Concepedia

Ki Youeng Joung

KY

4

Publications

49

Citations

4

H-Index

2016

Active since

Ki Youeng Joung is an author specializing in food chemistry, health sciences, and food engineering.

Top concepts

HealthFood ChemistryFood QualityFood EngineeringAgricultural EconomicsNutritionKinesiologyAnesthesiologyBody CompositionLogistic Analysis

Publications per year

2016–2017

4

Publications

4

EFFECTS OF BASIL (OCIMUM BASILICUM L.) SEED MUCILAGE SUBSTITUTED FOR FAT SOURCE IN SPONGE CAKE: PHYSICOCHEMICAL, STRUCTURAL, AND RETROGRADATION PROPERTIES

Kwang‐Young Song, Ki Youeng Joung, S. Y. Shin et al. · Italian Journal of Food Science · 2017 · 15 citations · Full text

Food Chemistry, Nutrition, Body Composition +11

Study on the Quality Characteristics and Retarding Retrogradation of Pound Cakes containing Teff (Eragrostis tef) Flour

Ki Youeng Joung, Ka‐Young Song, O Hyeonbin et al. · Journal of the East Asian Society of Dietary Life · 2017 · 13 citations

Food Chemistry, Quality Characteristics, Teff Flour +10

Effects of Pumpkin (Cucurbita moschata Duch.) Leaf Powder on Quality Characteristics, Antioxidant Activities, and Retarding Retrogradation by Shelf-Life of Sulgidduck (Rice Cake)

Ka-Young Song, O Hyeonbin, Yangyang Zhang et al. · Journal of the Korean Society of Food Science and Nutrition · 2016 · 11 citations

Food Chemistry, Kinesiology, Leaf Powder +12

Effect of Pomegranate (Punica granatum L.) Peel Powder on the Quality Characteristics, Retrogradation and Antioxidant Activities of Sponge Cake

Yangyang Zhang, Ka‐Young Song, O Hyeonbin et al. · The Korean Journal of Food And Nutrition · 2017 · 10 citations · Full text

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