Ka‐Young Song

Physicochemical and retrogradation properties of low‐fat muffins with inulin and hydroxypropyl methylcellulose as fat replacers

Yetong Ren, Ka‐Young Song, Yookyung Kim · Journal of Food Processing and Preservation · 2020 · 15 citations

Nutrition, Food Analysis, Food Biophysics +19

Effects of thermally treated mulberry leaves on the quality, properties, and antioxidant activities of yogurt

Yusong Wang, Ka‐Young Song, Yookyung Kim · Journal of Food Processing and Preservation · 2021 · 14 citations

Food Chemistry, Food Function, Food Bioactive Compound +4

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

Quality Characteristics and Antioxidant Activities of Sulgidduck with Asparagus (Asparagus officinalis L.) Powder

Yangyang Zhang, Jong-Hee Kim, Ka‐Young Song et al. · Journal of the East Asian Society of Dietary Life · 2016 · 12 citations

Food Chemistry, Quality Characteristics, Food Bioactive Compound +6

Effect of mucilage extracted from Basil ( <i>Ocimum basilicum</i> L.) seeds on physicochemical and rheological properties in low‐fat milk protein gel

Ka‐Young Song, Young Soon Kim · Journal of Food Processing and Preservation · 2019 · 12 citations

Food Chemistry, Nutrition, Engineering +15