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Publications by Byung-Suk Jin
Effect of Particulate Gel Formation on the Rheological and Textural Properties of O/W Emulsion Creams Containing Xanthan and Locust Bean Gum
Polymer (Korea)
Polymers
Materials Chemistry
Plastics
Chemical Engineering
Related publications
Microstructural and Textural Properties of Rennet-Induced Milk Protein Gel: Effect of Guar Gum
International Journal of Food Properties
Food Science
A Rheological Characterization of Kappa-Carrageenan/Galactomannan Mixed Gels: A Comparison of Locust Bean Gum Samples
Carbohydrate Polymers
Organic Chemistry
Polymers
Materials Chemistry
Plastics
Rheological, Thermal and Textural Properties of Starch Blends Prepared From Wheat and Turkish Bean Starches
Food Science and Technology Research
Industrial
Marketing
Food Science
Manufacturing Engineering
Chemical Engineering
Biotechnology
Influence of Carob Flour and Carob Bean Gum on Rheological Properties of Cocoa and Carob Pastry Fillings
Foods
Health Professions
Plant Science
Health
Microbiology
Food Science
Some Qualitative and Rheological Properties of Virgin Olive Oil- Apple Vinegar Salad Dressing Stabilized With Xanthan Gum
Advanced Pharmaceutical Bulletin
Toxicology
Pharmaceutics
Pharmacology
Pharmaceutical Science
Effect of Fermentation on the Physicochemical Properties and Nutritionally Valuable Minerals of Locust Bean (Parkia Biglobosa)
American Journal of Food Technology
Food Science
The Viscosity Behaviour of PEGylated Locust Bean Gum/Rosin Ester Polymeric Nanoparticles
Effect of Blending Ginger Starch (Zingiber Officinale) on the Dynamic Rheological, Pasting and Textural Properties of Rice Flour
African Journal of Food Science
Discrimination by Infrared Spectroscopy: Application to Micronized Locust Bean and Guar Gum
