- 직위(직급)
- 조교수
- 전화번호
- 031-870-3572
- 이메일
- yoepo@shinhan.ac.kr
- 연구분야
- 식품(생물소재)화학
- 사무실
- 제 1캠퍼스 행함관 5층 5070
세부내용
학력사항
| 날짜 | 내용 |
|---|---|
|
2003.02 |
고려대학교 농생물학/생명과학부, 농학사 및 이학사 |
|
2013.02 |
고려대학교 식품공학과, 이학석박사 |
경력사항
|
날짜 |
내용 |
|
2026.01 ~ 현재 |
신한대학교 식품영양학과 조교수 |
|
2018.10 ~ 2025.12 |
신한대학교 바이오식품산업전공 주임교수 |
|
2017.06 ~ 현재 |
철원군 어린이급식관리지원센터장 |
|
2016.03 ~ 2018.09 |
신한대학교 식품조리과학부 초빙교수 |
|
2014.08 ~ 2016.02 |
강릉원주대학교 동해안생명과학연구소 전임연구원 |
|
2013.05 ~ 2014.01 |
농진청 국립식량과학원 GSP사업단 사무국장 |
|
2013.03 ~ 2013.05 |
고려대학교 식품공학과 연구교수 |
연구실적
|
날짜 |
내용 |
|---|---|
|
2019.09 ~ 2022.02 |
Evaluation of dissolution characteristics of starches with low molecules using LLS system, 한국연구재단 |
교수논문
|
날짜 |
내용 |
발표잡지/출판사 |
저자 |
|
2025 |
Citric acid modified starch nanoparticles for saturated fatty acid encapsulation: role of hydrophobicity |
Food Science and Biotechnology |
|
|
2024 |
Combined Insights from Leachate Structure and Microstructure Characteristics for Eating Quality of Convenience Rice Processed by Super-Heated and Pressurized Steam Technologies |
Rice Science |
|
|
2022 |
Formation mechanism of nanocomposites between starch and stearic acid via nanoprecipitation |
Food Hydrocolloids |
|
|
2021 |
Minimization of Isoamylase Interference in Size-Exclusion Chromatography of Debranched Starch Molecular Structure |
Starch/Starke |
|
|
2021 |
찹쌀풀 첨가량에 따른 김치의 발효 중 대사 산물 및 전분 구조 변화 |
한국식품과학회지 |
|
|
2021 |
Effect of molecular structure on phse transition behavior of rice starch with different amylose contents |
Carbohydrate Polymers |
|
|
2020 |
고아밀로스 옥수수전분/덱스트린의 첨가가 건면의 품질에 미치는 영향 |
한국식품과학회지 |
|
|
2020 |
Influence of germination on physicochemival properties of flours from brown rice, oat, sorghum, and millet |
Food Sci. Biotechnol |
|
|
2019 |
Solid-state fermentation of black rice bran with Aspergillus awamori and Aspergillus oryzae: Effects on phenolic acid composition and antioxidant activity of bran extracts |
Food Chemistry |
|
|
2017 |
Impact of diverse cultivars on molecular and crystalline structures of rice starch for food processing |
Carbohydrate Polymers |
|
|
2016 |
Structural characterization of sulfated arabinans extracted from Cladophora glomeratat kützing and their macrophage activation |
Bioscience, Biotechnology, and Biochemistry |
|
|
2016 |
Structural characteristics of polysaccharides extracted from Cladophora glomerata Kützing affecting nitric oxide releasing capactiry of RAW 264.7 cells |
Bioactive Carbohydrates and Diertary Fibre |
|
|
2016 |
RAW264.7 Cell Activating Glucomannans Extracted from Rhizome of Polygonatum sibiricum |
Prev. Nutr. Food Sci. |
|
|
2016 |
Production of starch nanoparticles using normal maize starch viaheat-moisture treatment under mildly acidic conditions and homogenization |
Carbohydrate Polymers |
|
|
2015 |
히알루론산나트륨의 제조와 미용 소재로의 개발 |
FRAGRANCE JOURNAL KOREA |
|
|
2015 |
Preparation and characterization of aqueous dispersions of dextrin and policosanol composites |
Carbohydrate Polymers |
|
|
2015 |
Characterization and immunomodulatory activities of polysaccharides from Spirogyra neglecta |
Bioscience, Biotechnology, and Biochemistry |
|
|
2014 |
Impact of molecular and crystalline structures on in vitro digestibility of waxy rice starches |
Carbohydrate Polymers |
|
|
2014 |
Dissolution behaviors of waxy maize amylopectin in aqueous-DMSO solutions containing NaCl and CaCl2 |
Food Hydrocolloids |
|
|
2012 |
Physical properties of wheat flour composites dry-coated with microparticulated soybean hulls and rice flour and their use for low-fat doughnut preparation |
Journal of Cereal Science |
|
|
2012 |
Characterization of nanoparticles prepared by acid hydrolysis of various starches |
Starch/Starke |
|
|
2012 |
생체 적합성이 우수한 변성 히알루론산의 제조방법 |
대한민국 특허 |
|
|
2010 |
Characterisation of 2-octen-1-ylsuccinylated waxy rice amylodextrins prepared by dry-heating |
Food Chemistry |
|
|
2009 |
Utilization of retrograded waxy maize starch gels as tablet matrix for controlled release of theophylline |
Carbohydrate Polymers |
|
|
2009 |
Effect of pH on aqueous structure of maize starches by HPSEC-MALLS-RI system |
Food Hydrocolloids |
|