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SCISCIESCOPUS
(1-3)(1-6)-beta-Glucan-enriched materials from Lentinus edodes mushroom as a high-fibre and low-calorie flour substitute for baked foodsGo to Link

Kim, Juyoung; Lee, Seung Mi; Bae, In Young; Park, Hyuk-Gu; Lee, Hyeon Gyu; Lee, Suyong

ArticleIssue Date2011CitationJournal of the Science of Food and Agriculture, v.91, no.10, pp 1915 - 1919PublisherJohn Wiley & Sons Inc.
SCOPUSKCI
Effect of coating material and storage temperature on the quality characteristics of Lentinus edodes mushroom (Chamgsongi)Go to Link

Bae, In Young; Lee, Yoo Jin; Kim, Eun Suh; Lee, Suyong; Park, Hyuk-Gu; Lee, Hyeon Gyu

ArticleIssue Date2010Citation한국식품과학회지, v.42, no.6, pp 682 - 687Publisher한국식품과학회
SCIESCOPUS
Effect of Lentinus edodes beta-Glucan-Enriched Materials on the Textural, Rheological, and Oil-Resisting Properties of Instant Fried NoodlesGo to Link

Heo, Soojung; Lee, Seung Mi; Bae, In Young; Park, Hyuk-Gu; Lee, Hyeon Gyu; Lee, Suyong

ArticleIssue Date2013CitationFood and Bioprocess Technology, v.6, no.2, pp 553 - 560PublisherSpringer Pub. Co.,
SCISCIESCOPUS
PARTICLE SIZE EFFECT OF LENTINUS EDODES MUSHROOM (CHAMSONG-I) POWDER ON THE PHYSICOCHEMICAL, RHEOLOGICAL, AND OIL-RESISTING PROPERTIES OF FRYING BATTERSGo to Link

Kim, Juyoung; Lim, Jongbin; Bae, In Young; Park, Hyuk-Gu; Lee, Hyeon Gyu; Lee, Suyong

ArticleIssue Date2010CitationJournal of Texture Studies, v.41, no.3, pp 381 - 395PublisherFood and Nutrition Press, Inc.
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