Imkyung Oh - Concepedia

Author

Imkyung Oh

Sejong University ORCID

Also Known As

Im-Kyung Oh, Imkyung Oh

Publications

603

Citations

H-Index

Concepts

All Affiliations

Sejong University Sunchon National University Sungkyunkwan University Hanyang University

About

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

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	4	4	272
2	Medicine	2	2	58
3	Biochemistry	1	1	45
4	Biomolecular Engineering	1	1	45
5	Chemistry	1	1	24

Imkyung Oh

Publications

553

Citations

H-Index

Page 1

	Year	Citations
Feasibility of hydroxypropyl methylcellulose oleogel as an animal fat replacer for meat patties Imkyung Oh, Jae Hwan Lee, Hyeon Gyu Lee, Food Research International Meat PackagingBiomanufacturingAnimal NutritionMeat PattiesAlternative Protein Source	2019	167
Rheological characterization of levan polysaccharides from Microbacterium laevaniformans In Young Bae, Imkyung Oh, Suyong Lee, International Journal of Biological Macromolecules Natural PolymerBiotechnologyPolysaccharideLevan PolysaccharidesMicrobiology	2007	79
Utilization of butter and oleogel blends in sweet pan bread for saturated fat reduction: Dough rheology and baking performance Daeun Jung, Imkyung Oh, JaeHwan Lee, LWT Food EngineeringDough RheologyFat ReductionSweet Pan	2020	72
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 Particle Size EffectRice-zein Noodle SystemRice FlourGrain Quality	2019	48
Rheological, microstructural, and tomographical studies on the rehydration improvement of hot air-dried noodles with oleogel Imkyung Oh, Suyong Lee Journal of Food Engineering Hot Air-dried NoodlesRheologyFood EngineeringFood ProcessingTomographical Studies	2019	47
The Characteristic of Insect Oil for a Potential Component of Oleogel and Its Application as a Solid Fat Replacer in Cookies Do Young ‍Kim, Imkyung Oh Gels	2022	46
Development of Antioxidant-Fortified Oleogel and Its Application as a Solid Fat Replacer to Muffin Sohui Jeong, Suyong Lee, Imkyung Oh Foods Food ChemistryLiquid OilPolyphenolicsBiomanufacturingFood Bioactive Compound	2021	45
Optical, rheological, thermal, and microstructural elucidation of rutin enrichment in Tartary buckwheat flour by hydrothermal treatments Minsu Oh, Imkyung Oh, Sungmin Jeong, Food Chemistry Food ChemistryRutin EnrichmentFood BiophysicsChemistryHydrothermal Treatments	2019	24
Micro-computed tomographic and proton NMR characterization of cooked noodles and their correlation with conventional methods Jae Pil Roh, Sungmin Jeong, Imkyung Oh, Journal of Food Engineering Food ChemistryCooked NoodlesFood AuthenticationFood PhysicConventional Methods	2019	13
Characterization of mixed-component oleogels: Beeswax and glycerol monostearate interactions towards Tenebrio Molitor larvae oil Sohui Jeong, Imkyung Oh Current Research in Food Science	2024	12

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