| Correlation of fatty acid composition of vegetable oils with rheological behaviour and oil uptake J Kim, DN Kim, SH Lee, SH Yoo, S Lee Food chemistry 118 (2), 398-402, 2010 | 363 | 2010 |
| Evaluation of canola oil oleogels with candelilla wax as an alternative to shortening in baked goods A Jang, W Bae, HS Hwang, HG Lee, S Lee Food chemistry 187, 525-529, 2015 | 243 | 2015 |
| Comparative study of the inhibition of α-glucosidase, α-amylase, and cyclomaltodextrin glucanosyltransferase by acarbose, isoacarbose, and acarviosine–glucose MJ Kim, SB Lee, HS Lee, SY Lee, JS Baek, D Kim, TW Moon, JF Robyt, ... Archives of biochemistry and biophysics 371 (2), 277-283, 1999 | 192 | 1999 |
| Antioxidant activity of commercial buckwheat flours and their free and bound phenolic compositions GE Inglett, D Chen, M Berhow, S Lee Food Chemistry 125 (3), 923-929, 2011 | 190 | 2011 |
| Effect of dry-and wet-milled rice flours on the quality attributes of gluten-free dough and noodles S Heo, SM Lee, JH Shim, SH Yoo, S Lee Journal of Food Engineering 116 (1), 213-217, 2013 | 188 | 2013 |
| Environmentally friendly preparation of pectins from agricultural byproducts and their structural/rheological characterization B Min, J Lim, S Ko, KG Lee, SH Lee, S Lee Bioresource Technology 102 (4), 3855-3860, 2011 | 168 | 2011 |
| Quality improvement of rice noodle restructured with rice protein isolate and transglutaminase Y Kim, JI Kee, S Lee, SH Yoo Food Chemistry 145, 409-416, 2014 | 163 | 2014 |
| Feasibility of hydroxypropyl methylcellulose oleogel as an animal fat replacer for meat patties I Oh, JH Lee, HG Lee, S Lee Food Research International 122, 566-572, 2019 | 157 | 2019 |
| Utilization of foam structured hydroxypropyl methylcellulose for oleogels and their application as a solid fat replacer in muffins S Lee Food Hydrocolloids 77, 796-802, 2018 | 149 | 2018 |
| Effect of nutrim oat bran and flaxseed on rheological properties of cakes S Lee, GE Inglett, CJ Carriere Cereal Chemistry 81 (5), 637-642, 2004 | 145 | 2004 |
| Utilization of pectin-enriched materials from apple pomace as a fat replacer in a model food system B Min, IY Bae, HG Lee, SH Yoo, S Lee Bioresource technology 101 (14), 5414-5418, 2010 | 142 | 2010 |
| Hanbangsoacheongsonyeonuihak KB Kim Ui Sung Dang Publishing Co 27, 2010 | 140 | 2010 |
| Effect of shortening replacement with oatrim on the physical and rheological properties of cakes S Lee, S Kim, GE Inglett Cereal chemistry 82 (2), 120-124, 2005 | 138 | 2005 |
| Utilization of oleogels as a replacement for solid fat in aerated baked goods: Physicochemical, rheological, and tomographic characterization JY Kim, J Lim, JH Lee, HS Hwang, S Lee Journal of food science 82 (2), 445-452, 2017 | 133 | 2017 |
| Oil-structuring characterization of natural waxes in canola oil oleogels: Rheological, thermal, and oxidative properties J Lim, HS Hwang, S Lee Applied Biological Chemistry 60, 17-22, 2017 | 129 | 2017 |
| Rheological and physical evaluation of jet‐cooked oat bran in low calorie cookies S Lee, GE Inglett International journal of food science & technology 41 (5), 553-559, 2006 | 129 | 2006 |
| Extraction and characterization of pectin from Yuza (Citrus junos) pomace: A comparison of conventional-chemical and combined physical–enzymatic extractions J Lim, J Yoo, S Ko, S Lee Food Hydrocolloids 29 (1), 160-165, 2012 | 127 | 2012 |
| Properties of cookies made with natural wax–vegetable oil organogels HS Hwang, M Singh, S Lee Journal of food science 81 (5), C1045-C1054, 2016 | 120 | 2016 |
| Effect of partially hydrolyzed oat β-glucan on the weight gain and lipid profile of mice IY Bae, S Lee, SM Kim, HG Lee Food Hydrocolloids 23 (7), 2016-2021, 2009 | 117 | 2009 |
| Evaluation of soybean oil-carnauba wax oleogels as an alternative to high saturated fat frying media for instant fried noodles J Lim, S Jeong, S Lee Lwt 84, 788-794, 2017 | 115 | 2017 |
