ScholarWorks@Dongguk University

Browsing by An, SubinAuthor

All A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
전체 가 나 다 라 마 바 사 아 자 차 카 타 파 하

Showing results 1 to 3 of 3

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
SCIESCOPUS
Fluidized-Bed Agglomeration of Milk Protein Isolate-Guar Gum Mixture Powders: Physical, Rheological, and Morphological Properties

An, Subin; Bak, Juneha; Yoo, Byoungseung

ArticleIssue Date2025CitationFood and Bioprocess Technology, v.18, no.3, pp 2673 - 2681PublisherSpringer
SCIESCOPUSKCI
Physical and rheological properties of agglomerated milk protein isolate-guar gum mixtures: effect of binder type and concentration

Oh, Jun-Hwan; An, Subin; Bak, Juneha; Yoo, Byoungseung

ArticleIssue Date2025CitationFood Science and Biotechnology, v.34, no.1, pp 159 - 168Publisher한국식품과학회
1
CONTACT US

RSS_1.0 RSS_2.0 ATOM_1.0

30, Pildong-ro 1-gil, Jung-gu, Seoul, 04620, Republic of Korea+82-2-2260-3114

Copyright(c) 2023 DONGGUK UNIVERSITY. ALL RIGHTS RESERVED.

Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.

BROWSE

한국어