1 |
Choi SJ, Yoo B. Effect of storage temperature on dynamic rheological properties of hot pepper-soybean pastes mixed with guar gum and xanthan gum. Food Sci. Biotechnol. 16: 496-499 (2007)
과학기술학회마을
|
2 |
Choi SJ, Yoo B. Rheological effect of gum addition to hot peppersoybean pastes. Int. J. Food Sci. Tech. 41: 56-62 (2006)
DOI
ScienceOn
|
3 |
Kruger LH, Rutenberg MW. Production and uses of starch acetates. pp. 369-399. In: Starch: Chemistry and Technology. Whistler RL, Pashall EF (eds). Academic Press, New York, NY, USA (1967)
|
4 |
Wurzburg OB. Acetylation. pp. 286-288. In: Methods in Carbohydrated Chemistry. Whistler RL (ed). Academic Press, New York, NY, USA (1964)
|
5 |
Choi SJ, Yoo B. Time-dependent flow properties of commercial kochujang (hot pepper-soybean paste). Food Sci. Biotechnol. 14: 413-415 (2005)
|
6 |
Shon KJ, Yoo B. Effect of acetylation on rheological properties of rice starch. Starch/Starke 58: 177-185 (2006)
DOI
ScienceOn
|
7 |
Yoo B, Choi WS. Effect of fermentation time on rheological properties of kochujang in steady and dynamic shear. Food Sci. Biotechnol. 8: 300-304 (1999)
|
8 |
Yoo B. Rheological properties of hot pepper-soybean paste. J. Texture Stud. 32: 307-318 (2001)
DOI
ScienceOn
|
9 |
Sahin H, Ozdemir F. Effect of some hydrocolloids on the rheological properties of different formulated ketchups. Food Hydrocollod 18: 1015-1022 (2004)
DOI
ScienceOn
|
10 |
Tsai SD, Zammouri K. Role of interparticular van der Vaals force in rheology of concentrated suspensions. J. Rheol. 32: 737-750 (1988)
DOI
|
11 |
Lee SM, Lim IJ, Yoo B. Effect of mixing ratio on rheological properties of kochujang. Korean J. Food Sci. Technol. 35: 44-51 (2003)
|
12 |
Choi SJ, Kang KM, Yoo B. Small and large deformation rheological behaviors of commercial hot pepper-soybean pastes. Food Sci. Biotechnol. 15: 871-876 (2006)
과학기술학회마을
|
13 |
Sharoba AM, Senge B, El-Mansy HA, Bahlol HE, Blochwitz R. Chemical, sensory, and rheological properties of some commercial German and Egyptian tomato ketchups. Eur. Food Res. Technol. 220: 142-151 (2005)
DOI
ScienceOn
|
14 |
Smith RJ. Characterization and analysis of starches. Vol. II, pp. 569-635. In: Starch: Chemistry and Technology. Whistler RL, Paschall EF (eds). Academic Press, New York, NY, USA (1967)
|
15 |
Weltman RN. Breakdown of thixotropic structure as a function of time. J. Appl. Phys. 14: 343-350 (1943)
DOI
|
16 |
Ramos AM, Ibarz A. Thixotropy of orange concentrate and quince puree. J. Texture Stud. 29: 313-324 (1998)
DOI
ScienceOn
|