(1 September 2016) “Noodles, traditionally and today”, Journal of Ethnic Foods (en) 3 (3), p. 209–212. doi:10.1016/j.jef.2016.08.003.
(2007) “Asian noodles: History, classification, raw materials, and processing”, Food Research International41 (9), p. 888–902. doi:10.1016/j.foodres.2007.11.007.
(2018) “Comparative study of the quality characteristics of fresh noodles with regular salt and alkali and the underlying mechanisms”, Food Chemistry246, p. 335–342. doi:10.1016/j.foodchem.2017.11.020.
(1 January 2014) “Instant Noodles: Processing, Quality, and Nutritional Aspects”, Critical Reviews in Food Science and Nutrition54 (10), p. 1386–1399. doi:10.1080/10408398.2011.638227.
(2003) “Mechanism and reduction of fat uptake in deep-fat fried foods”, Trends in Food Science & Technology14 (9), p. 364–373. doi:10.1016/s0924-2244(03)00050-5.
(24 May 2017) “Instant noodle consumption is associated with cardiometabolic risk factors among college students in Seoul”, Nutrition Research and Practice11 (3), p. 232–239. doi:10.4162/nrp.2017.11.3.232.
(25 June 2014) “Instant noodle intake and dietary patterns are associated with distinct cardiometabolic risk factors in Korea.”, The Journal of Nutrition144 (8), p. 1247–1255. doi:10.3945/jn.113.188441.