A5022994401- Proteins in Food Systems
- Nutrition, Health and Food Behavior
- Food Quality and Safety Studies
- Dysphagia Assessment and Management
- Food composition and properties
- Microencapsulation and Drying Processes
- Food and Agricultural Sciences
- Food Chemistry and Fat Analysis
- Protein Hydrolysis and Bioactive Peptides
- Phytase and its Applications
- Esophageal and GI Pathology
- Temporomandibular Joint Disorders
- Polysaccharides Composition and Applications
- Enzyme Production and Characterization
- Consumer Perception and Purchasing Behavior
- Child Nutrition and Feeding Issues
- Surfactants and Colloidal Systems
- Seaweed-derived Bioactive Compounds
- Antioxidant Activity and Oxidative Stress
- Botanical Research and Applications
- Food Safety and Hygiene
- Culinary Culture and Tourism
- Listeria monocytogenes in Food Safety
- Tracheal and airway disorders
- African Botany and Ecology Studies
Hanyang University
2012-2025
Food & Nutrition
1998-2025
Anyang University
2018-2025
Yeungnam University
2009-2020
Korea Food Research Institute
2003-2004
Seoul National University
2003
Kyoto Bunkyo University
1995
Kyoto University
1995
University of Hong Kong
1985
The photosynthetic microorganism Chlamydomonas reinhardtii has been approved as generally recognized safe (GRAS) recently, this can excessively produce carotenoid pigments and fatty acids. Zeaxanthin epoxidase (ZEP), which converts zeaxanthin to violaxanthin, ADP-glucose pyrophosphorylase (AGP). These are key regulating genes for the xanthophyll starch pathways in C. respectively. In study, macular pigment-enriched microalgal oil, we attempted edit AGP gene an additional knock-out target zep...
Dysphagia is a common clinical condition characterized by difficulty in swallowing. It sub-classified into oropharyngeal dysphagia, which refers to problems the mouth and pharynx, esophageal body esophagogastric junction. can have significant negative impact one's physical health quality of life as its severity increases. Therefore, proper assessment management dysphagia are critical for improving swallowing function preventing complications. Thus guideline was developed provide...
Abstract: Transport of polyamines across the blood‐brain barrier adult rats was examined by measuring amount radioactivity that reached forebrain 5 s after a “bolus’ intracarotid injection. The values were expressed brain uptake index (BUI), which is percentage material transported in relation to freely diffusible water single passage through brain. restricted as indicated respective BUI values, presented means ± SD (number animals): putrescine, 5.3 0.8 (11); spermidine, 6.1 1.3 (7); and...
Concerns regarding sustainability have prompted the search of value in by-products food manufacturing. Such is case cooking water (CW) chickpeas, which has shown its potential as a vegan egg white replacement. This study aimed to characterize and compare CW from three novel legumes (black soybeans, BSB; yellow YSB; small black beans, SBB) obtained processing Korean soybean foods, widely used chickpeas (CH), with regard total polyphenol, carbohydrate, protein contents, further their foaming...
Recent concerns on health and sustainability have prompted the use of legumes as a source plant-based proteins, resulting in application their cooking water substitute for egg whites. In this study, yellow soybeans was powdered, and, subsequently, nutritional functional characteristics powders from (YSP), chickpeas (CHP), whites (EWP) were compared. The main components these (total polyphenol, total carbohydrate, protein), along with hydration properties (hygroscopicity, solubility index,...
Abstract Increasing demand for sustainable, plant-based alternatives has led to growing interest in replacing animal-based and high-calorie ingredients such as egg whites (EW) sugar. This study evaluates the potential of aquasoya (AS), a soybean processing upcycled—product, substitute EW, that erythritol, xylitol, allulose sugar macarons. AS-based meringues with erythritol (ASE) xylitol (ASX) achieved foaming capacities 85.6% 83.4%, respectively, only slightly lower than EW-based (90.2%)....
Bovine serum albumin (BSA)−galactomannan conjugates were prepared through the Maillard reaction. To 1 mol of BSA was bound 2.5−7 galactomannan. Conjugates could be grouped into two fractions, on basis weight-average molar mass measured with a multiangle laser light-scattering detector, main one 220 000−250 000 Da and other very small amount aggregates over Da. Spectroscopic analysis suggested that surface conjugate covered galactomannan conformation hydrophobic interior secondary structure...
It is known that parameters such as deformation together with the temperature and time of aging heat treatment, play critical roles in changing mechanical properties microstructure AA2024 aluminum alloy. shown a superior level strength achievable by applying cold at an appropriate combination time. In present study, effect on various artificially aged alloy was assessed. Two rolling amounts 25% 50% were exerted after solution treatment 500 °C for 1 h, followed quenching. The samples then 180...
In this investigation, the effect of amount cold rolling on single stage and double aging responses an AA2024 aluminum alloy was assessed. Two deformation amounts were applied solution heat treated sheets. The these a two-step short time performed at low, subsequently high temperatures, studied in terms precipitation mechanical properties variations. As well, percentage singe overaging Microstructural evolution by optical microscope (OM) Field Emission Scanning Electron Microscope (FE-SEM)...
Abstract We measured the stability and sensory textural properties of rice chiffon cake batter prepared with various sugar alcohols in place sucrose. Mannitol substitution increased by 30% that specific volume, allowing greater air retention than achieved other polyols, as well formation networks equal cells. Nevertheless, 100% score mannitol‐substituted was low because dryness. In contrast, maltitol, sorbitol xylitol had no effect on baked products. The sweetness overall acceptability cakes...
The substitution of animal-based foods (meat, eggs, and milk) with plant-based products can increase the global food supply. Recently, pulse cooking water (a.k.a. aquafaba) was described as a cost-effective alternative to egg in gluten-free, vegan baking applications. Aquafaba (AQ) forms stable edible foams emulsions functional properties that are like those produced by whole white. However, ingredients AQ usually discarded during preparation. In this study, Korean-grown soy (ver. Backtae,...
Physiological deterioration (aging, poor dental status, and reduced tongue pressure) makes chewing difficult. This study aimed to investigate the patterns of older people with or without dentures, evaluate textural masticatory properties texture-modified radish Kimchi, correlation between status pressure. Additionally, differences in subjective-objective concordance Kimchi were investigated using preference test.This included 32 Korean women aged 65 85 years. Masticatory behavior was...
Although retort sterilization is effective in high-temperature of special nutritional products, its effect on sensorial and properties after has not been proven. The purpose this study was to develop a BCAAs fortified chicken curry mousse (CCM) for the elderly that easy chew, swallow, convenient cook consume at home. Additionally, it investigate processing sensory satisfaction formula products. A viscosity thickener added set concentration based fork drip test International Dysphagia Diet...