Gyeong A Jeong

Impact of esterification with malic acid on the structural characteristics and in vitro digestibilities of different starches.

H. Park, C. Lee, Jong Hee Na, 2021, International journal of biological macromolecules.

Quality characteristics of noodles supplemented with rice flour and shell powder

Chang Joo Lee, Gyeong A Jeong, Jeonggon Lee, 2019 .

Impact of chemical modification by immersion with malic acid on the physicochemical properties and resistant starch formation in rice.

Hee‐Don Choi, J. Hong, Ji-Eun Bae, 2022, Journal of food science.

Preparation, physicochemical properties, and in vivo digestibility of thermostable resistant starch from malic acid-treated wheat starch.

Ahmad Rois Mansur, C. Lee, Gyeong A Jeong, 2022, Food research international.

Impact of Esterification with Octenyl Succinic Anhydride on the Structural Characteristics and Glucose Response in Mice of Wheat Starch

Seok-Yin Lim, C. Lee, Gyeong A Jeong, 2024, Foods.

Production and Quality Characteristics of Gluten-Free Noodles Made with Pregelatinized Rice Flour

Gyeong A Jeong, Rin Chae, C. Lee, 2023, Food Engineering Progress.