연구활동 Research activities

논문
  • [국외]
  • Effect of different sweeteners on the thermal, rheological, and water mobility properties of soft wheat flour and their application to cookies as an alternative to sugar, Food Chemistry 432 (2024)
  • Artificial intelligence classification and amylose content prediction of rice flour varieties from their pasting features, JOURNAL OF AGRICULTURE AND FOOD RESEARCH 14 (2023)
  • Tomographical, rheological, and structural effects of soy protein concentrate in a gluten-free extruded noodle system, JOURNAL OF TEXTURE STUDIES (2023)
  • Understanding of hydrocolloid functions for enhancing the physicochemical features of rice flour and noodles, FOOD HYDROCOLLOIDS 142 (2023)
  • Lutein fortification of wheat bread with marigold powder: impact on rheology, water dynamics, and structure, JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 103 (2023)
  • Superfine Marigold Powder Improves the Quality of Sponge Cake: Lutein Fortification, Texture, and Sensory Properties, Foods 12 (2023)
  • Feasibility of hemp seed oil oleogels structured with natural wax as solid fat replacement in margarine, JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY 99 (2022)
  • Unravelling the physicochemical features of US wheat flours over the past two decades by machine learning analysis, LWT - Food Science and Technology 169 (2022)
  • Effects of wheat flour supplemented with soy protein concentrate on the rheology, microstructure and water mobility of protein-fortified precooked noodles, INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 57 (2022)
  • Effects of textured food masticatory performance in older people with different dental conditions, BMC Geriatrics 22 (2022)
  • Establishment of machine learning hyperparameters for predicting the extensional properties of noodles from the thermo-mechanical properties of wheat flour, JOURNAL OF FOOD ENGINEERING 321 (2022)
  • Utilization of oleogels with binary oleogelator blends for filling creams low in saturated fat, LWT-FOOD SCIENCE AND TECHNOLOGY 155 (2022)
  • Machine learning workflow for the oil uptake prediction of rice flour in a batter-coated fried system, INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES 74 (2021)
  • Development of Antioxidant-Fortified Oleogel and Its Application as a Solid Fat Replacer to Muffin, Foods 10 (2021)
  • Elucidation of the reduced oil uptake of frying batters made from wheat and brown rice flour blends in terms of rheology and surface roughness, JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 101 (2021)
  • Characterization of phase and diffusion behaviors of oil, surfactant, and co-surfactant ternary systems for lipid-based delivery carriers, FOOD CHEMISTRY 359 (2021)
  • Solid Fat Replacement with Canola Oil-Carnauba Wax Oleogels for Dairy-Free Imitation Cheese Low in Saturated Fat, FOODS 10 (2021)
  • Assessment of turanose as a sugar alternative in a frozen dough system: Rheology, tomography, and baking performance, LWT 141 (2021)
  • Rheology-Based Classification of Foods for the Elderly by Machine Learning Analysis, APPLIED SCIENCES-BASEL 11 (2021)
  • Functional Characterization of Marigold Powder as a Food Ingredient for Lutein-Fortified Fresh Noodles, APPLIED SCIENCES-BASEL 11 (2021)
  • Elucidation of rheological properties and baking performance of frozen doughs under different thawing conditions, Journal of Food Engineering 284 (2020)
  • The thermal, rheological, and structural characterization of grapeseed oil oleogels structured with binary blends of oleogelator, JOURNAL OF FOOD SCIENCE 85 (2020)
  • Pharmacokinetics and Protective Effects of Tartary buckwheat flour extracts against ethanol-induced liver injury in rats, Antioxidants 9 (2020)
  • Health functionality of dietary oleogel in rats fed high-fat diet: A possibility for fat replacement in foods, JOURNAL OF FUNCTIONAL FOODS 70 (2020)
  • Utilization of butter and oleogel blends in sweet pan bread for saturated fat reduction: Dough rheology and baking performance, LWT-FOOD SCIENCE AND TECHNOLOGY 125 (2020)
  • Micro-computed tomographic and proton NMR characterization of cooked noodles and their correlation with conventional methods, JOURNAL OF FOOD ENGINEERING 270 (2020)
  • Effect of turanose on the rheology and oil uptake of instant fried noodles, INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 55 (2020)
  • Rheological, microstructural, and tomographical studies on the rehydration improvement of hot air-dried noodles with oleogel, JOURNAL OF FOOD ENGINEERING 268 (2020)
  • Optical, rheological, thermal, and microstructural elucidation of rutin enrichment in Tartary buckwheat flour by hydrothermal treatments, FOOD CHEMISTRY 300 (2019)
  • Feasibility of hydroxypropyl methylcellulose oleogel as an animal fat replacer for meat patties, FOOD RESEARCH INTERNATIONAL 122 (2019)
  • Modification of chitosan using hydrogen peroxide and ascorbic acid and its physicochemical properties including water solubility, oil entrapment and in vitro lipase activity, INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 54 (2019)
  • Characterization of rice starch gels reinforced with enzymatically-produced resistant starch, FOOD HYDROCOLLOIDS 91 (2019)
  • Addition of Sesamol Increases the Oxidative Stability of Beeswax Organogels and Beef Tallow Matrix Under UV Light Irradiation and Thermal Oxidation, JOURNAL OF FOOD SCIENCE 84 (2019)
  • Particle size effect of rice flour in a rice-zein noodle system for gluten-free noodles slit from sheeted doughs, JOURNAL OF CEREAL SCIENCE 86 (2019)
  • Functional enhancement of ultrafine Angelica gigas powder by spray-drying microencapsulation, LWT-FOOD SCIENCE AND TECHNOLOGY 101 (2019)
  • Elucidation of rheological, microstructural, water mobility, and noodle-making properties of rice flour affected by turanose, FOOD CHEMISTRY 276 (2019)
  • The Influence of Hydrocolloids on the Properties Organic Red Jasmine Rice Noodles, Namely on Antioxidant Activity, Cooking, Texture, and Sensory Properties, STARCH-STARKE 71 (2019)
  • Utilization of foam structured hydroxypropyl methylcellulose for oleogels and their application as a solid fat replacer in muffins, FOOD HYDROCOLLOIDS 77 (2018)
  • Effects of Hydrogen-Donating or Metal-Chelating Antioxidants on the Oxidative Stability of Organogels Made of Beeswax and Grapeseed Oil Exposed to Light Irradiation, JOURNAL OF FOOD SCIENCE 83 (2018)
  • Physicochemical and functional properties of Thai organic rice flour, JOURNAL OF CEREAL SCIENCE 79 (2018)
  • Assessing the effectiveness of wax-based sunflower oil oleogels in cakes as a shortening replacer, LWT-FOOD SCIENCE AND TECHNOLOGY 86 (2017)
  • Classification of starch gel texture for the elderly diets based on instrumental and sensory methodology, JOURNAL OF TEXTURE STUDIES 48 (2017)
  • Evaluation of soybean oil-carnauba wax oleogels as an alternative to high saturated fat frying media for instant fried noodles, LWT-FOOD SCIENCE AND TECHNOLOGY 84 (2017)
  • Wheat dough syruping in cold storage is related to structural changes of starch and non -starch polysaccharides, FOOD RESEARCH INTERNATIONAL 99 (2017)
  • Effect of shortening replacement with oleogels on the rheological and tomographic characteristics of aerated baked goods, JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 97 (2017)
  • Preparation and characterization of gluten-free sheeted doughs and noodles with zein and rice flour containing different amylose contents, JOURNAL OF CEREAL SCIENCE 75 (2017)
  • Rheological and secondary structural characterization of rice flour, Food Chemistry 221 (2017)
  • Utilization of Oleogels as a Replacement for Solid Fat in Aerated Baked Goods: Physicochemical, Rheological, and Tomographic Characterization, JOURNAL OF FOOD SCIENCE 82 (2017)
  • Rheological, thermal conductivity, and microscopic studies on porous-structured noodles for shortened cooking time, LWT-FOOD SCIENCE AND TECHNOLOGY 74 (2016)
  • Physicochemical characterization and in-vitro digestibility of extruded rice noodles with different amylose contents based on rheological approaches, Journal Of Cereal Science 71 (2016)
  • Properties of Cookies Made with Natural Wax-Vegetable Oil Organogels, JOURNAL OF FOOD SCIENCE 81 (2016)
  • Correlation of Thermal Conductivity of Instant Noodles with their Textural Property for Rehydration Study, JOURNAL OF TEXTURE STUDIES 47 (2016)
  • The establishment of efficient bioconversion, extraction, and isolation processes for the production of phyllodulcin, a potential high intensity sweetener, from sweet hydrangea leaves (Hydrangea macrophylla Thunbergii), PHYTOCHEMICAL ANALYSIS 27 (2016)
  • Development of a gluten-free rice noodle by utilizing protein-polyphenol interaction between soy protein isolate and extract of Acanthopanax sessiliflorus, JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 96 (2016)
  • Effect of Whole Grain Wheat Flour on the Mixing Properties, Oil Uptake, and In Vitro Starch Digestibility of Instant Fried Noodles, CEREAL CHEMISTRY 93 (2016)
  • Evaluation of canola oil oleogels with candelilla wax as an alternative to shortening in baked goods, FOOD CHEMISTRY 187 (2015)
  • Physicochemical properties of native and partially gelatinized high-amylose jackfruit (Artocarpus heterophyllus Lam.) seed starch, LWT-FOOD SCIENCE AND TECHNOLOGY 62 (2015)
  • Extraction of rutin from Tartary buckwheat milling fractions and evaluation of its thermal stability in an instant fried noodle system, FOOD CHEMISTRY 176 (2015)
  • Physicochemical characterization of whole-grain wheat flour in a frozen dough system for bake off technology, Journal Of Cereal Science 60 (2014)
  • Utilization of tartary buckwheat bran as a source of rutin and its effect on the rheological and antioxidant properties of wheat-based products, Industrial Crops And Products 61 (2014)
  • Functional characterization of extruded rice noodles with corn bran: Xanthophyll content and rheology, Journal Of Cereal Science 60 (2014)
  • Modification of rice grain starch for lump-free cooked rice using thermostable disproportionating enzymes, Food Research International 63 (2014)
  • Utilization of a Maltotetraose-Producing Amylase as a Whole Wheat Bread Improver: Dough Rheology and Baking Performance, Journal Of Food Science 79 (2014)
  • Physicochemical and rheological properties of starches substituted with type 4 resistant starch (cross-linked corn starch), STARCH-STARKE 66 (2014)
  • Utilization of Lentinus edodes mushroom beta-glucan to enhance the functional properties of gluten-free rice noodles, LWT-FOOD SCIENCE AND TECHNOLOGY 55 (2014)
  • Evaluation of wheat gluten hydrolysates compounds with antioxidant activity, Journal Of Food Science And Technology 51 (2014)
  • Quality improvement of rice noodle restructured with rice protein isolate and transglutaminase, FOOD CHEMISTRY 145 (2014)
  • Utilisation of preharvest dropped apple peels as a flour substitute for a lower glycaemic index and higher fibre cake, INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION 65 (2014)
  • Pasting and rheological properties of oat products dry-blended with ground chia seeds, LWT-FOOD SCIENCE AND TECHNOLOGY 55 (2014)
  • Pasting and rheological properties of chia composites containing barley flour, INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 48 (2013)
  • Impulse viscoelastic characterization of wheat flour dough during fermentation, JOURNAL OF FOOD ENGINEERING 118 (2013)
  • PASTING AND RHEOLOGICAL PROPERTIES OF beta-GLUCAN-ENRICHED HYDROCOLLOIDS FROM OAT BRAN CONCENTRATE, Journal Of Food Processing And Preservation 37 (2013)
  • Utilization of preharvest-dropped apple powder as an oil barrier for instant fried noodles, LWT-FOOD SCIENCE AND TECHNOLOGY 53 (2013)
  • The effect of granule surface area on hydrolysis of native starches by pullulanase, Starch-Starke 65 (2013)
  • Influence of storage temperature and autoclaving cycles on slowly digestible and resistant starch (RS) formation from partially debranched rice starch, STARCH-STARKE 65 (2013)
  • Preparation of dietary fibre-enriched materials from preharvest dropped apples and their utilisation as a high-fibre flour substitute, JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 93 (2013)
  • Effect of dry- and wet-milled rice flours on the quality attributes of gluten-free dough and noodles, JOURNAL OF FOOD ENGINEERING 116 (2013)
  • Correlation of branching structure of mushroom beta-glucan with its physiological activities, FOOD RESEARCH INTERNATIONAL 51 (2013)
  • Particle Size Fractionation of High-Amylose Rice (Goami 2) Flour as an Oil Barrier in a Batter-Coated Fried System, FOOD AND BIOPROCESS TECHNOLOGY 6 (2013)
  • Effect of enzymatic treatments on the rheological and oil-resisting properties of wheat flour-based frying batters, JOURNAL OF FOOD ENGINEERING 115 (2013)
  • Effect of Lentinus edodes beta-Glucan-Enriched Materials on the Textural, Rheological, and Oil-Resisting Properties of Instant Fried Noodles, FOOD AND BIOPROCESS TECHNOLOGY 6 (2013)
  • Rheological Properties of Barley and Flaxseed Composites, Food and Nutrition Sciences 4 (2013)
  • INFLUENCE OF SURFACE COATING WITH XANTHAN GUM ON HEAT TRANSFER DURING DEEP-FAT FRYING OF POTATO STRIPS, JOURNAL OF FOOD PROCESS ENGINEERING 35 (2012)
  • Structural Characteristics of Pumpkin Pectin Extracted by Microwave Heating, JOURNAL OF FOOD SCIENCE 77 (2012)
  • Extraction and characterization of pectin from Yuza (Citrus junos) pomace: A comparison of conventional-chemical and combined physical-enzymatic extractions, FOOD HYDROCOLLOIDS 29 (2012)
  • Effects of barley and oat beta-glucan structures on their rheological and thermal characteristics, CARBOHYDRATE POLYMERS 89 (2012)
  • Reduction of rutin loss in buckwheat noodles and their physicochemical characterisation, FOOD CHEMISTRY 132 (2012)
  • Preparation and characterization of pectin hydroxamates from Citrus Unshiu peels, Journal of Excipients and Food Chemicals 2(3) (2011)
  • (1-3)(1-6)-beta-Glucan-enriched materials from Lentinus edodes mushroom as a high-fibre and low-calorie flour substitute for baked foods , Journal of the Science of Food and Agriculture 91(10) (2011)
  • Effect of the degree of sulfation on the physicochemical and biological properties of Pleurotus eryngii polysaccharides, Food Hydrocolloids 25(5) (2011)
  • Enhancement of anti-radical activity of pectin from apple pomace by hydroxamation, Food Hydrocolloids 25-3 (2011)
  • One-Pot Synthesis of Cycloamyloses from Sucrose by Dual Enzyme Treatment: Combined Reaction of Amylosucrase and 4-alpha-Glucanotransferase , Journal of Agricultural and Food Chemistry 59(9) (2011)
  • Antioxidant activity of commercial buckwheat flours and their free and bound phenolic compositions, Food Chemistry 125-3 (2011)
  • Effect of hydrocolloid coatings on the heat transfer and oil uptake during frying of potato strips, Journal of Food Engineering 102(4) (2011)
  • Environmentally friendly preparation of pectins from agricultural byproducts and their structural/rheological characterization, Bioresource Technologh 102(4) (2011)
  • Effect of long low temperature-short high temperature cooking cycle on physicochemical properties of beef, Food Science and Technology Research 17(1) (2011)
  • Effect of the degree of oxidation on the physicochemical and biological properties of Grifola frondosa polysaccharides, Carbohydrate Polymers 83(3) (2011)
  • Response to consumer demand for reduced-fat foods; Multi-functional fat replacers, Japan Journal of Food Engineering 11(4) (2010)
  • Functional characterization of steam jet-cooked buckwheat flour as a fat replacer in cake-baking, Journal of the Science of Food and Agriculture 90-13 (2010)
  • Combined effect of autoclaving-cooling and cross-linking treatments of normal corn starch on the resistant starch formation and physicochemical properties, Starch-Starke 62-7 (2010)
  • Utilization of pectin-enriched materials from apple pomace as a fat replacer in a model food system, Bioresource Technology 101(14) (2010)
  • Particle size effect of Lentinus edodes Mushroom (Chamsong-I) powder on the physicochemical, rheological, and oil-resisting properties of frying batters, Journal of Texture Studies 41-3 (2010)
  • Effect of enzymatic hydrolysis on cholesterol-lowering activity of oat beta-glucan, New Biotechnology 27(1) (2010)
  • Correlation of fatty acid composition of vegetable oils with rheological behaviour and oil uptake, Food Chemistry 118(2) (2010)
  • Effect of partially hydrolyzed oat beta-glucan on the weight gain and lipid profile of mice, Food Hydrocolloids 23-7 (2009)
  • Functional characterization of the gels prepared with pectin methylesterase(PME)-treated pectins, International Journal of Biological Macromelecules 45 (2009)
  • Effect of hydrothermal treatment on the physicochemical, rheological, and oil-resistant properties of rice flour, Journal of Texture Studies 40 (2009)
  • Effect of sulfation on the physicochemical and biological properties of citrus pectins, Food Hydrocolloids 23 (2009)
  • Effect of cocoa butter replacement with a beta-glucan-rich hydrocolloid (C-trim30) on the rheological and tribological properties of chocolates, Journal of the Science of Food and Agriculture 89-1 (2009)
  • Flavor and texture attributes of foods containing β-glucan-rich hydrocolloids from oats, LWT - Food Science and Technology 41-1 (2009)
  • Characteristics of enzymatically-deesterified pectin gels produced in the presence of monovalent ionic salts, Food Hydrocolloids 23 (2009)
  • Physicochemical and hypocholesterolemic characterization of oxidized oat beta-glucan, Journal of Agricultural and Food Chemistry 57-2 (2009)
  • Physicochemical, textural, and noodle-making properties of wheat dough containing alginate, Journal of Texture Studies 39 (2008)
  • Small and large deformation rheology for hard wheat flour dough as influenced by mixing and resting, Journal of Food Science 73-1 (2008)
  • Rheological characterization of levan polysaccharides from Microbacterium laevaniformans, International Journal of Biological Macromolecules 42-1 (2008)
  • Purification and identification of adipogenesis inhibitory peptide from black soybean protein hydrolysate, Peptides 28-11 (2007)
  • Effect of an Oat β-Glucan-Rich Hydrocolloid (C-trim30) on the Rheology and Oil Uptake of Frying Batters, Journal of Food Science 72-4 (2007)
  • Structural and Biological Study of Carboxymethylated Phellinus linteus Polysaccharides, Journal of Agricultural and Food Chemistry 55-9 (2007)

  •  
  • [국내]
  • 단백질-안정화 에멀션의 이화학적 특성 분석 및 지방 대체 소재로서의 활용, 산업식품공학 26 (2022)
  • Artificial saliva-induced structural breakdown of rice flour gels under simulated chewing conditions, FOOD SCIENCE AND BIOTECHNOLOGY 28 (2019)
  • Effect of red Jasmine rice replacement on rice flour properties and noodle qualities, FOOD SCIENCE AND BIOTECHNOLOGY 28 (2019)
  • 텍스처 분석기를 활용한 즉석밥 물성 측정 방법의 상호 비교, 산업식품공학 22 (2018)
  • Antioxidant activity of ethanol extracts from common and tartary buckwheat milling fractions, 한국식품과학회지 50 (2018)
  • 식품산업에서 물성분석장치의 활용 동향, 식품과학과 산업 51 (2018)
  • Oil-structuring characterization of natural waxes in canola oil oleogels: rheological, thermal, and oxidative properties, APPLIED BIOLOGICAL CHEMISTRY 60 (2017)
  • Physicochemical properties and oxidative stability of oleogels made of carnauba wax with canola oil or beeswax with grapeseed oil, FOOD SCIENCE AND BIOTECHNOLOGY 26 (2017)
  • Effect of rice variety on the processability for preparing rice cookies, 한국식품과학회지 48 (2016)
  • Effect of steaming, freezing, and re-steaming on the texture properties of non-glutinous rice cakes, FOOD SCIENCE AND BIOTECHNOLOGY 25 (2016)
  • Screening bioactive components affecting the capacity of bile acid binding and pancreatic lipase inhibitory activity, APPLIED BIOLOGICAL CHEMISTRY 59 (2016)
  • Rheological Behaviors of White and Brown Rice Flours During In-vitro Simulation of Starch Digestion, 한국식품과학회지 47 (2015)
  • Utilization of brown rice flour as a functional ingredient in instant fried noodles, JOURNAL OF THE KOREAN SOCIETY FOR APPLIED BIOLOGICAL CHEMISTRY 58 (2015)
  • Suitability of TEMPO-oxidized oat beta-glucan for noodle preparation, Food Science And Biotechnology 23 (2014)
  • Use of Yuja (Citrus junos) Pectin as a Fat Replacer in Baked Foods, Food Science And Biotechnology 23 (2014)
  • Functional Characterization of Brown Rice Flour in an Extruded Noodle System, Journal Of The Korean Society For Applied Biological Chemistry 57 (2014)
  • 냉동 저장에 따른 제빵용 밀가루 반죽의 물리적 특성 변화, 산업식품공학 17 (2013)
  • Response surface optimization of beta-glucan extraction from cauliflower mushrooms (Sparassis crispa), FOOD SCIENCE AND BIOTECHNOLOGY 21 (2012)
  • Functional Characterization of Native Starches through Thermal and Rheological Analysis, JOURNAL OF THE KOREAN SOCIETY FOR APPLIED BIOLOGICAL CHEMISTRY 54 (2012)
  • Effect of hydrocolloids on the pasting and rheological characteristics of resistant starch (type 4), FOOD SCIENCE AND BIOTECHNOLOGY 21 (2012)
  • 경도가 동일한 한천 및 젤라틴 젤의 이화학적 특성 비교, 산업식품공학 16 (2012)
  • 다기능성(multi-functional) 천연 식품첨가물 소재 개발, Food and Machinery 8(2) (2011)
  • Effect of the degree of enzymatic hydrolysis on the physicochemical properties and in vitro digestibility of rice starch, Food Science and Biotechnology 1 (2010)
  • Effect of coating material and storage temperature on the quality characteristics of Lentinus edodes mushroom (Chamgsongi), 한국식품과학회지 42 (2010)
  • Linkage structure analysis of barley and oat beta-glucans by high performance anion exchange chromatography, Food Science and Biotechnology 18-1 (2009)
  • Freezing behaviors of frozen foods determined by 1H NMR and DSC, Food Science and Biotechnology 17(1) (2008)
특허
  • [국내]
  • 하이드로콜로이드 블렌딩을 통한 온도안정형 증점제, 2023-12 (출원)
  • 신전성이 개선된 식물성 단백질 함유 모짜렐라 치즈 제조용 프리믹스 및 이의 제조방법, 2023-08 (출원)
  • 흡유량이 저감되면서도 바삭한 식감을 갖는 유탕용 쌀 프리믹스, 2023-06 (등록)
  • 숙면의 품질저하 억제를 위한 단백질-유화제 조성물, 2023-05 (등록)
  • 혼합 젤화제를 사용한 고단백 연하 무스식, 2022-07 (출원)
  • 전분-하이드로콜로이드를 사용한 글루텐 무첨가 압연면의 제조방법, 2021-07 (등록)
  • 흡유량이 저감되면서도 바삭한 식감을 갖는 유탕용 쌀 프리믹스, 2020-11 (출원)
  • 숙면의 품질저하 억제를 위한 단백질-유화제 조성물, 2020-08 (출원)
  • 올레오젤과 하이드로콜로이드가 혼합하여 제조된 식물성 지방 조성물, 2020-07 (등록)
  • 저작물성 테스트장치, 2020-06 (등록)
  • 글루텐-프리 프리믹스 제조용 조성물 및 이를 포함하는 글루텐-프리 프리믹스, 2020-06 (출원)
  • 전분-하이드로콜로이드를 사용한 글루텐 무첨가 압연면의 제조방법, 2019-08 (출원)
  • 조리용출도가 저감된 쌀면, 2019-05 (등록)
  • 식물성 천연 왁스와 식물성 유지를 혼합하여 제조된 올레오젤 및 이를 이용한 유탕면의 제조방법, 2019-03 (등록)
  • 올레오젤과 하이드로콜로이드가 혼합하여 제조된 식물성 지방 조성물, 2018-11 (출원)
  • 투라노스를 포함하는 곡류 및 곡류 가공식품, 2018-10 (출원)
  • 포도씨유 젤을 사용함으로써 포화지방산의 함량이 저감된 에어레이션 베이커리 제품 및 그 제조방법, 2018-08 (등록)
  • 투라노즈를 함유하는 동결보존제, 2018-06 (등록)
  • 저작물성 테스트장치, 2018-04 (출원)
  • 말토덱스트린을 첨가하여 신장성이 향상된 쌀을 함유하는 압연면, 2017-11 (출원)
  • 투라노즈를 함유하는 동결보존제, 2017-10 (출원)
  • 카놀라유 겔을 이용한 베이커리 제품, 2017-07 (등록)
  • 식물성 천연 왁스와 식물성 유지를 혼합하여 제조된 올레오젤 및 이를 이용한 유탕면의 제조방법, 2017-07 (출원)
  • 조리용출도가 저감된 쌀면, 2017-04 (출원)
  • 조리용출도가 저감된 쌀면, 2016-11 (출원)
  • 포도씨유 젤을 사용함으로써 포화지방산의 함량이 저감된 에어레이션 베이커리 제품 및 그 제조방법, 2016-08 (출원)
  • 흡유 저감제 및 이것이 첨가된 유탕면, 2015-11 (출원)
  • 알파 아밀라아제 및 말토테트라오스 생성효소가 첨가된 밀가루 반죽 조성물, 2015-10 (등록)
  • 제인을 함유하는 쌀면 및 그 제조방법, 2015-08 (출원)
  • 도우 시러핑 현상이 억제된 생지, 2015-08 (등록)
  • 버섯 유래 식이섬유를 포함하는 쌀 반죽 또는 이로부터 제조된 쌀 면, 2015-05 (등록)
  • 투라노즈를 함유하는 동결보존제, 2015-04 (출원)
  • 카놀라유 겔을 이용한 베이커리 제품, 2015-03 (출원)
  • 사과 분말 함유 유탕면, 2014-12 (등록)
  • 알파 아밀라아제 및 말토테트라오스 생성효소가 첨가된 밀가루 반죽 조성물, 2014-10 (출원)
  • 유자 유래 펙틴을 포함하는 팽창 보조제를 함유하는 제빵용 반죽물의 제조방법, 2014-08 (등록)
  • 낙과로부터 식이섬유 함유 분말의 제조방법 및 그로부터 제조된 식이섬유 분말을 함유하는 식품 조성물, 2014-04 (등록)
  • 곡류 부산물을 활용한 루틴 강화 소재의 제조방법 및 이를이용한 식품 조성물, 2014-04 (출원)
  • 유자 유래 펙틴을 포함하는 팽창 보조제를 함유하는 제빵용 반죽물의 제조방법, 2013-12 (출원)
  • 사과 분말 함유 유탕면, 2013-08 (출원)
  • 참송이 버섯 유래의 수용성 베타글루칸을 이용하여 참송이 버섯 와인을 제조하는 방법, 2013-08 (등록)
  • 부재료로 버섯 유래 베타 글루칸을 첨가한 유탕면의 제조방법, 2013-08 (등록)
  • 버섯 유래 식이섬유를 포함하는 쌀 반죽 또는 이로부터 제조된 쌀 면, 2013-05 (출원)
  • 도우 시러핑 현상이 억제된 생지, 2013-05 (출원)
  • 글루텐 무첨가 쌀 면의 제조방법, 2013-04 (등록)
  • 낙과로부터 식이섬유 함유 분말의 제조방법 및 그로부터 제조된 식이섬유 분말을 함유하는 식품 조성물, 2012-07 (출원)
  • 글루텐 무첨가 쌀 면의 제조방법, 2011-12 (출원)
  • 물리적, 효소적 복합처리 방법에 의한 펙틴 추출방법, 2011-12 (등록)
  • 유자 유래 펙틴을 포함하는 팽창 보조제, 이를 포함하는 반죽물 및 이로부터 제조되는 빵, 2011-11 (출원)
  • 참송이 버섯 유래 변성 베타글루칸을 함유하는 항암용 식품 조성물 또는 약학조성물, 2011-10 (출원)
  • 습열처리 공정을 이용한 메밀 반죽의 제조방법 및 그를 이용한 메밀 국수면의 제조방법, 2011-04 (출원)
  • 부재료로 버섯 유래 베타 글루칸을 첨가한 유탕면의 제조방법, 2011-04 (출원)
  • 참송이 버섯 유래의 수용성 베타글루칸을 이용하여 참송이 버섯 와인을 제조하는 방법, 2011-04 (출원)
  • 대추 유래의 펙틴을 함유하는 밀가루 반죽 조성물, 2010-02 (출원)
  • 대추로부터 펙틴 함유 추출물을 제조하는 방법, 2010-02 (출원)
  • 흡유 저감화 배터믹스 조성물, 2009-08 (출원)
  • 물리적,효소적 복합처리 방법에 의한 펙틴 추출 방법, 2009-02 (출원)
저역서
  • Fat Mimetics for Food Applications, 2023-06
  • 식품 물성학 : 원리와 응용, 2017-02
  • 식품가공학 기초이론, 2012-08
  • 식품가공저장학- 원리와 응용, 2011-03
  • 초콜릿 물성 및 텍스처 측정 방법, 2009-12
  • Enzymatic modification of starch for food industry. In Carbohydrate-active enzymes, 2008-09
  • Technology of functional cereal products- Converting oats to high-fibre products for use in functional foods, 2007-11
학술발표
  • Hyperspectral imaging combined with artificial intelligence for identifying edible vegetable oils, EFFOST, 2023-11
  • Establishment of an artificial intelligence model for predicting the quality of breads with various baking improvers, 한국산업식품공학회 추계 정기총회 및 학술대회(한국산업식품공학회), 2023-11
  • Machine learning-based identification of vegetable oils by non-destructive methods, Institute of Food Technologists, 2023-07
  • Utilization of artificial intelligence in predicting the rheological properties of hydrocolloids for plant-based meat analogues, Institute of Food Technologists, 2023-07
  • Utilization of allulose and kestose as a sugar alternative for low calorie baked goods, Institute of Food Technologists, 2023-07
  • Artificial intelligence classification of rice flour varieties based on their physicochemical features, Institute of Food Technologists, 2023-07
  • Utilization of artificial intelligence to predict the rheological properties of hydrocolloids under different processing conditions , International Symposium of Food Rhreology and Structure, 2023-06
  • Machine learning workflow for prediction and classification of food quality and materials in food processing, 2023 KosFost International Symposium and annual meeting(한국식품과학회), 2023-06
  • Machine learning-based identification of edible vegetable oils from fatty acid compositions and hyperspectral images, 2023 KosFost International Symposium and annual meeting(한국식품과학회), 2023-06
  • Artificial intelligence classification and amylose content prediction of rice flour varieties from their pasting features, 2023 KosFost International Symposium and annual meeting(한국식품과학회), 2023-06
  • Textural and rheological characterization of protein-enriched mousse meals for the elderly, 2023 KosFost International Symposium and annual meeting(한국식품과학회), 2023-06
  • Evaluation of allulose and kestose as sugar substitutes in baking, 2023 KosFost International Symposium and annual meeting(한국식품과학회), 2023-06
  • Utilization of artificial intelligence for predicting the rheological effects of hydrocolloids in meat analogues, 2023 KosFost International Symposium and annual meeting(한국식품과학회), 2023-06
  • Elucidation of starch recrystallization-induced quality changes in pre-cooked rice noodles under different storage conditions, International Symposium of Food Rhreology and Structure, 2023-06
  • Utilization of artificial intelligence (AI) models in predicting the rheological properties of hydrocolloids for meat analogues, 한국산업식품공학회 추계학술대회(한국산업식품공학회), 2022-11
  • Preparation and characterization of high-protein mousse diets with fava bean powder for the elderly, 한국산업식품공학회 추계학술대회(한국산업식품공학회), 2022-11
  • A study on starch recrystallization-induced changes of pre-cooked rice noodles under different storage conditions, 한국산업식품공학회 추계학술대회(한국산업식품공학회), 2022-11
  • Physicochmeical characterization of protein-stabilized emulsions and their utilization as a fat replacer, 한국산업식품공학회 추계학술대회(한국산업식품공학회), 2022-11
  • Effect of different varieties of rice flour on the physical properties of frozen dough breads, 한국산업식품공학회 추계학술대회(한국산업식품공학회), 2022-11
  • Machine learning-based classification of vegetable oils: A comparative study using GC-MS, TD-NMR, and FT-IR, 한국산업식품공학회 추계학술대회(한국산업식품공학회), 2022-11
  • 단백질 강화 및 저장 조건에 따른 쌀면의 구조적 허들 분석, 한국산업식품공학회 추계학술대회(한국산업식품공학회), 2022-11
  • Machine learning classification of wheat flour varieties based on their physicochemical features over the past two decades, 21st World congress of food science and technology(IUFOST), 2022-10
  • Constructing artificial intelligence (AI) models for viscosity prediction of hydrocolloid solutions, 2022 KosFost International Symposium and annual meeting(한국식품과학회), 2022-07
  • Machine learning-based classification of vegetable oils using time-domain nuclear magnetic resonance, 2022 KosFost International Symposium and annual meeting(한국식품과학회), 2022-07
  • Artificial intelligence classification of rice flour varieties based on their physicochemical features, 2022 KosFost International Symposium and annual meeting(한국식품과학회), 2022-07
  • Rheological performance of methylcellulose in a soy protein-based food system for alternative meat products, IFT Annual Event and Expo(Institute of Food Technologists), 2022-07
  • Machine-learning prediction models for rheological characteristics of fresh noodles from thermo-mechanical features of wheat flours, IFT Annual Event and Expo(Institute of Food Technologists), 2022-07
  • Processing performance of rice flour and soy protein concentrate composites for extruded noodles, IFT Annual Event and Expo(Institute of Food Technologists), 2022-07
  • Applications of artificial intelligence models for predicting the rheological properties of hydrocolloid solutions, 한국산업식품공학회 춘계학술대회(한국산업식품공학회), 2022-04
  • Studies on the processing performance of rice flour and soy protein concentrate composites for high protein extruded noodles, 한국산업식품공학회 춘계학술대회(한국산업식품공학회), 2022-04
  • Machine-learning prediction models for rheological characteristics of fresh noodles from thermo-mechanical features of wheat flours, 한국산업식품공학회 춘계학술대회(한국산업식품공학회), 2022-04
  • Effect of rice blending on processing and quality attributes of gluten-free noodles slit from sheeted dough, 한국산업식품공학회 추계 정기총회 및 학술대회(한국산업식품공학회), 2021-10
  • Rheological investigation of methylcellulose in a soy protein-based system, 한국산업식품공학회 추계 정기총회 및 학술대회(한국산업식품공학회), 2021-10
  • Studies on the processing performance of soy protein concentrate for high protein long-life noodles, 한국산업식품공학회 추계 정기총회 및 학술대회(한국산업식품공학회), 2021-10
  • An artificial intelligence framework for predicting food functionality in a food processing environment, 한국산업식품공학회 추계 정기총회 및 학술대회(한국산업식품공학회), 2021-10
  • Instrumental texture measurement and machine learning-based classification of foods for the elderly, 2021 Kosfost international symposium and annual meeting(한국식품과학회), 2021-07
  • Saturated fat reduction – is it still a millennium problem in the baking industry?, 2021 Kosfost international symposium and annual meeting(한국식품과학회), 2021-07
  • Structuring liquid oil into oleogel for dairy-free imitation cheese low in saturated fat, 2021 Kosfost international symposium and annual meeting(한국식품과학회), 2021-07
  • Solid fat replacement with binary gelator-blended oleogels for filling creams low in saturated fat, 2021 Kosfost international symposium and annual meeting(한국식품과학회), 2021-07
  • A machine learning workflow for predicting the oil uptake of rice flour blends in a frying batter system, 2021 Kosfost international symposium and annual meeting(한국식품과학회), 2021-07
  • Multilayer perceptron neural network for predicting the extensional properties of fresh wheat noodles, 2021 Kosfost international symposium and annual meeting(한국식품과학회), 2021-07
  • Rheological investigations of hydrocolloids and their blends in a soy protein-based system, 2021 Kosfost international symposium and annual meeting(한국식품과학회), 2021-07
  • Effects of soy protein concentrate on the quality attributes of protein fortified long-life noodles, 2021 Kosfost international symposium and annual meeting(한국식품과학회), 2021-07
  • Application of marigold powder as a food ingredient to baked goods for lutein fortification, 한국산업식품공학회 춘계학술대회(한국산업식품공학회), 2021-05
  • Utilization of marigold powder for lutein-enriched fresh noodles, 한국산업식품공학회 추계학술대회(한국산업식품공학회), 2020-11
  • Prediction of rice blending effects on the oil uptake of frying batters based on machine learning technique, 한국산업식품공학회 춘계학술대회(한국산업식품공학회), 2020-08
  • Evaluation of canola oil oleogels as a solid fat replacer in plant-based imitation cheese, 한국산업식품공학회 춘계학술대회(한국산업식품공학회), 2020-08
  • Utilization of rutin-enriched material prepared from Tatary buckwheat by-products as a novel functional ingredient for cereal-based food products, 한국산업식품공학회 춘계학술대회(한국산업식품공학회), 2020-08
  • A quantitative comparison of HMR food crispness under different oven conditions, KoSFoST International Symposium and annual Meeting(한국식품과학회), 2020-07
  • Effects of oleogels on the quality attributes of plant-based imitation cheese, KoSFoST International Symposium and annual Meeting(한국식품과학회), 2020-07
  • Preparation of rutin-enriched material from Tartary buckwheat by-products and its utilization as a novel functional ingredient in making noodles, KoSFoST International Symposium and annual Meeting(한국식품과학회), 2020-07
  • Water dynamics in pre-cooked IQF pasta depending on frozen storage and thawing methods, KoSFoST International Symposium and annual Meeting(한국식품과학회), 2020-07
  • Blending effects of different varieties of rice flour in a frying batter system, KoSFoST International Symposium and annual Meeting(한국식품과학회), 2020-07
  • Correlation of normal stress-based measurements for investigating the rheological properties of the elderly diets, KoSFoST International Symposium and annual Meeting(한국산업식품공학회), 2020-07
  • Effect of butter replacement with oleogel on the rheology and baking performance of yeast-leavened doughs , 2019 (사)한국산업식품공학회 추계 정기총회 및 학술대회(한국산업식품공학회), 2019-10
  • Influence of different thawing conditions on the quality attributes of frozen bread dough, 2019 (사)한국산업식품공학회 추계 정기총회 및 학술대회((사)한국산업식품공학회), 2019-10
  • Utilization of hydrocolloid-based organogel with a foam-structure as an alternative to solid fat, ICEF13 International Congress on Engineering and Food(International Association for Engineering and food), 2019-09
  • Particle size-dependent characterization of rice flour-zein composites for gluten-free noodles slit from sheeted doughs, ICEF13 International Congress on Engineering and Food(International Congress on Engineering and Food), 2019-09
  • Establishment of a universal instrumental methodology to measure therheological properties of the elderly foods, 2019 KoSFoST International Symposium and Annual meeting(한국식품과학회), 2019-06
  • Effect of food surface roughness on the oil uptake of brown rice-wheatflour blended frying batters, 2019 KoSFoST International Symposium and Annual meeting(한국식품과학회), 2019-06
  • Changes in crude fat, inosine monophosphate, benzo[a]pyrene, vitamins, andminerals in meat by combination of different oven cooking methods, 2019 KoSFoST International Symposium and Annual meeting(한국식품과학회), 2019-06
  • Development and application of micro-computed tomography and proton NMR to determine the structural changes of cooked noodles , International symposium on food rheology and sttucture(ETH), 2019-06
  • Reduction of saturated fat - is it always a matter A case study on oleogels, 2019 KoSFoST International Symposium and Annual meeting(한국식품과학회), 2019-06
  • Optimization of microemulsion template-based process for nanostructuredlipid carriers and evaluation of their processing performance, 2019 KoSFoST International Symposium and Annual meeting(한국식품과학회), 2019-06
  • Rheological and baking characterization of frozen bread dough depending onthawing methods, 2019 KoSFoST International Symposium and Annual meeting(한국식품과학회), 2019-06
  • Correlations between enhanced rutin content of tartary buckwheat flour withphysicochemical changes induced by hydrothermal treatments, 2019 KoSFoST International Symposium and Annual meeting(한국식품과학회), 2019-06
  • Evaluation of rice bran oil-candelilla wax oleogel as an alternative to butter forfrozen sweet pan bread with reduced saturated fat, 2019 KoSFoST International Symposium and Annual meeting(한국식품과학회), 2019-06
  • Utilization of rare sugars as a sucrose replacer in a baked model system:Rheological and textural characterization, 2019 KoSFoST International Symposium and Annual meeting(한국식품과학회), 2019-06
  • Oleogelation – an innovative platform technology for saturated fat reduction in a meat processing environment, 51st KoSFA International Symposium and Annual Meeting(한국축산식품학회), 2019-05
  • Utilization of wax-based oleogel as a solid fat replacer in frozen sweet pan bread, 2019 (사)한국산업식품공학회 춘계 정기총회 및 학술대회(한국산업식품공학회), 2019-04
  • Effects of rare sugars as alternatives to sucrose on the quality attributes of cookies, 2019 (사)한국산업식품공학회 춘계 정기총회 및 학술대회(한국산업식품공학회), 2019-04
  • Enrichment of rutin in Tartary buckwheat flour by hydrothermal treatments: rheological, thermal,and microstructural characterization, 2019 (사)한국산업식품공학회 춘계 정기총회 및 학술대회((사)한국산업식품공학회), 2019-04
  • Effects of thawing methods on the rheological and baking properties of frozen bread dough, 2019 (사)한국산업식품공학회 춘계 정기총회 및 학술대회(한국산업식품공학회), 2019-04
  • Enhancement of rutin content in buckwheat flourby various hydrothermal treatments, 2018년도 추계학술대회및심포지엄(한국산업식품공학회), 2018-11
  • Effects of particle size on the physical properties and stability of NLC suspensions, 2018년도 추계학술대회및심포지엄(한국산업식품공학회), 2018-11
  • Combined effects of oleogel and hydrocolloid on the quality attributes of meat patties, 2018년도 추계학술대회및심포지엄(한국산업식품공학회), 2018-11
  • Effect of simulated chewing conditions with artificial saliva on the oral breakdown of corn starch gels, 2018년도 추계학술대회및심포지엄(한국산업식품공학회), 2018-11
  • Instrumental stimulation of oral breakdown for saliva-induced structural characterization of foods, Institute of Food Technologists, 2018-07
  • Conversion control of rutin to quercetin for functional enhancement of buckwheat-based food products, Institute of Food Technologists, 2018-07
  • Edible Organogels Based on Foam Structured Hydroxypropyl Methylcellulose: Characterization and Application as a Solid Fat Replacer, Institute of Food Technologists, 2018-07
  • Particle size dependent characterization of rice flour-zein composites for gluten-free sheeted dough, Institute of Food Technologists, 2018-07
  • Elucidation of the processing performance of turanose in cereal-based foods: thermo-rheology, NMR, and tomographic analysis, Institute of Food Technologists, 2018-07
  • Reduction of rutin loss in buckwheat flour by thermal treatments, 2018 KoSFoST international symposium and annual meeting(KoSFoST), 2018-06
  • Structuring edible oils with foam structured hydroxypropyl methylcellulose - application as an animal fat replacer to meat products, 2018 KoSFoST international symposium and annual meeting(KoSFoST), 2018-06
  • Formulation optimization and physical characterization of size-controlled nanostructured lipid carriers with candelilla wax, 2018 KoSFoST international symposium and annual meeting(KoSFoST), 2018-06
  • An instrumental approach with artificial saliva for simulating oral breakdown of rice flour gels, 2018 KoSFoST international symposium and annual meeting(KoSFoST), 2018-06
  • Elucidation of the processing performance of turanose in rice flour systems: rheology, microstructure, and water mobility, 2018 KoSFoST international symposium and annual meeting(KoSFoST), 2018-06
  • Texture classification of cooked rice and noodle for the elderly based on instrumental and sensory evaluation, 2018 KoSFoST international symposium and annual meeting(KoSFoST), 2018-06
  • Dielectric frequency response of wheat noodles with different moisture contents, 2018 KoSFoST international symposium and annual meeting(KoSFoST), 2018-06
  • Effects of particle size of rice flour on the physicochemical and noodle-making characteristics of gluten-free zein-rice flour composites, 2018 KoSFoST international symposium and annual meeting(KoSFoST), 2018-06
  • Effect of thermal treatments on the levels offlavonoid compounds in buckwheat flours, 2018 춘계학술대회및 심포지엄(한국산업식품공학회), 2018-04
  • Influence of particle size on the quality characteristics of gluten-free sheeted noodles with zein, 2018 춘계학술대회및 심포지엄(한국산업식품공학회), 2018-04
  • Combined effect of starches, hydrocolloids, and emulsifiers on the quality attributes of germinated brown rice extruded cakes, 한국산업식품공학회 2017년 추계 학술대회 및 심포지엄(한국산업식품공학회), 2017-11
  • Utilization of turanose as a quality improver in gluten-free extruded rice noodles, 한국산업식품공학회 2017년 추계 학술대회 및 심포지엄(한국산업식품공학회), 2017-11
  • In-vitro instrumental stimulation of oral breakdown of rice gels with different amylose contents, 한국산업식품공학회 2017년 추계 학술대회 및 심포지엄(한국산업식품공학회), 2017-11
  • Simple and cost-effective procedure for the preparation of food-grade nanostructure lipid carrier using low-energy emulsification method, 2017 KosFoST international symposium and annual meeting(KosFoST), 2017-06
  • Structuring of vegetable oil into oleogel: an alternative to high saturated solid fat in baked goods, 2017 KosFoST international symposium and annual meeting( KosFoST ), 2017-06
  • Rheological approaches for physicochemical characterization and in-vitro digestibility of gluten-free rice noodles with different amylose contents , 2017 KosFoST international symposium and annual meeting(KosFoST), 2017-06
  • Textural and rheological studies on artificial saliva-induced structure breakdown of cereal-based products, 2017 KosFoST international symposium and annual meeting(KosFoST), 2017-06
  • Ingredient mapping for the quality enhancement of gluten-free extruded brown rice cakes, Institute of Food Technologists 17(Institute of Food Technologists), 2017-06
  • Utilization and characterization of carnauba wax oleogel as a deep fat-frying medium to reduce saturated fat content in instant fried noodles, Institute of Food Technologists 17(Institute of Food Technologists), 2017-06
  • Development of oleogel-incorporated cakes low in saturated fat: textural, tomographical, and rheological characterization, Institute of Food Technologists 17(Institute of Food Technologists), 2017-06
  • Physicochemical aassessment of wax-based oleogels as shortening replacer in cake, 2017 KosFoST international symposium and annual meeting(KosFoST), 2017-06
  • An experimental study on rheological behaviors of rice based products in an in-vitro simulated digestion system, 한국산업식품공학회 2017년 춘계학술대회 및 심포지엄(한국산업식품공학회), 2017-04
  • Instrumental and sensory assessment for the classification of solid food texture for the elderly diets, 한국산업식품공학회 2017년 춘계학술대회 및 심포지엄(한국산업식품공학회), 2017-04
  • Evaluation of grapeseed oil-candelilla wax oleogels as a shortening replacer for baked foods, 한국산업식품공학회 2017년 춘계학술대회 및 심포지엄(한국산업식품공학회), 2017-04
  • Instrumental and sensory correlation of starch gel texture fo the elderly, 동아시아실생활학회 제 51차 추계학술대회 및 정기총회((사)동아시아식생활학회), 2016-10
  • Rheological characterization of candelilla wax oleogels in baked goods for saturated fat reduction, 18th World Congress of Food Science and Technology(IUFOST), 2016-08
  • Monitoring rheological behaviors of rice-based products during in vitro simulation of starch digestion, 18th World Congress of Food Science and Technology(IUFOST), 2016-08
  • Evaluation of Natural Waxes as Oil-structuring Agents in Oleogels: Rheological,Thermal, and Oxidative Properties, 2016 KOSFOST international symposium and annual meeting(한국식품과학회), 2016-08
  • Sensory and Mechanical Texture Correlation of Softened Food Ingredients forthe Elderly, 2016 KOSFOST international symposium and annual meeting(한국식품과학회), 2016-08
  • Rheological and Morphological Characterization of Oleogels as a Solid FatReplacer in Aerated Baked Goods, 2016 KOSFOST international symposium and annual meeting(한국식품과학회), 2016-08
  • The Physicochemical Properties and In-vitro Digestibility of Extruded RiceNoodles with Different Amylose Contents, 2016 KOSFOST international symposium and annual meeting(한국식품과학회), 2016-08
  • Natural wax organogels for cookies, IFT16(Institute of Food Technologists), 2016-07
  • 제면 품질 개선을 위한 신기술 개발, 한국산업식품공학회 춘계 학술대회 및 심포지엄(한국산업식품공학회), 2016-04
  • 품종별 쌀가루의 특성 및 제면 적성 분석, 한국산업식품공학회 춘계 학술대회 및 심포지엄(한국산업식품공학회), 2016-04
  • Effect of amylose content on in-vitro rheological characteristics of rice flours and noodles during the simulated starch digestion, 한국산업식품공학회 춘계 학술대회 및 심포지엄(한국산업식품공학회 춘계 학술대회), 2016-04
  • Physiochemical characterization of extruded noodles with three varieties of rice flour containing different levels of amylose, 2015 International Symposium for Fall Meeting of Korean Society for Food Engineering & 20th Anniver(한국산업식품공학회), 2015-11
  • Enhancement of rheological and noodle-making properties of wheat flour by the combined use of transglutaminase and polyphenol extracts, 2015 International Symposium for Fall Meeting of Korean Society for Food Engineering & 20th Anniver(한국산업식품공학회), 2015-11
  • Effect of Emulsifiers on the Quality Attributes of Gluten-free Noodles, 2015 International Symposium for Fall Meeting of Korean Society for Food Engineering & 20th Anniver(한국산업식품공학회), 2015-11
  • Extraction of rutin from buckwheat milling fractions and its application to instant fried noodles for rutin fortification , 2015 한국식품과학회 국제학술대회 및 정기총회(한국식품과학회), 2015-06
  • Effect of Whole-Grain Flour on the Physicochemical and Nutritional Properties of Instant Fried Noodles, 2015 한국식품과학회 국제학술대회 및 정기총회(한국식품과학회), 2015-06
  • Combined Effect of Transglutaminase and Polyphenol Extracts on the Rheological and Noodle-Making Properties of Wheat flour, 2015 한국식품과학회 국제학술대회 및 정기총회(한국식품과학회), 2015-06
  • Effect of dextrin-oil mixture on the rehydration property of instant noodles, 2015 한국식품과학회 국제학술대회 및 정기총회(한국식품과학회), 2015-06
  • Study on the Thermal Conductivity of Instant Noodles by a Transient Plane Source Method, 2015 한국식품과학회 국제학술대회 및 정기총회(한국식품과학회), 2015-06
  • Practical Insights into Normal Stress in the Food Application Environment, 2015 한국식품과학회 국제학술대회 및 정기총회(한국식품과학회), 2015-06
  • An Insight into On-Trend Applications of Whole-Grain: Frozen Dough Bread and Noodles, Whole grain summit 2015(Oregon State University, Moore Family Center), 2015-06
  • Rehydration study of instant noodles: texture versus thermal conductivity, International Symposium on Food Rheology and Structure (Swiss Federal Institute of Technology Zurich), 2015-06
  • Impact of Whole-Grain Flour on the Rheology, Oil-Resisting Property, and in Vitro Starch Digestibility of Instant Noodles, Whole grain summit 2015(Oregon State University, Moore Family Center), 2015-06
  • Oleogels of canola oil with candelilla wax: rheological characterization and utilization as a shortening replacer, International Symposium on Food Rheology and Structure(Swiss Federal Institute of Technolog zurich), 2015-06
  • Application of a Transient Plane Source to Instant Rice Noodles for Their Rehydration Study, 한국산업식품공학회 춘계 심포지엄 및 학술대회(한국산업식품공학회), 2015-05
  • Retardation of Oil Uptake and In-Vitro Starch Digestibility of Instant Fried Noodles by Whole-Grain Wheat Flour, 한국산업식품공학회 춘계 심포지엄 및 학술대회(한국산업식품공학회), 2015-05
  • Reduction of saturated fatty acids in baked goods by of Canola Oil Oleogels with Candelilla Wax , 한국산업식품공학회 춘계 심포지엄 및 학술대회(한국산업식품공학회), 2015-05
  • Physicochemical characterization of a rutin-enriched material from tartary buckwheat in an instant fried noodle system, 한국산업식품공학회 춘계 심포지엄 및 학술대회(한국산업식품공학회), 2015-05
  • Optimal Extraction of Rutin from Buckwheat Milling Fractions and its Application to Wheat-based Foods, 2014 Dasan conference(한국식품과학회, 한국과학기술단체총연합회), 2014-12
  • Correlation of Mixolab Parameters of Frozen Bread Dough with Its Quality Attributes, 2014 The 81st Annual Meeting of KoSFoST(KoSFoST), 2014-08
  • Effect of Enzymatically Deesterified pectins on In vitro Starch and Lipid Digestibility of cookies, 2014 The 81st Annual Meeting of KoSFoST(KoSFoST), 2014-08
  • Development of Dried Noodle with Reduced Cooking Time , 2014 The 81st Annual Meeting of KoSFoST(KoSFoST), 2014-08
  • Effect of Whole-grain Wheat Flour on the Physicochemical Properties and In-vitro Starch Digestibility of Instant Fried Noodles, 2014 The 81st Annual Meeting of KoSFoST(KoSFoST), 2014-08
  • Method Validation of the AOAC 2009.01 toward Determining Dietary Fiber Content of Isomaltooligosaccharides, 2014 The 81st Annual Meeting of KoSFoST(KoSFoST), 2014-08
  • Preparation of a rutin-enriched material from tartary buckwheat by-products and their utilization for rutin-fortified foods, IUFOST 17th world congress of food science and technology &Expo(IUFOST), 2014-08
  • Utilization of brown rice flour as a gluten-free ingredient for health-functional extruded noodles, IUFOST 17th world congress of food science and technology &Expo(IUFOST), 2014-08
  • Functional enhancement of instant fried noodles with whole-grain wheat flour, IUFOST 17th world congress of food science and technology &Expo(IUFOST), 2014-08
  • Potential High-intensity Sweetener, Phyllodulcin: Optimization of Processing and Extraction Conditions from Hydrangea Leaves, IUFOST 17th world congress of food science and technology &Expo(IUFOST), 2014-08
  • Physical characterization of wheat-based frozen dough and bread for bake-off technology, IUFOST 17th world congress of food science and technology &Expo(IUFOST), 2014-08
  • Effect of a maltotetraose-producing amylase on whole wheat dough rheology and bread qualities, IUFOST 17th world congress of food science and technology &Expo(IUFOST), 2014-08
  • Structural changes of arabinoxylans in refrigerated wheat dough and reduction of dough syruping by adding exogenous polysaccharides, IUFOST 17th world congress of food science and technology &Expo(IUFOST), 2014-08
  • Correlation of Thermal Conductivity of Instant Noodles with Their Cooking Time, 2014 The 81st Annual Meeting of KoSFoST(KoSFoST), 2014-08
  • Effect of alphapAmylase and Endo-xylanase Treatment on the Properties of Frensh and Frozen Dough Breads, 2014 The 81st Annual Meeting of KoSFoST(KoSFoST), 2014-08
  • Effect of emulsifiers on the quality attributes of extruded brown rice noodles, 2014 The 81st Annual Meeting of KoSFoST(KoSFoST), 2014-08
  • Functional improvement of instant fried noodles with a rutin-enriched material from tartary buckwheat byproducts, 2014 The 81st Annual Meeting of KoSFoST(KoSFoST), 2014-08
  • Comprehensive rheological approaches for characterizing the physical properties of carbohydrate-based materials, 2014 한국당과학회 학학술대회(한국당과학회), 2014-07
  • Functional enhancement of instant fried noodles by a rutin-enriched material from tartary buckwheat, 2014년도 한국산업식품공학회 춘계 학술대회 및 심포지엄(한국산업식품공학회 ), 2014-05
  • Thermo-mechanical characterization of frozen bread dough in a Mixolab model system, 2014년도 한국산업식품공학회 춘계 학술대회 및 심포지엄(한국산업식품공학회), 2014-05
  • Effect of extrusion variables and hydrocolloids on the cooking quality of extruded rice noodles, 2014년도 한국산업식품공학회 춘계 학술대회 및 심포지엄(한국산업식품공학회), 2014-05
  • Physicochemical characterization of instant fried noodles prepared with preharvest-dropped apple powder, 한국산업식품공학회 추계 심포지엄 및 학술대회(한국산업식품공학회), 2013-11
  • Utilization of enzymatically-treated corn byproducts as a source of lutein and dietary fiber in a noodle system, 2013 EFFOST annual meeting(European Federation of food science and technology), 2013-11
  • Enzymatic preparation of lutein from corn byproducts and their thermal characterization in foods, 한국산업식품공학회 추계 심포지엄 및 학술대회(한국산업식품공학회), 2013-11
  • Effect of whole-grain wheat flour on the quality attributes of frozen dough bread , 2013 KOSFOST annual meeting(한국식품과학회(KOSFOST)), 2013-08
  • Utilization of brown rice flour as a gluten-free ingredient in extruded noodles, 2013 KOSFOST annual meeting(한국식품과학회(KOSFOST)), 2013-08
  • Enzymatic preparation of lutein from corn byproducts and their thermal characterization in a food system, 2013 KOSFOST annual meeting(한국식품과학회(KOSFOST)), 2013-08
  • Characterization of the mixed flours of soft wheat and yam (Dioscorea batatas Decne.), 2013 KOSFOST annual meeting(한국식품과학회(KOSFOST)), 2013-08
  • Effects of low-and high-methylated pectin on rheological properties and In Vitro starch digestibility in wheat flour gel system, 2013 KOSFOST annual meeting(한국식품과학회(KOSFOST)), 2013-08
  • Syrup development in refrigerated doughs during storage in relation to molecular structural changes of arabinoxylans and starches, 2013 KOSFOST annual meeting(한국식품과학회(KOSFOST)), 2013-08
  • Effect of brown rice flour on the quality attributes of gluten-free extruded noodles, IFT13 Annual meeting(Institue of Food Technologists), 2013-07
  • Quality improvement of gluten-free rice noodle reinforced with rice protein isolate by transglutaminase treatment, 2013 IFT Annual Meeting(Institute of Food Technolo-gists), 2013-07
  • Production of a high quality gluten-free rice noodle by utilizing polyphenol-protein linteraction between ogaja extract and soy protein lsolate, 2013 IFT Annual Meeting(Institute of Food Technolo-gists), 2013-07
  • Determination of bioavailable polyphenols and antioxidant effects in cakes formulated with pre-harvest dropped apple peels using an in Vitro dynamic digestion model, 2013 IFT Annual Meeting(Institute of Food Technolo-gists), 2013-07
  • Characterization of dietary fibers from pre-harvest dropped apples in modifying starch digestibility in gel system , 2013 IFT Annual Meeting(Institute of Food Technolo-gists), 2013-07
  • Studies on frozen dough baking - processing factors involved in dough rheology and bread volume, IFT13 Annual meeting(Institute of Food Technologists), 2013-07
  • Effects of enzymatic surface modification on the oil absorption in deep-fried foods, IFT13 Annual meeting(Institute of Food Technologists), 2013-07
  • Effect of preharvest-dropped apple powder on the thermal, rheological, and oil-resisting properties of instant fried noodles, IFT13 Annual meeting(Institute of Food Technologists), 2013-07
  • Development of rutin-enriched materials from buckwheat byproducts and their utilization as a functional enhancer in a noodle system, IFT13 Annual meeting(Institute of Food Technologists), 2013-07
  • Physicochemical and functional characterization of refrigerated cookies prepared with dietary fiber-enriched apple powder, Institute of Food Technologists, 2012-06
  • Development of functional β-glucan-enriched materials from Lentinus edode (Chamsong-I) mushrooms and their utilization as an oil barrier in instant fried noodles, Institute of Food Technologists, 2012-06
  • Effect of enzymatic treatments on the rheological and oil-resisting properties of frying batters, Institute of Food Technologists, 2012-06
  • Eco-friendly Response of Food Processing to Consumer Demand for Multi-functional Food Ingredients, Annual meeting - Korean Society of food science and technology(한국식품과학회), 2012-06
  • Functional enhancement of buckwheat flour through hydrothermal treatments, Annual meeting - Korean Society of food science and technology(한국식품과학회), 2012-06
  • Application of fiber-enriched material from apple peels in a low glycemic index and more fiber baked food, Annual meeting - Korean Society of food science and technology(한국식품과학회), 2012-06
  • Thermo-rheological characterization of wheat flour in different concentration regimes, 한국산업식품공학회 정기총회 및 춘계학술대회(한국산업식품공학회), 2012-05
  • Preparation and characterization of fiber-enhanced baked goods with preharvest dropped fruits, 한국산업식품공학회 정기총회 및 춘계학술대회(한국산업식품공학회), 2012-05
  • Development of fiber-enriched materials from dropped fruits and evaluation of their baking performance in a cookie model system, 2011 한국산업식품공학회 정기총회 및 추계 학술대회 (Korean Society for Food Engineering)(Korean Society for Food Engineering), 2011-11
  • Processing performance of hydrothermally-treated buckwheat flour in noodle-making without rutin loss, 2011 한국산업식품공학회 정기총회 및 추계 학술대회 (Korean Society for Food Engineering)(Korean Society for Food Engineering), 2011-11
  • 천연공법을 이용한 다기능성 식품첨가물소재 개발, 2011 한국산업식품공학회 정기총회 및 추계 학술대회 (Korean Society for Food Engineering)(Korean Society for Food Engineering), 2011-11
  • Evaluation of β-Glucan-enriched materials from Chamsong-I Mushrooms (Lentinus edode) as an oil barrier in fried noodles, 2011 Annual Meeting of Korean Society of food science and technology(한국식품과학회)(한국식품과학회), 2011-06
  • Functional characterization of high amylose rice flours with different particle sizes as an oil barrier in fried foods, 2011 Annual Meeting of Korean Society of food science and technology(한국식품과학회)(한국식품과학회), 2011-06
  • Correlation of hydro-thermal processing with rutin content in tartary buckwheat flour, 11th International Congress on Engineering and Food, 2011-05
  • Extraction and characterization of pectins from agricultural byproducts; conventional chemical versus eco-friendly physical/enzymatic treatments, 11th International Congress on Engineering and Food, 2011-05
  • Thermo-rheological characterization of native starch: comparison of tapioca, rice, and corn starches, 2011 한국산업식품공학회 춘계학술대회 및 심포지엄 (Korean Society for Food Engineering)(Korean Society for Food Engineering), 2011-04
  • Rheological characterization of buckwheat noodle doughs with high rutin retention, 2011 한국산업식품공학회 춘계학술대회 및 심포지엄 (Korean Society for Food Engineering)(Korean Society for Food Engineering), 2011-04
  • Utilization of β-glucan-enriched materials from low grade Chamsong-I mushrooms (Lentinus edode)as a high-fiber wheat flour substitute, Korean Society for Food Engineering, 2010-11
  • Response of food engineering to consumer demand for reduced-fat foods: multi-functional fat replacers, Japan Society for Food Engineering, 2010-08
  • Determination of heat transfer and oil uptake during frying potato strips coated with hydrocolloids, Institute of Food Technologists, 2010-07
  • Appilcation of Lentinus edodes mushroom (Chamsong-I) powder as an oil barrier in fried foods, Institute of Food Technologists, 2010-07
  • Effect of degree of hydroxamation on the antiradical activity of pectin from apple pomace, Institute of Food Technologists, 2010-07
  • Effect of hydrothermal treatment on the rutin content and rheological properties of tartary buckwheat flour, Korean Society of Food Science and Technology, 2010-06
  • Particle size effect of high-amylose rice flour on the oil uptake of frying batters, Korean Society of Food Science and Technology, 2010-06
  • 유자 영양젤리의 제조 및 이화학적 특성, Korean Society for food Engineering, 2010-05
  • Green processing for extracting pectins from citron (Citrus junos) pomace through combined physical and enzymatic treatments, Korean Society for Food Engineering, 2010-05
  • Performance of pectin-enrich materials from apple pomace as a fat replacer in cookies, Korean Society for Food Engineering, 2009-11
  • Preparation and characterization of pectin hydroxamates from domestic tangerine peel, Korean Society of Food Science and Nutrition, 2009-11
  • 'Green' extraction of pectin from citron(Citrus junos)pomace, Korean Society of Food Culture, 2009-10
  • Characterization of sugar cookie replaced with digestion resistant alpha-glucan produced by amylosucrase reaction, Institute of Food Technologists, 2009-06
  • Green processing for the extraction of pectins from agricultural by products, Institute of Food Technologists, 2009-06
  • Rheological characterization of low-fat cookie dough by dynamic oscillatory and squeezing flow measurements, Institute of Food Technologists, 2009-06
  • Effect of fatty acid composition of bio-edible oils on their flow behavior and oil uptake, Korean Society of Food Science and Technology, 2009-05
  • 건조조건 및 추출용매에 따른 유자 oleoresin의 특성 연구, Korean Society of Food Science and Technology, 2009-05
  • Extraction of beta-glucan from Chamsong-I Mushroom(Lentius edodes) by green processing, Korean Society of Food Science and Technology, 2009-05
  • Physicochemical properties of pectin extracts from domestic apple and citrus pomace, Korean Society of Food Science and Technology, 2009-05
  • Effect of surface coating with hydrocolloids on the heat transfer of fried foods, Korean Society for Food Engineering, 2009-05
  • 가공식품내의 식이섬유 원료별 정량 분석법 확립, 한국식품영양학회 2008 학술발표, 2008-10
  • Hypocholesterolemic effect of oat beta-glucan and its hydrolysate in rates fed a high-cholesterol diet, International Union of Food Science & Technology, 2008-10
  • A new food ingredient for adding soluble oat beta-glucan health benefits to food products, International Union of Food Science & Technology, 2008-10
  • Effect of sulfation on biological activities of citrus pectin, 한국식품영양학회 2008 학술발표, 2008-10
  • Characterization of the physico-chemical properties and in vitro digestibility of enzymatically modified rice starch, Institute of Food Technologists 08, 2008-06
  • Effects of chemical structure on rheological properties of barley and oat beta-glucans, Institute of Food Technologists 08, 2008-06
  • Physicochemical characterization of partially hydrolyzed oat beta-glucans and their effect on weight gain and lipid profile in mic, Institute of Food Technologists 08, 2008-06
  • Hypoglycemic effect of D-psicose supplement on type-2 diabetic mice, Institute of Food Technologists 08, 2008-06
  • Evaluation of steam jet-cooked buckwheat as a fat replacer in baking., Institute of Food Technologists 08, 2008-06
  • Correlation of the flow behaviors of vegetable oils with their fatty acid composition., 한국식품과학회 2008 학술대회, 2008-06
  • Quantitative analysis of beta-glucan in mushroom: KFDA-approved method vs. Megazyme assay procedure, 한국식품과학회 2008 학술대회, 2008-06
  • New approaches to the physical evaluation of foods during processing - underlying non-destructive principles, 2007년도 추계학술대회(한국산업식품공학회)(한국산업식품공학회), 2007-11
  • Physicochemical,textural,and noodle-making propertieses of wheat dough containing alginate, Institute of Food Technologists, 2007-08
  • Physicochemical properties and biological functions of oxidized oat β-glucan, Institute of Food Technologists, 2007-08
  • Development and application of steam jet-cooked rice flour to reduce the oil uptake of fried foods, Institute of Food Technologists, 2007-08
  • calorie-Trim:New beta-glucan-rich oat hydrocolloid for reducing trans fat and adding soluble fiber health benefits to food products, Institute of Food Technologists, 2007-08
  • Rheological properties of bio-based gels from agricultural byproducts, 11th annual green chemistry and engineering conference (ACS)(ACS), 2007-06
  • Development and Characterization of Cereal-based Functional Ingredients for Low-calorie Foods, 2007 학국식품과학회 제 74차 학술대회 및 정기총회, 2007-06