Author

Changheon Lee

Institution: Changwon National University

Observed institution: Changwon National University

ORCID: 0000-0002-7286-0603

Observed ORCID: 0000-0002-7286-0603

OpenAlex ID: A5071301415

Influence of plant-based gel binders and song-hwa mushroom crosslinking on functional properties and consumer perception of vegan mushroom sausage analogues

2025 · Jin Ha Sim, Seungmin Moon, et al. · Food Chemistry · 6

Preparation of Microencapsulated Savory Powders from Hydrolysates of Soy Sauce Residue

2019 · Yong-Jun Cha, Wenfeng Wang, et al. · Journal of the Korean Society of Food Science and Nutrition · 2

Enhancement of savory odor and reduction of biogenic amines in anchovy sauce via reaction flavor technology

2026 · Eunsong Cha, Sumin Kim, et al. · Journal of the Science of Food and Agriculture · 1

Thermal pretreatment-assisted dual-enzyme hydrolysis of steamed skipjack tuna dark muscle for safety-controlled bioactive hydrolysate production

2026 · Changheon Lee, Sumin Kim, et al. · Food Chemistry

Moisture Sorption Characteristics of Lactobacillus brevis-fermented Sea Tangle Saccharina japonica, Mekabu Fucoidan, and These Mixture Powders

2021 · Changheon Lee, Jin Ha Sim, et al. · Korean Journal of Fisheries and Aquatic Sciences

Works count: 5

Citation count: 9

H-index: 2

I10-index: