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Suyong Lee

sejong university
H-index:47
Citation Count:6,844
Views:0

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Improvement of class separability and generalization in tomato ripeness classification using transfer learning–based feature representations

基于迁移学习的特征表示在番茄成熟度分类中提升类别可分性和泛化能力

Postharvest Biology and Technology
IF6.8
2026-05-040
PRE
Sungmin Jeong; Suyong Lee; Imkyung Oh
Suckerin Colloids and Hydrogels With Low Immunogenicity as Resorbable and Hemostatic Tissue Adhesives for Wound Healing
Small
IF12.1
2026-01-210
PRE
Suyoung Lee; Surim Yoo; Kanagavel Deepankumar; Anastasia Shebanova; Ali Miserez; Dong Soo Hwang
Hyperspectral imaging-based classification and viscosity prediction of hydrocolloids using convolutional neural network and ensemble models

基于高光谱成像的胶体分类与粘度预测：使用卷积神经网络和集成模型

Journal of Food Engineering
IF5.8
2025-12-040
PRE
Seunghun Lee; Sungmin Jeong; Suyong Lee
Recent progress in understanding the structural characteristics of fucoidan and its effects on food matrix functionality and starch digestibility

近期关于岩藻聚糖结构特征及其对食品基质功能性和淀粉消化性的影响研究进展

Food Chemistry
IF9.8
2025-10-090
PRE
Supaluck Kraithong; Nasuha Bunyameen; Yonghong Liu; Papungkorn Sangsawad; Xiang Shi; Suyong Lee
Predicting the quality of cookies with oleogel as a shortening substitute using hyperspectral imaging and artificial intelligence

利用高光谱成像和人工智能预测以油凝胶为起酥油替代品的饼干质量

Current Research in Food Science
IF7
2025-09-030
OAAI
Sungmin Jeong; Jeongin Hwang; Jongbin Lim; Suyong Lee
Effect of low-temperature sous vide under high-pressure on the moisture retention, tenderness, and color of pork loins

高压下低温真空低温烹饪对猪肉腰肉持水性、嫩度和色泽的影响

npj Science of Food
IF7.8
2025-08-300
OAAI
Yiseong Yoon; SangYoon Lee; Sungmin Jeong; Suyong Lee; Geun-Pyo Hong
Machine learning-combined hyperspectral imaging analysis for the non-destructive identification of wheat flours with varying gluten strengths

结合机器学习的高光谱成像分析，用于无损鉴定具有不同面筋强度的小麦粉

SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
IF4.6
2025-05-230
PRE
Hwang, Jeongin; Jeong, Sungmin; Lee, Suyong
Integrative hyperspectral imaging and artificial intelligence approaches for identifying sucrose substitutes and assessing cookie qualities
LWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
2025-02-010
OAAI
Jeong, Sungmin; Cho, Seung A.; Lee, Suyong
Characterization of ulvan polysaccharide extracted from Ulva pertusa and its effect on thermal, rheological, and gelling properties of rice flour
FOOD CHEMISTRY
IF9.8
2025-02-010
PRE
Kraithong, Supaluck; Ke, Xu; Lee, Suyong; Bunyameen, Nasuha; Kuang, Weiyang; Huang, Qiang; Zhang, Xiaoyong; Huang, Riming
Machine learning-combined rheological and structural characterization of starches for enhanced melt-stretch features in plant-based cheese analogues
FOOD HYDROCOLLOIDS
IF12.4
2024-12-010
PRE
Yun, Suin; Jeong, Sungmin; Lee, Suyong
Unravelling the physicochemical features of allulose and kestose as sugar alternatives in chemically-leavened baked goods
LWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
2024-09-010
OAAI
Cho, Seung A.; Jeong, Sungmin; Ryu, Kyungheon; Lee, Suyong
Machine learning-enabled hyperspectral approaches for structural characterization of precooked noodles during refrigerated storage
FOOD CHEMISTRY
IF9.8
2024-08-011
PRE
Kwon, Hyukjin; Hwang, Jeongin; Cho, Younsung; Lee, Suyong
Potentials of Ulva spp.-derived sulfated polysaccharides as gelling agents with promising therapeutic effects
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
IF8.5
2024-07-014
PRE
Kraithong, Supaluck; Bunyameen, Nasuha; Theppawong, Atiruj; Ke, Xu; Lee, Suyong; Zhang, Xiaoyong; Huang, Riming
Artificial intelligence-based prediction of the rheological properties of hydrocolloids for plant-based meat analogues

基于人工智能的植物性肉类似物水胶体流变特性预测

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
IF3.5
2024-02-081
PRE
Lee, Dayeon; Jeong, Sungmin; Yun, Suin; Lee, Suyong
Effect of high pressure pretreatment on the inhibition of ice nucleation and biochemical changes in pork loins during supercooling preservation
MEAT SCIENCE
IF6.1
2024-02-015
PRE
Kim, Honggyun; Lee, Jiseon; Jeong, Sungmin; Lee, Suyong; Hong, Geun-Pyo
Robust Reinforcement Learning Under Dimension-Wise State Information Drop
IEEE ACCESS
IF3.6
2024-01-010
OA
Kim, Gyeongmin; Kim, Jeonghye; Lee, Suyoung; Baek, Jaewoo; Moon, Howon; Shin, Sangheon; Sung, Youngchul
Machine learning identification of edible vegetable oils from fatty acid compositions and hyperspectral images

基于脂肪酸组成和高光谱图像的食用植物油机器学习识别

CURRENT RESEARCH IN FOOD SCIENCE
IF7
2024-01-011
OAAI
Hwang, Jeongin; Choi, Kyeong-Ok; Jeong, Sungmin; Lee, Suyong
Effect of different sweeteners on the thermal, rheological, and water mobility properties of soft wheat flour and their application to cookies as an alternative to sugar
FOOD CHEMISTRY
IF9.8
2024-01-014
PRE
Jeong, Sungmin; Kim, Goeun; Ryu, Kyunghun; Park, Jiwon; Lee, Suyong
Artificial intelligence classification and amylose content prediction of rice flour varieties from their pasting features
JOURNAL OF AGRICULTURE AND FOOD RESEARCH
IF6.2
2023-12-011
OAAI
Kim, Hyerin; Jeong, Sungmin; Kwak, Jieun; Lee, Suyong
Retrogradation-induced physicochemical changes in pre-cooked rice noodles stored at different temperatures: a viewpoint from water dynamics and structure
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
IF3.5
2023-11-301
PRE
Jeong, Sungmin; Lee, Suyong

Research Directions

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S
Sungmin Jeong
H-index:15Papers:36Citations:940
H
Hyeon Gyu Lee
H-index:51Papers:301Citations:8,705
I
In Young Bae
H-index:29Papers:79Citations:2,132
S
Sang‐Ho Yoo
H-index:44Papers:216Citations:6,844
G
George E. Inglett
H-index:43Papers:233Citations:6,943
I
Imkyung Oh
H-index:10Papers:32Citations:614
S
Seung Mi Lee
H-index:34Papers:280Citations:4,240
H
Hong‐Sik Hwang
H-index:30Papers:126Citations:3,588
S
Supaluck Kraithong
H-index:15Papers:60Citations:837
J
Jongbin Lim
H-index:17Papers:38Citations:972