Byoungseung Yoo

ORCID

Publication Activity (10 Years)

Years Active: 2016-2024
Publications (10 Years): 18

Top Venues

Clinical nutrition research

Polymers

Gels (Basel, Switzerland)

Foods (Basel, Switzerland)

Dongguk University

University of Rhode Island (PHD)

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

Affiliation History

Dongguk University

South Korea

Professor :: Food Science and Biotechnology

Education History

University of Rhode Island

United States

PHD

Publications

Won Hyeong Cho, Whachun Yoo, Byoungseung Yoo
Effect of Thickened Beverage and Swallowing Aid Jelly Used for Dysphagic Patients on the Disintegration of Orally Administered Tablets. Clinical nutrition research 13 (2) (2024)
Won Hyeong Cho, Whachun Yoo, Byoungseung Yoo
Effect of Thickened Beverage and Swallowing Aid Jelly Used for Dysphagic Patients on the Disintegration of Orally Administered Tablets. Clinical nutrition research 13 (2) (2024)
Hyunwoo Lee, Byoungseung Yoo
Particle Agglomeration and Properties of Pregelatinized Potato Starch Powder. Gels (Basel, Switzerland) 9 (2) (2023)
Yulim Jeong, Byoungseung Yoo
Physical, Morphological, and Rheological Properties of Agglomerated Milk Protein Isolate Powders: Effect of Binder Type and Concentration. Polymers 15 (2) (2023)
Hyunwoo Lee, Byoungseung Yoo
Particle Agglomeration and Properties of Pregelatinized Potato Starch Powder. Gels (Basel, Switzerland) 9 (2) (2023)
Hyunwoo Lee, Byoungseung Yoo
Particle Agglomeration and Properties of Pregelatinized Potato Starch Powder. Gels (Basel, Switzerland) 9 (2) (2023)
Hyunwoo Lee, Byoungseung Yoo
Particle Agglomeration and Properties of Pregelatinized Potato Starch Powder. Gels (Basel, Switzerland) 9 (2) (2023)
Yulim Jeong, Byoungseung Yoo
Physical, Morphological, and Rheological Properties of Agglomerated Milk Protein Isolate Powders: Effect of Binder Type and Concentration. Polymers 15 (2) (2023)
Yulim Jeong, Byoungseung Yoo
Physical, Morphological, and Rheological Properties of Agglomerated Milk Protein Isolate Powders: Effect of Binder Type and Concentration. Polymers 15 (2) (2023)
Chan Won Seo, Byoungseung Yoo
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 science of animal resources 42 (5) (2022)
Woobin Lim, Yulim Jeong, Byoungseung Yoo
Rheological Information of Pudding-Thick Liquids Prepared Using Commercial Food Thickeners Marketed in Korea for Dysphagic Patients According to the Manufacturers' Guidelines. Clinical nutrition research 11 (1) (2022)
Donghyeon Lee, Byoungseung Yoo
Agglomerate Growth of Xanthan Gum Powder during Fluidized-Bed Agglomeration Process. Polymers 14 (19) (2022)
Donghyeon Lee, Byoungseung Yoo
Changes in Structural and Rheological Properties of Guar Gum Particles in Fluidized-Bed Agglomeration: Effect of Sucrose Binder Concentration. Foods (Basel, Switzerland) 11 (1) (2021)
Yulim Jeong, Woobin Lim, Byoungseung Yoo
Relationship between Syringe Flow Measurements and Viscosity of Nectar-Thick Beverages for Dysphagia Management. Foods (Basel, Switzerland) 10 (9) (2021)
Jaechun Park, Whachun Yoo, Byoungseung Yoo
Standard Recipes for the Preparation of Thickened Barium Liquids Used in the Diagnosis of Dysphagia. Clinical nutrition research 8 (4) (2019)
Yong-Hwan Kim, Geon Young Jeong, Byoungseung Yoo
Comparative study of IDDSI flow test and line-spread test of thickened water prepared with different dysphagia thickeners. Journal of texture studies 49 (6) (2018)
Chong-Yun Kim, Byoungseung Yoo
Rheological characterization of thickened protein-based beverages under different food thickeners and setting times. Journal of texture studies 49 (3) (2018)
Hwa-Young Lee, Seung-Ro Yoon, Whachun Yoo, Byoungseung Yoo
Effect of Salivary Reaction Time on Flow Properties of Commercial Food Thickeners Used for Dysphagic Patients. Clinical nutrition research 5 (1) (2016)

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Publication Activity (10 Years)

Top Topics

Top Venues

Byoungseung Yoo