Suyong Lee

发表

Rheology-Based Classification of Foods for the Elderly by Machine Learning Analysis

Sungmin Jeong, Heesu Kim, Suyong Lee, 2021 .

Machine learning workflow for the oil uptake prediction of rice flour in a batter-coated fried system

Sungmin Jeong, Suyong Lee, Jieun Kwak, 2021 .

Rheological and physical evaluation of jet‐cooked oat bran in low calorie cookies†

Suyong Lee, G. Inglett, Suyong Lee, 2006 .

Correlation of fatty acid composition of vegetable oils with rheological behaviour and oil uptake

Juyoung Kim, Suyong Lee, S. Yoo, 2010 .

Effect of Nutrim Oat Bran and Flaxseed on Rheological Properties of Cakes

Suyong Lee, G. Inglett, C. J. Carriere, 2004 .

Environmentally friendly preparation of pectins from agricultural byproducts and their structural/rheological characterization.

Sanghoon Ko, Kwang-Geun Lee, Suyong Lee, 2011, Bioresource technology.

Structural and Biological Characterization of Sulfated-Derivatized Oat β-Glucan

Suyong Lee, Suyong Lee, Hyeon Gyu Lee, 2006 .

Evaluation of canola oil oleogels with candelilla wax as an alternative to shortening in baked goods.

Hong-Sik Hwang, Suyong Lee, Suyong Lee, 2015, Food chemistry.