Jeung Hee Lee

Professor

Daegu University

South Korea

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About

Jeung Hee Lee is a Professor at Daegu University in South Korea. His research primarily focuses on nutrition and food science, with recent articles covering topics such as digestion and absorption properties of lipids, distribution of dietary phospholipids, and the development of functional foods. He has also explored the quality properties of various food products and their components, including traditional fruit wines and vegan ingredients.

Articles (15)

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2024

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2024

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2024

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2024

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2024

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2022

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2022

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2021

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2021

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2021

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2021

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2021

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2021

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2021

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2020

Collaborators (1)

MI JEONG KIM

Changwon National University

SOUTH KOREA

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Jeung Hee Lee

Research Interests

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About

Articles (15)

The Development of New Functional Foods and Ingredients

Assessment of Digestion and Absorption Properties of 1,3-Dipalmitoyl-2-Oleoyl Glycerol-Rich Lipids Using an In Vitro Gastrointestinal Digestion and Caco-2 Cell-Mediated Coupled Model

Distribution of Dietary Phospholipids in Selected Agri-Foods: Versatile Nutraceutical Ingredients

High-purity 1,2-dimyristoyl-sn-glycero-3-phosphocholine: synthesis and emulsifying performance evaluation

Quality properties of defatted rice bran extract powder and vegan cookies,탈지미강 추출 분말과 비건 쿠키의 품질 특성

Compositional Study of Phospholipids from the Dried Big Head and Opossum Shrimp, Mussel, and Sea Cucumber Using <sup>31</sup>P NMR Spectroscopy: Content and Fatty Acid Composition of Plasmalogen

Method Validation and Assessment of Hazardous Substances and Quality Control Characteristics in Traditional Fruit Wines

Melting, Crystallization, and In Vitro Digestion Properties of Fats Containing Stearoyl-Rich Triacylglycerols

Correlations of fat content in human milk with fat droplet size and phospholipid species

Effect of fermentation on cyanide and ethyl carbamate contents in cassava flour and evaluation of their mass balance during lab-scale continuous distillation

Evaluation of the quality characteristics of protein cubes supplemented with moringa leaf (Moringa oleifera Lam.) and green tea powders

Optimization of enzymatic hydrolysis of immature citrus (Citrus unshiu Marcov.) for flavonoid content and antioxidant activity using a response surface methodology

Quality evaluation of pan bread supplemented with immature chalssalbori powder

Regiospecific positioning of palmitic acid in triacylglycerol structure of enzymatically modified lipids affects physicochemical and in vitro digestion properties

Antioxidant and antibacterial effects of medicinal plants and their stick-type medicinal concentrated beverages

Collaborators (1)

MI JEONG KIM

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