Author

Yung-Hee Jeon

Institution: Kongju National University

Observed institution: Kongju National University

ORCID: 0000-0001-9169-6776

Observed ORCID: 0000-0001-9169-6776

OpenAlex ID: A5004022365

Investigating the Potential of Full-Fat Soy as an Alternative Ingredient in the Manufacture of Low- and High-Moisture Meat Analogs

2023 · Yung-Hee Jeon, Bon-Jae Gu, et al. · Foods · 23

Effects of Brewer's Spent Yeast Content on the Physicochemical Properties of Extruded High-Moisture Meat Analog

2022 · Yung-Hee Jeon, Bon-Jae Gu, et al. · Journal of the Korean Society of Food Science and Nutrition · 10

Effect of Yeast Content on the Physicochemical Properties of Low-Moisture Extruded Meat Analog

2022 · Yung-Hee Jeon, Bon-Jae Gu, et al. · Journal of the Korean Society of Food Science and Nutrition · 9

Characterization of Fibrous Protein Gel Network Properties in Brewer’s Yeast-Enhanced Meat Analogs Produced by High-Moisture Extrusion

2026 · Yu Zhang, Yung-Hee Jeon, et al. · Gels

Upcycling of citrus peel improves texture and antioxidant activity in plant-based jerky

2026 · Yunju Lee, Yung-Hee Jeon, et al. · Food Science and Preservation

Works count: 5

Citation count: 42

H-index: 3

I10-index: 2