연구활동 Research activities

논문
  • [국외]
  • Characterization of temperature-dependent subcritical water hydrolysis pattern of strong and floury rice cultivars and potential utilizations of their hydrolysates, Food Chemistry 445 (2024)
  • Effect of high pressure pretreatment on the inhibition of ice nucleation and biochemical changes in pork loins during supercooling preservation, Meat Science 208 (2024)
  • Effect of the double heating cycle on the thermal gelling properties of vicilin fractions from soy, mung bean, red bean and their mixture with soy glycinin, Food Hydrocolloids 137 (2023)
  • Conditions of the stepwise cooling algorithm for stable supercooling preservation and freshness of pork loin, Foods 11 (2022)
  • Polymer based nanomaterials for strategic applications in animal food value chains, Food Reviews International 38 (2022)
  • Micro- and nanoplastic contamination in livestock production: Entry pathways, potential effects and analytical challanges, Science of the Total Environment 844 (2022)
  • Health risk associated with pesticide residues in vegetables from Incheon region of Korea, Environmental Science and Pollution Research 29 (2022)
  • Comparison of superchilling and supercooling on extending the fresh quality of beef loin, Foods 11 (2022)
  • Utilization of pulsed infrared for the rapid semidrying of fresh ginseng with advanced qualities and extended shelf life, Food Control 138 (2022)
  • Digestion stability of curcumin-loaded nanostructured lipid carrier, LWT - Food Science and Technology 162 (2022)
  • Characterized polysaccharides from green tea inhibited starch hydrolysis and glucose intestinal uptake by inducing microstructural changes of wheat starch, Journal of Agricultural and Food Chemistry 69 (2021)
  • Stepwise cooling mediated feasible supercooling preservation to extend freshness of mackerel fillets, LWT - Food Science and Technology 152 (2021)
  • Polymeric nanomaterials for the development of sustainable plant food value chains, Food Bioscience 41 (2021)
  • Effect of precooling conditions on the ice nucleation temperature and freezing characteristics of semisolid matrices, Journal Of Food Engineering 291 (2021)
  • Strategies for sustainable substitution of livestock meat, Foods 9 (2020)
  • beta-Cyclodextrin-Mediated Beany Flavor Masking and Textural Modification of an Isolated Soy Protein-Based Yuba Film, Foods 9 (2020)
  • Effects of high-pressure level in combination with type of aging on the eating quality and biochemical changes in pork loin, Meat Science 162 (2020)
  • A fibronectin-coated gold nanostructure composite for electrochemical detection of effects of curcumin-carrying nanoliposomes on human stomach cancer cells, ANALYST 145 (2020)
  • A comparison of physicochemical stabilities of -carotene-loaded nanoemulsions prepared with different food proteins, Journal of Food Measurement and Characterization 13 (2019)
  • Characterization of bovine serum albumin hydrolysates prepared by subcritical water processing, Food Chemistry 278 (2019)
  • Anti-Oxidative and Anti-Aging Activities of Porcine By-Product Collagen Hydrolysates Produced by Commercial Proteases: Effect of Hydrolysis and Ultrafiltration, Molecules 24 (2019)
  • Functional enhancement of ultrafine Angelica gigas powder by spray-drying microencapsulation, Lwt-Food Science And Technology 101 (2019)
  • Quality characteristics and moisture sorption isotherm of three varieties of dried sweet potato manufactured by hot air semi-drying followed by hot-pressing, Lwt-Food Science And Technology 94 (2018)
  • Micro- and nano-scaled materials for strategy-based applications in innovative livestock products: A review, Trends In Food Science And Technology 71 (2018)
  • Studies on the anti-oxidative function of trans-cinnamaldehyde-included β-cyclodextrin complex, Molecules 22 (2017)
  • Characterization of soy protein hydrolysates produced by varying subcritical water processing temperature, Innovative Food Science & Emerging Technologies 43 (2017)
  • Effects of pulsed infra-red radiation followed by hot-press drying on the properties of mashed sweet potato chips, Lwt-Food Science And Technology 82 (2017)
  • Change of multiple-layered phospholipid vesicles produced by electrostatic deposition of polymers during storage, International Journal Of Food Engineering 12 (2016)
  • Optimization of hydrostatic pressure processing to extending shelf-life with minimal quality changes of refrigerated abalone, Food Science And Technology Research 22 (2016)
  • Pressure Ohmic Thawing: a Feasible Approach for the Rapid Thawing of Frozen Meat and Its Effects on Quality Attributes, Food And Bioprocess Technology 9 (2016)
  • Effects of pressure-shift freezing conditions on the quality characteristics and histological changes of pork, Lwt-Food Science And Technology 67 (2016)
  • Comparison of the quality characteristics of abalone processed by high-pressure sub-zero temperature and pressure-shift freezing, Innovative Food Science And Emerging Technologies 33 (2016)
  • Comparison of Moisture Sorption Isotherms and Quality Characteristics of Freeze-Dried and Boiled-Dried Abalone, INTERNATIONAL JOURNAL OF FOOD ENGINEERING 11 (2015)

  •  
  • [국내]
  • 국내 식물성 식육 대체식품 시장의 현황 및 발전 전략, 축산식품과학과 산업 10
  • 고압 효소 배양이 경질미와 분질미의 가수분해 효율 및 가수분해물의 특성에 미치는 효과, 한국식품과학회지 55 (2023)
  • 세절형 식물성 미트볼의 저작 특성 모방을 위한 식물성 단백질과 다당류 소재의 배합비 최적화, 한국식품과학회지 54 (2022)
  • Evaluation of the relationship between freezing rate and quality characteristics to establish a new standard for the rapid freezing of pork, FOOD SCIENCE OF ANIMAL RESOURCES 41 (2021)
  • 국내 식물성 식육 대체식품 시장의 현황 및 발전 전략, 축산식품과학과 산업 10 (2021)
  • Advanced tenderization of brine injected pork loin as affected by ionic strength and high pressure, FOOD SCIENCE OF ANIMAL RESOURCES 40 (2020)
  • Effects of microbial transglutaminase and alginate on the water-binding, textural and oil absorption properties of soy patties, FOOD SCIENCE AND BIOTECHNOLOGY 29 (2020)
  • Pressure induced structural changes of proteins affecting the ice nucleation temperature of pork loins, FOOD SCIENCE OF ANIMAL RESOURCES 39 (2019)
  • 미래형 식육 냉동 기술 개발을 위한 초고압 가공 기술의 활용, 축산식품과학과 산업 8 (2019)
  • 데치기 조건에 따른 우엉, 연근 및 마늘종의 이화학적 특성 변화, 산업식품공학 23 (2019)
  • Effects of temperature and time on the cookery properties of sous-vide processed pork loin, FOOD SCIENCE OF ANIMAL RESOURCES 39 (2019)
  • Effects of deep freezing temperature for long-term storage on quality characteristics and freshness of lamb meat, Korean Journal For Food Science Of Animal Resources 38 (2018)
  • 냉동 콩나물 비빔밥 제조를 위한 전처리 공정 최적화, 한국식품과학회지 50 (2018)
  • Physicochemical and in vitro digestion characteristics of size-different red ginseng powders, FOOD SCIENCE AND BIOTECHNOLOGY 27 (2018)
  • 냉동 참취 제조를 위한 가공 처리 공정 최적화, 산업식품공학 22 (2018)
  • The change in quality characteristics of Hanwoo in home meal replacement products under different cooking and freezing methods, Korean Journal For Food Science Of Animal Resources 38 (2018)
  • 냉동 비빔밥 제조 공정 중 콩나물, 무채 및 돈육의 품질 변화, 산업식품공학 21 (2017)
  • Influence of autoclave treatment and enzymatic hydrolysis on the antioxidant activity of Opuntia ficus-indica fruit extract, FOOD SCIENCE AND BIOTECHNOLOGY 26 (2017)
  • Effects of artificial supercooling followed by slow freezing on the microstructure and qualities of pork loin, Korean Journal For Food Science Of Animal Resources 36 (2016)
  • Effects of soy protein hydrolysates prepared by varying subcritical media on the physicochemical properties of pork patties, Korean Journal For Food Science Of Animal Resources 36 (2016)
  • Effect of frozen storage temperature on the quality of premium ice cream, Korean Journal For Food Science Of Animal Resources 35 (2015)
  • Effect of Soy Protein Hydrolysates Prepared by Subcritical Water Processing on the Physicochemical Properties of Pork Patty during Chilled Storage, KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES 35 (2015)
특허
  • [국내]
  • 왕겨 아임계수 추출물을 포함하는 항산화용 또는 항균용 조성물, 2023-07 (출원)
  • 쌀의 아임계수 추출물을 포함하는 프리바이오틱스 조성물, 2023-06 (출원)
  • 동물성 지방 모사체 조성물 및 그를 이용하여 동물성 지방 모사체를 제조하는 방법, 2023-06 (출원)
  • 식물성 지방 조직 및 식물성 단백질 조직이 배치된 식육 모사체 및 이의 제조 방법, 2023-06 (출원)
  • 연속식 아임계수 처리 장치, 2023-05 (출원)
  • 두부를 이용한 식육 대체 가공품 및 그 제조 방법, 2021-10 (출원)
  • 초고압 처리를 이용한 식육의 단기 숙성방법 및 이에 따라 숙성된 숙성 식육, 2020-11 (등록)
  • 모방 근막이 형성된 식물성 고기 및 그 제조방법, 2020-06 (등록)
  • 냉장고 및 그의 제어방법, 2019-11 (출원)
  • 나물의 냉동방법 및 이에 따라 냉동된 나물의 해동방법, 2019-03 (등록)
  • 초고압 처리를 이용한 식육의 단기 숙성방법 및 이에 따라 숙성된 숙성 식육, 2018-11 (출원)
  • 모방 근막이 형성된 식물성 고기 및 그 제조방법, 2018-10 (출원)
  • 조직감을 개선한 건조 고구마 스낵 및 그 제조방법, 2018-08 (등록)
  • 식품의 조직손상을 방지하는 식품 냉동 장치 및 그 방법, 2018-08 (등록)
  • 나물의 냉동방법 및 이에 따라 냉동된 나물의 해동방법, 2017-12 (출원)
  • 식품의 조직손상을 방지하는 식품 냉동 장치 및 그 방법, 2017-10 (출원)
  • 열안정성이 향상된 커큐민 나노구조 지질 담체 및 이의 효율적인 안정화 열처리 방법, 2017-08 (출원)
  • 조직감을 개선한 건조 고구마 스낵 및 그 제조방법, 2016-12 (출원)
  • 인공 과냉각 기술을 활용한 식품 냉동방법, 2016-10 (출원)
  • 아임계수로 처리된 콩 펩타이드를 유효성분으로 포함하는 항염증 조성물, 2015-10 (출원)
저역서
  • NEW 식품공학, 2023-03
  • 원리로 배우는 식품 냉동학, 2018-08
학술발표
  • The subcritical water extract of Codonopsis lanceolate root revealed anti-oxidative and tyrosinase inhibition activities, 2023 KoSFoST International Symposium and Annual Meeting((사)한국식품과학회), 2023-06
  • Enzymatic hydrolysis under high pressure on the production efficiency and characteristics of rice hydrolysates, 2023 KoSFoST International Symposium and Annual Meeting((사)한국식품과학회), 2023-06
  • Application of subcritical water process for utilization of strong and floury rice as a novel functional food ingredient, 2023 KoSFoST International Symposium and Annual Meeting((사)한국식품과학회), 2023-06
  • Effect of subcritical water process on the structure and antioxidant properties of milk proteins, 2022 KFN International Symposium and Annual Meeting((사)한국식품영양과학회), 2022-10
  • Evaluation of deep frozen temperature preservation on the physicochemical properties of commercially frozen foods, 2022 KFN International Symposium and Annual Meeting((사)한국식품영양과학회), 2022-10
  • Study of sugar production from rice husk based on the impact of subcritical water and enzymatic hydrolysis, 2022 KFN International Symposium and Annual Meeting((사)한국식품영양과학회), 2022-10
  • Characterization of porcine peptides prepared from pork meat hydrolyzed by bromelain under high pressure, 2022 KFN International Symposium and Annual Meeting((사)한국식품영양과학회), 2022-10
  • Subcritical water process as a potential hydrolysis technique of milk proteins., 2022 KoSFoST International Symposium and Annual Meeting((사)한국식품과학), 2022-07
  • Evaluation of freshness and quality indicator for lunch box products stored in open-type showcase, 2022 KoSFoST International Symposium and Annual Meeting((사)한국식품과학), 2022-07
  • Development of plant-based egg analogue based on reverse-engineering, 2022 KoSFoST International Symposium and Annual Meeting((사)한국식품과학), 2022-07
  • Effects of myofibril mimic and freezing-thawing pre-treatments on the development of dried meat alternative products using tofu, 2022 KoSFoST International Symposium and Annual Meeting((사)한국식품과학), 2022-07
  • Effects of double heating cycles and addition of soybean glycininon thermal gelling behavior and gel characteristics of isolated vicilinsfrom soybean, mung bean and red bean, 2022 KoSFoST International Symposium and Annual Meeting((사)한국식품과학), 2022-07
  • 스크램블의 열적 응고 거동 모방을 위한 녹두 및 팥 단백질 기반 식물성 대체 계란 개발, 2021년 (사)한국산업식품공학회 추계학술대회((사)한국산업식품공학회), 2021-10
  • Freshness comparison of beef stored under supercooling and superchilling for moderate storage periods, 2021년 (사)한국산업식품공학회 추계학술대회((사)한국산업식품공학회), 2021-10
  • 식물성 대체 식육의 조직감 개선을 위한 감자 및 토란 단백질의 특성 평가, 2021년 (사)한국산업식품공학회 추계학술대회((사)한국산업식품공학회), 2021-10
  • Current status and future prospects of plant-based meat analogue products, 53rd KoSFA International Symposium and Annual Meeting(한국축산식품학회), 2021-05
  • 원료 배합 및 가열 공정을 활용한 비분쇄형 식물성 대체식육 제조 기술 개발, 2020 KFN International Symposium and Annual Meeting((사)한국식품영양과학회), 2020-10
  • 열풍건조와 적외선 조사가 반건조 수삼의 품질 특성에 미치는 영향, 2020 KFN International Symposium and Annual Meeting((사)한국식품영양과학회), 2020-10
  • 효소처리와 초고압 기술을 활용한 샐러리 연화기술, 2020 KFN International Symposium and Annual Meeting((사)한국식품영양과학회), 2020-10
  • Thermal gelation of vicilin and legumin globulins isolated from mung bean and red bean, 2020 KFN International Symposium and Annual Meeting((사)한국식품영양과학회), 2020-10
  • Effects of enzymatic hydrolysis under high pressure on tenderization of burdock, 2020 KFN International Symposium and Annual Meeting((사)한국식품영양과학회), 2020-10
  • Comparison of quality characteristics of ginseng dried by hot-air and infrared pulses, 2020 KFN International Symposium and Annual Meeting((사)한국식품영양과학회), 2020-10
  • Intact muscle-like texturization technique using a soy protein and polysaccharides, 2020 KFN International Symposium and Annual Meeting((사)한국식품영양과학회), 2020-10
  • Effect of semi-drying on microbial and physicochemical properties of ginseng, 2020 KFN International Symposium and Annual Meeting((사)한국식품영양과학회), 2020-10
  • Impacts of deep freezing temperature combined with air-blast system on the quality characteristics of pork loin, 2020 산업식품공학회 춘계학술대회((사)한국산업식품공학회), 2020-08
  • 가정 대체식 인삼닭죽 동결건조 블록 개발, 2019 (사)한국산업식품공학회 추계 정기총회 및 학술대회(한국산업식품공학회), 2019-10
  • 포화수증기 처리 기술을 활용한 식품 연화 기술 개발, 2019 (사)한국산업식품공학회 추계 정기총회 및 학술대회(한국산업식품공학회), 2019-10
  • Effects of transglutaminase and alginate on water binding, oil uptake, and texture of pan-fried soy burger, 2019 KoSFoST International Symposium and Annual Meeting(한국식품과학회), 2019-06
  • Application of high pressure processing to improve quality characteristics of aged pork, 51th KoSFA International Symposium and Annual Meeting(한국축산식품학회), 2019-05
  • 세절 크기와 Maltodextrin 전처리가 동결건조 수삼의 재수화율에 미치는 효과, 2019 (사)한국산업식품공학회 춘계 정기총회 및 학술대회(한국산업식품공학회), 2019-04
  • Effect of supercooling extent on the freezing rate of model food, 한국산업식품공학회 2018 추계 학술대회(한국산업식품공학회), 2018-11
  • Application of temperature-dependent high pressure technique to develop novel food process, 2018 KoSFoST International Symposium and Annual Meeting(한국식품과학회), 2018-06
  • Role of novel food freezing technology in manufacturing premium home meat replacement, 2018 KoSFoST International Symposium and Annual Meeting(한국식품과학회), 2018-06
  • Development of novel preservative techniques of muscle-based foods using high pressure, 2018 KoSFoST International Symposium and Annual Meeting(한국식품과학회), 2018-06
  • Effect of hydrocolloid coating on quality characteristics of pork patties under frozen storage conditions, 2018 KoSFoST International Symposium and Annual Meeting((사)한국식품과학회), 2018-06
  • Antioxidant and anti-aging efficacy of enzymatic collagen hydrolysates using commercial proteases, Kosfa International Symposium and Annual Meeting(한국축산식품학회), 2018-05
  • Effects of Sous-vide processing conditions on the qualities of pork loin, Kosfa International Symposium and Annual Meeting(한국축산식품학회), 2018-05
  • Effects of cyclodextrin addition on quality improvement of soy protein-lipid films for meat analogs, Kosfa International Symposium and Annual Meeting(한국축산식품학회), 2018-05
  • Physicochemical properties of soy protein-lipid films for producing meat analog, 한국산업식품공학회 2018 춘계 학술대회 및 심포지엄(한국산업식품공학회), 2018-04
  • Effects of cooking temperature and time on textural properties and protein denaturation of Sous-vide treated beef, 2017 KNF International Symposium and Annual Meeting(한국식품영양과학회), 2017-11
  • Quality characteristics of frozen Korean Chamchi (Aster scaber) as influenced by blanching additives, 한국산업식품공학회 추계학술대회 및 심포지엄(한국산업식품공학회), 2017-11
  • Analysis of quality characteristics of infrared dried sweet potato snacks and difference by infrared interval, 한국산업식품공학회 추계학술대회 및 심포지엄(한국산업식품공학회 추계학술대회), 2017-11
  • 고령식용 삼치의 연도 개선을 위한 열처리 공정 방법 연구, 한국산업식품공학회 추계학술대회 및 심포지엄(한국산업식품공학회), 2017-11
  • 식물성 대체식육 제조를 위한 soy protein isolate 반죽 물성에 CaCl2와 glucono-delta-lactone의 영향, 한국산업식품공학회 추계학술대회 및 심포지엄(한국산업식품공학회), 2017-11
  • Study on textural properties of commercial meat analog products, 2017 KNF International Symposium and Annual Meeting(한국식품영양과학회), 2017-11
  • Relationship between cooling conditions and extent of supercooling as an initiator of instant freezing process of foods, 2017 KNF International Symposium and Annual Meeting(한국식품영양과학회), 2017-11
  • Quality characteristics of frozen rough aster as influenced by blanching conditions, 2017 KNF International Symposium and Annual Meeting(한국식품영양과학회), 2017-11
  • Comparison of quality characteristics of sweet potato snacks as affected by sweet potato cultivar, 2017 KNF International Symposium and Annual Meeting(한국식품영양과학회), 2017-11
  • Hydrolysis pattern and characteristics of bovine serum albumin hydrolysates prepared by subcritical water, 2017 KoSFoST International Symposium and Annual Meeting(한국식품과학회), 2017-06
  • Characterization of hydrolysates of milk protein and its fractions obtained from varying temperature of subcritical water process, 2017 KoSFoST International Symposium and Annual Meeting(한국식품과학회), 2017-06
  • Effect of aging period on the quality characteristics of additive-free dried sweet potato snack, 2017 KoSFoST International Symposium and Annual Meeting(한국식품과학회), 2017-06
  • Quality changes of bean sprout during production and consumption of frozen ready-to-eat meal, 2017 KoSFoST International Symposium and Annual Meeting(한국식품과학회), 2017-06
  • Effect of hot-press process on the quality characteristics of additive-free crispy sweet potato snack, 춘계 학술대회 및 심포지엄(한국산업식품공학회), 2017-04
  • 사후 숙성 기간별 냉동처리가 근육식품의 이화학적 특성에 미치는 효과, 2016년 추계 학술대회 및 심포지엄(한국산업식품공학회), 2016-10
  • 냉동 및 전처리 조건에 따른 국내산 무의 품질 특성, 2016년 추계 학술대회 및 심포지엄(한국산업식품공학회), 2016-10
  • Effect of pulsed infra-red radiation on the physicochemical properties of dried sweet potato snack, 2016 KoSFoST International Symposium and Annual Meeting(한국식품과학회), 2016-08
  • Effect of gelatin hydrolysates prepared by subcritical water on the physicochemical properties of soft tofu, 2016 KoSFoST International Symposium and Annual Meeting(한국식품과학회), 2016-08
  • Comparison of collagen-fortified Yuja beverage manufactured by lab scale or pilot scale, 2016 KoSFoST International Symposium and Annual Meeting(한국식품과학회), 2016-08
  • Effects of leavening agents on the quality characteristics of restructured sweet potato snack, 2016 KoSFoST International Symposium and Annual Meeting(한국식품과학회), 2016-08
  • Effects of pH-shifting and microbial transglutaminase on the gelling and emulsion properties of porcine myofibrillar system, 2016 KoSFoST International Symposium and Annual Meeting(한국식품과학회), 2016-08
  • Effect of W1/O/W2 double emulsion containing salty taste enhancer on beef bone broth, 2016 KoSFoST International Symposium and Annual Meeting(한국식품과학회), 2016-08
  • The effect of red ginseng powder size and storage temperature on storage stability, 2016 KoSFoST International Symposium and Annual Meeting(한국식품과학회), 2016-08
  • Development of subcritical water processing to manufacture physiologically active soy milk, 2016 KoSFoST International Symposium and Annual Meeting(한국식품과학회), 2016-08
  • Effects of soy protein hydrolyzed by subcritical water and ethanol on the physicochemical properties of model pork patties, The 6th International Conference on Food Factors(Korean Society of Food Science and Technology), 2015-11
  • Preparation and optimization of multiple W/O/W emulsion for micro-formulation of peptides extracted from abalone, 2015년도 추계 학술대회(한국산업식품공학회), 2015-11
  • 냉동 전 차아염소산수 및 초고압 처리가 냉동 전복의 저장 안정성에 미치는 효과, 2015년도 추계학술대회(한국산업식품공학회), 2015-11
  • Effects of Pretreatment Methods on the Physicochemical Properties and Shelf-life of Abalone during Chilled Storage, 2015 정기학술대회(한국식품저장유통학회), 2015-10
  • Effect of high pressure cold pasteurization process on the physicochemical properties of chilled abalone, 2015 KOSFOST International Symposium and Annual Meeting((사)한국식품과학회), 2015-06
  • Effects of hydrothermal processing media and holding time on the cell viability of soy hydrolysates, 2015 KOSFOST International Symposium and Annual Meeting((사)한국식품과학회), 2015-06
  • Effects of various hydrothermal processing conditions on the physicochemical properties and characteristics of soy hydrolysates, 2015 KOSFOST International Symposium and Annual Meeting((사)한국식품과학회), 2015-06
  • Quality characteristics of freeze-dried abalone by various freezing processes and freeze-dried boiled-dried abalone comparison of moisture sorption isotherms, 2015 KOSFOST International Symposium and Annual Meeting((사)한국식품과학회), 2015-06
  • Effects of high pressure treatments followed by frozen storage on the physicochemical properties of abalone, 2015 KOSFOST International Symposium and Annual Meeting((사)한국식품과학회), 2015-06
  • Optimization of quality characteristics and shelf-life of chilled abalone using response surface methodoloty, 2015 KOSFOST International Symposium and Annual Meeting((사)한국식품과학회), 2015-06
  • Effects of pressure shift freezing conditions on the qiality characteristics of abalone, 2015 KOSFOST International Symposium and Annual Meeting((사)한국식품과학회), 2015-06
  • Effects of soy hydrolysates treatments on the quality characteristics of pork patty during aerobic storage, 제47차 한국축산식품학회 정기학술발표대회((사)한국축산식품학회, 국립축산과학원), 2015-05