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Author: Byoungseung Yoo
2 Articles are founded.
Effect of Milk Protein Isolate/κ-Carrageenan Conjugates on Rheological and Physical Properties of Whipping Cream: A Comparative Study of Maillard Conjugates and Electrostatic Complexes
Food Sci Anim Resour 2022;42(5):889-902.
https://doi.org/10.5851/kosfa.2022.e42
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https://doi.org/10.5851/kosfa.2022.e42
Effect of Homogenization Pressure and Supplementation with Sucrose Fatty Acid Ester on the Physical Properties of Dairy Cream-based Emulsions
Korean J Food Sci Anim Resour 2018;38(3):476-486.
https://doi.org/10.5851/kosfa.2018.38.3.476
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https://doi.org/10.5851/kosfa.2018.38.3.476