Concepedia

Author

Sungmin Jeong

Sejong UniversityORCID

Also Known As

Seunghun Lee, Sungmin Jeong

36

Publications

915

Citations

15

H-Index

35

Concepts

All Affiliations

Sejong UniversityRural Development Administration
SJ

About

Sungmin Jeong is an author at Sejong University specializing in food engineering, health sciences, and food chemistry.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Health Sciences

9

9

401

2

Engineering

4

4

136

3

Medicine

1

1

13

4

Biochemistry

1

1

12

5

Biostatistics

1

1

15

Sungmin Jeong

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22

Publications

877

Citations

15

H-Index

YearCitations

Evaluation of soybean oil-carnauba wax oleogels as an alternative to high saturated fat frying media for instant fried noodles

Jeongtaek Lim, Sungmin Jeong, Im Kyung Oh,

LWT

2017

138

Assessing the effectiveness of wax-based sunflower oil oleogels in cakes as a shortening replacer

Im Kyung Oh, Cynthia Amoah, Jeongtaek Lim,

LWT

2017

108

Rheological and secondary structural characterization of rice flour-zein composites for noodles slit from gluten-free sheeted dough

Sungmin Jeong, Hee Won Kim, Suyong Lee

Food Chemistry

2016

78

Elucidation of rheological properties and baking performance of frozen doughs under different thawing conditions

Seonkyeong Yang, Sungmin Jeong, Suyong Lee

Journal of Food Engineering

2020

65

Effect of shortening replacement with oleogels on the rheological and tomographic characteristics of aerated baked goods

Jeongtaek Lim, Sungmin Jeong, JaeHwan Lee,

Journal of the Science of Food and Agriculture

2017

63

The thermal, rheological, and structural characterization of grapeseed oil oleogels structured with binary blends of oleogelator

Kyeong‐Ok Choi, Hong‐Sik Hwang, Sungmin Jeong,

Journal of Food Science

2020

57

Particle size effect of rice flour in a rice-zein noodle system for gluten-free noodles slit from sheeted doughs

Myeongseon Kim, Imkyung Oh, Sungmin Jeong,

Journal of Cereal Science

2019

48

Utilization of oleogels with binary oleogelator blends for filling creams low in saturated fat

Minhyo Kim, Hong‐Sik Hwang, Sungmin Jeong,

LWT

2021

43

Solid Fat Replacement with Canola Oil-Carnauba Wax Oleogels for Dairy-Free Imitation Cheese Low in Saturated Fat

Kyungwon Moon, Kyeong‐Ok Choi, Sungmin Jeong,

Foods

2021

41

Physicochemical characterization and in-vitro digestibility of extruded rice noodles with different amylose contents based on rheological approaches

Sungmin Jeong, Yonggi Kim, Sanghoon Ko,

Journal of Cereal Science

2016

39

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