Juneha Bak
Gyeonggi-do, Republic of Korea
Last Updated: 09/26/2026
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Found 8 publications
Effect of saliva on tribo-rheological characteristics of concentrated guar gum in both aqueous and milk protein-based emulsion systems.
Journal: International journal of biological macromolecules
Published: March 01, 2026
Rheological Properties of Fucoidan-Xanthan Gum Mixture in the Presence of Simulated Salivary Fluid and Its Anti-Inflammatory Effect after In Vitro Digestion.
Journal: Biomacromolecules
Published: May 13, 2025
Effect of Fucoidan on Conformation of Xanthan Gum and Its Tribo-Rheological Properties.
Journal: Biomacromolecules
Published: October 16, 2024
Comparison of Rheological and Tribological Properties of Cold Thickened Beverages for Dysphagia Management.
Journal: Preventive nutrition and food science
Published: September 03, 2024
Physical and rheological properties of agglomerated milk protein isolate-guar gum mixtures: effect of binder type and concentration.
Journal: Food science and biotechnology
Published: April 03, 2024
A comparative study on the rheological properties of concentrated xanthan gum in combination with gum arabic or gum arabic-based emulsion.
Journal: International journal of biological macromolecules
Published: January 08, 2024
Effect of fluidized-bed agglomeration with sugar binders on physical, crystallinity, thermal, and pasting properties of native potato starch.
Journal: Food science and biotechnology
Published: December 27, 2023
Effect of Setting Time on Viscosity Stability of Xanthan Gum- and Starch-Based Thickened Beverages for Patients with Dysphagia: Comparison of IDDSI Syringe Flow Test and Line-Spread Test.
Journal: Preventive nutrition and food science
Published: November 06, 2023
Showing 1-8 of 8
Last Updated: 09/26/2026