Kwang-geun Y. Lee

Gyeonggi-do, Republic of Korea

Last Updated: 09/26/2026

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Found 94 publications

Furan and 5-hydroxymethylfurfural in the products of Maillard reaction model systems consisting of 2'-fucosyllactose and amino acids.

Furan and 5-hydroxymethylfurfural in the products of Maillard reaction model systems consisting of 2'-fucosyllactose and amino acids.

Journal: Food science and biotechnology

Published: March 17, 2026

Effect of spent coffee grounds addition on the microstructure and quality characteristics of protein-fortified bread.

Effect of spent coffee grounds addition on the microstructure and quality characteristics of protein-fortified bread.

Journal: Food chemistry: X

Published: January 19, 2026

Comparison of conventional and room-temperature derivatization methods for the analysis of fatty acids in edible oils.

Comparison of conventional and room-temperature derivatization methods for the analysis of fatty acids in edible oils.

Journal: Food science and biotechnology

Published: January 16, 2026

Bioactive potential of lactic acid bacteria-fermented grape (Vitis labrusca B.) by-products: volatile compounds, antioxidant activity, and anti-inflammatory properties.

Bioactive potential of lactic acid bacteria-fermented grape (Vitis labrusca B.) by-products: volatile compounds, antioxidant activity, and anti-inflammatory properties.

Journal: Food science and biotechnology

Published: January 16, 2026

Physicochemical and sensory properties of Robusta coffee treated with vacuum impregnation using ultrasound-assisted lemon (Citrus limon L.) pomace extracts.

Physicochemical and sensory properties of Robusta coffee treated with vacuum impregnation using ultrasound-assisted lemon (Citrus limon L.) pomace extracts.

Journal: Food chemistry

Published: December 22, 2025

Effects of ultrasound-assisted Maillard reaction on the emulsifying and flavor properties of brewer's spent grain protein-gum arabic conjugates.

Effects of ultrasound-assisted Maillard reaction on the emulsifying and flavor properties of brewer's spent grain protein-gum arabic conjugates.

Journal: Ultrasonics sonochemistry

Published: September 15, 2025

Analysis of physicochemical properties of cold brew Robusta and decaffeinated coffee prepared via ultrasound-assisted soaking and extraction.

Analysis of physicochemical properties of cold brew Robusta and decaffeinated coffee prepared via ultrasound-assisted soaking and extraction.

Journal: Food chemistry

Published: August 14, 2025

Emulsifying properties of Maillard reaction products formed using spirulina (Arthrospira maxima) protein extract coupled with various saccharides.

Emulsifying properties of Maillard reaction products formed using spirulina (Arthrospira maxima) protein extract coupled with various saccharides.

Journal: Ultrasonics sonochemistry

Published: April 07, 2025

Effects of ultrasound treatment on physicochemical, sensory, and structural properties of cold brew coffee.

Effects of ultrasound treatment on physicochemical, sensory, and structural properties of cold brew coffee.

Journal: Ultrasonics sonochemistry

Published: March 31, 2025

Physicochemical properties and sensory attributes of nut-based milk coffee.

Physicochemical properties and sensory attributes of nut-based milk coffee.

Journal: Scientific reports

Published: February 21, 2025

A review on the role of food regulatory science for food safety in the era of Food-Tech innovation.

A review on the role of food regulatory science for food safety in the era of Food-Tech innovation.

Journal: Food science and biotechnology

Published: November 05, 2024

Analysis of volatiles and α-dicarbonyl compounds in Maillard reaction products derived from 2'-fucosyllactose and amino acids.

Analysis of volatiles and α-dicarbonyl compounds in Maillard reaction products derived from 2'-fucosyllactose and amino acids.

Journal: Food research international (Ottawa, Ont.)

Published: September 05, 2024

Showing 1-12 of 94

Last Updated: 09/26/2026