Author:
Jo Wonjun,Yoo Byoungseung
Funder
National Research Foundation of Korea
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Cited by
8 articles.
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1. State-of-the-art progress on locust bean gum polysaccharide for sustainable food packaging and drug delivery applications: A review with prospectives;International Journal of Biological Macromolecules;2024-08
2. Exploring the versatility of diverse hydrocolloids to transform techno-functional, rheological, and nutritional attributes of food fillings;Food Hydrocolloids;2024-01
3. Rheological characteristics of concentrated ternary gum mixtures with xanthan gum, guar gum, and carboxymethyl cellulose: Effect of NaCl, sucrose, pH, and temperature;International Journal of Biological Macromolecules;2023-12
4. Performance of UV-LED and UV-C treatments for the inactivation of Escherichia coli ATCC 25922 in food model solutions: Influence of optical and physical sample characteristics;Innovative Food Science & Emerging Technologies;2023-05
5. The Impact of Innovative Plant Sources (Cordia myxa L. Fruit (Assyrian Plum) and Phoenix dactylifera L. Biowaste (Date Pit)) on the Physicochemical, Microstructural, Nutritional, and Sensorial Properties of Gluten-Free Biscuits;Foods;2022-08-05