Yeun Suk Gu - Concepedia

Concepedia

Author

Yeun Suk Gu

University of Massachusetts Amherst

Also Known As

Y. Gu, Y.S Gu, Y.S. Gu, Yeun Suk GU, Yeun Suk Gu, Yeun Suk Gu,, Yunman M. Gu

24

Publications

1.7K

Citations

14

H-Index

33

Concepts

All Affiliations

University of Massachusetts Amherst Pukyong National University Gyeongsang National University Purdue University West Lafayette

YS

About

Yeun Suk Gu is an author at University of Massachusetts Amherst specializing in biomolecular engineering, food chemistry, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	4	4	555
2	Health Sciences	3	3	258
3	Medicine	2	2	116
4	Biochemistry	2	2	116
5	Education	1	1	34

Yeun Suk Gu

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15

Publications

1.7K

Citations

14

H-Index

	Year	Citations
Extracting optimization and physical properties of yellowfin tuna (Thunnus albacares) skin gelatin compared to mammalian gelatins Suengmok Cho, Yeun Suk Gu, S.B. Kim Food Hydrocolloids BiologyFood ChemistrySkin GelatinMammalian GelatinsYellowfin Tuna	2004	281
Processing optimization and functional properties of gelatin from shark (Isurus oxyrinchus) cartilage Suengmok Cho, Ki-Su Kwak, D.C Park, Food Hydrocolloids Tissue EngineeringBiopolymer GelAxial SkeletonFunctional PropertiesEngineering	2003	227
Influence of pH and carrageenan type on properties of β-lactoglobulin stabilized oil-in-water emulsions Yeun Suk Gu, Eric A. Decker, David Julian McClements Food Hydrocolloids Food ChemistryFood ColloidCarrageenan TypeEmulsion	2004	216
Influence of pH and ι-Carrageenan Concentration on Physicochemical Properties and Stability of β-Lactoglobulin-Stabilized Oil-in-Water Emulsions Yeun Suk Gu, Eric A. Decker, David Julian McClements Journal of Agricultural and Food Chemistry	2004	172
Production and Characterization of Oil-in-Water Emulsions Containing Droplets Stabilized by Multilayer Membranes Consisting of β-Lactoglobulin, ι-Carrageenan and Gelatin Yeun Suk Gu, A. Eric Decker, David Julian McClements Langmuir Food ChemistryTertiary EmulsionChemical EngineeringBiomanufacturingSecondary Emulsion	2005	140
Evaluation of the effects of dietary fat, conjugated linoleic acid, and ractopamine on growth performance, pork quality, and fatty acid profiles in genetically lean gilts1 T. E. Weber, B. T. Richert, Martha A. Belury, Journal of Animal Science	2006	114
Effects of Enzymatic Deamidation by Protein-Glutaminase on Structure and Functional Properties of α-Zein Yie Hui Yong, Shotaro Yamaguchi, Yeun Suk Gu, Journal of Agricultural and Food Chemistry	2004	105
Influence of environmental stresses on stability of oil-in-water emulsions containing droplets stabilized by β-lactoglobulin–ι-carrageenan membranes Yeun Suk Gu, Laura Regnier, David Julian McClements Journal of Colloid and Interface Science Engineeringβ-Lactoglobulin–ι-carrageenan MembranesMicroemulsionRheologyOil-in-water Emulsions	2005	94
Application of multi-component biopolymer layers to improve the freeze–thaw stability of oil-in-water emulsions: β-Lactoglobulin–ι-carrageenan–gelatin Yeun Suk Gu, Eric A. Decker, David Julian McClements Journal of Food Engineering Biopolymer GelEngineeringPolymer ScienceFreeze–thaw StabilityBiopolymers	2006	94
Lipid Oxidation in a Menhaden Oil-in-Water Emulsion Stabilized by Sodium Caseinate Cross-Linked with Transglutaminase Sarah S. Kellerby, Yeun Suk Gu, David Julian McClements, Journal of Agricultural and Food Chemistry Food ChemistryInterfacial CaseinLipid AnalysisBiochemistryTransglutaminase-catalyzed Cross-linking	2006	84

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