C. Kim is an author at Dongguk University specializing in rheology, food engineering, and food processing.
Top concepts
RheologyHealthBiophysicsEngineeringSoft MatterFood ChemistryApplied PhysicsFood ProcessingFood EngineeringMaterial Science
Publications per year
2005–2018
3
3
Flow properties of a twist-bend nematic liquid crystal
S. M. Salili, C. Kim, Samuel Sprunt et al. · RSC Advances · 2014 · 62 citations
Engineering, Mechanical Engineering, Liquid Crystalline Elastomer +16
Rows per page
1–3 of 3