Concepedia

Imkyung Oh

IO

10

Publications

553

Citations

10

H-Index

2007

Active since

Affiliations

Sejong University(Current)

Sunchon National University

Sungkyunkwan University

Hanyang University

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

Top concepts

Food EngineeringHealthFood ChemistryFood ProcessingFood TechnologyMedicineBiomanufacturingRheologyChemistryBiophysics

Publications per year

2007–2024

10

Publications

10

Feasibility of hydroxypropyl methylcellulose oleogel as an animal fat replacer for meat patties

Imkyung Oh, Jae Hwan Lee, Hyeon Gyu Lee et al. · Food Research International · 2019 · 167 citations

Meat Packaging, Biomanufacturing, Animal Nutrition +11

Rheological characterization of levan polysaccharides from Microbacterium laevaniformans

In Young Bae, Imkyung Oh, Suyong Lee et al. · International Journal of Biological Macromolecules · 2007 · 79 citations

Natural Polymer, Biotechnology, Polysaccharide +2

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 et al. · LWT · 2020 · 72 citations

Food Engineering, Dough Rheology, Fat Reduction +1

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 et al. · Journal of Cereal Science · 2019 · 48 citations

Particle Size Effect, Rice-zein Noodle System, Rice Flour +1

Rheological, microstructural, and tomographical studies on the rehydration improvement of hot air-dried noodles with oleogel

Imkyung Oh, Suyong Lee · Journal of Food Engineering · 2019 · 47 citations

Hot Air-dried Noodles, Rheology, Food Engineering +6

Rows per page

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