| Effect of cross-linking on the physicochemical and physiological properties of corn starch SH Koo, KY Lee, HG Lee Food hydrocolloids 24 (6-7), 619-625, 2010 | 300 | 2010 |
| Mechanical properties of gellan and gelatin composite films KY Lee, J Shim, HG Lee Carbohydrate Polymers 56 (2), 251-254, 2004 | 236 | 2004 |
| Evaluation of canola oil oleogels with candelilla wax as an alternative to shortening in baked goods A Jang, W Bae, HS Hwang, HG Lee, S Lee Food chemistry 187, 525-529, 2015 | 229 | 2015 |
| Purification and identification of an angiotensin I-converting enzyme inhibitory peptide from fermented soybean extract SJ Rho, JS Lee, YI Chung, YW Kim, HG Lee Process Biochemistry 44 (4), 490-493, 2009 | 224 | 2009 |
| Microencapsulation of α-tocopherol using sodium alginate and its controlled release properties SH Yoo, YB Song, PS Chang, HG Lee International journal of biological macromolecules 38 (1), 25-30, 2006 | 223 | 2006 |
| Antitumor activity of levan polysaccharides from selected microorganisms SH Yoo, EJ Yoon, J Cha, HG Lee International journal of biological macromolecules 34 (1-2), 37-41, 2004 | 212 | 2004 |
| Stability of Chitosan Nanoparticles for l-Ascorbic Acid during Heat Treatment in Aqueous Solution KI Jang, HG Lee Journal of agricultural and food chemistry 56 (6), 1936-1941, 2008 | 181 | 2008 |
| Purification and identification of angiotensin I-converting enzyme inhibitory peptide from buckwheat (Fagopyrum esculentum Moench) MS Ma, IY Bae, HG Lee, CB Yang Food chemistry 96 (1), 36-42, 2006 | 158 | 2006 |
| Feasibility of hydroxypropyl methylcellulose oleogel as an animal fat replacer for meat patties I Oh, JH Lee, HG Lee, S Lee Food Research International 122, 566-572, 2019 | 149 | 2019 |
| Viscometric behavior of high-methoxy and low-methoxy pectin solutions SH Yoo, ML Fishman, AT Hotchkiss Jr, HG Lee Food hydrocolloids 20 (1), 62-67, 2006 | 148 | 2006 |
| Utilization of pectin-enriched materials from apple pomace as a fat replacer in a model food system B Min, IY Bae, HG Lee, SH Yoo, S Lee Bioresource technology 101 (14), 5414-5418, 2010 | 136 | 2010 |
| Effect of dry heat treatment on physical property and in vitro starch digestibility of high amylose rice starch IY Bae, HG Lee International Journal of Biological Macromolecules 108, 568-575, 2018 | 118 | 2018 |
| Effect of partially hydrolyzed oat β-glucan on the weight gain and lipid profile of mice IY Bae, S Lee, SM Kim, HG Lee Food Hydrocolloids 23 (7), 2016-2021, 2009 | 115 | 2009 |
| Tyr-Pro-Lys, an angiotensin I-converting enzyme inhibitory peptide derived from broccoli (Brassica oleracea Italica) JE Lee, IY Bae, HG Lee, CB Yang Food chemistry 99 (1), 143-148, 2006 | 113 | 2006 |
| Evaluation of bitterness in enzymatic hydrolysates of soy protein isolate by taste dilution analysis WH Seo, HG Lee, HH Baek Journal of food science 73 (1), S41-S46, 2008 | 112 | 2008 |
| Purification and characterization of antioxidant peptides from soy protein hydrolysate SY Park, JISOO LEE, HHEE BAEK, HG Lee Journal of food biochemistry 34, 120-132, 2010 | 111 | 2010 |
| Effect of hydrocolloid coatings on the heat transfer and oil uptake during frying of potato strips DN Kim, J Lim, IY Bae, HG Lee, S Lee Journal of Food Engineering 102 (4), 317-320, 2011 | 107 | 2011 |
| Spinach (Spinacia oleracea) Powder as a Natural Food-Grade Antioxidant in Deep-Fat-Fried Products J Lee, S Lee, H Lee, K Park, E Choe Journal of agricultural and food chemistry 50 (20), 5664-5669, 2002 | 102 | 2002 |
| Purification and identification of adipogenesis inhibitory peptide from black soybean protein hydrolysate HJ Kim, IY Bae, CW Ahn, S Lee, HG Lee Peptides 28 (11), 2098-2103, 2007 | 100 | 2007 |
| Rice noodle enriched with okara: Cooking property, texture, and in vitro starch digestibility MJ Kang, IY Bae, HG Lee Food Bioscience 22, 178-183, 2018 | 92 | 2018 |
