Suyong Lee, Ph.D.
Affiliations: | 2003 | Purdue University, West Lafayette, IN, United States |
Area:
Food Science and Technology AgricultureGoogle:
"Suyong Lee"Parents
Sign in to add mentor| Osvaldo H. Campanella | grad student | 2003 | Purdue | |
| (Development and application of novel ultrasound /MRI and rheological techniques to evaluate physical properties of foods during processing.) | ||||
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Publications
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| Choi KO, Hwang HS, Jeong S, et al. (2020) The thermal, rheological, and structural characterization of grapeseed oil oleogels structured with binary blends of oleogelator. Journal of Food Science |
| Oh I, Park Y, Lee S. (2020) Effect of turanose on the rheology and oil uptake of instant fried noodles International Journal of Food Science and Technology. 55: 1336-1342 |
| Jung D, Oh I, Lee J, et al. (2020) 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 |
| Yang S, Jeong S, Lee S. (2020) Elucidation of rheological properties and baking performance of frozen doughs under different thawing conditions Journal of Food Engineering. 284: 110084 |
| Roh JP, Jeong S, Oh I, et al. (2020) Micro-computed tomographic and proton NMR characterization of cooked noodles and their correlation with conventional methods Journal of Food Engineering. 270: 109765 |
| Oh I, Lee S. (2020) Rheological, microstructural, and tomographical studies on the rehydration improvement of hot air-dried noodles with oleogel Journal of Food Engineering. 268: 109750 |
| Oh M, Oh I, Jeong S, et al. (2019) Optical, rheological, thermal, and microstructural elucidation of rutin enrichment in Tartary buckwheat flour by hydrothermal treatments. Food Chemistry. 300: 125193 |
| Oh I, Lee J, Lee HG, et al. (2019) Feasibility of hydroxypropyl methylcellulose oleogel as an animal fat replacer for meat patties. Food Research International (Ottawa, Ont.). 122: 566-572 |
| Kim Y, Oh IK, Kim H, et al. (2019) Artificial saliva-induced structural breakdown of rice flour gels under simulated chewing conditions. Food Science and Biotechnology. 28: 387-393 |
| Kraithong S, Lee S, Rawdkuen S. (2019) Effect of red Jasmine rice replacement on rice flour properties and noodle qualities. Food Science and Biotechnology. 28: 25-34 |