Concepedia

C.M. Lee

CL

Statistics

Publications

9

Citations

294

H-Index

9

Active since

1987

Affiliations

University of Rhode Island(Current)

C.M. Lee is an author at University of Rhode Island specializing in food engineering, food processing, and engineering.

Top concepts

Food EngineeringHealthEngineeringFood ProcessingFood TechnologyFood ChemistryFood QualityBiomedical EngineeringFood TextureBiotechnology

Publications per year

1987–2007

9

Publications

9

Gelation and Water Binding Properties of Transglutaminase‐treated Skim Milk Powder

Jee‐Young Imm, Peizhi Lian, C.M. Lee · Journal of Food Science · 2000 · 58 citations · Full text

Food Chemistry, Elastic Network, Biopolymer Gel +13

Linear Programming and Response Surface Methodology to Optimize Surimi Gel Texture

J.S. CHEN, C.M. Lee, Chuck Crapo · Journal of Food Science · 1993 · 49 citations

Mathematical Programming, Engineering, Functional Property +20

Effect of Powdered Cellulose on the Texture and Freeze‐thaw Stability of Surimi‐based Shellfish Analog Products

Ki Sun Yoon, C.M. Lee · Journal of Food Science · 1990 · 47 citations

Materials Science, Biomanufacturing, Engineering +12

Texture and Sensory Evaluations of Frankfurters Made with Different Formulations and Processes

C.M. Lee, Richard C. Whiting, Ronald K. Jenkins · Journal of Food Science · 1987 · 46 citations

Engineering, Food Analysis, Mechanical Engineering +17

Physicochemical Properties of Frozen Red Hake (Urophycis chuss) Mince as Affected by Cryoprotective Ingredients

Peizhi Lian, C.M. Lee, L. A. Hufnagel · Journal of Food Science · 2000 · 28 citations · Full text

Food Biophysics, Food Chemistry, Compact Texture +16

Rows per page

1–5 of 9