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Effect of Homogenization Pressure and Supplementation with Sucrose Fatty Acid Ester on the Physical Properties of Dairy Cream-based Emulsions

Seo, Chan-Won; Kang, Shin-Ho; Shin, Yong-Kook; Yoo, Byoungseung

ArticleIssue Date2018CitationKOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, v.38, no.3, pp 476 - 486PublisherKOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
SCIESCOPUS
Effect of kappa-carrageenan/milk protein interaction on rheology and microstructure in dairy emulsion systems with different milk protein types and kappa-carrageenan concentrationsopen access

Seo, Chan-Won; Yoo, Byoungseung

ArticleIssue Date2021CitationJOURNAL OF FOOD PROCESSING AND PRESERVATION, v.45, no.1PublisherWILEY
SCISCIESCOPUS
Steady and Dynamic Shear Rheological Properties of Gum-Based Food Thickeners Used for Diet Modification of Patients with Dysphagia: Effect of Concentration

Seo, Chan-Won; Yoo, Byoungseung

ArticleIssue Date2013CitationDYSPHAGIA, v.28, no.2, pp 205 - 211PublisherSPRINGER
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