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Effect of sucrose on rheological properties of xanthan gum-locust bean gum mixturesopen access

Jo, Wonjun; Yoo, Byoungseung

ArticleIssue Date2019CitationFOOD SCIENCE AND BIOTECHNOLOGY, v.28, no.5, pp 1487 - 1492PublisherKOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
SCIESCOPUS
Rheological and microstructural characteristics of rice starch-tara gum mixturesopen access

Lee, Hwa Young; Jo, Wonjun; Yoo, Byoungseung

ArticleIssue Date2017CitationINTERNATIONAL JOURNAL OF FOOD PROPERTIES, v.20, pp 1879 - 1889PublisherTAYLOR & FRANCIS INC
SCISCIESCOPUS
Rheological characterizations of concentrated binary gum mixtures with xanthan gum and galactomannans

Jo, Wonjun; Bak, June Ha; Yoo, Byoungseung

ArticleIssue Date2018CitationINTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, v.114, pp 263 - 269PublisherELSEVIER SCIENCE BV
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