| Year |
Citation |
Score |
| 2020 |
Choi KO, Hwang HS, Jeong S, Kim S, Lee S. The thermal, rheological, and structural characterization of grapeseed oil oleogels structured with binary blends of oleogelator. Journal of Food Science. PMID 32918281 DOI: 10.1111/1750-3841.15442 |
0.403 |
|
| 2020 |
Oh I, Park Y, Lee S. Effect of turanose on the rheology and oil uptake of instant fried noodles International Journal of Food Science and Technology. 55: 1336-1342. DOI: 10.1111/Ijfs.14381 |
0.4 |
|
| 2020 |
Jung D, Oh I, Lee J, Lee S. Utilization of butter and oleogel blends in sweet pan bread for saturated fat reduction: Dough rheology and baking performance Lwt - Food Science and Technology. 125: 109194. DOI: 10.1016/J.Lwt.2020.109194 |
0.42 |
|
| 2020 |
Yang S, Jeong S, Lee S. Elucidation of rheological properties and baking performance of frozen doughs under different thawing conditions Journal of Food Engineering. 284: 110084. DOI: 10.1016/J.Jfoodeng.2020.110084 |
0.351 |
|
| 2020 |
Roh JP, Jeong S, Oh I, Lee S. Micro-computed tomographic and proton NMR characterization of cooked noodles and their correlation with conventional methods Journal of Food Engineering. 270: 109765. DOI: 10.1016/J.Jfoodeng.2019.109765 |
0.304 |
|
| 2020 |
Oh I, Lee S. Rheological, microstructural, and tomographical studies on the rehydration improvement of hot air-dried noodles with oleogel Journal of Food Engineering. 268: 109750. DOI: 10.1016/J.Jfoodeng.2019.109750 |
0.404 |
|
| 2019 |
Oh M, Oh I, Jeong S, Lee S. Optical, rheological, thermal, and microstructural elucidation of rutin enrichment in Tartary buckwheat flour by hydrothermal treatments. Food Chemistry. 300: 125193. PMID 31326675 DOI: 10.1016/J.Foodchem.2019.125193 |
0.354 |
|
| 2019 |
Oh I, Lee J, Lee HG, Lee S. Feasibility of hydroxypropyl methylcellulose oleogel as an animal fat replacer for meat patties. Food Research International (Ottawa, Ont.). 122: 566-572. PMID 31229115 DOI: 10.1016/J.Foodres.2019.01.012 |
0.408 |
|
| 2019 |
Kim Y, Oh IK, Kim H, Lee S. Artificial saliva-induced structural breakdown of rice flour gels under simulated chewing conditions. Food Science and Biotechnology. 28: 387-393. PMID 30956850 DOI: 10.1007/S10068-018-0468-0 |
0.333 |
|
| 2019 |
Kraithong S, Lee S, Rawdkuen S. Effect of red Jasmine rice replacement on rice flour properties and noodle qualities. Food Science and Biotechnology. 28: 25-34. PMID 30815291 DOI: 10.1007/S10068-018-0452-8 |
0.327 |
|
| 2019 |
Park Y, Oh IK, Park SW, Ryu K, Lee S. Elucidation of rheological, microstructural, water mobility, and noodle-making properties of rice flour affected by turanose. Food Chemistry. 276: 9-14. PMID 30409667 DOI: 10.1016/J.Foodchem.2018.09.168 |
0.385 |
|
| 2019 |
Hong S, Choi H, Jo S, Kim M, Lee S, Ahn S, Lee J. Modification of chitosan using hydrogen peroxide and ascorbic acid and its physicochemical properties including water solubility, oil entrapment and in vitro lipase activity International Journal of Food Science and Technology. 54: 2300-2308. DOI: 10.1111/Ijfs.14146 |
0.33 |
|
| 2019 |
Choi K, Kim D, Lim JD, Ko S, Hong G, Lee S. Functional enhancement of ultrafine Angelica gigas powder by spray-drying microencapsulation Lwt - Food Science and Technology. 101: 161-166. DOI: 10.1016/J.Lwt.2018.10.097 |
0.359 |
|
| 2019 |
Kim M, Oh I, Jeong S, Lee S. Particle size effect of rice flour in a rice-zein noodle system for gluten-free noodles slit from sheeted doughs Journal of Cereal Science. 86: 48-53. DOI: 10.1016/J.Jcs.2019.01.006 |
0.301 |
|
| 2019 |
Nguyen Doan HX, Song Y, Lee S, Lee B, Yoo S. Characterization of rice starch gels reinforced with enzymatically-produced resistant starch Food Hydrocolloids. 91: 76-82. DOI: 10.1016/J.Foodhyd.2019.01.014 |
0.373 |
|
| 2019 |
Kraithong S, Lee S, Rawdkuen S. The Influence of Hydrocolloids on the Properties Organic Red Jasmine Rice Noodles, Namely on Antioxidant Activity, Cooking, Texture, and Sensory Properties Starch-Starke. 71: 1800145. DOI: 10.1002/Star.201800145 |
0.343 |
|
| 2018 |
Hong S, Kim MJ, Park S, Lee S, Lee J, Lee J. Effects of Hydrogen-Donating or Metal-Chelating Antioxidants on the Oxidative Stability of Organogels Made of Beeswax and Grapeseed Oil Exposed to Light Irradiation. Journal of Food Science. PMID 29524218 DOI: 10.1111/1750-3841.14085 |
0.318 |
|
| 2018 |
Kraithong S, Lee S, Rawdkuen S. Physicochemical and functional properties of Thai organic rice flour Journal of Cereal Science. 79: 259-266. DOI: 10.1016/J.Jcs.2017.10.015 |
0.37 |
|
| 2017 |
Kim Y, Kim HJ, Cho W, Ko S, Park SK, Lee S. Classification of starch gel texture for the elderly diets based on instrumental and sensory methodology. Journal of Texture Studies. 48: 357-361. PMID 28967224 DOI: 10.1111/Jtxs.12248 |
0.338 |
|
| 2017 |
Kim HJ, Song Y, Lee S, Lee KP, Lee BH, Yoo SH. Wheat dough syruping in cold storage is related to structural changes of starch and non-starch polysaccharides. Food Research International (Ottawa, Ont.). 99: 596-602. PMID 28784522 DOI: 10.1016/J.Foodres.2017.06.042 |
0.369 |
|
| 2017 |
Kim JY, Lim J, Lee J, Hwang HS, Lee S. Utilization of Oleogels as a Replacement for Solid Fat in Aerated Baked Goods: Physicochemical, Rheological, and Tomographic Characterization. Journal of Food Science. PMID 28140465 DOI: 10.1111/1750-3841.13583 |
0.388 |
|
| 2017 |
Lim J, Jeong S, Lee J, Park S, Lee J, Lee S. Effect of shortening replacement with oleogels on the rheological and tomographic characteristics of aerated baked goods. Journal of the Science of Food and Agriculture. PMID 28111767 DOI: 10.1002/Jsfa.8235 |
0.351 |
|
| 2017 |
Jeong S, Kim HW, Lee S. Rheological and secondary structural characterization of rice flour-zein composites for noodles slit from gluten-free sheeted dough. Food Chemistry. 221: 1539-1545. PMID 27979127 DOI: 10.1016/J.Foodchem.2016.10.139 |
0.366 |
|
| 2017 |
Oh IK, Amoah C, Lim J, Jeong S, Lee S. Assessing the effectiveness of wax-based sunflower oil oleogels in cakes as a shortening replacer Lwt - Food Science and Technology. 86: 430-437. DOI: 10.1016/J.Lwt.2017.08.021 |
0.395 |
|
| 2017 |
Lim J, Jeong S, Oh IK, Lee S. Evaluation of soybean oil-carnauba wax oleogels as an alternative to high saturated fat frying media for instant fried noodles Lwt - Food Science and Technology. 84: 788-794. DOI: 10.1016/J.Lwt.2017.06.054 |
0.35 |
|
| 2017 |
Jeong S, Kim M, Yoon M, Lee S. Preparation and characterization of gluten-free sheeted doughs and noodles with zein and rice flour containing different amylose contents Journal of Cereal Science. 75: 138-142. DOI: 10.1016/J.Jcs.2017.03.022 |
0.421 |
|
| 2017 |
Oh IK, Lee S. Utilization of foam structured hydroxypropyl methylcellulose for oleogels and their application as a solid fat replacer in muffins Food Hydrocolloids. 77: 796-802. DOI: 10.1016/J.Foodhyd.2017.11.022 |
0.406 |
|
| 2017 |
Lim J, Hwang H, Lee S. Oil-structuring characterization of natural waxes in canola oil oleogels: rheological, thermal, and oxidative properties Applied Biological Chemistry. 60: 17-22. DOI: 10.1007/S13765-016-0243-Y |
0.383 |
|
| 2016 |
Choi E, Jo HE, Sohn KH, Kang TY, Kim B, Lee KP, Han JS, Lee S, Ko S. Effect of steaming, freezing, and re-steaming on the texture properties of non-glutinous rice cakes. Food Science and Biotechnology. 25: 1053-1058. PMID 30263374 DOI: 10.1007/S10068-016-0170-Z |
0.365 |
|
| 2016 |
Hwang HS, Singh M, Lee S. Properties of Cookies Made with Natural Wax-Vegetable Oil Organogels. Journal of Food Science. PMID 27027545 DOI: 10.1111/1750-3841.13279 |
0.375 |
|
| 2016 |
Bae IY, Kim HJ, Inglett GE, Lee S. Effect of Whole Grain Wheat Flour on the Mixing Properties, Oil Uptake, and In Vitro Starch Digestibility of Instant Fried Noodles Cereal Chemistry. 93: 100-103. DOI: 10.1094/Cchem-04-15-0063-N |
0.403 |
|
| 2016 |
Jang A, Kim JY, Lee S. Rheological, thermal conductivity, and microscopic studies on porous-structured noodles for shortened cooking time Lwt - Food Science and Technology. 74: 1-6. DOI: 10.1016/J.Lwt.2016.07.015 |
0.368 |
|
| 2016 |
Bae IY, Jun Y, Lee S, Lee HG. Characterization of apple dietary fibers influencing the in vitro starch digestibility of wheat flour gel Lwt - Food Science and Technology. 65: 158-163. DOI: 10.1016/J.Lwt.2015.07.071 |
0.332 |
|
| 2016 |
Jeong S, Kim Y, Ko S, Yoon MR, Lee JS, Lee S. Physicochemical characterization and in-vitro digestibility of extruded rice noodles with different amylose contents based on rheological approaches Journal of Cereal Science. 71: 258-263. DOI: 10.1016/J.Jcs.2016.09.004 |
0.412 |
|
| 2015 |
Jang A, Bae W, Hwang HS, Lee HG, Lee S. Evaluation of canola oil oleogels with candelilla wax as an alternative to shortening in baked goods. Food Chemistry. 187: 525-9. PMID 25977059 DOI: 10.1016/J.Foodchem.2015.04.110 |
0.393 |
|
| 2015 |
Cho YJ, Lee S. Extraction of rutin from Tartary buckwheat milling fractions and evaluation of its thermal stability in an instant fried noodle system. Food Chemistry. 176: 40-4. PMID 25624204 DOI: 10.1016/J.Foodchem.2014.12.020 |
0.36 |
|
| 2015 |
Kim HJ, Lee JS, Ko S, Lee S. Rheological behaviors of white and brown rice flours during in-Vitro simulation of starch digestion Korean Journal of Food Science and Technology. 47: 793-796. DOI: 10.9721/Kjfst.2015.47.6.793 |
0.315 |
|
| 2015 |
Tran PL, Nguyen DHD, Do VH, Kim YL, Park S, Yoo SH, Lee S, Kim YR. Physicochemical properties of native and partially gelatinized high-amylose jackfruit (Artocarpus heterophyllus Lam.) seed starch Lwt - Food Science and Technology. 62: 1091-1098. DOI: 10.1016/J.Lwt.2015.01.054 |
0.358 |
|
| 2015 |
Kim HJ, Baek JJ, Min BJ, Kim JH, Yoo SH, Lee S. Utilization of brown rice flour as a functional ingredient in instant fried noodles Journal of the Korean Society For Applied Biological Chemistry. 58: 637-642. DOI: 10.1007/S13765-015-0086-Y |
0.406 |
|
| 2014 |
Bae W, Lee SH, Yoo SH, Lee S. Utilization of a maltotetraose-producing amylase as a whole wheat bread improver: dough rheology and baking performance. Journal of Food Science. 79: E1535-40. PMID 25040090 DOI: 10.1111/1750-3841.12538 |
0.35 |
|
| 2014 |
Koo SH, Bae IY, Lee S, Lee DH, Hur BS, Lee HG. Evaluation of wheat gluten hydrolysates as taste-active compounds with antioxidant activity. Journal of Food Science and Technology. 51: 535-42. PMID 24587529 DOI: 10.1007/S13197-011-0515-9 |
0.372 |
|
| 2014 |
Kim Y, Kee JI, Lee S, Yoo SH. Quality improvement of rice noodle restructured with rice protein isolate and transglutaminase. Food Chemistry. 145: 409-16. PMID 24128496 DOI: 10.1016/J.Foodchem.2013.08.078 |
0.321 |
|
| 2014 |
Jun Y, Bae IY, Lee S, Lee HG. Utilisation of preharvest dropped apple peels as a flour substitute for a lower glycaemic index and higher fibre cake. International Journal of Food Sciences and Nutrition. 65: 62-8. PMID 23992534 DOI: 10.3109/09637486.2013.830083 |
0.356 |
|
| 2014 |
Heo S, Jeon S, Lee S. Utilization of Lentinus edodes mushroom β-glucan to enhance the functional properties of gluten-free rice noodles Lwt - Food Science and Technology. 55: 627-631. DOI: 10.1016/J.Lwt.2013.10.002 |
0.411 |
|
| 2014 |
Inglett GE, Chen D, Liu SX, Lee S. Pasting and rheological properties of oat products dry-blended with ground chia seeds Lwt - Food Science and Technology. 55: 148-156. DOI: 10.1016/J.Lwt.2013.07.011 |
0.352 |
|
| 2014 |
Bae W, Lee B, Hou GG, Lee S. Physicochemical characterization of whole-grain wheat flour in a frozen dough system for bake off technology Journal of Cereal Science. 60: 520-525. DOI: 10.1016/J.Jcs.2014.08.006 |
0.361 |
|
| 2014 |
Baek J, Kim Y, Lee S. Functional characterization of extruded rice noodles with corn bran: Xanthophyll content and rheology Journal of Cereal Science. 60: 311-316. DOI: 10.1016/J.Jcs.2014.06.004 |
0.399 |
|
| 2014 |
Cho YJ, Bae IY, Inglett GE, Lee S. Utilization of tartary buckwheat bran as a source of rutin and its effect on the rheological and antioxidant properties of wheat-based products Industrial Crops and Products. 61: 211-216. DOI: 10.1016/J.Indcrop.2014.07.003 |
0.353 |
|
| 2014 |
Baek J, Lee S. Functional characterization of brown rice flour in an extruded noodle system Journal of the Korean Society For Applied Biological Chemistry. 57: 435-440. DOI: 10.1007/S13765-014-4102-4 |
0.398 |
|
| 2014 |
Lee KY, Park SY, Lee S, Lee HG. Suitability of TEMPO-oxidized oat β-glucan for noodle preparation Food Science and Biotechnology. 23: 1897-1901. DOI: 10.1007/S10068-014-0259-1 |
0.305 |
|
| 2014 |
Lim J, Ko S, Lee S. Use of Yuja (Citrus junos) pectin as a fat replacer in baked foods Food Science and Biotechnology. 23: 1837-1841. DOI: 10.1007/S10068-014-0251-9 |
0.4 |
|
| 2013 |
Kim Y, Kim Y, Bae IY, Lee HG, Lee S. Preparation of dietary fibre-enriched materials from preharvest dropped apples and their utilisation as a high-fibre flour substitute. Journal of the Science of Food and Agriculture. 93: 1974-8. PMID 23371741 DOI: 10.1002/Jsfa.6001 |
0.392 |
|
| 2013 |
Inglett GE, Chen D, Lee S. Rheological Properties of Barley and Flaxseed Composites Food and Nutrition Sciences. 4: 41-48. DOI: 10.4236/Fns.2013.41007 |
0.36 |
|
| 2013 |
Inglett GE, Chen D, Xu J, Lee S. PASTING AND RHEOLOGICAL PROPERTIES OF β-GLUCAN-ENRICHED HYDROCOLLOIDS FROM OAT BRAN CONCENTRATE* Journal of Food Processing and Preservation. 37: 792-798. DOI: 10.1111/J.1745-4549.2012.00690.X |
0.346 |
|
| 2013 |
Inglett GE, Chen D, Xu J, Lee S. Pasting and rheological properties of chia composites containing barley flour International Journal of Food Science and Technology. 48: 2564-2570. DOI: 10.1111/Ijfs.12250 |
0.371 |
|
| 2013 |
Kim Y, Kim Y, Bae IY, Lee HG, Hou GG, Lee S. Utilization of preharvest-dropped apple powder as an oil barrier for instant fried noodles Lwt - Food Science and Technology. 53: 88-93. DOI: 10.1016/J.Lwt.2013.02.022 |
0.428 |
|
| 2013 |
Lee S, Campanella O. Impulse viscoelastic characterization of wheat flour dough during fermentation Journal of Food Engineering. 118: 266-270. DOI: 10.1016/J.Jfoodeng.2013.04.024 |
0.564 |
|
| 2013 |
Heo S, Lee SM, Shim J, Yoo S, Lee S. Effect of dry- and wet-milled rice flours on the quality attributes of gluten-free dough and noodles Journal of Food Engineering. 116: 213-217. DOI: 10.1016/J.Jfoodeng.2012.11.017 |
0.423 |
|
| 2013 |
Jeon S, Lim J, Inglett GE, Lee S. Effect of enzymatic treatments on the rheological and oil-resisting properties of wheat flour-based frying batters Journal of Food Engineering. 115: 215-219. DOI: 10.1016/J.Jfoodeng.2012.10.015 |
0.389 |
|
| 2013 |
Heo S, Lee SM, Bae IY, Park HG, Lee HG, Lee S. Effect of Lentinus edodes β-Glucan-Enriched Materials on the Textural, Rheological, and Oil-Resisting Properties of Instant Fried Noodles Food and Bioprocess Technology. 6: 553-560. DOI: 10.1007/S11947-011-0735-Z |
0.409 |
|
| 2013 |
Lee SM, Yoo J, Inglett GE, Lee S. Particle Size Fractionation of High-Amylose Rice (Goami 2) Flour as an Oil Barrier in a Batter-Coated Fried System Food and Bioprocess Technology. 6: 726-733. DOI: 10.1007/S11947-011-0721-5 |
0.366 |
|
| 2013 |
Lee KY, Lee S, Lee HG. Influence of storage temperature and autoclaving cycles on slowly digestible and resistant starch (RS) formation from partially debranched rice starch Starch-Starke. 65: 694-701. DOI: 10.1002/Star.201200186 |
0.324 |
|
| 2012 |
Yoo SH, Lee BH, Lee H, Lee S, Bae IY, Lee HG, Fishman ML, Chau HK, Savary BJ, Hotchkiss AT. Structural characteristics of pumpkin pectin extracted by microwave heating. Journal of Food Science. 77: C1169-73. PMID 23106191 DOI: 10.1111/J.1750-3841.2012.02960.X |
0.308 |
|
| 2012 |
Lim J, Yoo J, Ko S, Lee S. Extraction and characterization of pectin from Yuza (Citrus junos) pomace: A comparison of conventional-chemical and combined physical–enzymatic extractions Food Hydrocolloids. 29: 160-165. DOI: 10.1016/J.Foodhyd.2012.02.018 |
0.352 |
|
| 2012 |
Yoo J, Kim Y, Yoo S, Inglett GE, Lee S. Reduction of rutin loss in buckwheat noodles and their physicochemical characterisation Food Chemistry. 132: 2107-2111. DOI: 10.1016/J.Foodchem.2011.12.065 |
0.329 |
|
| 2012 |
Kim Y, Yoo S, Park K, Shim J, Lee S. Functional characterization of native starches through thermal and rheological analysis Journal of the Korean Society For Applied Biological Chemistry. 55: 413-416. DOI: 10.1007/S13765-012-2002-Z |
0.416 |
|
| 2012 |
Bae IY, Kim KJ, Lee S, Lee HG. Response surface optimization of β-glucan extraction from cauliflower mushrooms ( Sparassis crispa ) Food Science and Biotechnology. 21: 1031-1035. DOI: 10.1007/S10068-012-0134-X |
0.309 |
|
| 2012 |
Lee KY, Yao H, Bae IY, Lee S, Lee HG. Effect of hydrocolloids on the pasting and rheological characteristics of resistant starch (type 4) Food Science and Biotechnology. 21: 769-774. DOI: 10.1007/S10068-012-0100-7 |
0.306 |
|
| 2011 |
Kim J, Lee SM, Bae IY, Park HG, Gyu Lee H, Lee S. (1-3)(1-6)-β-glucan-enriched materials from Lentinus edodes mushroom as a high-fibre and low-calorie flour substitute for baked foods. Journal of the Science of Food and Agriculture. 91: 1915-9. PMID 21480277 DOI: 10.1002/Jsfa.4409 |
0.309 |
|
| 2011 |
Min B, Lim J, Ko S, Lee KG, Lee SH, Lee S. Environmentally friendly preparation of pectins from agricultural byproducts and their structural/rheological characterization. Bioresource Technology. 102: 3855-60. PMID 21193307 DOI: 10.1016/J.Biortech.2010.12.019 |
0.336 |
|
| 2011 |
Jung HY, Bae IY, Lee S, Lee HG. Effect of the degree of sulfation on the physicochemical and biological properties of Pleurotus eryngii polysaccharides Food Hydrocolloids. 25: 1291-1295. DOI: 10.1016/J.Foodhyd.2010.12.002 |
0.346 |
|
| 2011 |
Rha HJ, Bae IY, Lee S, Yoo S, Chang P, Lee HG. Enhancement of anti-radical activity of pectin from apple pomace by hydroxamation Food Hydrocolloids. 25: 545-548. DOI: 10.1016/J.Foodhyd.2010.08.010 |
0.317 |
|
| 2011 |
Inglett GE, Chen D, Berhow M, Lee S. Antioxidant activity of commercial buckwheat flours and their free and bound phenolic compositions Food Chemistry. 125: 923-929. DOI: 10.1016/J.Foodchem.2010.09.076 |
0.312 |
|
| 2010 |
Min B, Bae IY, Lee HG, Yoo SH, Lee S. Utilization of pectin-enriched materials from apple pomace as a fat replacer in a model food system. Bioresource Technology. 101: 5414-8. PMID 20189379 DOI: 10.1016/J.Biortech.2010.02.022 |
0.374 |
|
| 2010 |
Bae IY, Kim SM, Lee S, Lee HG. Effect of enzymatic hydrolysis on cholesterol-lowering activity of oat beta-glucan. New Biotechnology. 27: 85-8. PMID 19931657 DOI: 10.1016/J.Nbt.2009.11.003 |
0.303 |
|
| 2010 |
Kim J, Lim J, Bae IY, Park H, Lee HG, Lee S. Particle Size Effect Of Lentinus Edodes Mushroom (Chamsong-I) Powder On The Physicochemical, Rheological, And Oil-Resisting Properties Of Frying Batters Journal of Texture Studies. 41: 381-395. DOI: 10.1111/J.1745-4603.2010.00231.X |
0.377 |
|
| 2010 |
Kim J, Kim DN, Lee SH, Yoo S, Lee S. Correlation of fatty acid composition of vegetable oils with rheological behaviour and oil uptake Food Chemistry. 118: 398-402. DOI: 10.1016/J.Foodchem.2009.05.011 |
0.319 |
|
| 2010 |
Lee KY, Lee S, Lee HG. Effect of the degree of enzymatic hydrolysis on the physicochemical properties and in vitro digestibility of rice starch Food Science and Biotechnology. 19: 1333-1340. DOI: 10.1007/S10068-010-0190-Z |
0.376 |
|
| 2010 |
Kim N, Kim J, Lee S, Lee H, Yoon J, Wang R, Yoo S. Combined effect of autoclaving-cooling and cross-linking treatments of normal corn starch on the resistant starch formation and physicochemical properties Starch - StäRke. 62: 358-363. DOI: 10.1002/Star.200900237 |
0.32 |
|
| 2009 |
Yoo YH, Lee S, Kim Y, Kim KO, Kim YS, Yoo SH. Functional characterization of the gels prepared with pectin methylesterase (PME)-treated pectins. International Journal of Biological Macromolecules. 45: 226-30. PMID 19467257 DOI: 10.1016/J.Ijbiomac.2009.05.005 |
0.366 |
|
| 2009 |
Kim DN, Bae IY, Inglett GE, Lee S. Effect Of Hydrothermal Treatment On The Physicochemical, Rheological And Oil-Resistant Properties Of Rice Flour* Journal of Texture Studies. 40: 192-207. DOI: 10.1111/J.1745-4603.2009.00176.X |
0.403 |
|
| 2009 |
Lee S, Inglett GE, Palmquist D, Warner K. Flavor and texture attributes of foods containing β-glucan-rich hydrocolloids from oats. Lwt - Food Science and Technology. 42: 350-357. DOI: 10.1016/J.Lwt.2008.04.004 |
0.376 |
|
| 2009 |
Bae IY, Joe YN, Rha HJ, Lee S, Yoo S, Lee HG. Effect of sulfation on the physicochemical and biological properties of citrus pectins Food Hydrocolloids. 23: 1980-1983. DOI: 10.1016/J.Foodhyd.2009.02.013 |
0.327 |
|
| 2009 |
Lee S, Biresaw G, Kinney MP, Inglett GE. Effect of cocoa butter replacement with a β-glucan-rich hydrocolloid (C-trim30) on the rheological and tribological properties of chocolates† Journal of the Science of Food and Agriculture. 89: 163-167. DOI: 10.1002/Jsfa.3424 |
0.35 |
|
| 2008 |
Kim YR, Cornillon P, Campanella OH, Stroshine RL, Lee S, Shim JY. Small and large deformation rheology for hard wheat flour dough as influenced by mixing and resting. Journal of Food Science. 73: E1-8. PMID 18211348 DOI: 10.1111/J.1750-3841.2007.00599.X |
0.568 |
|
| 2008 |
Lee S, Bae IY, Jung J, Jang K, Kim YW, Lee HG. Physicochemical, Textural And Noodle‐Making Properties Of Wheat Dough Containing Alginate Journal of Texture Studies. 39: 393-404. DOI: 10.1111/J.1745-4603.2008.00149.X |
0.419 |
|
| 2007 |
Shin JY, Lee S, Bae IY, Yoo SH, Lee HG. Structural and biological study of carboxymethylated Phellinus linteus polysaccharides. Journal of Agricultural and Food Chemistry. 55: 3368-72. PMID 17394330 DOI: 10.1021/Jf063003P |
0.33 |
|
| 2006 |
Lee S, Inglett GE. Functional Characterization of Steam Jet-Cooked β-Glucan-Rich Barley Flour as an Oil Barrier in Frying Batters Journal of Food Science. 71: 22. DOI: 10.1111/J.1750-3841.2006.00121.X |
0.398 |
|
| 2006 |
Lee S, Inglett GE. Rheological and physical evaluation of jet‐cooked oat bran in low calorie cookies† International Journal of Food Science and Technology. 41: 553-559. DOI: 10.1111/J.1365-2621.2005.01105.X |
0.416 |
|
| 2005 |
Lee S, Warner K, Inglett GE. Rheological properties and baking performance of new oat beta-glucan-rich hydrocolloids. Journal of Agricultural and Food Chemistry. 53: 9805-9. PMID 16332135 DOI: 10.1021/Jf051368O |
0.379 |
|
| 2005 |
Lee S, Kinney MP, Inglett GE. Rheological Characterization of a New Oat Hydrocolloid and Its Application in Cake Baking Cereal Chemistry. 82: 717-720. DOI: 10.1094/Cc-82-0717 |
0.339 |
|
| 2005 |
Lee S, Kim S, Inglett GE. Effect of Shortening Replacement with Oatrim on the Physical and Rheological Properties of Cakes Cereal Chemistry. 82: 120-124. DOI: 10.1094/Cc-82-0120 |
0.414 |
|
| 2004 |
Lee S, Pyrak-Nolte LJ, Campanella O. Determination of ultrasonic-based rheological properties of dough during fermentation Journal of Texture Studies. 35: 33-51. DOI: 10.1111/J.1745-4603.2004.Tb00821.X |
0.565 |
|
| 2004 |
Lee S, Inglett GE, Carriere CJ. Effect of Nutrim Oat Bran and Flaxseed on Rheological Properties of Cakes Cereal Chemistry. 81: 637-642. DOI: 10.1094/Cchem.2004.81.5.637 |
0.386 |
|
| 2004 |
Lee S, Pyrak-Nolte LJ, Cornillon P, Campanella O. Characterisation of frozen orange juice by ultrasound and wavelet analysis Journal of the Science of Food and Agriculture. 84: 405-410. DOI: 10.1002/Jsfa.1558 |
0.534 |
|
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