Test Measurement

유병승

ConferenceIssue Date2014Place대한민국; 김대중컨벤션센타
Components and Nutritional Quality of Shrimp Processing by-Products

유병승

ConferenceIssue Date2001Place대한민국; 코엑스,서울
Conformation of guar gum agglomerate and its dependence on binder concentration

유병승

ConferenceIssue Date2021Place대한민국
Consistency Stability of Cold Thickened Beverages Used for Dysphagia Management: Comparison of Line Spread Test and IDDSI Flow Tes

유병승

ConferenceIssue Date2023Place대한민국; 부산 벡스코
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