About
Contact & Profiles
A5014580080
Research Areas
- Food composition and properties
- Microbial Metabolites in Food Biotechnology
- Proteins in Food Systems
- Phytochemicals and Antioxidant Activities
- Biofuel production and bioconversion
- Tea Polyphenols and Effects
- Polysaccharides Composition and Applications
Sejong University
2015-2019
10.1016/j.colsurfb.2019.01.002
article
EN
Colloids and Surfaces B Biointerfaces
2019-01-09
10.1016/j.foodchem.2017.05.052
article
EN
Food Chemistry
2017-05-11
10.1016/j.foodhyd.2019.01.014
article
EN
Food Hydrocolloids
2019-01-07
The potential of the protein-polyphenol interaction was applied to crosslinking reinforced protein networks in gluten-free rice noodles. Specifically, inter-component between soy isolate and extract Acanthopanax sessiliflorus fruit (ogaja) examined with a view improving its quality.In components-interacting model system, mixture (SPI) ogaja (OE) induced drastic increase absorbance at 660 nm by haze formation, while major anthocyanin ogaja, cyanidin-3-O-sambubioside, sparsely interacted SPI...
10.1002/jsfa.7193
article
EN
Journal of the Science of Food and Agriculture
2015-04-01
10.1016/j.foodres.2017.06.042
article
EN
Food Research International
2017-06-21
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