[국외]

• Production and characterization of low-calorie turanose and digestion-resistant starch by an amylosucrase from Neisseria subflava, Food Chemisty 300 (2019)
• Characterization of rice starch gels reinforced with enzymatically-produced resistant starch, Food Hydrocolloids 91 (2019)
• Physicochemical properties of partially α-glucan-coated normal corn starch formed by amylosucrase from Neisseria polysaccharea, International Journal of Biological Macromolecules 133 (2019)
• Self-assembly kinetics of debranched short-chain glucans from waxy maize starch to form spherical microparticles and its applications, Colloids and Surfaces B: Biointerfaces 176 (2019)
• Optimization of in vitro carbohydrate digestion by mammalian mucosal alpha-aglucosidases and its applications to hydrolyze the various sources of starches, Food Hydrocolloids 87 (2019)
• Green process development for apple-peel pectin production by organic acid extraction, Carbohydrate Polymers 204 (2019)
• Sucrose-based biosynthetic process for chain-length-defined alpha-glucan and functional sweetener by Bifidobacterium amylosucrase, Carbohydrate Polymers 205 (2019)
• Effects of maltodextrins with different dextrose-equivalent values, Flavour and Fragrance Journal 33 (2018)
• Biochemical properties of L-arabinose isomerase from Clostridium hylemonae to produce D-tagatose as a functional sweetener, Plos One 13.4 (2018)
• Expression, purification, and characterization of a novel amylosucrase from Neisseria subflava, International Journal of Biological Macromolecules 109 (2018)
• Phyllodulcin, a natural functional sweetener, improves diabetic metabolic changes by regulating hepatic lipogenesis, inflammation, oxidative stress, fibrosis, and gluconeogenesis in db/db mice, Journal of Functional Foods 42 (2018)
• Effects of maltodextrins with different dextrose-equivalent values, Flavour And Fragrance Journal 33 (2018)
• Xylobiose Prevents High-Fat Diet Induced Mice Obesity by Suppressing Mesenteric Fat Deposition and Metabolic Dysregulation, Molecules 23 (2018)
• Optimization of leucrose production by dextransucrase from streptococcus mutans and its application as an adipogenesis regulator, Journal of Functional Foods 39 (2017)
• Quality improvement of a rice-substituted fried noodle by utilizing the protein-polyphenol interaction between a pea protein isolate and green tea (Camellia sinensis) extract, Food Chemistry 235 (2017)
• Phyllodulcin, a Natural Sweetener, Regulates Obesity-Related Metabolic Changes and Fat Browning-Related Genes of Subcutaneous White Adipose Tissue in High-Fat Diet-Induced Obese Mice, Nutrients 9 (2017)
• Wheat dough syruping in cold storage is related to structural changes of starch and non -starch polysaccharides, Food Research International 99 (2017)
• Physical structure and absorption properties of tailor-made porous starch granules produced by selected amylolytic enzymes, Plos One 12 (2017)
• Xylobiose, an Alternative Sweetener, Ameliorates Diabetes-Related Metabolic Changes by Regulating Hepatic Lipogenesis and miR-122a/33a in db/db Mice , Nutrients 8 (2016)
• Enzymatic Process for High-Yield Turanose Production and Its Potential Property as an Adipogenesis Regulator, Journal of Agricultural and Food Chemistry 64 (2016)
• Efficient Biocatalytic Production of Cyclodextrins by Combined Action of Amylosucrase and Cyclodextrin Glucanotransferase , Journal of Agricultural and Food Chemistry 64 (2016)
• An unusual chimeric amylosucrase generated by domain-swapping mutagenesis, Enzyme and Microbial Technology 86 (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)
• Effects of amidation and/or methylesterification of pectin on aroma release at different calcium concentration, Food Hydrocolloids 52 (2016)
• Enzymatic synthesis of 2-deoxyglucose-containing maltooligosaccharides for tracing the location of glucose absorption from starch digestion, Carbohydrate Polymers 132 (2015)
• Biocatalytic role of potato starch synthase III for α-glucan biosynthesis in Synechocystis sp. PCC6803 mutants, International Journal of Biological Macromolecules 81 (2015)
• Characterization of enzymatically modified rice and barley starches with amylosucrase at scale-up production, Carbohydrate Polymers 125 (2015)
• D-Xylose suppresses adipogenesis and regulates lipid metabolism genes in high-fat diet–induced obese mice, Nutrition Research 35 (2015)
• Physicochemical properties of native and partially gelatinized high-amylose jackfruit (Artocarpus heterophyllus Lam.) seed starch, Lwt-Food Science and Technology 62 (2015)
• 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)
• beta-Carotene inhibits neuroblastoma cell invasion and metastasis in vitro and in vivo by decreasing level of hypoxia-inducible factor-1 alpha, Journal of Nutritional Biochemistry 25 (2014)
• Glycogen synthase isoforms in Synechocystis sp. PCC6803: Identification of different roles to produce glycogen by targeted mutagenesis , Plos One 9 (2014)
• Molecular structural differences between low methoxy pectins induced by pectin methyl esterase II: Effects on texture, release and perception of aroma in gels of similar modulus of elasticity, Food Chemistry 145 (2014)
• Quality improvement of rice noodle restructured with rice protein isolate and transglutaminase, Food Chemistry 145 (2014)
• Cyanidin-3-O-sambubioside from Acanthopanax sessiliflorus fruit inhibits metastasis by downregulating MMP-9 in breast cancer cells MDA-MB-231, Planta Medica 79 (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)
• Effects of amylosucrase treatment on molecular structure and digestion resistance of pre-gelatinised rice and barley starches, Food Chemistry 138 (2013)
• Enzyme-Synthesized Highly Branched Maltodextrins Have Slow Glucose Generation at the Mucosal alpha-Glucosidase Level and Are Slowly Digestible In Vivo, Plos One 8 (2013)
• Structural Characteristics of Pumpkin Pectin Extracted by Microwave Heating, Journal of Food Science 77 (2012)
• Effects of barley and oat beta-glucan structures on their rheological and thermal characteristics, Carbohydrate Polymers 89 (2012)
• Enhanced formation of quercetin by combined use of gamma ray and H2O2 from cyanidin-3-O-xylosylrutinoside, Radiation Physics and Chemistry 81 (2012)
• Reduction of rutin loss in buckwheat noodles and their physicochemical characterisation, Food Chemistry 132 (2012)
• High-yield enzymatic bioconversion of hydroquinone to alpha-arbutin, a powerful skin lightening agent, by amylosucrase, Applied Microbiology and Biotechnology 94 (2012)
• The properties and molecular structures of gusiljatbam starch compared to those of acorn and chestnut starches, Starch-Starke 64 (2012)
• Development of an efficient bioprocess for turanose production by sucrose isomerisation reaction of amylosucrase, Food Chemistry 132 (2012)
• The effect of chemically-modified resistant starch, RS type-4, on body weight and blood lipid profiles of high fat diet-induced obese mice, Starch-Starke 64 (2012)
• Digestive stability and absorption of green tea polyphenols: Influence of acid and xylitol addition, Food Research International 45 (2012)
• Novel enzymatic production of trehalose from sucrose using amylosucrase and maltooligosyltrehalose synthase-trehalohydrolase, World J Microbiol Biotechnol 27-12 (2011)
• Water effect on the interaction between amylose and amylopectin during retrogradation, Carbohydrate Polymers 86-4 (2011)
• Antiulcer activity of anthocyanins from Rubus coreanus via association with regulation of the activity of matrix metalloproteinase-2, Journal of Agricultural and Food Chemistry 59-21 (2011)
• Positive effects of glycosylated anthocyanin isolated from an edible berry fruit (Acanthopanax sessiliflorum) on its antioxidant activity and color stability, Food Research International 44(7) (2011)
• Biosynthesis of (+)-catechin glycosides using recombinant amylosucrase from Deinococcus geothermalis DSM 11300 , Enzyme and Microbial Technology 49-2 (2011)
• Preparation and characterization of non-covalently immobilized amylosucrase using a pH-dependent autoprecipitating carrier, Bioresource Technology 102(10) (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)
• Effects of irradiation on decolourisation and biological activity in Schizandra chinensis extracts, Food Chemistry 125-1 (2011)
• Effect of long low temperature-short high temperature cooking cycle on physicochemical properties of beef, Food Science and Technology Research 17(1) (2011)
• 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 crosslinking 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)
• Dietary ungerminated and germinated soybean supplementation improves bone mineralization and strength in growing male rats, Journal of Medicinal Food 13-3 (2010)
• Production and characterization of digestion-resistant starch by the reaction of Neisseria polysaccharea amylosucrase, Starch-Starke 62-5 (2010)
• Molecular differences of low methoxy pectins induced by pectin methyl esterase I: Effects on texture, release and perception of aroma in gel systems, Food Chemistry 123-2 (2010)
• Correlation of fatty acid composition of vegetable oils with rheological behaviour and oil uptake, Food Chemistry 118-2 (2010)
• Structural modification and characterization of rice starch treated by Thermus aquaticus 4-alpha-glucanotransferase, Food Hydrocolloids 23-8 (2009)
• Comparative structural analyses of purified glycogen particles from rat liver, human skeletal muscle and commerical preparations, International Journal of Biological Macromolecules 45 (2009)
• Characterization of 4-alpha-glucanotransferase from Synechocystis sp. PCC 6803 and its application to various corn starches, New Biotechnology 26-1-2 (2009)
• Functional characterization of the gels prepared with pectin methylesterase(PME)-treated pectins, International Journal of Biological Macromolecules 45-3 (2009)
• Effect of sulfation on the physicochemical and biological properties of citrus pectins, Food Hydrocolloids 23-7 (2009)
• Highly selective biotransformation of arbutin to arbutin-alpha-glucoside using amylosucrase from Deinococcus geothermalis DSM 11300, Journal of Molecular Catalysis B: Enzymatic 60(3-4) (2009)
• Characteristics of enzymatically-deesterified pectin gels produced in the presence of monovalent ionic salts, Food Hydrocolloids 23-7 (2009)
• Enzymatic synthesis of salicin glycosides through transglycosylation catalyzed by amylosucrases from Deinococcus geothermalis and Neisseria polysaccharea, Carbohydrate Research 344-13 (2009)
• Structural identification and antioxidant properties of major anthocyanin extracted from Omija(Schizandra chinensis) fruit, Journal of Food Science 74-2 (2009)
• Molecular structure of selected tuber and root starches and effect of amylopectin structure on their physical properties, Journal of Agricultural and Food Chemistry 57-4 (2009)
• In vitro digestibility of hydroxypropylated and cross-linked waxy and Non-waxy rice starches, Starch-Starke 61-1 (2009)
• Textural properties of gelling system of low-methoxy pectins produced by demethoxylating reaction of pectin methyl esterase, Journal of Food Science 73-5 (2008)
• Rheological characterization of levan polysaccharides from Microbacterium laevaniformans, International Journal of Biological Macromolecules 42-1 (2008)
• Chemical structure and physical properties of mung bean starches isolated from 5 domestic cultivars, Journal of Food Science 72-9 (2007)
• Physicochemical and biological characteristics of DEAE-derivatized PS7 biopolymer of Beijerinckia indica, International Journal of Biological Macromolecules 41-2 (2007)
• Effects of growth condition on the structure of glycogen produced in cyanobacterium Synechocystis sp. PCC6803, International Journal of Biological Macromolecules 40-5 (2007)
• Structural and biological study of carboxymethlated phellinus polysaccharides, Journal of Agricultural and Food Chemistry 55-9 (2007)
• Antioxidative activity and structural stability of microencapsulated gamma-oryzanol in heat-treated lards, Food Chemistry 100(3) (2007)
• Improved quantitative analysis of oligosaccharides from lichenase-hydrolyzed water-soluble barley beta-glucans by high-performance anion-exchange chromatography, Journal of Agricultural and Food Chemistry 55-5 (2007)
• Sulfated polysaccharide purified from Echlonia cava accelerates antithrombin Ⅲ-mediated plasma proteinase inhibition, Journal of Applied Phycology 19-5 (2007)
• Modification of rice starch by selective degradation of amylose using alkalophilic Bacillus cyclomaltodextrinase, Journal of Agricultural and Food Chemistry 54-6 (2006)
• Microencapsulation of alpha-tocopherol using sodium alginate and its controlled release properties, International Journal of Biological Macromolecules 38(1) (2006)
• Viscometric behavior of high-methoxy and low-methoxy pectin solutions, Food Hydrocolloids 20 (2006)
• Antioxidative activity of microencapsulated gamma-oryzanol on high cholesterol-fed rats, Journal of Agricultural and Food Chemistry 53 (2005)
• Physicochemical properties and biological activities of DEAE-Derivatized Sphingomonas Gellan, Journal of Agricultural and Food Chemistry 53-16 (2005)
• Effects of selective oxidation of chitosan on physical and biological properties, International Journal of Biological Marcomolecules 35-1-2 (2005)
• Structural and physichochemical characteristics of winter squash (Cucurbita maxima D.) fruits starches at harvest, Carbohydrate Polymers 59 (2005)

[국내]

• Leucrose, a Sucrose Isomer, Suppresses Hepatic Fat Accumulation by Regulating Hepatic Lipogenesis and Fat Oxidation in High-fat Diet-induced Obese Mice, 대한암예방학회지 23(2018)
• Acute and 13-week subchronic toxicological evaluations of turanose in mice, Nutrition Research And Practice 11 (2017)  
• Regulation of Inflammation by Sucrose Isomer, Turanose, in Raw 264.7 Cells, 대한암예방학회지 22 (2017)
• Relative sweetness and sweetness quality of Xylobiose, Food Science and Biotechnology 26 (2017)
• Determination of Aflatoxin M-1 and Heavy Metals in Infant Formula Milk Brands Available in Pakistani Markets, Korean Journal for Food Science of Animal Resources 37 (2017)
• Acceptor Specificity of Amylosucrase from Deinococcus radiopugnans and Its Application for Synthesis of Rutin Derivatives , Journal of Microbiology and Biotechnology 26 (2016)
• Physicochemical properties of enzyme-treated waxy rice flour and expansion properties of Gangjung (a traditional Korean oil-puffed rice snack) , Food Science and Biotechnology 25 (2016)
• Relative sweetness and sweetness quality of phyllodulcin [(3R)-8-Hydroxy-3-(3-hydroxy-4-methoxyphenyl)-3,4-dihydro-1H-isochromen-1-one] , Food Science and Biotechnology 25 (2016)
• D-Xylose as a sugar complement regulates blood glucose levels by suppressing phosphoenolpyruvate carboxylase (PEPCK) in streptozotocin-nicotinamide-induced diabetic rats and by enhancing glucose uptake in vitro, Nutrition Research and Practice 10 (2016)
• Utilization of brown rice flour as a functional ingredient in instant fried noodles, Journal of the Korean Society for Applied Biological Chemistry 58 (2015)
• Relative sweetness, sweetness quality, and temporal profile of xylooligosaccharides and luo han guo (Siraitia grosvenorii ) extract , Food Science and Biotechnology 24 (2015)
• Conditions for obtaining optimum polyphenol contents and antioxidant activities of Korean berry and green tea extracts, 한국식품과학회지 46 (2014)
• Effects of xylooligosaccharide-sugar mixture on glycemic index (GI) and blood glucose response in healthy adults , 한국영양학회지 47 (2014)
• 냉동 저장에 따른 제빵용 밀가루 반죽의 물리적 특성 변화, 산업식품공학 17 (2013)
• Functional Expression of Amylosucrase, a Glucan-Synthesizing Enzyme, from Arthrobacter chlorophenolicus A6, Journal of Microbiology and Biotechnology 22 (2012)
• Pretreatment Effects on the Rice Bran Saccharification with Newly Identified Fungal Enzymatic Activities, 산업식품공학 16 (2012)
• Functional Characterization of Native Starches through Thermal and Rheological Analysis, Journal of the Korean Society for Applied Biological Chemistry 54 (2012)
• Compositional Changes and Physical Properties of Soymilk Prepared with Pre-soaked-fermented Soybean, Journal of the Korean Society for Applied Biological Chemistry 55 (2012)
• Purification and characterization of a 6.5 kDa antioxidant peptidoglycan purified from silk worm (Bombyx mori) pupae extract, Food Science and Biotechnology 20(1) (2011)
• Effect of amylose content on corn starch modification by Thermus aquaticus 4-alpha-glucanotransferase, Journal of Microbiology and Biotechnology 19-10 (2009)
• Linkage structure analysis of barley and oat beta-glucans by high performance anion exchange chromatorgraphy, Food Science and Biotechnology 18-1 (2009)
• Heterologous expression and characterization of glycogen branching exzyme from Synechocystis sp. PCC6803, Journal of Microbiology and Biothechnology 18-8 (2008)
• Compositional characterization and colorant identification of omija (Schizandra chinesis) fruit extract, Food Science and Biotechnology 17-4 (2008)
• 다른 월경주기상태를 지닌 여자 운동선수들에서 급성운동이 혈중 산화스트레스 지표에 미치는 영향, 대한임상건강증진학회지 7-3 (2007)
• Effect of soaking-fermentation-drying process on isoflavone and GABA contents of soybean., Food Science and Biotechnology 16-1 (2007)
• Physicochemical properties of the exopolysaccharides produced by marine bacterium Zoogloea sp. KCCM10036, Journal of Microbiology and Biotechnology 17-6 (2007)
• 다양한 침지 처리가 대두의 미생물 오염 및 발아율에 미치는 영향, 한국식품영양과학회지 35-9 (2006)
• 발아콩의 기능적 특성, 한국식품과학회지 38-4 (2006)
• Molecular Structure and Gelatinization Properties of Turnip Starch(Brassica rapa L., Food Science and Biotechnology 14-4 (2005)
• Germination Effect of soybean on its conets of isoflavones and oligosaccharides, Food Science and Biotechnology 14-4 (2005)
• Ultra- and Nano-Filtration Process Optimization of Isoflavones of Oligosaccharides from Sunmul, Food Science and Biotechnology 14-3 (2005)

    특허

[국외]

• 利用淀粉蔗糖酶的松二糖的制备方法以及利用所述松二糖的甘味剂, 2015-07 (등록)
• Method of producing turanose using amylosucrase, and sweetener using the turanose, 2015-03 (등록)
• Method of producing turanose using amylosucrase, and sweetener using the turanose, 2014-02 (등록)
• Method of producing turanose using amylosucrase, and sweetener using the turanose, 2012-03 (출원)
• Method of producing turanose using amylosucrase, and sweetener using the turanose, 2012-03 (출원)
• 利用淀粉蔗糖酶的松二糖的制备方法以及利用所述松二糖的甘味剂, 2012-03 (출원)
• 아밀로수크라제를 이용한 투라노즈의 제조방법 및 상기 투라노즈를 이용한 감미료, 2011-01 (출원)

[국내]

• 투라노스의 제조방법, 2018-10 (출원)
• 투라노스를 포함하는 곡류 및 곡류 가공식품, 2018-10 (출원)
• 투라노즈를 함유하는 동결보존제, 2018-06 (등록)
• 필로둘신-베타사이클로덱스트린 복합체 및 그 제조방법, 2018-03 (출원)
• 투라노즈를 함유하는 동결보존제, 2017-10 (출원)
• 아밀로수크라제의 발현 시스템 및 이를 이용한 투라노스의 생산, 2017-08 (출원)
• 아밀로수크라제의 발현 시스템 및 이를 이용한 투라노스의생산, 2017-08 (출원)
• 식물성 천연 유화제를 이용한 에멀젼 플랫폼 및 그 제조방법, 2017-06 (출원)
• 결정화 방법을 통한 필로둘신의 고순도 대량 생산방법, 2017-03 (출원)
• 필로둘신-베타사이클로덱스트린 복합체 및 그 제조방법, 2017-03 (출원)
• 유기산을 이용하여 사과껍질로부터 고수율로 펙틴을 제조하는 방법, 2016-09 (출원)
• 수국차 잎으로부터 천연 고감미료인 필로둘신을 수득하는 방법, 2016-09 (등록)
• 투라노스를 함유하는 항비만, 항당뇨 또는 항염 조성물, 2016-07 (출원)
• 수국차 잎으로부터 천연 고감미료인 필로둘신을 수득하는 방법, 2015-11 (출원)
• 알파 아밀라아제 및 말토테트라오스 생성효소가 첨가된 밀가루 반죽 조성물, 2015-10 (등록)
• 수크로오스와 글루칸수크라아제 효소를 이용한 글루칸 코팅층의 형성방법, 2015-09 (등록)
• 수크로오스와 글루칸수크라아제 효소를 이용한 글루칸 코팅층의 형성방법, 2015-08 (등록)
• 도우 시러핑 현상이 억제된 생지, 2015-08 (등록)
• 수크로오스와 글루칸수크라아제 효소를 이용한 글루칸 코팅층의 형성방법, 2015-07 (출원)
• 버섯 유래 식이섬유를 포함하는 쌀 반죽 또는 이로부터 제조된 쌀 면, 2015-05 (등록)
• 투라노즈를 함유하는 동결보존제, 2015-04 (출원)
• 알파 아밀라아제 및 말토테트라오스 생성효소가 첨가된 밀가루 반죽 조성물, 2014-10 (출원)
• 수크로오스와 글루칸수크라아제 효소를 이용한 글루칸 코팅층의 형성방법, 2014-07 (출원)
• 오가자 추출물 및 분리대두단백을 포함하는 쌀 면, 2013-07 (등록)
• 버섯 유래 식이섬유를 포함하는 쌀 반죽 또는 이로부터 제조된 쌀 면, 2013-05 (출원)
• 도우 시러핑 현상이 억제된 생지, 2013-05 (출원)
• pH 민감성 고분자 담체에 고정된 고정화 효소를 이용한 투라노즈의 제조방법, 2013-05 (등록)
• 글루텐 무첨가 쌀 면의 제조방법, 2013-04 (등록)
• ｐＨ 민감성 고분자 담체에 고정된 고정화 효소 및 상기 고정화 효소를 이용한 선형 알파－１，４－글루칸의 제조방법, 2013-04 (등록)
• 아밀로수크라제를 이용한 투라노즈의 제조방법 및 상기 투라노즈를 이용한 감미료, 2012-08 (등록)
• 오가자 추출물 및 분리대두단백을 포함하는 쌀 면, 2012-03 (출원)
• 물리적, 효소적 복합처리 방법에 의한 펙틴 추출방법, 2011-12 (등록)
• 글루텐 무첨가 쌀 면의 제조방법, 2011-12 (출원)
• 아밀로수크라아제 및 알파글루카노트랜스퍼라아제의 동시 반응에 의한 자당으로부터 사이클로아밀로스의 제조방법, 2011-06 (등록)
• pH 민감성 고분자 담체에 고정된 고정화 효소를 이용한 투라노즈의 제조방법, 2011-06 (출원)
• 습열처리 공정을 이용한 메밀 반죽의 제조방법 및 그를 이용한 메밀 국수면의 제조방법, 2011-04 (출원)
• 아밀로수크라제를 이용한 투라노즈의 제조방법 및 상기 투라노즈를 이용한 감미료, 2010-11 (출원)
• pH 민감성 고분자 담체에 고정된 고정화 아밀로수크라제 효소 및 상기 고정화 효소를 이용한 선형 α-(1,4)-글루칸 산물의 제조방법, 2010-11 (출원)
• 독소 검출용 발색형 나노바이오센서를 이용한 식품 독소 검출방법, 2010-09 (등록)
• 아밀로수크라아제와 글리코겐 가지화 효소의 순차적 첨가에 의한 난소화성 말토덱스트린의 제조 방법, 2010-04 (등록)
• 대추로부터 펙틴 함유 추출물을 제조하는 방법, 2010-02 (출원)
• 대추 유래의 펙틴을 함유하는 밀가루 반죽 조성물, 2010-02 (출원)
• 쿠메스트롤 생산 방법 및 그에 의해 제조된 쿠메스트롤, 2010-01 (출원)
• 아밀로수크라아제 및 알파글루카노트랜스퍼라아제의 동시 반응에 의한 자당으로부터 사이클로아밀로스의 제조방법, 2009-10 (출원)
• 고농도의 시아니딘-3-0-(2G-0-자일로실루티노사이드)를 오미자로부터 추출하는 방법, 2009-02 (등록)
• 아밀로수크라아제와 글리코겐 가지화 효소의 순차적 첨가에 의한 난소화성 말토덱스트린의 제조 방법, 2009-02 (출원)
• 물리적,효소적 복합처리 방법에 의한 펙틴 추출 방법, 2009-02 (출원)
• 고농도의 시아니딘-3-O-(2G-O-자일로실루티노사이드)를 오미자로부터 추출하는 방법, 2007-07 (출원)

   
    저역서

• 생각이 필요한 식품학개론, 2017-08
• PRINCIPLES OF FOOD &FUNCTION-생각이 필요한 식품기능성론 , 2015-08
• 식품화학 길라잡이, 2015-03
• FOOD CHEMISTRY - 식품화학, 2014-03
• FOOD BIOCHEMISTRY - 생각이 필요한 식품 생화학 , 2014-03
• 이해하기 쉬운 식품효소공학, 2010-03
• Carbohydrate-activ enzymes : Structure, function and applications, 2008-09

    학술발표

• Biocatalytic production of turanose by amylosucrase originated from Neisseria subflava, 2018 한국식품과학회 국제심포지엄(한국식품과학회), 2018-06
• Optimization of pectin de-esterification by alkali treatment and their structural properties, 2018 한국식품과학회 국제심포지엄(한국식품과학회), 2018-06
• Production of Glycogen-like Particles by Simultaneous Enzyme Reaction of Amylosucrase and Branching enzyme, 2018 한국식품과학회 국제심포지엄(한국식품과학회), 2018-06
• Enzymatic production of amylose-like biopolymer by utilizing a novel Bifidobacterium amylosucrase, 2018 한국식품과학회 국제심포지엄 (한국식품과학회), 2018-06
• Efficient biocatalytic process to produce turanose by a novel amylosucrase derived from Bifidobacterium thermophilum, 2018 한국식품과학회 국제심포지엄(한국식품과학회), 2018-06
• Biocatalytic production of enzyme-modified starch by amylosucrase originated from Neisseria sp., 2018 International Scientific Conference on Probiotics, Prebiotics, Gut Microbiota and Health (ICFMH 등), 2018-06
• Assessment on the fermentability of selected sucrose isomers by human intestinal bacteria, International Scientific Conference on Probiotics, Prebiotics Gut Microbiota and Health(ICFMH 등), 2018-06
• Turanose, an isomer of sucrose, improves dextran sulfate sodium-induced colitis in mice through regulating anti-inflammatory cytokines and signaling, 2017 제22차 정기학술대회(대한암예방학회), 2017-12
• Improving the Texture of Apple Peel Pectin by De-esterification of Pectin Methylesterase, 2017 한국식품영양과학회 국제심포지엄 정기학술대회(한국식품영양과학회), 2017-11
• Research and development perspective on sugar-based sweeteners and oligosaccharides, 2017 한국영양학회 국제학술대회(한국영양학회), 2017-11
• Strategies for developing novel food carbohydrate materials by biocatalytic transformation, 2017 한국생물공학회 추계학술발표대회 및 국제심포지엄(한국생물공학회), 2017-10
• Phyllodulcin, a natural sweetener, decreases lipogenesis and increases fat browning in subcutaneous fat by regulating hypothalamic BDNF-TrkB signaling in high-fat die, 2017 대한암예방학회 오색심포지엄(대한암예방학회), 2017-07
• Assessment on the fermentability of xylobiose by intestinal bacteria, 2017 IFT Annual Meeting(Institute of Food Technologists), 2017-06
• Turanose production by sucrose isomerization reaction of a novel amylosucrase from Neisseria sicca, 2017 IFT Annual Meeting(Institute of Food Technologists), 2017-06
• Optimizing the production condition of dextransucrase from Streptococcus mutans for low glycemic leucrose, 2017 한국식품과학회 국제학술대회(한국식품과학회), 2017-06
• Pectin production from apple peels by organic acid extractions as an eco-friendly process, 2017 한국식품과학회 국제학술대회(한국식품과학회), 2017-06
• Biocatalytic synthesis of glucose-based biopolymer by amylosucrase-type enzyme originated from Neisseria subflava, 2017 한국식품과학회 국제학술대회(한국식품과학회), 2017-06
• Effects of interaction between plant-based proteins and polyphenols on antioxidant activity, 2017 한국식품과학회 국제학술대회(한국식품과학회), 2017-06
• Chronic toxicity evaluation of leucrose in ICR mice, 2017 한국식품과학회 국제학술대회(한국식품과학회), 2017-06
• Xylobiose suppresses visceral fat accumulation and metabolic dysregulation in high fat diet-induced obese mice, 2017 한국식품과학회 국제학술대회(한국식품과학회), 2017-06
• Current research and development trends of novel sugar alternatives for reducing sugar consumption, 2017 한국식품과학회 국제학술대회(한국식품과학회), 2017-06
• Phyllodulcin , a natural sweetener, increases glucose uptake in muscle and suppresses lipid accumulation in vitro, 2017 제46차 대한비만학회 춘계학술대회 (대한비만학회), 2017-04
• Eco-friendly extraction of apple pomacepectinwith various organic acids and its structural properties, 2016 한국식품영양과학회 정기학술대회 및 정기총회(한국식품영양과학회), 2016-11
• Effect of phyllodulcin, a natural functional sweetener, on hepatic lipogenesis, inflammation, oxidative stress, fibrosis, and gluconeogenesis in db/db mice, 2016 한국영양학회 추계국제학술대회(한국영양학회), 2016-10
• Effects of Enzyme Treatment, Amylose Content and Particle Size on theEmulsifying Properties of Rice Flour, 2016 한국식품과학회 국제학술대회(한국식품과학회), 2016-08
• Positive Effects of Turanose on Selective Growth and Cryoprotection ofMicroorganisms as a Novel Functional Disaccharide, 2016 한국식품과학회 국제학술대회(한국식품과학회), 2016-08
• Characterization of New Tagatose-Producing Enzyme, ʟ-Arabinose Isomerase, from Clostridium hylemonea, 2016 한국식품과학회 국제학술대회(한국식품과학회), 2016-08
• Preventing Effects of Turanose against Freezing Damage of Lactic Acid Bacterium, 2016 한국식품과학회 국제학술대회(한국식품과학회), 2016-08
• Relative Sweetness and Sensory Characteristics of Xylobiose, 2016 한국식품과학회 국제학술대회(한국식품과학회), 2016-08
• Verification of AOAC Analysis Methods towardDetermining Dietary Fiber Content ofIsomaltooligosaccharides, 2016 한국식품과학회 국제학술대회(한국식품과학회), 2016-08
• Physical and Emulsifying Characteristics of Starch Propionates by Semi-dryHeating Reaction, 2016 한국식품과학회 국제학술대회(한국식품과학회), 2016-08
• Impact of Fatty Acid Chain Length on the Physical and EmulsifyingCharacteristics of Fatty Acid Starch Esters, 2016 한국식품과학회 국제학술대회(한국식품과학회), 2016-08
• Acute Toxicological Analysis of Leucrose in ICR Mice, 2016 한국식품과학회 국제학술대회(한국식품과학회), 2016-08
• Scale-up Production and Solubility Improvement of Phyllodulcin, a PotentialHigh Intensity Sweetener, from Leaves of Hydrangea macrophylla var.Thunbergii, 2016 한국식품과학회 국제학술대회(한국식품과학회), 2016-08
• Characteristics of fried rice noodle developed using protein-polyphenol interaction of pea protein isolate, green tea, and mulberry, 2016 IFT Annual Meeting(institute of food technologists), 2016-07
• Effective mass production process of natural sweet compound phyllodulcinfrom sweet hydrangea leaves (Hydrangea macrophyllathubergiiMakino), 2016 IFT Annual Meeting(Institute of Food Technologists), 2016-07
• Phyllodulcin as a sugar complement exerts anti-diabetic effects in db/db mouse, Experimental Biology(American Association of Anatomists), 2016-04
• Characterization of nanostructure introduced into a model pectic homogalacturonan by pectin methyl esterases and relationship between its structure and functionality , 2015 International Chemical Congress of Pacific Basin Societies( American Chemical Society (ACS)), 2015-12
• Characteristics of fried noodle developed using protein-polyphenol interaction between pea protein isolate and green tea, 2015 International Symposium for Fall Meeting of Korean Society for Food Engineering &20th Annivers(Korean Society for Food Engineering), 2015-11
• Effective inhibition of dough syrup formation by applying polysaccharides and molecular structural changes of arabinoxylan during refrigerated storage, 2015 International Symposium for Fall Meeting of Korean Society for Food Engineering &20th Annivers(Korean Society for Food Engineering), 2015-11
• Structural characterization of resistant starches produced via enzymatic process on Vietnamese tapioca and kudzu starches, 2015 International Symposium for Fall Meeting of Korean Society for Food Engineering &20th Annivers(Korean Society for Food Engineering), 2015-11
• Development of polysaccharide-based delivery system for bioactive compounds, ICoFF 2015 The 6th International Conference on Food factors(Korean Society of Food Science and Technology), 2015-11
• Current status and prospect of official analysis methods of dietary fiber, 2015 단위동물영양연구회 심포지움(2015 단위동물영양연구회), 2015-11
• Quality improvement and rancidity retardation of fried rice noodle by applying mulberry extract and pea protein isolate, ICoFF 2015 The 6th International Conference on Food factors(Korean Society of Food Science and Technology), 2015-11
• Cryoprotective effect of a sucrose isomer, turanose, on viabilities of Saccharomyces cerevisiae and Lactobacillus paracasei L431, 2015 IFT Annual Meeting(Institute of Food Technologists), 2015-07
• Loading efficiency improvement of biologically active materials into tailor-made porous starch granules, DOF 2015-6th International Symposium(Delivery of Functionality in Complex Food Systems), 2015-07
• Elucidation of mechanism of phyllodulcin biosynthesis in hydrangea leaves and establishment of an effective phyllodulcin manufacturing process from phyllodulcin beta-, 2015 IFT Annual Meeting(Institute of Food Technologists), 2015-07
• Combined effect of transglutaminase and polyphenol extracts on the rheological and noodle-making properties of wheat flour, 2015 한국식품과학회 제82차 학술대회 및 정기총회 (한국식품과학회), 2015-06
• Extraction process optimization of phyllodulcin as a glycoside from sweet Hydrangea macrophylla, 2015 한국식품과학회 제82차 학술대회 및 정기총회 (한국식품과학회), 2015-06
• Effects of enzymatically produced resistant starch substitution on physicochemical properties of rice and corn starch gels, 2015 한국식품과학회 제82차 학술대회 및 정기총회 (한국식품과학회), 2015-06
• Optimizing reaction conditions of turanose production by using amylosucrase from Neisseria polysaccharea, 2015 한국식품과학회 제82차 학술대회 및 정기총회 (한국식품과학회), 2015-06
• D-xylose as a sugar complement exerts antidiabetic effects in streptozotocin-nicotinamide-induced diabetic rats , Experimental biology(FEDERATION AMER SOC EXP BIOL), 2015-03
• D-Xylose suppresses adipogenesis and lipid abnormalities in high-fat diet-induced obese mice, Experimental biology(FEDERATION AMER SOC EXP BIOL), 2015-03
• Modulating effect of glycogen on biocatalytic properties of dextransucrase from Streptococcus mutans UA159, 2014 Dasan Conference(한국식품과학회), 2014-12
• Current status and prospect of dietary fiber determination, 2014 한국식품영양과학회 국제심포지엄 및 정기학술대회(한국식품영양과학회 ), 2014-10
• Effects of α-amylase and endo-xylanase treatment on the properties of fresh and frozen dough breads , 2014 한국식품과학회 제81차 학술대회 및 정기총회 (한국식품과학회), 2014-08
• Optimizing extraction process and structural identification of polyphenols in mulberry, raspberry and green tea and their antioxidant activitles, IUFoST 17th World Congress of Food Science and Technology(International Union of Food Science and Technology), 2014-08
• Relative sweetness and sensory characteristics of potential sucrose substitute turanose biosynthesized using amylosucrase from Neisseria polysaccharea, IUFoST 17th World Congress of Food Science and Technology(International Union of Food Science and Technology), 2014-08
• Investigation of biocatalytic process for producing tailor-made porous starch granules, IUFoST 17th World Congress of Food Science and Technology(International Union of Food Science and Technology), 2014-08
• Characterization of dextransucrase from Streptococcus mutans and its possible application to prebiotics production, IUFoST 17th World Congress of Food Science and Technology(International Union of Food Science and Technology), 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(International Union of Food Science and Technology), 2014-08
• Potential high-intensity sweetener, phyllodulcin: Optimization of processing and extraction conditions from hydrangea (Hydrangea macrophylla var. thunbergii Makino) l, IUFoST 17th World Congress of Food Science and Technology(International Union of Food Science and Technology), 2014-08
• Effect of emulsifiers on the quality attributes of extruded brown rice noodles, 2014 한국식품과학회 제81차 학술대회 및 정기총회 (한국식품 과학회), 2014-08
• Method validation of the AOAC 2009.01 toward determining dietary fiber content of isomaltooligosaccharides, 2014 한국식품과학회 제81차 학술대회 및 정기총회 (한국식품과학회), 2014-08
• Optimization of polyphenol extraction from green tea and retarding rancidity of fried noodle by applying green tea extracts, 2014 한국식품과학회 제81차 학술대회 및 정기총회 (한국식품과학회), 2014-08
• Physicochemical and sensory characteristics of novel sweetener turanose biosynthesized using amylosucrase from Neisseria polysaccharea, 2014 ACS International Annual Meeting(American Chemical Society), 2014-03
• Biocatalytical approaches for improving caltohydrate-based food functionalify, 2014 한국당과학회 동계학술대회 (한국당과학회), 2014-01
• Effects of extrinsic fructose on the turanose production and reaction patterns of Neisseria amylosucrase, 2013 EFFoST Annual Meeting(European Federation of Food Science and Technology), 2013-11
• Effect of whole-grain wheat flour on the quality attributes of frozen dough bread, 2013 한국식품과학회 제80차 학술대회 및 정기총회 (한국식품과학회), 2013-08
• Syrup development in refrigerated doughs during storage in relation to molecular structural changes of arabinoxylans and starches, 2013 한국식품과학회 제80차 학술대회 및 정기총회 (한국식품과학회), 2013-08
• Optimization of polyphenol extraction from Korean berries and green tea and identification of major polyphenol compounds, 2013 한국식품과학회 제80차 학술대회 및 정기총회 (한국식품과학회), 2013-08
• Increase in dietary fiber content of isomaltooligosaccharides by transglucosylating enzyme treatment, 2013 한국식품과학회 제80차 학술대회 및 정기총회 (한국식품과학회), 2013-08
• Morphological surface and internal structures of porous corn starch granules produced by amylolytic hydrolysis, 2013 한국식품과학회 제80차 학술대회 및 정기총회 (한국식품과학회), 2013-08
• Efficient biocatalytic synthesis of cyclodextrins by dual enzyme treatment, 2013 한국식품과학회 제80차 학술대회 및 정기총회 (한국식품과학회), 2013-08
• Physicochemical properties or resistant rice and barley starches produced through scaling-up Neisseria amylosucrase reaction system, 2013 한국식품과학회 제80차 학술대회 및 정기총회 (한국식품과학회), 2013-08
• 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
• 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
• Effect of brown rice flour on the quality attributes of gluten-free extruded noodles, 2013 IFT Annual Meeting(Institute of Food Technolo-gists), 2013-07
• Effect of alkaline phytase on phytic acid degradation and mineral availability in soybean milk, 2012 KFN International Symposium and Annual Meeting(한국식품영양과학회), 2012-10
• Enzymatically modified starch and its potential applications, 2012 Annual meeting - Korean Society of food science and technology(한국식품과학회), 2012-06
• Effects of enzymatic chain elongation on the characteristics of rice starches with varied amylose contents, 2011 AACC International Annual Meeting(American Association of Cereal Chemists)(American Association of Cereal Chemists), 2011-10
• Effects of acid and base catalytic pretreatments on releasing fermentable sugars from rice bran under autoclaving condition, 2011 AACC International Annual Meeting(American Association of Cereal Chemists)(American Association of Cereal Chemists), 2011-10
• Prevention of protein-polyphenol haze formation by protease treatments, IFT11- IFT Annual meeting &Food Expo(Institute of Food Technologists)(Institute of Food Technologists), 2011-06
• Non-covalent immobilization of amylosucrase on a pH-dependent autoprecipitating carrier for improving production efficiency of turanose, IFT11- IFT Annual meeting &Food Expo(Institute of Food Technologists)(Institute of Food Technologists), 2011-06
• Development of bioconversion process for turanose production by transglycosylation reaction of amylosucrase, IFT11- IFT Annual meeting &Food Expo(Institute of Food Technologists)(Institute of Food Technologists), 2011-06
• Correlation of hydro-thermal processing with rutin content in tartary buckwheat flour, ICEF11 - International Congress on Engineering and Food, 2011-05
• Thermo-rheological characterization of native starch: comparison of tapioca, rice, and corn starches, 한국산업식품공학괴 2011년도 춘계학술대회 및 심포지엄(한국산업식품공학회)(한국산업식품공학회), 2011-04
• Rheological characterization of buckwheat noodle doughs with high rutin retention, 한국산업식품공학괴 2011년도 춘계학술대회 및 심포지엄(한국산업식품공학회)(한국산업식품공학회), 2011-04
• Efficient bioprocess development of cycloamylose production from sucrose by dual enzyme treatment, 한국식품영양과학회, 2010-10
• Effects of pH, light and temperature on stability and antioxidant activity of anthocyanins, Institute of Food Technologists, 2010-07
• Characterization of digestion-resistant barley starches produced by multiple autoclaving/cooling cycles and by enzymatic modification, 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
• Preparation and characterization of immobilized amylosucrase using a pH-dependent autoprecipitating carrier, Institute of Food Technologists, 2010-07
• Substrate preference of Synechocystis α-4-glucanotransferase on cycloamylose production, 한국식품과학회, 2010-06
• Effect of hydrothermal treatment on the rutin content and rheological properties of tartary buckwheat flour, 한국식품과학회, 2010-06
• One-Pot synthesis of cycloamylose from sucrose by dual enzyme treatment, 한국식품영양과학회, 2009-11
• Performance of pectin-enrich materials from apple pomace as a fat replacer in cookies, 한국산업 식품공학회, 2009-11
• Preparation and characterization of pectin hydroxamates from domestic tangerine peel, 한국식품영양과학회, 2009-11
• Structural and physical characteristics of barley starches isolated from four domestic cultivars, 한국식품영양과학회, 2009-11
• Characterization of sugar cookie replaced with digestion-resistant alpha-glucan produced by amylosucrase reaction, Institute of Food Technologists, 2009-06
• Antioxidant activity of major anthocyanins is Omija(Schizandra chinensis) and Ogaja (Acanthopanax sessiliflorum) fruits, Institute of Food Technologists, 2009-06
• Physicochemical properties of pectin extracts from domestic apple and citrus pomace, 한국식품과학회, 2009-05
• Extraction yield comparison of anthocyanins from selected plant sources by using different polarity solvents, 한국식품과학회, 2009-05
• Temperature dependent dual activity for amylosucrase from Deinococcus geothermalis DSM 11300, 한국식품과학회, 2009-05
• Structural analysis and extraction optimization of anthocyanins from Bokbunja(Rubus coreanus Miquel), 한국식품과학회, 2009-05
• 옥수수 전분 기질에 따른 GBE의 반응 특성, 한국약용작물학회, 2008-11
• Automated healthy cooking function in convection oven-Less fat and good taste, Proceedings of the 14 World Congress of Food Science and Technology, International Union of Food Science and Technology (IUFoST), Shanghai, China,2008(IUFoST, Shanghai, China,2008), 2008-10
• Structural identification and stability of anthocyanin pigment extracted from Acanthopanax sessiliflorum (ogaja) fruit, 한국식품영양과학회, 2008-10
• 가공식품내의 식이섬유 원료별 정량 분석법 확립, 한국식품영양과학회, 2008-10
• 대체겔화제 첨가를 통한 오미자편의 저장성 및 관능적 품질 향상, 한국식품영양과학회, 2008-10
• Structural identification and antioxidant properties of major anthocyanin extracted from omija (Schizandra chinensis) fruit, Institute of Food Technologists (IFT)(IFT), 2008-06
• Effect of chemical structure on rheological properties of barley and oat β-glucans, Institute of Food Technologists (IFT)(IFT), 2008-06
• Structural and physical properties of resistant starch produced by amylosucrase treatment, Institute of Food Technologists (IFT)(IFT), 2008-06
• Compositional characterization and colorant identification of ogaja extract, 2008 한국식품과학회, 2008-06
• Purification and characterization of a novel antioxidant protein from Bombyx mori Pupae , 2008 한국식품과학회, 2008-06
• Structural and thermal characteristics of barley and oat β-glucans, 2008 한국식품과학회, 2008-06
• Production of glucose polymers from sucrose by dual enzyme treatment, Symposium of the Korean association of Societies for Plant Science(한국식물과학협의회)(한국식물과학협의회), 2007-11
• Amylosucrase 효소반응 공정을 통한 난소화성 전분의 생산, International Symposium And Annual Meeting of the Korean Society of Food Science and Nutrition, 2007-10
• Molecular structural identification of major anthocyanin extracted from Omija fruit, International Symposium And Annual Meeting of the Korean Society of Food Science and Nutrition, 2007-10
• Relationship between release and sensory perception of aroma compounds in gels prepared with pectins of different molecular properties, 7th Pangborn Sensory Science Symposium, 2007-08
• In vitro digestibility of hydroxypropylated and cross-linked waxy and non-waxy rice starches, IFT annual meeting, 2007-07
• Compositional analysis and colorant identification of Omija (Schizandra chinensis) extract, IFT annual meeting, 2007-07
• Characterization of 4-α-glucanotransferase from Synechocystis sp. PCC6803 and its application to corn starches, IFT annual meeting, 2007-07
• Lichenase 가수분해물 정량을 통한 보리 시료내의 β-glucan 함량 측정, 2007 한국식품과학회 학술대회, 2007-06
• 상황버섯 유래 β-glucan의 저장 안정성 측정, 한국 식품 과학회, 2007-06
• 가교화 및 하이드록시프로필화 찹쌀과 멥쌀 전분의 in vitro 소화도 측정, 2007 한국식품 과학회 학술대회, 2007-06
• Cloning and expression of amylosucrase from deinococcus geothermalis DSM11300(DGAS) in E.coli, 2007 한국식품과학회 학술대회, 2007-06
• Characterization of glycogen branching enzyme from Synechocystis sp.　PCC6803, 2007 한국식품과학회 학술대회, 2007-06
• Stability of fat soluble vitamins in commercial vitamin tablets during storage, ACS National Meeting, 2007-03
• Physicochemical properties of partially hydrolyzed waxy rice starches, ACS National Meeting, 2007-03
• Chemical and Physical Characteristics of Mung Bean Starches Isolated from Selected Korean Cultivars, 2006 International Symposium And Annual Meeting of the Korean Society, 2006-10
• Thermus α-glucanotransferase에 의한 옥수수 전분의 구조 변형, 2006 International Symposium and Annul Meeting of the Korean Society o, 2006-10
• Physical and functional characteristics of soybeans soaked in Lactobacillus-fermented whey solution, World Grains Summit: Foods and Beverages, 2006-09
• Development of an improved quantitative analysis of cereal beta glucan by high-performance anion-exchange chromatography, World Grains Summit: Foods and Beverages, 2006-09
• An Improved Quantitative Anayysis of Cereal β-Glucans by High-Performance Anion-Exchange Chromatography, 2006한국식품과학회 학술대회, 2006-06
• Thermus α-glucanotransferase에 의한 전분의 구조 변형 및 열적 특성 관찰, 2006한국식품과학회 학술대회, 2006-06
• 곡류 β-glucan의 구조 분석을 위한 표준 물질 생산, 2006한국식품과학회 학술대회, 2006-06
• Structural Modification of Pectin by Pectin Methylesterase (PME): Effects on Gel Texture and Flavor Release, 2006한국식품과학회 학술대회, 2006-06
• PME-induced pectin gelation in the presence of monovalent ionic salts, International Chemical Congress of Pacific Basin Socities, 2005-12
• 보리와 귀리 유래 β-glucan의 추출 방법에 따른 수율 비교, 한국 식품 영양 과학회, 2005-10
• 효소작용 및 화학 변형을 이용한 난소화성 전분의 형성, 한국 식품 영양 과학회, 2005-10
• Structural, physical, and biological characteristics of DEAE-derivatized Sphingomonas gellan, 2005 IFT Annual Meeting, 2005-07
• Conversion of Isoflavone Glucoside to Aglycone by Lactic Acid Bacteria, The Korean Society for Microbiology and Biotechnology, 2005-06
• 전분 작용효소에 의한 변형 전분의 구조 및 물리적 특성, 한국 식품 과학회, 2005-06
• Characterization of plant lipoxygenases from Korean Agricultural products, 한국 식품 과학회, 2005-06
• 무수주 침지-발아에 의한 대두의 당류 변화에 관한 연구, 2005 한국식품과학회 학술발표, 2005-06
• 무수주 발아 조건을 이용한 콩의 isoflavone 함량 변화., 한국 식품 과학회, 2005-06