ScholarWorks@Dongguk University

Browsing by Lee, WonjaeAuthor

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 5 of 5

SCISCIESCOPUS
CHIRAL RECOGNITION USING A CONFORMATIONALLY RIGID CHIRAL STATIONARY PHASE DERIVED FROM alpha-AMINO-epsilon-CARPROLACTAM

Han, Hyo-Kyung; Hong, Joon Hee; Carey, James R.; Kang, Jong Seong; Lee, Wonjae

ArticleIssue Date2014CitationJOURNAL OF LIQUID CHROMATOGRAPHY & RELATED TECHNOLOGIES, v.37, no.19, pp 2725 - 2732PublisherTAYLOR & FRANCIS INC
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
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
Improved physical and structural properties of high-protein powders by fluidized-bed agglomeration

Lim, Woobin; Jeong, Yulim; Lee, Wonjae; Yoo, Byoungseung

ArticleIssue Date2024CitationFood Science and Biotechnology, v.33, no.6, pp 1407 - 1412Publisher한국식품과학회
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
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