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Gyeong A Jeong

Observed names: Gyeong A. Jeong, Gyeong-A Jeong
Institution: Wonkwang University
Observed institution: Wonkwang University
ORCID: 0000-0003-0391-1427
Observed ORCID: 0000-0003-0391-1427
OpenAlex ID: A5033754784
Impact of esterification with malic acid on the structural characteristics and in vitro digestibilities of different starches
2021 · Jong Hee Na, Gyeong A Jeong, et al. · International Journal of Biological Macromolecules · 54
Preparation, physicochemical properties, and in vivo digestibility of thermostable resistant starch from malic acid-treated wheat starch
2022 · Ahmad Rois Mansur, Gyeong A Jeong, et al. · Food Research International · 30
Impact of chemical modification by immersion with malic acid on the physicochemical properties and resistant starch formation in rice
2022 · Ha Ram Kim, Gyeong A. Jeong, et al. · Journal of Food Science · 14
Characterization of Low-Molecular-Weight Collagen from Korean Native Chicken Feet Hydrolyzed Using Alcalase
2023 · Heedong Woo, Gyeong A Jeong, et al. · Journal of Microbiology and Biotechnology · 13
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Quality Characteristics of Gluten-Free Noodles According to the Drying Method of Pregelatinized Rice Flour
2025 · Gyeong A Jeong, Chang Joo Lee · Processes · 9
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Impact of Esterification with Octenyl Succinic Anhydride on the Structural Characteristics and Glucose Response in Mice of Wheat Starch
2024 · Hyun Sung Lee, Gyeong A Jeong, et al. · Foods · 9
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Preparation and Quality Characteristics of Noodles Added With Baromi 2 Floury Rice
2023 · Gyeong A Jeong, Hye-Young Park, et al. · Food Engineering Progress · 9
Production and Quality Characteristics of Gluten-Free Noodles Made with Pregelatinized Rice Flour
2023 · Gyeong A Jeong, Rin Chae, et al. · Food Engineering Progress · 3
Comparison of physicochemical properties of Australian standard white wheat starch and Korean wheat starch
2022 · Gyeong A Jeong, Jinhee Park, et al. · Korean Journal of Food Science and Technology · 3
Quality characteristics of noodles supplemented with rice flour and alkaline reagent
2019 · Gyeong A Jeong, Su Hee Han, et al. · Korean Journal of Food Science and Technology · 3
Structural Elucidation and Storage Stability of Novel Dietary Sulfur Compounds from Radish
2025 · Gyeong A. Jeong, Inae Lee, et al. · Foods · 2
Physicochemical properties of Betaone barley starch depending on starch isolation methods
2024 · Young-Mi Yoon, Gyeong-A Jeong, et al. · Food Engineering Progress · 2
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Production and quality characteristics of strawberry jam containing added monk fruit powder
2024 · Rin Chae, Gyeong-A Jeong, et al. · Korean Journal of Food Science and Technology · 2
Digestibility and Quality Characteristics of Noodles Added with Octenyl Succinic Anhydride-Modified Wheat Starch
2023 · Gyeong A Jeong, Rin Chae, et al. · Food Engineering Progress · 2
Physicochemical Properties of Starch Isolated from Betahealth, a High β-Glucan Barley Cultivar
2025 · Jin-Cheon Park, Gyeong A Jeong, et al. · Foods · 1
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Enhancing thermostable resistant starch in tapioca starch via combined tartaric acid and thermal modification
2025 · Ahmad Rois Mansur, Gyeong A Jeong, et al. · LWT · 1
Digestibility and Quality Characteristics of Noodles with Added Malic-Acid-Modified Wheat Starch
2025 · Gyeong A Jeong, Inae Lee, et al. · Foods · 1
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Production and quality characteristics of sausages added with purple sweet potato powder
2024 · Gyeong-A Jeong, Chang-Joo Lee · Korean Journal of Food Science and Technology · 1
Preparation and quality properties of blueberry jam containing added monk fruit powder as partial replacement for sucrose
2024 · Dong-Beom Hwang, Gyeong-A Jeong, et al. · Korean Journal of Food Science and Technology · 1
Quality Characteristics of Cookies Added with Octenyl Succinyl Anhydride-Modified Wheat Starch
2023 · Rin Chae, Gyeong A Jeong, et al. · Food Engineering Progress · 1
Changes in the Composition of Dietary Sulfur Compounds in Radish According to Different Drying Methods
2023 · Gyeong A Jeong, Chang Joo Lee · Food Engineering Progress · 1
Quality Characteristics of Strawberry Jam Added with Neohesperidin Dihydrochalcone
2022 · Gyeong A Jeong, Yang Kim, et al. · Food Engineering Progress · 1
Effects of proofing time on the bread-making characteristics of Hwanggeumal wheat flour
2026 · Jae-Young Hwang, Gyeong-A Jeong, et al. · Korean Journal of Food Science and Technology
Improvement of noodle quality by HPMC incorporation in rice–wheat composite flour
2026 · Suho Choi, Taiyoung Kang, et al. · Food Science and Biotechnology
Effects of starch structure and physicochemical properties on starch digestibility and glycemic response of Tongil rice cultivars
2026 · Beom-Seok Park, Shin-Young Park, et al. · Korean Journal of Food Science and Technology
Works count: 34
Citation count: 163
H-index: 7
I10-index: 4
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