Soo-Yeun Lee

ORCID

Publication Activity (10 Years)

Years Active: 2019-2023
Publications (10 Years): 16

Top Venues

Journal of food science

Current developments in nutrition

Comprehensive reviews in food science and food safety

Food science and biotechnology

University of Illinois, Urbana-Champaign

University of California Davis (PHD)

This page only lists publications with an associated author ORCID identifier.

Affiliation History

University of Illinois, Urbana-Champaign

United States

Professor :: Food Science and Human Nutrition

University of Illinois, Urbana-Champaign

United States

Assistant Dean :: College of ACES

University of Illinois, Urbana-Champaign

United States

Associate Professor :: Food Science and Human Nutrition

University of Illinois, Urbana-Champaign

United States

Assistant Professor :: Food Science and Human Nutrition

Education History

University of California Davis

United States

PHD :: Food Science and Technology

Yonsei University

South Korea

BSC :: Food Engineering (Bioengineering)

Publications

Aubrey N Dunteman, Youngsoo Lee, Soo-Yeun Lee
A qualitative look at perception and experience of sodium reduction strategies in the food industry through focus groups and individual interviews. Journal of food science (2023)
Aubrey N Dunteman, Soo-Yeun Lee
Characterizing the effect of sodium reduction and monosodium glutamate supplementation on white and multigrain breads. Journal of food science (2023)
Aubrey N Dunteman, Soo-Yeun Lee
Characterizing the effect of sodium reduction and monosodium glutamate supplementation on white and multigrain breads. Journal of food science 88 (3) (2023)
Aubrey N Dunteman, Soo-Yeun Lee
Characterizing the effect of sodium reduction and monosodium glutamate supplementation on white and multigrain breads. Journal of food science 88 (3) (2023)
Aubrey N Dunteman, Soo-Yeun Lee
Characterizing the effect of sodium reduction and monosodium glutamate supplementation on white and multigrain breads. Journal of food science 88 (3) (2023)
Elle McKenzie, Youngsoo Lee, Soo-Yeun Lee
Characterization of Sugar Reduction in Model Confectionary Gels Using Descriptive Analysis. Gels (Basel, Switzerland) 8 (10) (2022)
Aubrey N Dunteman, Soo-Yeun Lee
Consumer acceptance of reduced sodium white and multigrain bread: Impact of flavor enhancement and ingredient information on sample liking. Journal of food science (2022)
Elle McKenzie, Soo-Yeun Lee
Sugar reduction methods and their application in confections: a review. Food science and biotechnology 31 (4) (2022)
Aubrey N Dunteman, Elle N McKenzie, Ying Yang, Youngsoo Lee, Soo-Yeun Lee
Compendium of sodium reduction strategies in foods: A scoping review. Comprehensive reviews in food science and food safety 21 (2) (2022)
Frantz-Lairy Obas, Soo-Yeun Lee, Leonard C Thomas, Shelly J Schmidt
Characterization and categorization of commercial confectionary gels through napping-ultra flash profile (UFP) and hierarchical clustering analysis. Journal of food science 86 (6) (2021)
Marta Albiol Tapia, Hwa-Young Baik, Christopher T Simons, Soo-Yeun Lee
Context effect of environmental setting and product information in acceptability testing of tea and cola: A study comparing sensory engagement in a traditional sensory booth and a study commons. Journal of food science 86 (6) (2021)
David J Bloom, Hwa-Young Baik, Soo-Yeun Lee
Beverage Complexity Yields Unpredicted Power Results for Seven Discrimination Test Methods. Journal of food science 84 (3) (2019)
Aimee E Buechler, Soo-Yeun Lee
Drivers of liking for reduced sodium potato chips and puffed rice. Journal of food science 85 (1) (2019)
Ginnefer O Cox, Youngsoo Lee, Soo-Yeun Lee
Drivers of Liking in a Model Retorted Creamy Tomato Soup System with Varying Levels of Sodium, Fat, and Herbs. Journal of food science 84 (9) (2019)
Barbara H Fiese, Salma Musaad, Kelly K Bost, Brent A McBride, Soo-Yeun Lee, Margarita Teran-Garcia, Sharon M Donovan
The STRONG Kids 2 Birth Cohort Study: A Cell-to-Society Approach to Dietary Habits and Weight Trajectories across the First 5 Years of Life. Current developments in nutrition 3 (3) (2019)
Aimee E Buechler, Soo-Yeun Lee
Consumer Acceptance of Reduced Sodium Potato Chips and Puffed Rice: How Does Ingredient Information and Education Influence Liking? Journal of food science 84 (12) (2019)

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Publication Activity (10 Years)

Top Topics

Top Venues

Soo-Yeun Lee