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Browsing by Kim, S.-G.Author

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Effect of thickener type on the rheological properties of hot thickened soups suitable for elderly people with swallowing difficultyopen access

Kim, S.-G.; Yoo, W.; Yoo, B.

ArticleIssue Date2014CitationPreventive Nutrition and Food Science, v.19, no.4, pp 358 - 362PublisherKorean Society of Food Science and Nutrition
SCOPUS
Near infrared light emitting from InN/InGaN/GaN dot-in-a-nanorod heterostructure

Lee, S.-T.; Choi, H.-S.; Park, B.-G.; Kim, K.-J.; Kim, M.-D.; Kim, S.-G.; Yang, W.-C.

ArticleIssue Date2013Citation2013 Conference on Lasers and Electro-Optics, CLEO 2013PublisherIEEE Computer Society
SCOPUS
Near infrared light emitting from InN/InGaN/GaN dot-in-a-nanorod heterostructure

Lee, S.-T.; Choi, H.-S.; Park, B.-G.; Kim, K.-J.; Kim, M.-D.; Kim, S.-G.; Yang, W.-C.

ArticleIssue Date2013CitationCLEO: QELS_Fundamental Science, CLEO:QELS FS 2013, pp JTh2A.102
SCOPUS
Near infrared light emitting from inn/ingan/gan dot-in-a-nanorod heterostructure

Lee, S.-T.; Choi, H.-S.; Park, B.-G.; Kim, K.-J.; Kim, M.-D.; Kim, S.-G.; Yang, W.-C.

ArticleIssue Date2013CitationCLEO: Science and Innovations, CLEO_SI 2013, pp JTh2A.102
SCOPUSKCI
Relationship between apparent viscosity and line-spread test measurement of thickened fruit juices prepared with a xanthan gum-based thickeneropen access

Kim, S.-G.; Yoo, W.; Yoo, B.

ArticleIssue Date2014CitationPreventive Nutrition and Food Science, v.19, no.3, pp 242 - 245PublisherKorean Society of Food Science and Nutrition
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