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Publications by Suyong LEE

Response to Consumer Demand for Reduced-Fat Foods; Multi-Functional Fat Replacers

Japan Journal of Food Engineering

Manufacturing Engineering

English

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Fat Replacers in Meat Products

Pakistan Journal of Nutrition

Occupational Health

English

Use of Starch‐based Fat Replacers in Foods as a Strategy to Reduce Dietary Intake of Fat and Risk of Metabolic Diseases

Food Science and Nutrition

English

Effect of Different Fat Replacers and Drying Methods on Thermal Behaviour, Morphology and Sensory Attributes of Reduced-Fat Coffee Creamer

LWT - Food Science and Technology

English

High-Fat and Low-Fat Phenotypes: Habitual Eating of High- And Low-Fat Foods Not Related to Taste Preference for Fat

European Journal of Clinical Nutrition

English

Emulsion Gels Containing N-3 Fatty Acids and Condensed Tannins Designed as Functional Fat Replacers

Food Research International

English

PHYSIOLOGY: Reduced-Fat Milk

Multidisciplinary

Philosophy of Science

English

Functional, Rheological and Sensory Characteristics of Defatted-Hydrolyzed Rice Bran as Fat Replacers in Prepared Biscuit

Arab Universities Journal of Agricultural Sciences

English

Rheology and Microstructure of Lowfat (5%) Cheddar Cheese Containing a Fat-Like Perception Enhancer and Fat Replacers.

Food Science and Technology International, Tokyo

English

Reduced or Modified Dietary Fat for Preventing Cardiovascular Disease

English