Physical and emulsification properties of OSA-corn dextrin with diffeent manufacturing method,
Food Hydrocolloids,
201904
씀바귀와 갈근의 추출성분 및 타액분비효과 비교,
한국식품조리과학회지,
201808
Physical and functional properties of carrots differently cooked within the
same hardness-range,
LWT - Food Science and Technology,
201807
Pre-treatment effects on softening of carrot during enzyme immersion process,
KOREAN J. FOOD SCI. TECHNOL,
201806
Comparison of properties and heavy metal contents of paddy and Jeju rices,
한국식품과학회지,
201804
Characteristics of some physically modified starches using mild heating and freeze-thawing,
FOOD HYDROCOLLOIDS,
201804
Antioxidative and nutirtional characteristis of shiitake mushrooms when cooked using different methods,
Korean Journal of Food Science and technology,
201802
Characteristics of Braised Burdock Gel with Different Gelling Agents,
Kor. J. Food Cookery Sci,
201710
Development and characterization of thickeners using natural materials,
Korean Journal of Food Science and Technology,
201706
OSA-감자 덱스트린의 구조 및 유화 특성 연구,
한국식품과학회지,
201702
Effect of carrot powder for quality improvement of Maejakgwa,
Korean Journal of Food Science and Technology,
2017
Nutritive and antioxidative properties of eggplant by cooking conditions,
Journal of the Korean Society of Food Science and Nutrition,
201612
Improvement in antioxidant functionality and shelf life of yukwa (fried rice snack) by turmeric (Curcuma longa L.) powder addition,
FOOD CHEMISTRY,
201605
Development of a Cooked Rice Model for Bibimbap and Resulting Physico-digestive Properties,
FOOD SCIENCE AND BIOTECHNOLOGY,
201604
Quality controlling of brown rice by ultrasound treatment and its effect on isolated starch,
CARBOHYDRATE POLYMERS,
201602
Enhancement of antioxidant activity of onion powders by browning during drying process,
Korean Journal of Food Science and Technology,
201602
당근가루를 첨가한 들깨다식의 품질 특성 연구,
한국식품영양과학회지,
201512
감자전분과 HPMC 첨가수준에 따른 쌀가루 만두피의 품질특성,
한국식품조리과학회지,
201512
소비톨 첨가 시폰 케이크의 품질 특성 연구,
한국식품과학회지,
201510
Self-enhancement of GABA in rice bran using various stress treatments,
FOOD CHEMISTRY,
201504
카레 분말을 첨가한 유과의 품질특성 연구,
한국식품과학회지,
201504
Demand for Elderly Food Development: Relation to Oral and Systemic Health,
J Korean Soc Food Sci Nutr,
20150331
저역서
재미있는 식품화학,
수학사,
20110630
Derivatization of starch granules as influenced by the presence of channels and reaction conditions,
Amer. Chem. Soc.,,
200605
학술발표
Ramie Leaf extract properties and its application for antiretrogradation or anti-oxidant on rice cake,
2018 Food technology and probiotics,
20181025
Development and evaluation of customized diets for elderly,
한국식품과학회,
20180628
Preparation of edible film containing Hyaluronic acid and its saliva secretory effect for the elderly,
한국식품과학회,
20180628
Protein Extraction of edible Insects and its Utilization,
한국식품과학회,
20180628
Physical modification of granular starches using heating and freeze-thawing,
한국식품과학회,
20180627
Characterization of Hyaluronic acid(HA) as a thickener in foods,
한국식품과학회,
20180627
Softening effect of burdock processed by several pretreatment followed by enzyme impregnation,
한국식품과학회,
20170622
Pretreatment effect on softening of carrot with enzyme injection process,
한국식품과학회,
20170622
Softening effect on pork tenderloin by sous-vide combined with fruit protease,
한국식품과학회,
20170622
Development of thickeners using nutritional cereals for the elderly with swallowing difficulty,
한국식품과학회,
20170622
Antioxidant properties and functional component analysis of shiitake by cooking method,
한국식품과학회,
20170622
Sturctural and physical properties of Lxeridium dentatum extract,
Korean Society of Food Science and Nutrition,
2017
Emulsification properties of OSA potato dextrin for Mayonnaise,
한국식품과학회,
20160817
The study of improvement in storage quality of carrot powder added perilla oil,
한국식품과학회,
20160817
Changes of functional properties of some vegetables by cooking onditions,
한국식품과학회,
20160817
Characterization of rice cake with different amount of Ramie leaf powder,
한국식품과학회,
20160817
Quality characteristics and storage stability of calorie-reduced chiffon cakes,
Korean Society of Food Science and Technology,
20150605
The Study on Development of Thickeners Using Natural Food Materials for People with Swallowing Disorder,
Korean Society of Food Science and Technology,
20150605
Characterization of β-amylase in ramie leaves and its application for rice cake,
Korean Society of Food Science and Technology,
20150605
Effect of Cooking Condition for Some Vegetables on Textural and Antioxidant Properties,
Korean Society of Food Science and Technology,
20150605
Preparation and Characterization of OSA Potato and Corn Dextrin by Ultrasound,
Korean Society of Food Science and Technology,
20150605
Texture controlling of brown rice by ultrasound treatment,
ICC,
20150602
프로젝트
분자량을 달리한 히알루론산의 연하곤란자 식품용 점증소재 개발,
과학기술정보통신부/한국연구재단,
(2017.09~2018.02)
천연물 함유 가식성 HA 필름 제조와 고령자 대상 타액 분비 효과 연구,
농림수산식품부,
(2017.06~2018.12)
노인 신체 특성, 기호, 식습관 등을 고려한 식품 신소재 개발,
한국식품연구원,
(2017.01~2018.12)
고령자용 물성맞춤형 편의식 개발과 개발식이의 건강증진효과 규명,
미래창조과학부/한국연구재단,
(2016.06~2019.05)
고령친화형 특수용도식품(Silver Foods) 개발 ,
농림수산식품부/한국식품연구원,
(2014.01~2016.12)
고령소비자를 위한 식이의 물성단계 기준확립과 맞춤형 식이모델개발,
미래창조과학부/한국연구재단,
(2013.06~2016.05)
현지적용 기능성 비빔밥 제조기술 개발과 비만치료 효과 규명,
농림수산식품기술기획평가원,
(2011.12~2012.12)
김포 특산물 쌀을 이용한 아이템 및 레서피 개발,
김포인삼쌀맥주사업추진단,
(2011.07~2011.11)
쌀가루를 이용한 가정 및 소규모 외식·급식용 조리법 개발,
농림수산식품기술기획평가원,
(2010.12~2012.12)
한식 소믈리에(CKCS:Certified Korean Cuisine Sommelier)전문인력 양성과정,
농림수산식품부,
(2010.06~2010.11)