Soo-Yeun Lee

14PUBLICATIONS
24CO-AUTHORS
Food technologyFood properties (incl. characteristics and health benefits)Food engineeringBeverage chemistry and beverage sensory scienceComposite and hybrid materials
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Publications (14)

|Apr 11, 2023
A qualitative look at perception and experience of sodium reduction strategies in the food industry through focus groups and individual interviews.

Aubrey N Dunteman, Youngsoo Lee, Soo-Yeun Lee

|Jan 20, 2023
Characterizing the effect of sodium reduction and monosodium glutamate supplementation on white and multigrain breads.

Aubrey N Dunteman, Soo-Yeun Lee

|Dec 05, 2022
Consumer acceptance of reduced sodium white and multigrain bread: Impact of flavor enhancement and ingredient information on sample liking.

Aubrey N Dunteman, Soo-Yeun Lee

|Oct 26, 2022
Characterization of Sugar Reduction in Model Confectionary Gels Using Descriptive Analysis.

Elle McKenzie, Youngsoo Lee, Soo-Yeun Lee

|Apr 25, 2022
Sugar reduction methods and their application in confections: a review.

Elle McKenzie, Soo-Yeun Lee

|Feb 24, 2022
Compendium of sodium reduction strategies in foods: A scoping review.

Aubrey N Dunteman, Elle N McKenzie, Ying Yang

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Frequent Collaborators

3 joint publications

Aubrey N Dunteman

2 joint publications

Aimee E Buechler

1 joint publications

David J Bloom

1 joint publications

Sharon M Donovan