• Korean journal of food and cookery science
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• v.17 no.3
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• pp.269-274
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• 2001

• 한국생활과학회:학술대회논문집
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• 2009.05a
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• pp.159-160
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• 2009

• 한국정보디스플레이학회:학술대회논문집
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• 2005.07a
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• pp.436-436
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• 2005

We have investigated electro-optical properties of an in-plane switching cholesteric liquid crystal display (LCD). Planar and focal-conic texture changes re induced by application of an in-plane electric field.

• Proceedings of the Korean Society for Emotion and Sensibility Conference
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• 1998.04a
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• pp.243-248
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• 1998

본 논문은 촉각의 객관화를 위한 촉각 물리 요소의 측정 장치에 대하여 다루고 있다. 촉감을 대표할 수 있는 물량으로 표면 거칠기, 표면 마찰 계수, 컴플라이언스를 선정하였으며, 이를 측정할 수 있는 시스템을 제작하였다. 제작된 시스템을 실제의 측정에 적용해 보았으며, 측정 결과들로부터 본 시스템의 타당성을 검증할 수 있었다.

• Proceedings of the Korean Ceranic Society Conference
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• 2002.10a
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• pp.111.1-111
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• 2002

• Food Industry And Nutrition
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• v.16 no.1
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• pp.12-16
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• 2011

• Proceedings of the Korean Magnestics Society Conference
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• 2008.12a
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• pp.256.1-256.1
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• 2008

• Proceedings of the Korean Magnestics Society Conference
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• 2008.12a
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• pp.291.2-291.2
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• 2008

• Applied Biological Chemistry
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• v.31 no.1
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• pp.65-78
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• 1988

This study aims effective use of soymilk residue, by-product of soymilk production, and making noodles by mixing soymilk residue with wheat flour. The results of viscosity property, cooking test of dry noodles, texture test of cooked noodles, and sensory test of cooked noodles were as follows. The color of cooked noodles were slightly shifted to yellowness according to the mixing of soymilk residue. The mixing of soymilk residue resulted in the decrease of texture and the loss of solids due to the decrease of visccelasity. Na-alginate, Na-C.M.C., guar gum, and crude gluten were added to improve the texture of noodles mixed with soymilk residue. As the results, either Na-alginate or guar gum was very effective in increasing the viscosity of composite flour and either guar gum or crude gluten was very effective in improving cooking quality. The texture of noodles supplemented by Na-alginate 1.0%, Na-C.M.C. 2.0%, guar gum 0.5%, or crude gluten 2.0% was similar to that of wheat flour noodles. Complex additives mixed with two different additives were very effective in improving noodle-making characteristics. Especially, the properties of the soymilk residue mixed noodles supplemented by crude gluten 1.0% and Na-C.M.C. 1.0% or crude gluten 1.0% and gum 0.5% were nearly the same in the texture organoleptic properties compared with those of wheat flour noodles.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.9
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• pp.1205-1210
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• 2007

Texture properties of a Korean rice cake (Karedduk) added with carbohydrate materials after 0, 2, 6, 24 and 30 hrs of storage at $5^{\circ}C$ were investigated using textural characteristics and sensory descriptive analysis. Carbohydrate materials such as powdered sugar, trehalose, fructooligosaccharide (95%), isomalto, healtholigo, and galactooligosaccharide (50%) were added in 0, 1, 5 and 10% levels to dry rice flour. The texture profile analysis by Texture Analyzer revealed that adhesiveness and cohesiveness of the Korean rice cake (Karedduk) added with carbohydrate materials were similar to those of the control in trends, while hardness was low compared to the control except for fructooligosaccharide (95%) 5% and healtholigo 1% addition. The hardness and sweetness by sensory characteristics were significantly different compared to the control. Instrumental hardness was correlated with sensory hardness. Lastly, the Korean rice cake (Karedduk) added with carbohydrate materials except fructooligosaccharide (95%) 5% and healtholigo 1% addition was effective in delaying retrogradation.