Rheological and microstructural properties of noodle dough with purple-fleshed potato (Solanum tuberosum L.) flours: grinding kinetics and effects of particle size
Jung, Hwabin, Cho, Seong-jun, Pan, Cheol-ho, Yoon, Won Byong
Published in CYTA: journal of food (01.01.2018)
Published in CYTA: journal of food (01.01.2018)
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Journal Article
Developing a novel method to measure texture changes of semi-solid food during a continuous compressive motion with high deformation using repeatable dual extrusion cell (RDEC)
Oyinloye, Timilehin Martins, Jung, Hwabin, Yoon, Won Byong
Published in Food research international (01.03.2023)
Published in Food research international (01.03.2023)
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Journal Article
Gelation and network structure of acidified milk gel investigated at different length scales with and without addition of iota-carrageenan
Sone, Izumi, Hosoi, Moe, Geonzon, Lester C., Jung, Hwabin, Descallar, Faith Bernadette, Bingjie, Hu, Matsukawa, Shingo
Published in Food hydrocolloids (01.02.2022)
Published in Food hydrocolloids (01.02.2022)
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Journal Article