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Sungmin Jeong

carbohydrate bioproduct research center
H-index:15
Citation Count:940
Views:0

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Functional evaluation of wax-based oleogels as solid fat replacers for designing low saturated fat plant-based meat analogues

蜡基油凝胶作为固体脂肪替代品的功能评估，用于设计低饱和脂肪植物基肉类似物

npj Science of Food
IF7.8
2026-01-160
OAAI
Young Seo Park; Sungmin Jeong; 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
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
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
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
Unravelling the physicochemical features of US wheat flours over the past two decades by machine learning analysis
LWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
2022-11-016
OAAI
Jeong, Sungmin; Lee, Dayeon; Yang, Geunhyuk; Kwon, Hyukjin; Kim, Minhyo; Lee, Suyong
Establishment of machine learning hyperparameters for predicting the extensional properties of noodles from the thermo-mechanical properties of wheat flour
JOURNAL OF FOOD ENGINEERING
IF5.8
2022-05-016
PRE
Kwon, Hyukjin; Yang, Geunhyuk; Jeong, Sungmin; Roh, Jaepil; Lee, Suyong
Utilization of oleogels with binary oleogelator blends for filling creams low in saturated fat
LWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
2022-02-0128
OAAI
Kim, Minhyo; Hwang, Hong-Sik; Jeong, Sungmin; Lee, Suyong
Machine learning workflow for the oil uptake prediction of rice flour in a batter-coated fried system
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
IF6.8
2021-12-0111
PRE
Jeong, Sungmin; Kwak, Jieun; Lee, Suyong
Elucidation of the reduced oil uptake of frying batters made from wheat and brown rice flour blends in terms of rheology and surface roughness
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
IF3.5
2021-04-287
PREAI
Jeong, Sungmin; Lee, Suyong
Assessment of turanose as a sugar alternative in a frozen dough system: Rheology, tomography, and baking performance
LWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
2021-04-0113
PREAI
Jeong, Sungmin; Park, Yujin; Lee, Suyong
Elucidation of rheological properties and baking performance of frozen doughs under different thawing conditions
JOURNAL OF FOOD ENGINEERING
IF5.8
2020-11-0147
PREAI
Yang, Seonkyeong; Jeong, Sungmin; Lee, Suyong

Research Directions

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