Bon‐Yeob Gu

Effects of extrusion types, screw speed and addition of wheat gluten on physicochemical characteristics and cooking stability of meat analogues

Sasimaporn Samard, Bon‐Yeob Gu, Gi‐Hyung Ryu · Journal of the Science of Food and Agriculture · 2019 · 231 citations

Influences of extrusion parameters on physicochemical properties of textured vegetable proteins and its meatless burger patty

Sasimaporn Samard, The‐Thiri Maung, Bon‐Yeob Gu et al. · Food Science and Biotechnology · 2021 · 64 citations · Full text

Textured Vegetable Proteins, Engineering, Mechanical Engineering +9

Influence of extrusion process parameters on specific mechanical energy and physical properties of high-moisture meat analog

The‐Thiri Maung, Bon‐Yeob Gu, Gi‐Hyung Ryu · International Journal of Food Engineering · 2020 · 49 citations

Engineering, Mechanical Engineering, Meat Quality +23

Optimization of Extrusion Variables for Improving the Qualities of Textured Vegetable Protein with Green Tea Using Response Surface Methodology

Xuelian Ma, Bon‐Yeob Gu, Gi‐Hyung Ryu · Food Engineering Progress · 2018 · 16 citations

Nutrition, Engineering, Food Analysis +18

Effects of Barrel Temperature and Addition of Corn Starch on Physical Properties of Extruded Soy Protein Isolate

Bon‐Yeob Gu, Gi‐Hyung Ryu · Journal of the Korean Society of Food Science and Nutrition · 2018 · 16 citations

Engineering, Mechanical Engineering, 배럴온도 130 +17