Areum Chun

Rural Development Administration — South Korea

Agricultural and Biological Sciences · Life Sciences

12h-index611citations94works0.72yr avg
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Research Topics

Food Quality and Safety Studies(43), GABA and Rice Research(34), Food composition and properties(23), Agriculture, Soil, Plant Science(20), Rice Cultivation and Yield Improvement(19)

Publications94 total

Functional Properties Modulation of Soybean, Adzuki Bean, Mung Bean, and Peanut Proteins Through Alkaline Extraction <scp>pH</scp>
Food Science & Nutrition·2025Open Access
Effects of Drying Methods on the Functional Properties of Proteins Derived from Soybean, Adzuki Bean, and Mung Bean
Journal of the Korean Society of Food Science and Nutrition·2025· 1 citedOpen Access
Comparison of quality characteristics of tofu made from three soybean cultivars grown in different regions of Korea
Food Science and Preservation·2024· 1 citedOpen Access
Physicochemical Properties of Rice Flour Suspension Treated by Ultrahigh Hydrostatic Pressure
Journal of Food Quality·2021· 8 citedOpen Access
도정방법이 건식제분 쌀가루의 호화특성 및 저장 안정성에 미치는 영향
2021
Effect of Milling on the Pasting Properties and Storage Stability of Dry-Milled Rice Flour
Food Engineering Progress·2021· 3 cited
Water-absorption characteristics and cooked rice texture of milled rice
Korean Journal of Food Science and Technology·2021· 5 citedOpen Access
Physicochemical Properties of Rice Cookies at Various Mixing Ratios of Rice and Wheat Flour
Journal of the Korean Society of Food Science and Nutrition·2020· 5 cited
반죽 및 발효 조건이 글루텐 프리 쌀 빵의 품질에 미치는 영향
2020
마이크로웨이브 레인지 재가열 후 최적 특성을 갖는 쌀죽 제조조건
2020
저장 온도에 따른 건식제분용 쌀가루의 호화특성 및 지방산가 변화
2020
죽 가공성 평가를 위한 원료 쌀의 품질지표
2020
Quality Characteristics of Tofu Made from Korean Soybean Cultivars
Food Engineering Progress·2020· 6 cited
Analysis of QTL responsible for grain iron and zinc content in doubled haploid lines of rice (<i>Oryza sativa</i>) derived from an intra<i>‐japonica</i> cross
Plant Breeding·2020· 28 cited
Manufacturing Conditions for Rice Porridge with Optimum Properties after Microwave Range Reheating
The Korean Journal of Food And Nutrition·2020Open Access
Changes in the pasting properties and fatty acid values of dry-milled rice flour at different storage temperatures
Korean Journal of Food Science and Technology·2020· 4 citedOpen Access
Effect of kneading and fermentation conditions on the quality of gluten-free rice bread
Korean Journal of Food Science and Technology·2020· 5 citedOpen Access
시판 쇠고기 죽의 이화학적 특성
2019
현미와 2분도미의 이화학적 품질 특성
2019
Physicochemical Properties of Commercial Beef Porridge in Korea
The Korean Journal of Food And Nutrition·2019· 2 citedOpen Access
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Frequent Co-authors

Mi‐Ra Yoon(20), Dae Jung Kim(14), Jeong-Heui Lee(11), Sea‐Kwan Oh(10), Jieun Kwak(10), Im-Soo Choi(9), Jeom‐Sig Lee(9), Junsoo Lee(6), Yeon‐Gyu Kim(6), Eun-Yeong Sim(6), Choon‐Ki Lee(6), Jieun Kwak(6), Ha-Cheol Hong(5), Yeon-Kyu Kim(5), Heon Sang Jeong(5), Yong-Jae Won(5), Sea-Kwan Oh(4), Bo-Kyeong Kim(4), Koan-Sik Woo(4), Youngje Jo(4)