Suyoung Lee (Suyong Lee, Su-Yong Lee)

Publication Activity (10 Years)

Years Active: 2017-2024
Publications (10 Years): 15

Top Topics

Molecular Docking

Artificial Intelligence

Top Venues

Journal of the science of food and agriculture

Foods (Basel, Switzerland)

Journal of texture studies

Journal of food science

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

Publications

Dayeon Lee, Sungmin Jeong, Suin Yun, Suyoung Lee
Artificial intelligence-based prediction of the rheological properties of hydrocolloids for plant-based meat analogues. Journal of the science of food and agriculture (2024)
Dayeon Lee, Sungmin Jeong, Suin Yun, Suyoung Lee
Artificial intelligence-based prediction of the rheological properties of hydrocolloids for plant-based meat analogues. Journal of the science of food and agriculture (2024)
Dayeon Lee, Sungmin Jeong, Suin Yun, Suyoung Lee
Artificial intelligence-based prediction of the rheological properties of hydrocolloids for plant-based meat analogues. Journal of the science of food and agriculture 104 (9) (2024)
Geunhyuk Yang, Sungmin Jeong, Suyoung Lee
Tomographical, rheological, and structural effects of soy protein concentrate in a gluten-free extruded noodle system. Journal of texture studies (2023)
Sungmin Jeong, Suyoung Lee
Retrogradation-induced physicochemical changes of pre-cooked rice noodles stored at different temperatures: A viewpoint from water dynamics and structure. Journal of the science of food and agriculture (2023)
Si-Yeon Kim, Seok-Young Hong, Hyun-Su Choi, Jong-Hun Kim, Se-Ho Jeong, Suyoung Lee, Sung-Hun Kim, Dong-Un Lee
Superfine Marigold Powder Improves the Quality of Sponge Cake: Lutein Fortification, Texture, and Sensory Properties. Foods (Basel, Switzerland) 12 (3) (2023)
Si-Yeon Kim, Seok-Young Hong, Hyun-Su Choi, Jong-Hun Kim, Se-Ho Jeong, Suyoung Lee, Sung-Hun Kim, Dong-Un Lee
Superfine Marigold Powder Improves the Quality of Sponge Cake: Lutein Fortification, Texture, and Sensory Properties. Foods (Basel, Switzerland) 12 (3) (2023)
Hyukjin Kwon, Dong-Un Lee, Suyoung Lee
Lutein fortification of wheat bread with marigold powder: Impact on rheology, water dynamics, and structure. Journal of the science of food and agriculture (2023)
Kyungwon Moon, Kyeong-Ok Choi, Sungmin Jeong, Young-Wan Kim, Suyoung Lee
Solid Fat Replacement with Canola Oil-Carnauba Wax Oleogels for Dairy-Free Imitation Cheese Low in Saturated Fat. Foods (Basel, Switzerland) 10 (6) (2021)
Sungmin Jeong, Suyoung Lee
Elucidation of the reduced oil uptake of frying batters made from wheat and brown rice flour blends in terms of rheology and surface roughness. Journal of the science of food and agriculture 101 (14) (2021)
Sohui Jeong, Suyoung Lee, Imkyung Oh
Development of Antioxidant-Fortified Oleogel and Its Application as a Solid Fat Replacer to Muffin. Foods (Basel, Switzerland) 10 (12) (2021)
Kyeong-Ok Choi, Hong-Sik Hwang, Sungmin Jeong, Sanghoon Kim, Suyoung Lee
The thermal, rheological, and structural characterization of grapeseed oil oleogels structured with binary blends of oleogelator. Journal of food science 85 (10) (2020)
Seungmi Hong, Seungbeen Jo, Mi-Ja Kim, Sungkwon Park, Suyoung Lee, Jonggil Lee, JaeHwan Lee
Addition of Sesamol Increases the Oxidative Stability of Beeswax Organogels and Beef Tallow Matrix Under UV Light Irradiation and Thermal Oxidation. Journal of food science 84 (5) (2019)
Yonggi Kim, Im Kyung Oh, Heesu Kim, Suyoung Lee
Artificial saliva-induced structural breakdown of rice flour gels under simulated chewing conditions. Food science and biotechnology 28 (2) (2018)
Yonggi Kim, Hyeon Ji Kim, Wanil Cho, Sanghoon Ko, Sung Kwon Park, Suyoung Lee
Classification of starch gel texture for the elderly diets based on instrumental and sensory methodology. Journal of texture studies 48 (5) (2017)