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Author

Rin Chae

Institution: Wonkwang University
Observed institution: Wonkwang University
ORCID: 0009-0007-2202-2226
Observed ORCID: 0009-0007-2202-2226
OpenAlex ID: A5035523093
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
Quality characteristics of yanggaeng supplemented with monk fruit powder
2022 · Rin Chae, So-Yeon Im, et al. · Korean Journal of Food Science and Technology · 3
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
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
Works count: 7
Citation count: 14
H-index: 2
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