1. Assessing the effectiveness of wax-based sunflower oil oleogels in cakes as a shortening replacer. (December 2017) Authors: Oh, Im Kyung; Amoah, Cynthia; Lim, Jeongtaek; Jeong, Sungmin; Lee, Suyong Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 86(2017) Page Start: 430 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Assessment of turanose as a sugar alternative in a frozen dough system: Rheology, tomography, and baking performance. (April 2021) Authors: Jeong, Sungmin; Park, Yujin; Lee, Suyong Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 141(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effect of shortening replacement with oleogels on the rheological and tomographic characteristics of aerated baked goods. (3rd March 2017) Authors: Lim, Jeongtaek; Jeong, Sungmin; Lee, JaeHwan; Park, Sungkwon; Lee, Jonggil; Lee, Suyong Journal: Journal of the science of food and agriculture Issue: Volume 97:Number 11(2017) Page Start: 3727 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Elucidation of rheological properties and baking performance of frozen doughs under different thawing conditions. (November 2020) Authors: Yang, Seonkyeong; Jeong, Sungmin; Lee, Suyong Journal: Journal of food engineering Issue: Volume 284(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Elucidation of the reduced oil uptake of frying batters made from wheat and brown rice flour blends in terms of rheology and surface roughness. (28th April 2021) Authors: Jeong, Sungmin; Lee, Suyong Journal: Journal of the science of food and agriculture Issue: Volume 101:Number 14(2021) Page Start: 6036 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Establishment of machine learning hyperparameters for predicting the extensional properties of noodles from the thermo-mechanical properties of wheat flour. (May 2022) Authors: Kwon, Hyukjin; Yang, Geunhyuk; Jeong, Sungmin; Roh, Jaepil; Lee, Suyong Journal: Journal of food engineering Issue: Volume 321(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Evaluation of soybean oil-carnauba wax oleogels as an alternative to high saturated fat frying media for instant fried noodles. (October 2017) Authors: Lim, Jeongtaek; Jeong, Sungmin; Oh, Im Kyung; Lee, Suyong Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 84(2017) Page Start: 788 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Machine learning workflow for the oil uptake prediction of rice flour in a batter-coated fried system. (December 2021) Authors: Jeong, Sungmin; Kwak, Jieun; Lee, Suyong Journal: Innovative food science & emerging technologies Issue: Volume 74(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Micro-computed tomographic and proton NMR characterization of cooked noodles and their correlation with conventional methods. (April 2020) Authors: Roh, Jae Pil; Jeong, Sungmin; Oh, Imkyung; Lee, Suyong Journal: Journal of food engineering Issue: Volume 270(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Optical, rheological, thermal, and microstructural elucidation of rutin enrichment in Tartary buckwheat flour by hydrothermal treatments. (1st December 2019) Authors: Oh, Minsu; Oh, Imkyung; Jeong, Sungmin; Lee, Suyong Journal: Food chemistry Issue: Volume 300(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗