ScholarWorks@Dongguk University

Browsing by Bak, JunehaAuthor

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 18 of 18

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
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
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
SCIESCOPUS
Effect of carboxymethyl cellulose binder on physical, thermal, and rheological properties of milk protein isolate/guar gum mixture powder

Oh, Jun-Hwan; Lee, Wonjae; Bak, Juneha; Yoo, Byoungseung

ArticleIssue Date2025CitationJournal of Food Engineering, v.387, pp 1 - 8PublisherELSEVIER SCI LTD
SCIESCOPUSKCI
Effect of fluidized-bed agglomeration with sugar binders on physical, crystallinity, thermal, and pasting properties of native potato starch

Yoon, Sung-Jin; Bak, Juneha; Yoo, Byoungseung

ArticleIssue Date2024CitationFood Science and Biotechnology, v.33, no.15, pp 3463 - 3471Publisher한국식품과학회
SCIESCOPUS
Effect of Fucoidan on Conformation of Xanthan Gum and Its Tribo-Rheological Properties

Bak, Juneha; Yoo, Byoungseung

ArticleIssue Date2024CitationBiomacromolecules, v.25, no.11, pp 7274 - 7282PublisherAmerican Chemical Society
SCIESCOPUS
Effect of Fucoidan on Rheological and Tribological Properties of Milk Protein Isolate

Won, Damhee; Bak, Juneha; Yoo, Byoungseung

ArticleIssue Date2025CitationFood Biophysics, v.20, no.4PublisherSPRINGER
SCIESCOPUS
Effect of fucoidan on rheological properties of xanthan gum-guar gum mixtures

Bak, Juneha; Yoo, Byoungseung

ArticleIssue Date2024CitationFood Bioscience, v.59, pp 1 - 10PublisherElsevier BV
SCIESCOPUS
Effect of salts on the rheological properties of concentrated xanthan gum in aqueous and gum arabic-based emulsion systems

Bak, Juneha; Yoo, Byoungseung

ArticleIssue Date2025CitationJournal of Dispersion Science and TechnologyPublisherTAYLOR & FRANCIS INC
SCOPUSESCIKCI
Effect of Setting Time on Viscosity Stability of Xanthan Gum- and Starch-Based Thickened Beverages for Patients with Dysphagia: Comparison of IDDSI Syringe Flow Test and Line-Spread Test

Bak, Juneha; Kim, Seung-Eon; Won, Damhee; Yoo, Byoungseung

ArticleIssue Date2024CitationPreventive Nutrition and Food Science, v.29, no.1, pp 87 - 92Publisher한국식품영양과학회
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
SCIESCOPUS
Improvement of powder properties of milk protein isolate by fluidised bed agglomeration with guar gum binder

Lee, Wonjae; Bak, Juneha; Yoo, Byoungseung

ArticleIssue Date2024CitationInternational Journal of Dairy Technology, v.77, no.4, pp 1225 - 1233PublisherSociety of Dairy Technology
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
SCIESCOPUS
Rheological and Tribological Properties of Hydroxypropyl Methylcellulose-Fucoidan Mixtures: Effect of Fucoidan Concentration and Salt

Bak, Juneha; Yoo, Byoungseung

ArticleIssue Date2025CitationFood and Bioprocess Technology, v.18, no.1, pp 548 - 558PublisherSpringer
SCIESCOPUS
Rheological and tribological properties of xanthan gum-fucoidan mixture: Effect of NaCl, KCl, and CaCl2

Bak, Juneha; Yoo, Byoungseung

ArticleIssue Date2024CitationJournal of Molecular Liquids, v.412, pp 1 - 8PublisherElsevier BV
SCIESCOPUS
Rheological characteristics of fucoidan-galactomannan mixtures

Bak, Juneha; Yoo, Byoungseung

ArticleIssue Date2025CitationCellulose, v.32, no.8, pp 4847 - 4858PublisherSPRINGER
SCIESCOPUSKCI
Rheological properties of carboxymethyl cellulose-fucoidan mixture: effect of fucoidan concentration and salt

Bak, Juneha; Yoo, Byoungseung

ArticleIssue Date2025CitationMacromolecular Research, v.33, no.2, pp 175 - 184Publisher한국고분자학회
SCIESCOPUS
Rheological Properties of Concentrated Xanthan Gum-Guar Gum Mixtures Iin Aqueous and Gum Arabic-Based Emulsion Systems

Bak, Juneha; Yoo, Byoungseung

ArticleIssue Date2025CitationFood Biophysics, v.20, no.1PublisherSPRINGER
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