| Computational fluid dynamics (CFD) modelling and application for sterilization of foods: A review HW Park, WB Yoon Processes 6 (6), 62, 2018 | 48 | 2018 |
| A quantitative microbiological exposure assessment model for Bacillus cereus in pasteurized rice cakes using computational fluid dynamics and Monte Carlo simulation HW Park, WB Yoon Food research international 125, 108562, 2019 | 24 | 2019 |
| The effect of water activity and temperature on the inactivation of Enterococcus faecium in peanut butter during superheated steam sanitation treatment HW Park, J Xu, VM Balasubramaniam, AB Snyder Food Control 125, 107942, 2021 | 19 | 2021 |
| Drying Characteristics of Soybean (Glycine Max) Using Continuous Drying and Intermittent Drying HW Park, WY Han, WB Yoon International journal of food engineering 14 (9-10), 20180057, 2018 | 18 | 2018 |
| Prediction of the intermittent drying behavior of soybeans [Glycine max (L.)] using novel multilayered mass transfer simulation with an image analysis HW Park, WB Yoon Drying technology, 2018 | 15 | 2018 |
| Image and chemical analyses of freezing-induced aggregates of fish natural actomyosin as affected by various phosphate compounds J Lee, HW Park, R Jenkins, WB Yoon, JW Park Food bioscience 19, 57-64, 2017 | 14 | 2017 |
| Influence of water activity and acidity on Bacillus cereus spore inactivation during combined high pressure-thermal treatment J Xu, JJ Janahar, HW Park, VM Balasubramaniam, AE Yousef LWT 146, 111465, 2021 | 13 | 2021 |
| Developing a sterilization processing and a grading system to produce a uniform quality of sterilized whole corn (Zea mays L. var. ceratina) HW Park, JS Yoo, H Jung, WB Yoon Journal of food engineering 249, 55-65, 2019 | 12 | 2019 |
| Effects of air movement in a hot air dryer on the drying characteristics of colored potato (Solanum tuberosum L.) using computational fluid dynamics HW Park, WB Yoon International Journal of Agricultural and Biological Engineering 11 (1), 232-240, 2018 | 11 | 2018 |
| Measuring ring tensile stress and strain of surimi gels using a novel ring tensile test with image analysis HW Park, WB Yoon Journal of food engineering 163, 9-16, 2015 | 11 | 2015 |
| Effect of water activity on inactivation of Listeria monocytogenes using gaseous chlorine dioxide–A kinetic analysis HW Park, G Chen, CA Hwang, L Huang Food Microbiology 95, 103707, 2021 | 9 | 2021 |
| Development of a Novel Image Analysis Technique to Detect the Moisture Diffusion of Soybeans [Glycine max (L.)] During Rehydration Using a Mass Transfer … HW Park, WB Yoon Food and bioprocess technology 11, 1887-1894, 2018 | 9 | 2018 |
| Analysis of Grinding Kinetics and Flow Behavior of Adzuki Bean (Phaseolus Angularis) Flour for Hopper Design HW Park, ST Kim, MG Choung, WY Han, WB Yoon Journal of Food Process Engineering 39 (4), 366-376, 2016 | 7 | 2016 |
| Influence of Superheated Steam Temperature and Moisture Exchange on the Inactivation of Geobacillus stearothermophilus Spores in Wheat Flour-Coated Surfaces HW Park, VM Balasubramaniam, AB Snyder, JA Sekhar Food and Bioprocess Technology 15 (7), 1550-1562, 2022 | 5 | 2022 |
| Effect of drying and grinding characteristics of colored potato (Solanum tuberosum L.) on tribology of mashed colored potato paste HW Park, WB Yoon CyTA-Journal of Food 16 (1), 135-145, 2018 | 5 | 2018 |
| The Relationship between Penetration, Tension, and Torsion for the Fracture of Surimi Gels: Application of Digital Image Correlation (DIC) HW Park, JW Park, WB Yoon Processes 11 (1), 265, 2023 | 4 | 2023 |
| Developing an accurate heat transfer simulation model of Alaska pollock surimi paste by estimating the thermal diffusivities at various moisture and salt contents HW Park, MG Lee, JW Park, WB Yoon International Journal of Food Engineering 16 (5-6), 2020 | 4 | 2020 |
| Computational fluid dynamics analysis of superheated steam's impact on temperature and humidity distribution within enclosed dry food processing spaces HW Park, VM Balasubramaniam, DR Heldman, S Cai, AB Snyder Journal of Food Engineering 360, 111718, 2024 | 2 | 2024 |
| Developing a linearization method to determine optimum blending for surimi with varied moisture contents using linear programming HW Park, JW Park, WB Yoon International Journal of Food Engineering 16 (5-6), 20180056, 2020 | 2 | 2020 |
| Effect of Dehydration on the Rheological Measurement of Surimi Paste in Cone-Plate Rheometry: Heat and Mass Transfer Simulation HW Park, JW Park, WB Yoon Processes 8 (2), 234, 2020 | 2 | 2020 |
Won Byong YoonProfessor of Food Science and Biotechnology, Kangwon National UniversityVerified email at kangwon.ac.kr
