Bon-Jae Gu

Publication Activity (10 Years)

Years Active: 2019-2024
Publications (10 Years): 14

Top Topics

Breast Cancer Cells

Finite Element Analysis

Molecular Docking

Top Venues

Journal of food science

Foods (Basel, Switzerland)

This page only lists publications with an associated author ORCID identifier.

Publications

Nam-Ki Hwang, Bon-Jae Gu, Yu Zhang, Gi-Hyung Ryu
Possibility of Isolated Mung Bean Protein as a Main Raw Material in the Production of an Extruded High-Moisture Meat Analog. Foods (Basel, Switzerland) 13 (14) (2024)
Nam-Ki Hwang, Bon-Jae Gu, Yu Zhang, Gi-Hyung Ryu
Possibility of Isolated Mung Bean Protein as a Main Raw Material in the Production of an Extruded High-Moisture Meat Analog. Foods (Basel, Switzerland) 13 (14) (2024)
Nam-Ki Hwang, Bon-Jae Gu, Yu Zhang, Gi-Hyung Ryu
Possibility of Isolated Mung Bean Protein as a Main Raw Material in the Production of an Extruded High-Moisture Meat Analog. Foods (Basel, Switzerland) 13 (14) (2024)
Yung-Hee Jeon, Bon-Jae Gu, Gi-Hyung Ryu
Investigating the Potential of Full-Fat Soy as an Alternative Ingredient in the Manufacture of Low- and High-Moisture Meat Analogs. Foods (Basel, Switzerland) 12 (5) (2023)
Debomitra Dey, Bon-Jae Gu, Pichmony Ek, Carolyn F Ross, Steven R Saunders, Girish M Ganjyal
Influences of modified fiber inclusion with varying particle size on corn starch-based extrudate expansion. Journal of food science 88 (2) (2023)
Debomitra Dey, Bon-Jae Gu, Pichmony Ek, Carolyn F Ross, Steven R Saunders, Girish M Ganjyal
Influences of modified fiber inclusion with varying particle size on corn starch-based extrudate expansion. Journal of food science 88 (2) (2023)
Debomitra Dey, Bon-Jae Gu, Pichmony Ek, Carolyn F Ross, Steven R Saunders, Girish M Ganjyal
Influences of modified fiber inclusion with varying particle size on corn starch-based extrudate expansion. Journal of food science (2023)
Yung-Hee Jeon, Bon-Jae Gu, Gi-Hyung Ryu
Investigating the Potential of Full-Fat Soy as an Alternative Ingredient in the Manufacture of Low- and High-Moisture Meat Analogs. Foods (Basel, Switzerland) 12 (5) (2023)
Debomitra Dey, Bon-Jae Gu, Pichmony Ek, Carolyn F Ross, Steven R Saunders, Girish M Ganjyal
Influences of modified fiber inclusion with varying particle size on corn starch-based extrudate expansion. Journal of food science 88 (2) (2023)
Jana K Richter, Bon-Jae Gu, Pichmony Ek, Debomitra Dey, Steven R Saunders, Girish M Ganjyal
Potential interactions between starch and fruit pomace may impact the expansion ratio of direct expanded extrudates. Journal of food science 87 (8) (2022)
Pichmony Ek, Bon-Jae Gu, Girish M Ganjyal
Whole seed lentil flours from different varieties (Brewer, Crimson, and Richlea) demonstrated significant variations in their expansion characteristics during extrusion. Journal of food science 86 (3) (2021)
Ewa Pietrysiak, Yujing Zhu, Bon-Jae Gu, Girish M Ganjyal
Whole nuña bean (Phaseolus vulgaris L.) flour showed higher direct expansion during extrusion processing at relatively lower temperatures. Journal of food science 85 (7) (2020)
Irene Rangira, Bon-Jae Gu, Pichmony Ek, Girish M Ganjyal
Pea starch exhibits good expansion characteristics under relatively lower temperatures during extrusion cooking. Journal of food science 85 (10) (2020)
Bon-Jae Gu, Maria Dian Pratiwi Masli, Girish M Ganjyal
Whole faba bean flour exhibits unique expansion characteristics relative to the whole flours of lima, pinto, and red kidney beans during extrusion. Journal of food science 85 (2) (2019)