Suyong Lee

发表

PASTING AND RHEOLOGICAL PROPERTIES OF β-GLUCAN-ENRICHED HYDROCOLLOIDS FROM OAT BRAN CONCENTRATE*

G. Inglett, Jingyuan Xu, Diejun Chen, 2013 .

Physicochemical characterization and in-vitro digestibility of extruded rice noodles with different amylose contents based on rheological approaches

Suyong Lee, Sungmin Jeong, Yonggi Kim, 2016 .

Rheological Behaviors of White and Brown Rice Flours During In-vitro Simulation of Starch Digestion

Suyong Lee, Sanghoon Ko, Jeom-Sig Lee, 2015 .

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.

Effect of partially hydrolyzed oat β-glucan on the weight gain and lipid profile of mice

Suyong Lee, I. Bae, Hyeon Gyu Lee, 2009 .

Purification and identification of adipogenesis inhibitory peptide from black soybean protein hydrolysate

Suyong Lee, I. Bae, Hyeon Gyu Lee, 2007, Peptides.

Functional enhancement of ultrafine Angelica gigas powder by spray-drying microencapsulation

Suyong Lee, Sanghoon Ko, Jung-Dae Lim, 2019, LWT.

Effect of rice variety on the processability for preparing rice cookies

Suyong Lee, Sanghoon Ko, M. Yoon, 2016 .

Effect of Long Low Temperature-Short High Temperature Cooking Cycle on Physicochemical Properties of Beef

S. Yoo, Suyong Lee, Sanghoon Ko, 2010 .

Micro-computed tomographic and proton NMR characterization of cooked noodles and their correlation with conventional methods

Suyong Lee, I. Oh, Sungmin Jeong, 2020 .

Rheological, microstructural, and tomographical studies on the rehydration improvement of hot air-dried noodles with oleogel

Suyong Lee, I. Oh, 2020 .

Preparation and characterization of gluten-free sheeted doughs and noodles with zein and rice flour containing different amylose contents

Suyong Lee, Sungmin Jeong, M. Yoon, 2017 .

Utilization of Lentinus edodes mushroom β-glucan to enhance the functional properties of gluten-free rice noodles

Suyong Lee, S. Heo, Soyoung Jeon, 2014 .

Utilization of preharvest-dropped apple powder as an oil barrier for instant fried noodles

Suyong Lee, I. Bae, Hyeon Gyu Lee, 2013 .

Utilization of tartary buckwheat bran as a source of rutin and its effect on the rheological and antioxidant properties of wheat-based products

G. Inglett, Yong-Jin Cho, Suyong Lee, 2014 .

Effect of cocoa butter replacement with a β-glucan-rich hydrocolloid (C-trim30) on the rheological and tribological properties of chocolates†

G. Inglett, G. Biresaw, Suyong Lee, 2009 .

Effect of enzymatic hydrolysis on cholesterol-lowering activity of oat beta-glucan.

Suyong Lee, I. Bae, Hyeon Gyu Lee, 2010, New biotechnology.

Modification of chitosan using hydrogen peroxide and ascorbic acid and its physicochemical properties including water solubility, oil entrapment and in vitro lipase activity

Jaehwan Lee, Suyong Lee, Mi-Ja Kim, 2019, International Journal of Food Science & Technology.

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

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

Pasting and rheological properties of oat products dry-blended with ground chia seeds

G. Inglett, Diejun Chen, Suyong Lee, 2014 .

Rheological Properties of Barley and Flaxseed Composites

G. Inglett, Diejun Chen, Suyong Lee, 2013 .

Pasting and rheological properties of chia composites containing barley flour

G. Inglett, Jingyuan Xu, Diejun Chen, 2013 .

Response to consumer demand for reduced-fat foods: multi-functional fat replacers ([日本食品工]学会創立10周年記念シンポジウム特集 FOOD ENGINEERING, FROM BEING TO BECOMING(1))

G. Inglett, Suyong Lee, Jongbin Lim, 2010 .

Utilization of a maltotetraose-producing amylase as a whole wheat bread improver: dough rheology and baking performance.

S. Yoo, Suyong Lee, Sung Ho Lee, 2014, Journal of food science.

Antioxidant activity of commercial buckwheat flours and their free and bound phenolic compositions

M. Berhow, G. Inglett, Diejun Chen, 2011 .

Effects of textured food masticatory performance in older people with different dental conditions

Young-Sook Park, W. Shin, Suyong Lee, 2022, BMC Geriatrics.

Correlation of branching structure of mushroom β-glucan with its physiological activities

Suyong Lee, I. Bae, Hyeon Gyu Lee, 2013 .

Physicochemical and hypocholesterolemic characterization of oxidized oat beta-glucan.

Suyong Lee, I. Bae, Hyeon Gyu Lee, 2009, Journal of agricultural and food chemistry.

Screening bioactive components affecting the capacity of bile acid binding and pancreatic lipase inhibitory activity

Suyong Lee, S. Shim, N. Truong, 2016, Applied Biological Chemistry.

Utilisation of preharvest dropped apple peels as a flour substitute for a lower glycaemic index and higher fibre cake

Suyong Lee, I. Bae, Hyeon Gyu Lee, 2014, International journal of food sciences and nutrition.

Development of a gluten-free rice noodle by utilizing protein-polyphenol interaction between soy protein isolate and extract of Acanthopanax sessiliflorus.

S. Yoo, Ji-hye Lee, Suyong Lee, 2016, Journal of the science of food and agriculture.

Enhancement of anti-radical activity of pectin from apple pomace by hydroxamation

S. Yoo, P. Chang, Suyong Lee, 2011 .

Enzymatic Modification of Starch for Food Industry

S. Yoo, Jung-Wan Kim, Suyong Lee, 2008 .

One-pot synthesis of cycloamyloses from sucrose by dual enzyme treatment: combined reaction of amylosucrase and 4-α-glucanotransferase.

S. Yoo, Wang‐Hee Lee, Suyong Lee, 2011, Journal of agricultural and food chemistry.

Preparation and Characterization of Pectin Hydroxamates from Citrus Unshiu Peels

Suyong Lee, I. Bae, Hyeon Gyu Lee, 2011 .

Properties of Cookies Made with Natural Wax-Vegetable Oil Organogels.

Suyong Lee, H. Hwang, Mukti Singh, 2016, Journal of food science.

Functional characterization of the gels prepared with pectin methylesterase (PME)-treated pectins.

S. Yoo, Young-S. Kim, Kwang-Ok Kim, 2009, International journal of biological macromolecules.

Antioxidant activity of ethanol extracts from common and tartary buckwheat milling fractions

Suyong Lee, Soo-Jin Choi, Jin Yu, 2018 .

Functional characterization of extruded rice noodles with corn bran: Xanthophyll content and rheology

Suyong Lee, Yongwook Kim, J. Baek, 2014 .

Addition of Sesamol Increases the Oxidative Stability of Beeswax Organogels and Beef Tallow Matrix Under UV Light Irradiation and Thermal Oxidation.

Jaehwan Lee, Suyong Lee, Mi-Ja Kim, 2019, Journal of food science.

Effects of Hydrogen-Donating or Metal-Chelating Antioxidants on the Oxidative Stability of Organogels Made of Beeswax and Grapeseed Oil Exposed to Light Irradiation.

Jaehwan Lee, Suyong Lee, Mi-Ja Kim, 2018, Journal of food science.

Assessment of turanose as a sugar alternative in a frozen dough system: Rheology, tomography, and baking performance

Suyong Lee, Sungmin Jeong, Yujin Park, 2021 .

Characterization of apple dietary fibers influencing the in vitro starch digestibility of wheat flour gel

Suyong Lee, I. Bae, Hyeon Gyu Lee, 2016 .

Evaluation of soybean oil-carnauba wax oleogels as an alternative to high saturated fat frying media for instant fried noodles

Suyong Lee, I. Oh, Sungmin Jeong, 2017 .

Extraction and characterization of pectin from Yuza (Citrus junos) pomace: A comparison of conventional-chemical and combined physical–enzymatic extractions

Suyong Lee, Sanghoon Ko, Jongbin Lim, 2012 .

Elucidation of the reduced oil uptake of frying batters made from wheat and brown rice flour blends in terms of rheology and surface roughness.

Suyong Lee, Sungmin Jeong, 2021, Journal of the science of food and agriculture.

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

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

Utilization of pectin-enriched materials from apple pomace as a fat replacer in a model food system.

S. Yoo, Suyong Lee, I. Bae, 2010, Bioresource technology.

Wheat dough syruping in cold storage is related to structural changes of starch and non-starch polysaccharides.

S. Yoo, Suyong Lee, Byung-Hoo Lee, 2017, Food research international.

Effect of the degree of sulfation on the physicochemical and biological properties of Pleurotus eryngii polysaccharides

Suyong Lee, I. Bae, H. Lee, 2011 .

Extraction of rutin from Tartary buckwheat milling fractions and evaluation of its thermal stability in an instant fried noodle system.

Suyong Lee, Yong‐Jin Cho, 2015, Food chemistry.

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

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

Influence of storage temperature and autoclaving cycles on slowly digestible and resistant starch (RS) formation from partially debranched rice starch

Suyong Lee, K. Lee, H. Lee, 2013 .

Structural and biological study of carboxymethylated Phellinus linteus polysaccharides.

S. Yoo, Suyong Lee, I. Bae, 2007, Journal of agricultural and food chemistry.

Functional characterization of steam jet-cooked buckwheat flour as a fat replacer in cake-baking.

S. Yoo, G. Inglett, Suyong Lee, 2010, Journal of the science of food and agriculture.

Effect of red Jasmine rice replacement on rice flour properties and noodle qualities

S. Rawdkuen, Suyong Lee, Supaluck Kraithong, 2018, Food Science and Biotechnology.

Utilization of foam structured hydroxypropyl methylcellulose for oleogels and their application as a solid fat replacer in muffins

Suyong Lee, I. Oh, 2017 .

Quality improvement of rice noodle restructured with rice protein isolate and transglutaminase.

S. Yoo, Suyong Lee, Yang Kim, 2014, Food chemistry.

Structural and biological characterization of aminated-derivatized oat β-glucan

Suyong Lee, K. Lee, H. Lee, 2005 .

Effect of the degree of enzymatic hydrolysis on the physicochemical properties and in vitro digestibility of rice starch

Suyong Lee, K. Lee, H. Lee, 2010 .

Rheological properties and baking performance of new oat beta-glucan-rich hydrocolloids.

G. Inglett, Suyong Lee, K. Warner, 2005, Journal of agricultural and food chemistry.

Elucidation of rheological, microstructural, water mobility, and noodle-making properties of rice flour affected by turanose.

Suyong Lee, I. Oh, Sung Won Park, 2019, Food chemistry.

Evaluation of wheat gluten hydrolysates as taste-active compounds with antioxidant activity

Suyong Lee, I. Bae, Byung-Serk Hur, 2014, Journal of Food Science and Technology.

Feasibility of hydroxypropyl methylcellulose oleogel as an animal fat replacer for meat patties.

Jae Hwan Lee, Jaehwan Lee, Suyong Lee, 2019, Food research international.

Utilization of Oleogels as a Replacement for Solid Fat in Aerated Baked Goods: Physicochemical, Rheological, and Tomographic Characterization.

Joo Young Kim, Jaehwan Lee, Suyong Lee, 2017, Journal of food science.

Oil-structuring characterization of natural waxes in canola oil oleogels: rheological, thermal, and oxidative properties

Suyong Lee, H. Hwang, Jeongtaek Lim, 2017, Applied Biological Chemistry.

Assessing the effectiveness of wax-based sunflower oil oleogels in cakes as a shortening replacer

Suyong Lee, I. Oh, Sungmin Jeong, 2017 .

Utilization of oleogels with binary oleogelator blends for filling creams low in saturated fat

Suyong Lee, Sungmin Jeong, H. Hwang, 2021, LWT.

Effect of sulfation on the physicochemical and biological properties of citrus pectins

S. Yoo, Suyong Lee, I. Bae, 2009 .

Effect of Coating Material and Storage Temperature on the Quality Characteristics of Lentinus edodes Mushroom (Chamgsongi)

Suyong Lee, I. Bae, Hyuk-Gu Park, 2010 .

Effect of dry- and wet-milled rice flours on the quality attributes of gluten-free dough and noodles

S. Yoo, Suyong Lee, J. Shim, 2013 .

Physicochemical characterization of whole-grain wheat flour in a frozen dough system for bake off technology

Suyong Lee, Woosung Bae, G. Hou, 2014 .

Physicochemical properties of native and partially gelatinized high-amylose jackfruit (Artocarpus heterophyllus Lam.) seed starch

V. Do, S. Yoo, P. Tran, 2015 .

Utilization of brown rice flour as a functional ingredient in instant fried noodles

S. Yoo, Suyong Lee, H. Kim, 2015, Journal of the Korean Society for Applied Biological Chemistry.

Flavor and texture attributes of foods containing β-glucan-rich hydrocolloids from oats.

G. Inglett, D. Palmquist, Suyong Lee, 2009 .

Conditions for Obtaining Optimum Polyphenol Contents and Antioxidant Activities of Korean Berry and Green Tea Extracts

S. Yoo, Suyong Lee, Yang Kim, 2014 .

Response surface optimization of β-glucan extraction from cauliflower mushrooms (Sparassis crispa)

Suyong Lee, I. Bae, H. Lee, 2012, Food Science and Biotechnology.

Particle Size Fractionation of High-Amylose Rice (Goami 2) Flour as an Oil Barrier in a Batter-Coated Fried System

G. Inglett, Suyong Lee, Jiyoung Yoo, 2013, Food and Bioprocess Technology.

PARTICLE SIZE EFFECT OF LENTINUS EDODES MUSHROOM (CHAMSONG-I) POWDER ON THE PHYSICOCHEMICAL, RHEOLOGICAL, AND OIL-RESISTING PROPERTIES OF FRYING BATTERS

Juyoung Kim, Suyong Lee, I. Bae, 2010 .

Characteristics of enzymatically-deesterified pectin gels produced in the presence of monovalent ionic salts

S. Yoo, B. Savary, Suyong Lee, 2009 .

Optical, rheological, thermal, and microstructural elucidation of rutin enrichment in Tartary buckwheat flour by hydrothermal treatments.

Suyong Lee, I. Oh, Sungmin Jeong, 2019, Food chemistry.

Reduction of rutin loss in buckwheat noodles and their physicochemical characterisation

S. Yoo, G. Inglett, Suyong Lee, 2012 .

Impulse viscoelastic characterization of wheat flour dough during fermentation

O. Campanella, Suyong Lee, 2013 .

The thermal, rheological, and structural characterization of grapeseed oil oleogels structured with binary blends of oleogelator.

Sanghoon Kim, Suyong Lee, Sungmin Jeong, 2020, Journal of food science.

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

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

Structural characteristics of pumpkin pectin extracted by microwave heating.

S. Yoo, B. Savary, Suyong Lee, 2012, Journal of food science.

Artificial saliva-induced structural breakdown of rice flour gels under simulated chewing conditions

Suyong Lee, I. Oh, Yonggi Kim, 2018, Food Science and Biotechnology.

Effect of Shortening Replacement with Oatrim on the Physical and Rheological Properties of Cakes

G. Inglett, Sanghoon Kim, Suyong Lee, 2005 .

Establishment of machine learning hyperparameters for predicting the extensional properties of noodles from the thermo-mechanical properties of wheat flour

Suyong Lee, Sungmin Jeong, G. Yang, 2022, Journal of Food Engineering.

Physicochemical and functional properties of Thai organic rice flour

S. Rawdkuen, Suyong Lee, Supaluck Kraithong, 2018 .

Characterization of rice starch gels reinforced with enzymatically-produced resistant starch

S. Yoo, Suyong Lee, Byung-Hoo Lee, 2019, Food Hydrocolloids.

Rheological and secondary structural characterization of rice flour-zein composites for noodles slit from gluten-free sheeted dough.

Suyong Lee, Sungmin Jeong, Heewon Kim, 2017, Food chemistry.

Functional Characterization of Marigold Powder as a Food Ingredient for Lutein-Fortified Fresh Noodles

Suyong Lee, S. Shim, Chan-Yang Lee, 2021, Applied Sciences.

Combined effect of autoclaving‐cooling and cross‐linking treatments of normal corn starch on the resistant starch formation and physicochemical properties

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

Particle size effect of rice flour in a rice-zein noodle system for gluten-free noodles slit from sheeted doughs

Suyong Lee, I. Oh, Sungmin Jeong, 2019, Journal of Cereal Science.

Effect of Lentinus edodes β-Glucan-Enriched Materials on the Textural, Rheological, and Oil-Resisting Properties of Instant Fried Noodles

Suyong Lee, I. Bae, Hyuk-Gu Park, 2011, Food and Bioprocess Technology.

Effect of Whole Grain Wheat Flour on the Mixing Properties, Oil Uptake, and In Vitro Starch Digestibility of Instant Fried Noodles

G. Inglett, Suyong Lee, I. Bae, 2016 .

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

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

Use of Yuja (Citrus junos) pectin as a fat replacer in baked foods

Suyong Lee, Sanghoon Ko, Jongbin Lim, 2014, Food Science and Biotechnology.

(1-3)(1-6)-β-glucan-enriched materials from Lentinus edodes mushroom as a high-fibre and low-calorie flour substitute for baked foods.

Juyoung Kim, Suyong Lee, I. Bae, 2011, Journal of the science of food and agriculture.

Rheological Characterization of a New Oat Hydrocolloid and Its Application in Cake Baking

G. Inglett, Suyong Lee, M. Kinney, 2005 .

Effect of shortening replacement with oleogels on the rheological and tomographic characteristics of aerated baked goods.

Jaehwan Lee, Suyong Lee, Sungmin Jeong, 2017, Journal of the science of food and agriculture.

PHYSICOCHEMICAL, TEXTURAL AND NOODLE‐MAKING PROPERTIES OF WHEAT DOUGH CONTAINING ALGINATE

Suyong Lee, I. Bae, Keum-Il Jang, 2008 .

Rheological, thermal conductivity, and microscopic studies on porous-structured noodles for shortened cooking time

Joo Young Kim, Suyong Lee, Areum Jang, 2016 .

Effect of turanose on the rheology and oil uptake of instant fried noodles

Suyong Lee, I. Oh, Yujin Park, 2020, International Journal of Food Science & Technology.

Characterization of phase and diffusion behaviors of oil, surfactant, and co-surfactant ternary systems for lipid-based delivery carriers.

S. Choi, Suyong Lee, Kyeong-Ok Choi, 2021, Food chemistry.

Elucidation of rheological properties and baking performance of frozen doughs under different thawing conditions

Suyong Lee, Sungmin Jeong, Seonkyeong Yang, 2020 .

Rheological characterization of levan polysaccharides from Microbacterium laevaniformans.

S. Yoo, Suyong Lee, I. Oh, 2008, International journal of biological macromolecules.

Effect of hydrocolloid coatings on the heat transfer and oil uptake during frying of potato strips

Suyong Lee, I. Bae, Jongbin Lim, 2011 .

Functional characterization of native starches through thermal and rheological analysis

S. Yoo, Suyong Lee, Yujeong Kim, 2012, Journal of the Korean Society for Applied Biological Chemistry.

Functional characterization of brown rice flour in an extruded noodle system

Suyong Lee, J. Baek, 2014, Journal of the Korean Society for Applied Biological Chemistry.

Functional Characterization of Steam Jet-Cooked β-Glucan-Rich Barley Flour as an Oil Barrier in Frying Batters

G. Inglett, Suyong Lee, 2006 .

Solid Fat Replacement with Canola Oil-Carnauba Wax Oleogels for Dairy-Free Imitation Cheese Low in Saturated Fat

Suyong Lee, Sungmin Jeong, Young-Wan Kim, 2021, Foods.

Classification of starch gel texture for the elderly diets based on instrumental and sensory methodology.

Sung Kwon Park, Suyong Lee, Yonggi Kim, 2017, Journal of texture studies.

Understanding of hydrocolloid functions for enhancing the physicochemical features of rice flour and noodles

Suyong Lee, Riming Huang, Atiruj Theppawong, 2023, Food Hydrocolloids.

DETERMINATION OF ULTRASONIC-BASED RHEOLOGICAL PROPERTIES OF DOUGH DURING FERMENTATION'

O. Campanella, L. Pyrak‐Nolte, Suyong Lee, 2004 .

Characterisation of frozen orange juice by ultrasound and wavelet analysis

O. Campanella, L. Pyrak‐Nolte, Suyong Lee, 2004 .

Health functionality of dietary oleogel in rats fed high-fat diet: A possibility for fat replacement in foods

Jaehwan Lee, Suyong Lee, Suhyun Park, 2020 .

Physicochemical and rheological properties of starches substituted with type 4 resistant starch (cross‐linked corn starch)

S. Jun, Suyong Lee, K. Lee, 2014 .

Effect of hydrocolloids on the pasting and rheological characteristics of resistant starch (type 4)

Suyong Lee, I. Bae, H. Yao, 2012, Food Science and Biotechnology.

Unravelling the physicochemical features of US wheat flours over the past two decades by machine learning analysis

Suyong Lee, Sungmin Jeong, G. Yang, 2022, LWT.

Effect of different sweeteners on the thermal, rheological, and water mobility properties of soft wheat flour and their application to cookies as an alternative to sugar

Jiwon Park, Suyong Lee, Sungmin Jeong, 2023, Food Chemistry.

The effect of granule surface area on hydrolysis of native starches by pullulanase

Suyong Lee, Min-Jeong Kim, Hyewon Hwang, 2013 .

Utilization of butter and oleogel blends in sweet pan bread for saturated fat reduction: Dough rheology and baking performance

Suyong Lee, I. Oh, Jae-Hawn Lee, 2020 .

Pharmacokinetics and Protective Effects of Tartary Buckwheat Flour Extracts against Ethanol-Induced Liver Injury in Rats

Suyong Lee, Soo-Jin Choi, Hye-Rin Jin, 2020, Antioxidants.