All Stories

  1. Developing an Accurate Heat Transfer Simulation Model of Alaska Pollock Surimi Paste by Estimating the Thermal Diffusivities at Various Moisture and Salt Contents

    Article • International Journal of Food Engineering, September 2019, De Gruyter

    Professor WON BYONG YOON

  2. Developing a Linearization Method to Determine Optimum Blending for Surimi with Varied Moisture Contents Using Linear Programming

    Article • International Journal of Food Engineering, April 2019, De Gruyter

    Professor WON BYONG YOON

  3. Drying Characteristics of Soybean (Glycine Max) Using Continuous Drying and Intermittent Drying

    Article • International Journal of Food Engineering, October 2018, De Gruyter

    Professor WON BYONG YOON

  4. The effect of intermittent drying on the cracking ratio of soybeans (Glycine max ) at different relative humidity using reaction engineering approach modeling

    Article • Food Science & Nutrition, June 2018, Wiley

    Professor WON BYONG YOON

  5. Multifractal Approaches of the Ring Tensile Rupture Patterns of Dried Laver (Porphyra ) as Affected by the Relative Humidity

    Article • Journal of Food Science, November 2017, Wiley

    Professor WON BYONG YOON

  6. Characterizing Texture, Color and Sensory Attributes of Cookies Made with Jerusalem Artichoke (Helianthus tuberosus L.) Flour Using a Mixture Design and Browning Reaction Kinetics

    Article • International Journal of Food Engineering, January 2016, De Gruyter

    Professor WON BYONG YOON

  7. Developing an Effective Method to Determine the Heat Transfer Model in Fish Myofibrillar Protein Paste with Computer Simulation Considering the Phase Transition on Various Dimensions

    Article • International Journal of Food Engineering, January 2016, De Gruyter

    Professor WON BYONG YOON

  8. Assessing the Dynamic Rheology at Various Frequencies of Surimi Paste as Affected by Heating Rates and Moisture Contents

    Article • Journal of Texture Studies, May 2015, Wiley

    Professor WON BYONG YOON

  9. Analysis of Grinding Kinetics and Flow Behavior of Adzuki Bean (Phaseolus Angularis) Flour for Hopper Design

    Article • Journal of Food Process Engineering, May 2015, Wiley

    Professor WON BYONG YOON

  10. Analysis of the Effect of High-Pressure Homogenization (HPH) on the Settling Velocity of Particles in an Alcoholic Rice Beverage Using Video Recording, Turbidity and Computational Fluid Dynamic Simulation

    Article • Journal of Texture Studies, March 2015, Wiley

    Professor WON BYONG YOON

  11. The Antibacterial Effect of Flower Pollen onEscherichia coli O157:H7 in Ground Pork

    Article • Journal of Food Safety, February 2015, Wiley

    Professor WON BYONG YOON

  12. Drying characteristics and thermal degradation kinetics of hardness, anthocyanin content and colour in purple- and red-fleshed potato (Solanum tuberosumL.) during hot air drying

    Article • International Journal of Food Science & Technology, January 2015, Wiley

    Professor WON BYONG YOON

  13. Using Numerical Analysis to Develop and Evaluate the Method of High Temperature Sous-Vide to Soften Carrot Texture in Different-Sized Packages

    Article • Journal of Food Science, April 2014, Wiley

    Professor WON BYONG YOON

  14. Analysis of grinding kinetics to control the effect of rice flour particle size on the yield of alcohol and glucose during fermentation

    Article • International Journal of Food Science & Technology, March 2014, Wiley

    Professor WON BYONG YOON

  15. Investigation of Elastic Modulus of Xanthan and Locust Bean Gum at Different Concentrations of Mixture Using Cascade Model

    Article • Journal of Texture Studies, August 2013, Wiley

    Professor WON BYONG YOON

  16. Drying Characteristics of Sea Cucumber (Stichopus japonicas Selenka) Using Far Infrared Radiation Drying and Hot Air Drying

    Article • Journal of Food Processing and Preservation, July 2013, Wiley

    Professor WON BYONG YOON