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Soo-Yeun Lee, Ph.D. - Publications

Affiliations: 
2001 University of California, Davis, Davis, CA 
Area:
Food Science and Technology Agriculture
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8 high-probability publications. We are testing a new system for linking publications to authors. You can help! If you notice any inaccuracies, please sign in and mark papers as correct or incorrect matches. If you identify any major omissions or other inaccuracies in the publication list, please let us know.

Year Citation  Score
2017 Mayhew EJ, Schmidt SJ, Lee SY. Sensory and Physical Effects of Sugar Reduction in a Caramel Coating System. Journal of Food Science. PMID 28675759 DOI: 10.1111/1750-3841.13785  0.476
2016 Lee SJ, Do LHT. Effects of copper additive on micro-arc oxidation coating of LZ91 magnesium-lithium alloy Surface and Coatings Technology. 307: 781-789. DOI: 10.1016/j.surfcoat.2016.10.008  0.418
2007 Wan VCH, Lee CM, Lee SY. Understanding consumer attitudes on edible films and coatings: Focus group findings Journal of Sensory Studies. 22: 353-366. DOI: 10.1111/j.1745-459X.2007.00108.x  0.302
2002 Lee SY, Krochta JM. Accelerated shelf life testing of whey-protein-coated peanuts analyzed by static headspace gas chromatography. Journal of Agricultural and Food Chemistry. 50: 2022-8. PMID 11902951 DOI: 10.1021/Jf010501J  0.7
2002 Lee SY, Trezza TA, Guinard JX, Krochta JM. Whey-protein-coated peanuts assessed by sensory evaluation and static headspace gas chromatography Journal of Food Science. 67: 1212-1218. DOI: 10.1111/J.1365-2621.2002.Tb09479.X  0.689
2002 Lee SY, Dangaran KL, Krochta JM. Gloss stability of whey-protein/plasticizer coating formulations on chocolate surface Journal of Food Science. 67: 1121-1125.  0.612
2002 Lee SY, Guinard JX, Krochta JM. Relating sensory and instrumental data to conduct an accelerated shelf-life testing of whey-protein-coated peanuts Acs Symposium Series. 836: 175-187.  0.671
2002 Lee SY, Dangaran KL, Guinard JX, Krochta JM. Consumer acceptance of whey-protein-coated as compared with shellac-coated chocolate Journal of Food Science. 67: 2764-2769.  0.612
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