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Articles - 총 발표논문 236편 (SCI : 184 국내전문학술지 : 52)

(*Corresponding Author) 

연도 2017년 2018년 2019년 2020년 2021년 2022년(현재) 합계 비고
구분 SCI 국내 SCI 국내 SCI 국내 SCI 국내 SCI 국내 SCI 국내 SCI 국내 특허 49건
저서 4권
논문판수 8 2 10 0 4 3 6 0 7 5 5 1 40 11

2014년| 2015년|2016년| 2017년|2018년| 2019년|2020년| 2021년|2022년|

2022년

Eun Jung An, Ji-Soo Lee, Hyeon Gyu Lee*. Properties of β-carotene-loaded chitosan/hyaluronic acid nanocapsules: solubility and redispersibility. Korean Journal of Food Science and Technology. 54(1), 66-74 (2022)

Kyu Jin Park, Ji-Soo Lee, Hae Jee Jo, Eun Suh Kim, Hyeon Gyu Lee*. Antimicrobial and indicator properties of edible film containing clove bud oil-loaded chitosan capsules and red cabbage for fish preservation. International Journal of Biological Macromolecules. 196(31), 163-171 (2022)

Eun Woo Jeong, Gyu Ri Park, Jiyun Kim, Youjin Baek, Gwang-woong Go*, Hyeon Gyu Lee*. Whey proteins-fortified milk with adjusted casein to whey proteins ratio improved muscle strength and endurance exercise capacity without lean mass accretion in rats. Foods. 11(4), 574-585 (2022)

Yang Ya Li, Kwang Yeon Lee, Hyeon Gyu Lee*. Effects of roasting conditions on Korean rice wine (Makgeolli) with licorice (Glycyrrhiza uralensis Fischer). Food Science and Biotechnology. 1-10 (2022)

In-Beom Han, Seung-Hyeon Cha, Woo-Hyeon Park, Sang-Beom Park, Se-Lim Bak, Eun Woo Jeong, Seyoung Jung, Tan Kyung Woo, Hyeon Gyu Lee*, Tae Kyung Hyun, Keum-Il Jang. Quality and functional characterization of tofu prepared rapidly from soybeans dried after soaking in water. Journal of Food Processing and Preservation. 46: e16232 (2022)

Eun Suh Kim, Youjin Baek, Hyun-Jae Yoo, Ji-Soo Lee*, Hyeon Gyu Lee*. Chitosan-tripolyphosphate nanoparticles prepared by ionic gelation improve the antioxidant activities of astaxanthin in the in vitroand in vivo model. Antioxidents. 11(3), 479 (2022)

2021년

Eun Young Kang, Hyun Kyung Kim, Ji Yeon Jung, Ji Hyun Kim, Tan Kyung Woo, Jeong In Choi, Jong Hoon Kim, Changwon Ahn, Hyeon Gyu Lee*, Gwang-woong Go*. Combined extract of Leonurus japonicus Houtt, Eclipta prostrata L., and Pueraria lobata Ohwi improved hot flashes and depression in an ovariectomized rat model of menopause. Food Bioactive Compounds as Functional Ingredient(foods). 10(1):180-190. (2021)

Eun Suh Kim, Ji-Soo Lee, Hyeon Gyu Lee*. Improvement of antithrombotic activity of red ginseng extract by nanoencapsulation using chitosan and antithrombotic cross-linkers: polyglutamic acid and fucoidan. Journal of Ginseng Research. (2021)

Ji-Eun Yeu, Hyeon Gyu Lee*, Geun-Yeong Park, Ji-Sun Lee, Mi-Sun Kang. Antimicrobial and Antibiofilm Activities of Weissella cibaria Against Pathogens of Upper Respiratory Tract Infections. Microorganisms. Microorganisms. 9(6): 1181-1194 (2021)

Eun Suh Kim, Da Young Kim, Ji-Soo Lee, Hyeon Gyu Lee*. Quercetin delivery characteristics of chitosan nanoparticles prepared with different molecular weight polyanion cross-linkers. Carbohydrate Polymers. 118157 (2021)

Eun Woo Jeong, Se-yeong Park, Yun-Sun Yang, Youjin Baek, Damin Yun, Hyun-Joo Kim, Gwang-woong Go, Hyeon Gyu Lee*. Black Soybean and Adzuki Bean Extracts Lower Blood Pressure by Modulating the Renin Angiotensin System in Spontaneously Hypertensive Rats. Foods. 10:1571-1582. Foods. 10:1571-1582 (2021)

Eun Woo Jeong, Gyu Ri Park, Jiyun Kim, So-Yul Yun, Jee-Young Imm, Hyeon Gyu Lee*. Effect of modified casein to whey protein ratio on dispersion stability, protein quality and body composition in rats. Food Science of Animal Resources. 41(5), 855-868 (2021)

Se Yeong Park, Eun Woo Jeong, Yun Sun Yang, Hyun-Joo Kim, Gwang-woong Go, Hyeon Gyu Lee*. Finger Millet Ethanol Extracts Prevent Hypertension by Inhibiting the Angiotensin-converting Enzyme Level and Enhancing the Antioxidant Capacity in Spontaneously Hypertensive Rats. Antioxidants. 10(11): 1766 (2021)

Minah Jeong, Kwang Yeon Lee, Hyeon Gyu Lee*. Effects of steaming and drying processing on Korean rice wine (Makgeolli) with deodeok (Codonopsis lanceolate). Korean Journal of Food Science and Technology. 53(1): 85-91 (2021)

Shu An, Kwang Yeon Lee, Hyeon Gyu Lee*. Effects of heat-moisture treatment of rice flour on the properties in tofu. Korean Journal of Food Science and Technology. 53(1): 92-98 (2021)

Jae Bum Park, Kwang Yeon Lee, Hyeon Gyu Lee*. Physicochemical and antioxidant properties of muffins with acai berry concentrate-loaded nanocapsules. Korean Journal of Food Science and Technology. 53(2): 181–186 (2021)

Min Jung Kim, Ji-Soo Lee, Hyeon Gyu Lee*. Characteristics of Glycyrrhiza uralensis extract-loaded chitosan nanocapsules and their antioxidant activity. Korean Journal of Food Science and Technology. 53(4): 479–485 (2021)

Byoung Soo Kwon, Jay Heon Lee, Kwang Yeon Lee, Seo Jin Kim, Nam Bae Jeon, Hong Hoon Yoo, Hyeon Gyu Lee*. Sensory evaluation and texture of commercial dairy and vegan types of Cheddar cheese. Korean Journal of Food Science and Technology. 53(5): 585-592 (2021)

2020년

Joo Hee Chung, Ji-Soo Lee, Hyeon Gyu Lee*. Resveratrol-loaded chitosan-γ-poly(glutamic acid) nanoparticles: optimization, solubility, UV stability, and cellular antioxidant activity. Colloids and Surfaces B: Biointerfaces. 186: 110702-110708 (2020)

Su Ji Jeong, Ji-Soo Lee, Hyeon Gyu Lee*. Nanoencapsulation of synergistic antioxidant fruit and vegetable concentrates and their stability during in vitro digestion. Journal of the Science of Food and Agriculture. 100(3): 1056-1063 (2020)

Won Choi, Yeo Wool Min, Kwang Yeon Lee, Soo jin Jun, Hyeon Gyu Lee*. Dielectrophoresis-based microwire biosensor for rapid detection of Escherichia coli K-12 in ground beef. LWT - Food Science and Technology. Available online (2020)

Adriana Rivera-Piza, Lynkyoung Choi, Jaeeun Seo, Hyeon Gyu Lee, Jiyoung Park, Sang-Ik Han, Sung-Jun Lee*. Effects of high-fiber rice Dodamssal (Oryza sativa L.) on glucose and lipid metabolism in mice fed a high-fat diet. Journal of Food Biochemistry. (2020)

Ji-Soo Lee, Ye Seul Choi, Hyeon Gyu Lee*. Synergistic antimicrobial properties of nanoencapsulated clove oil and thymol against oral bacteria. Food Science and Biotechnology. 29: 1597-1604 (2020)

In Young Bae, Yoo Kyung Han, Hyun Jeong Je, Hyun Jun Lee, Hyeon Gyu Lee*. Convergence Study on Preparation of Anti-aging Peptides from Fish Collagen Hydrolysates. Journal of the Korea Convergence Society. 11(5): 61-72 (2020)

2019년

Eun Suh Kim, Da Young Kim, Ji-Soo Lee, Hyeon Gyu Lee*. Mucoadhesive chitosan-gum arabic nanoparticles enhance the absorption and antioxidant activity of quercetin in the intestinal cellular environment. Journal of Agricultural and Food Chemistry. 67: 8609-8616 (2019)

Imkyung Oh, JaeHwan Lee, Hyeon Gyu Lee, Suyong Lee*. Feasibility of hydroxypropyl methylcellulose oleogel as an animal fat replacer for meat patties. Food Research International 122: 556-572 (2019)

Kyung Hyun Lee, Eun Suh Kim, Ji-Soo Lee, Hyeon Gyu Lee*. Preparation, characterization, and food application of rosemary extract-loaded antimicrobial nanoparticle dispersions. LWT - Food Science and Technology. 101: 138-144 (2019)

Im Kyung Oh, JaeHwan Lee, Hyeon Gyu Lee*. Influence of arabic gum on in vitro starch digestibility and noodle-making quality of Segoami. International Journal of Biological Macromolecules. 125: 668-673 (2019)

Hyun Jeong Je, Yoo Kyung Han, Hyeon Gyu Lee*, In Young Bae*. Anti-aging Potential of Fish Collagen Hydrolysates subjected to Simulated Gastrointestinal Digestion and Caco-2 Cell Permeation. The Korean Society for Applied Biological Chemistry. 62(1): 1-7 (2019)

Ji-Hye Kwon, Hyeon Gyu Lee*, Kun-Ho Seo, and Hyunsook Kim* Combination of Whole Grape Seed Flour and Newly Isolated Kefir Lactic Acid Bacteria Reduces High-Fat-Induced Hepatic Steatosis. Molecular nutrition & food research. 63(4): 1801040 (2019)

Yan Xu, Eun Suh Kim, Ji-Soo Lee, Gun-Hee Kim, Hyeon Gyu Lee*. alidation of an analytical method of dieckol for standardization of Ecklonia cava extract as a functional ingredient. Korean Journal of Food Science and Technology. 51: 420-424 (2019)

Jin Woo Baek, Kwang Yeon Lee, Hyeon Gyu Lee*. Optimization of the process conditions for the emulsification of rice bran oil using response surface methodology. Korean Journal of Food Science and Technology. 51(6): 531-536 (2019)

2018년

Jeong Bin Min, Eun Suh Kim, Ji-Soo Lee, Hyeon Gyu Lee*. Preparation, characterization, and cellular uptake of resveratrol-loaded trimethyl chitosan nanoparticles. Food Science and Biotechnology. 27(2) 441-450 (2018)

Im Kyung Oh, In Young Bae, Hyeon Gyu Lee*. Complexation of high amylose rice starch and hydrocolloid through dry heat treatment: physical property and in vitro starch digestibility. Journal of Cereal Science. 79 341-347 (2018)

Soo Yoon Lee, Kwang Yeon Lee, Hyeon Gyu Lee*. Effect of different pH conditions on the in vitro digestibility and physicochemical properties of citric acid-treated potato starch. International journal of biological macromolecules. 107: 1235-1241 (2018)

Yun-Ju Cho, Dong-Hyeon Kim, Dana Jeong, Kun-Ho Seo, Heon Sang Jeong, Hyeon Gyu Lee, Hyunsook Kim*. Characterization of yeasts isolated from kefir as a probiotic and its synergic interaction with the wine byproduct grape seed flour/extract. LWT - Food Science and Technology. 90: 535-539 (2018)

Im Kyung Oh, In Young Bae, Hyeon Gyu Lee*. Effect of dry heat treatment on physical property and in vitro starch digestibility of high amylose rice starch. International Journal of Biological Macromolecules. 108 568-575 (2018)

Kang, Min Je, In Young Bae, Hyeon Gyu Lee*. Rice noodle enriched with okara: Cooking property, texture, and in vitro starch digestibility. Food Bioscience. 22 178-183 (2018)

Im Kyung Oh, In Young Bae, Hyeon Gyu Lee*. Hypoglycemic effect of dry heat treated starch with xanthan An in vitro and in vivo comparative study. Starch. 70: 9-10 1800088 (2018)

Ji-Hye Kwon, Min Young Kim, Kun-Ho Seo, Hyeon Gyu Lee*, Hyunsook Kim* In-vitro Prebiotic Activity of Grape Seed Flour Highly Rich in Flavonoid and Dietary Fiber. Journal of Food and Nutrition Research. 6(10): 621-625 (2018)

Su San Na Kang, Hyeon Gyu Lee, Hyun sook Kim*. Development and comparison of a porcine gelatin detection system targeting mitochondrial markers for Halal authentication. LWT - Food Science and Technology. 97: 697-702 (2018)

Yun-Ju Cho, Hyeon Gyu Lee*, Kun-Ho Seo, Wallace Yokoyama, and Hyunsook Kim* Anti-obesity Effect of Prebiotic Polyphenol-rich Grape Seed Flour Supplemented with Probiotic Kefir-derived Lactic Acid Bacteria. Journal of agricultural and food chemistry. 66(47): 12498-12511 (2018)

2017년

Hyun Jeong Je, Eun Suh Kim, Ji-Soo Lee, Hyeon Gyu Lee*. Release Properties and Cellular Uptake in Caco-2 Cells of Size-Controlled Chitosan Nanoparticles. Journal of Agricultural and Food Chemistry. 65(50): 10899-10906 (2017)

Juha Lim, Madhuvanti Kale, Dong-Hyeon Kim, Hong-Seok Kim, Jung-Whan Chon, Kun-Ho Seo, Hyeon Gyu Lee, Wallace Yokoyama, and Hyunsook Kim*. Antiobesity Effect of Exopolysaccharides Isolated from Kefir Grains. Journal of Agricultural and Food Chemistry. 65(46): 10011-10019 (2017)

Ji-Soo Lee, Ji Woon Suh, Eun Suh Kim, Hyeon Gyu Lee*. Preparation and Characterization of Mucoadhesive Nanoparticles for Enhancing Cellular Uptake of Coenzyme Q10. Journal of Agricultural and Food Chemistry. 65(40): 8930-8937 (2017)

Soo Yoon Lee, Kwang Yeon Lee, Hyeon Gyu Lee*. Optimized preparation of anthocyanin-rich extract from black rice and its effects on in vitro digestibility. Food Science and Biotechnology. 26(5): 1415-1422 (2017)

Da Sol Jung, In Young Bae, Im Kyung Oh, Sang-Ik Han, Sung-Joon Lee, Hyeon Gyu Lee*. Classification of hydrocolloids based on in vitro starch digestibilityand rheological properties of Segoami gel. International Journal of Biological Macromolecules. 104: 442-448 (2017)

Ah Sah Choi, In Young Bae, Hyeon Gyu Lee*. Predicting buckwheat flavonoids bioavailability in different food matrices under In Vitro simulated human digestion. Cereal Chemistry. 94(2): 310-314 (2017)

Ji-Soo Lee, Da Young Hong, Eun Suh Kim, Hyeon Gyu Lee*. Improving the water solubility and antimicrobial activity of silymarin by nanoencapsulation. Colloids and Surfaces B: Biointerfaces. 154: 171-177 (2017)

Aera Ko, Ji-Soo Lee, Hee Sop Nam, Hyeon Gyu Lee*. Stabilization of black soybean anthocyanin by chitosan nanoencapsulation and copigmentation. Journal of Food Biochemistry. 41(2) 1-8 (2017)

Ji Eun Park, In Young Bae, Im Kyung Oh, Hyeon Gyu Lee*. Effect of amylose contents and degree of gelatinization of rice flour on in vitro starch digestibility, physical, and morphological property. 산업식품공학회지. 21(4): 341-350 (2017)

Seul Lee, Eun Suh Kim, Ji-Soo Lee, Hyeon Gyu Lee* 감마오리자놀 함유 칼슘-펙틴 미세 및 나노캡슐의 제조와 입자 크기에 따른 캡슐특성. 한국식품과학회지. 49(1):110-116 (2017)

2016년

Eun Suh Kim, Ji-Soo Lee, Hyeon Gyu Lee*. Nanoencapsulation of Red Ginseng Extracts Using Chitosan with Polyglutamic Acid or Fucoidan for Improving Antithrombotic Activities. Journal of Agricultural and Food Chemistry. 64: 4765-4771 (2016)

Eun Suh Kim, Ji-Soo Lee, Hyeon Gyu Lee*. Calcium-alginate microparticles for sustained release of catechin prepared via an emulsion gelation technique. Food Science and Biotechnology. 25(5): 1337-1343 (2016)

In Young Bae, Yujin Jun, Suyong Lee, Hyeon Gyu Lee*. Nanoencapsulation of synergistic combinations of acai berry concentrate to improve antioxidant stability. Food Science and Biotechnology. 25(6): 1597-1603 (2016)

Kwang Yeon Lee, Hyeon Gyu Lee*. Comparative effects of slowly digestible and resistant starch from rice in high-fat diet-induced obese mice. Food Science and Biotechnology. 25(5): 1443-1448 (2016)

Da Young Hong, Ji-Soo Lee, Hyeon Gyu Lee*. Chitosan/poly-γ-glutamic acid nanoparticles improve the solubility of lutein. International Journal of Biological Macromolecules. 85: 9-15 (2016)

Kwang Yeon Lee, Ka Hwa Park, Hyeon Gyu Lee*. Effect of modified dietary fiber extracted from wholegrain wheat on the physicochemical and cake properties. Food Science and Biotechnology. 25(2): 477-482 (2016)

Zi Gu, Kwang Yeon Lee, Hyeon Gyu Lee*. Changes in quality characteristics of Tofu with freezing treatment of soybeans. Food Science and Biotechnology. 25(3): 757-761 (2016)

In Young Bae, Ah Sah Choi, Hyeon Gyu Lee*. Impact of Buckwheat flavonoids on in vitro starch digestibility and noodle making properties. Cereal Chemistry. 93(3): 299-305 (2016)

Kyung Hee Lee, In Young Bae, Song I. Park, Jong-Dae Park, Hyeon Gyu Lee*. Anti-hypertensive effect of Korean Red Ginseng by enrichment of ginsenoside Rg3 and arginine-fructose. Journal of Ginseng Research. 237-244 (2016)

Ji Soo An, In Young Bae, Sang-Ik Han, Sung-Joon Lee, Hyeon Gyu Lee*. In vitro potential of phenolic phytochemicals from black rice on starch digestibility and rheological behaviors. Journal of Cereal Science. 70: 214-220 (2016)

Young Ok Jeon, Ji-Soo Lee, Hyeon Gyu Lee*. Improving solubility, stability, and cellular uptake of resveratrol bynanoencapsulation with chitosan and γ-poly (glutamic acid). Colloids and Surfaces B: Biointerfaces. 147: 224-233 (2016)

Ji Woon Suh, Ji-Soo Lee, Sanghoon Ko, Hyeon Gyu Lee*. Preparation and Characterization of Mucoadhesive Buccal Nanoparticles Using Chitosan and Dextran Sulfate. Journal of Agricultural and Food Chemistry. 64(26): 5384-5388 (2016)

In Young Bae, Yujin Jun, Suyong Lee, Hyeon Gyu Lee*. Characterization of apple dietary fibers influencing the in vitro starch digestibility of wheat flour gel. LWT - Food Science and Technology. 65:158-163 (2016)

이지수, 윤현숙, 김은서, 남희섭, 이현규*. 혈행개선을 위한 키토산 나노입자화. 한국식품과학회지. 48(2): 153-158 (2016)

홍수희, 이광연, 김은서, 이현규*. 서울시내 일부 여고생의 채소류에 대한 기호도 및 관련 인자의 영향. 한국생활과학연구. 36(1): 11-20 (2016)

2015년

Hee-Sun Kim, Kyung-Mi Kim, Gwi-Jung Han, Hyeon Gyu Lee, Myung-Hwan Kim*. Effect of wheat flour addition on retardation of retrogradation in waxy rice cake, Ingeolmi. Journal of the Korean Society for Applied Biological Chemistry. 58(2): 285–291 (2015)

Hye Jung Han, Ji-Soo Lee, Sun-Ah Park, Jun-Bae Ahn, Hyeon Gyu Lee*. Extraction optimization and nanoencapsulation of jujube pulp and seed for enhancing antioxidant activity. Colloids and Surfaces B: Biointerfaces. 130: 93–100 (2015)

Areum Jang, Woosung Bae, Hong-Sik Hwang, Hyeon Gyu Lee, Suyong Lee*. Evaluation of canola oil oleogels with candelilla wax as an alternative to shortening in baked goods. Food Chemistry. 187: 525-529 (2015)

Kyung Hee Lee, In Young Bae, Song I. Park, Jong-Dae Park, Hyeon Gyu Lee*.Microencapsulation of Catechin with High Loading and Encapsulation Efficiencies Using Soaking Methods. Food Science and Biotechnology. 24(5): 1735-1739 (2015)

Hye Lim Jang, In Young Bae, Hyeon Gyu Lee*. In vitro starch digestibility of noodles with various cereal flours and hydrocolloids. LWT - Food Science and Technology. 63: 122-128 (2015)

정수지, 심희령, 이지수, 남희섭, 이현규*. 과채류 농축액의 항산화 및 상승효과. 한국식품과학회지. 47(2): 240-245 (2015)

배인영, 이준우, 김홍술, 김경미, 한귀정, 김명환, 전수진, 이현규*. 생밀가루 첨가에 따른 쌀전분 페이스트의 노화지연 연구. 한국식품과학회지. 47(6): 797-800 (2015)

2014년

Im Kyung Oh, In Young Bae, Hyeon Gyu Lee*. In vitro starch digestion and cake quality: Impact of the ratio ofsoluble and insoluble dietary fiber. International Journal of Biological Macromolecules. 63: 98-103 (2014)

Sun-Ah Park, Jun-Bae Ahn, Suk-Hyun Choi, Ji-Soo Lee, Hyeon Gyu Lee*. The effects of particle size on the physicochemical properties of optimized astaxanthin-rich Xanthophyllomyces dendrorhous-loaded microparticles. LWT - Food Science and Technology. 55: 638-644 (2014)

Gil-Ok Shin, Sang Mi Lee , Pahn-Shick Chang, Hyeon Gyu Lee, Young-Suk Kim*. Comparison of volatile release in hydrocolloid model systems containing original and regio selectively carboxylated b-glucans. Food Hydrocolloids. 39:215-222 (2014)

Yujin Jun, In Young Bae, Suyong Lee, Hyeon Gyu Lee*. Utilisation of preharvest dropped apple peels as a flour substitute for a lower glycaemic index and higher fibre cake. International Journal of Food Sciences Nutrition. 65(1): 62-68 (2014)

Seung Hyun Koo, In Young Bae, Suyong Lee, Dae-Hee Lee, Byung-Serk Hur, Hyeon Gyu Lee*. Evaluation of wheat gluten hydrolysates astaste-active compounds with antioxidant activity. Journal of Food Science and Technology. 51(3): 535-542 (2014)

Soo Jin Jun, Kwang Yeon Lee, Suyong Lee, Hyeon Gyu Lee*.Antistaling of Rice Starch in a Gel Model Systemand Korean Rice Cake: the Role of Wheat Flour in Retrogradation-RetardationTechnology. Food Science and Biotechnology. 23(3): 781-786 (2014)

Soo Jin Jun, Kwang Yeon Lee, Suyong Lee, Hyeon Gyu Lee*. Physicochemical and rheological properties of starches substituted with type 4 resistant starch (cross-linked corn starch. Starch - Stärke. 66(5-6): 468-474 (2014)

Kara Yamada, Chong-Tai Kim, Jong-Hoon Kim, Jae-Hyun Chung, Hyeon Gyu Lee, Soojin Jun*. Single Walled Carbon Nanotube-Based Junction Biosensor for Detection of Escherichia coli. PLOS ONE. 9(9): 1-7 (2014)

Kwang Yeon Lee, Ka Hwa Park, Jun-Bae Ahn, and Hyeon Gyu Lee*. Effect of Different Chemical Modification on the Physicochemical Properties of Fiber Enriched Polysaccharides Isolated from Wholegrain Rice and Buckwheat. Food Science and Biotechnology. 23(5): 1469-1475 (2014)

Keum-Il Jang, Ji-Soo Lee, and Hyeon Gyu Lee*. Physicochemical Properties and Cell Permeation Efficiency of L-Ascorbic Acid Loaded Nanoparticles Prepared with N-Trimethyl Chitosan and N-Triethyl Chitosan. Food Science and Biotechnology. 23(6): 1867-1874 (2014)

Kwang Yeon Lee, Seung Young Park, Suyong Lee, and Hyeon Gyu Lee*, Suitability of TEMPO-Oxidized Oat β-Glucan for Noodle Preparation. Food Science and Biotechnology. 23(6): 1897-1901 (2014)

김희선, 김경미, 한귀정, 이현규, 김명환*. 가래떡 노화억제에 대한 밀가루첨가의 효과. 산업식품공학. 18: 1-6 (2014)

김희선, 김경미, 한귀정, 이현규, 김명환*. 밀가루 첨가 시 증자쌀가루 온도에 따른 인절미의 품질특성. 산업식품공학. 18: 60-64 (2014)

김희선, 김경미, 한귀정, 이현규, 김명환*. 밀가루 첨가 시 증자 쌀가루 내부온도에 따른 가래떡의 노화억제효과. 산업식품공학. 18:235-241 (2014)

안인경, 이광연, 이현규*. 조리 중 발생되는 유해물질 저감법 교육을 위한 초등학교 교수·학습 과정안 개발. 한국생활과학연구. 34:3-11(2014)

2013년

Mi Kyung Kim, Ji-Soo Lee, Kwang Yup Kim, Hyeon Gyu Lee*. Ascorbyl palmitate-loaded chitosan nanoparticles: Characteristic and polyphenol oxidase inhibitory activity. Colloids and Surfaces B: Biointerfaces. 103: 391-394 (2013)

In Young Bae, Hye Won Kim, Hyun Jae Yoo, Eun Suh Kim, Suyong Lee, Dong Yun Park, Hyeon Gyu Lee*. Correlation of branching structure of mushroom -glucan with its physiological activities. Food Research International. 51(1): 195-200 (2013)

Soojung Heo, Seung Mi Lee, In Young Bae, Hyuk-Gu Park, Hyeon Gyu Lee, Suyong Lee*. Effect of Lentinus edodes  β-glucan-enriched materials on the textural, rheological, and oil-resisting properties of instant fried noodles. Food and Bioprocess Technology. 6: 553-560 (2013)

Kwang Yeon Lee, Suyong Lee, Hyeon Gyu Lee*. Influence of storage temperature and autoclaving cycles on slowly digestible and resistant starch (RS) formation from partially debranched rice starch. Starch. 65: 694-701 (2013)

Yongwook Kim, Yujeong Kim, In young Bae, Hyeon Gyu Lee, Gary G. Hou, Suyong Lee*. Utilization of preharvest-dropped apple powder as an oil barrier for instant fried noodles. Food Bioprocess Technology. 6:553-560 (2013)

Yujeong Kim, Yongwook Kim, In young Bae, Hyeon Gyu Lee, Suyong Lee*. Preparation of dietary fibre-enriched materials from preharvest dropped apples and their utilisation as a high-fibre flour substitute. Journal of the Science of Food and Agriculture. 93: 1974-1978 (2013)

Ka Hwa Park, Kwang Yeon Lee, Hyeon Gyu Lee*.  Chemical composition and physicochemical properties of barley dietary fiber by chemical modification. International Journal of Biological Macromolecules. 60" 360-365 (2013)

Ji-Soo Lee, Shin-Joung Rho, Young-Wan Kim, Ki won Lee, and Hyeon Gyu Lee*.  Evaluation of Biological Activities of the Short-term Fermented Soybean Extract. Food science and Biotechnology. 22: 973-978 (2013)

In Young Bae, Hong Im Lee, Aera Ko, and Hyeon Gyu Lee*. Substituting Whole Grain Flour for Wheat Flour: Impact on Cake Quality and Glycemic Index. Food Science and Biotechnology. 22(5): 1301-1307 (2013)

In Yong Bae, Jeong Hyeong Kim, Hyeon Gyu Lee*. Combined effect of protease and phytase on the solubility of modified soy protein. Journal of Food Biochemistry. 37: 511-519 (2013)

Ji-Soo Lee, Gun-Hee Kim, Hyeon Gyu Lee*. Optimization of extraction conditions for elsholtzia splendens and its antioxidant activity. Journal of Food Biochemistry. 37: 669-676 (2013)

이준우, 배인영, 오임경, 김명환, 한귀정, 이현규*. 굳음방지기술을 적용한 메밀 대체량별 가래떡의 품질특성. 한국식품과학회지. 45: 460-465 (2013)

이준우, 배인영, 김홍술, 오임경, 김명환, 한귀정, 이현규*. 보리 첨가가 굳음방지기술 이용 가래떡의 텍스처와 관능적 특성에 미치는 효과. 한국산업식품공학회. 17: 219-225 (2013)

이홍임, 이현규, 배인영*. 원료별 식이섬유의 밀가루 대체 시 가공적성 및 전분소화지연효과. 산업식품공학. 17(4): 297-304 (2013)

2012년

Kwang Yeon Lee, Sang-Ho Yoo, Hyeon Gyu Lee*. 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: 78-85 (2012)

In Young Bae, Bo-Yeon Kwak, and Hyeon Gyu Lee*. Synergistic Antiradical Action of Natural Antioxidants and Herbal Mixture for Preventing Dioxin Toxicity.  Food Science and Biotechnology. 21(2): 491-496 (2012)

Kwang Yeon Lee, Hua Yao, In Young Bae, Suyong Lee, and Hyeon Gyu Lee*. Effect of Hydrocolloids on the Pasting and Rheological Characteristics of Resistant Starch (Type 4). Food Science and Biotechnology. 21(3): 769-774 (2012)

In Young Bae, Kyoung Jin Kim, Suyong Lee, Hyeon Gyu Lee*. Response surface optimization of β-glucan extraction from cauliflower mushrooms (Sparassis crispa). Food Science and Biotechnology. 21(4): 1031-1035 (2012)

Sang-Ho Yoo, Byeong-Hoo Lee, Heungsook Lee, Suyong Lee, In Young Bae, Hyeon Gyu Lee*, Marshall L. Fishman, Hoa K. Chau, Brett J. Savary, and Arland T. Hotchkiss Jr.. Structural characteristics of pumpkin pectin extracted by microwave heating. Journal of Food Science. 77(11): 1169-1173 (2012)

성태경, 이지수, 이현규*. 국내 유통 식용유지 및 식용유지 종류별 제조 공정에 따른 벤조피렌 함량. 한국식품과학회지. 44(3): 269-273 (2012)

이인경, 이동현, 김상연, 배인영, 이현규*. 영양교육프로그램이 용인지역 초등학생들의 식품섭취빈도와 기호도에 미치는 효과. 한국생활과학연구. 32(1): 3-10 (2012)

2011년

Hyun Jae Rha, In Young Bae, Suyong Lee, Sang-Ho Yoo, Pahn-Shick Chang,Hyeon Gyu Lee*. Enhancement of anti-radical activity of pectin from apple pomace by hydroxamation. Food Hydrocolloids. 25:545-548 (2011)

Deok Nyun Kim, Jongbin Lim, In Young Bae,Hyeon Gyu Lee*, Suyong Lee. Effect of hydrocolloid coatings on the heat transfer and oil uptake during frying of potato strips. Journal of Food Engineering. 102:317-320 (2011)

In Young Bae, Hwa Yeon Kim, Suyong Lee,Hyeon Gyu Lee*. Effect of the degree of oxidation on the physicochemical and biological properties of Grifola frondosa polysaccharides. Carbohydrate Polymers. 83:1298-1302 (2011)

Ho Young Jung, In Young Bae, Suyong Lee,Hyeon Gyu Lee*. Effect of the degree of sulfation on the physicochemical and biological properties of Pleurotus eryngii polysaccharides. Food Hydrocolloids. 25(5):1291-1295 (2011)

Ji-Soo Lee, Sun-Ah Park, Donghwa Chung, Hyeon Gyu Lee*. Encapsulation of astaxanthin-rich Xanthophyllomyces dendrorhous for antioxidant delivery. International Journal of Biological Macromolecules. 49(3): 268-273 (2011)

Juyoung Kim, Seung Mi Lee, In Young Bae, Hyuk-Gu Park, Hyeon Gyu Lee*, Suyong Lee. (1-3)(1-6)-β-Glucan-enriched materials from Lentinus edodes mushroom as a high-fiber and low-calorie flour substitute for baked foods. Journal of the Science of Food and Agriculture. 91(10): 1915-1919 (2011)

In Young Bae, Ji-Yoon Shin,Hyeon Gyu Lee*. Preparation of Black Hoof Medicinal Mushroom Phellinus linteus (Berk. et M.A. Curt.) Teng (Aphyllophoromycetideae) β-Glucan Sulfate and In Vitro Tumor Cell Growth Inhibitory Activity. International Journal of Medicinal Mushrooms. 13(2):115-120 (2011)

In Young Bae, Ji Yeon Lee, Bo-Yeon Kwak, Hyeon Gyu Lee*. Estrogenic Effect of Various Extracts from Chamdanggui(Angelica gigas Nakai) and Sogdan(Phlomis umbrosa Turcz). Food Science and Biotechnology. 20(4):1113-1118 (2011)

In Young Bae, Hyun Jae Rha, Suyong Lee, Hyeon Gyu Lee*. Preparation and Characterization of Pectin Hydroxamates from Citrus Unshiu Peels. Journal of Excipients and Food Chemicals. 2(3): 89-94 (2011)

Seung Hyun Koo, Ji-Soo Lee, Gun-Hee Kim,Hyeon Gyu Lee*. Preparation, Characteristics, and Stability of Glutathione-Loaded Nanoparticles. Journal of Agriculture and Food chemistry. 59:11264-11269 (2011)

Kwang Y. Lee, Seung Y. Park & Hyeon G. Lee* . Effect of oat b-glucan and its oxidised derivative on the quality characteristics of sponge cake. International journal of food science and technology. 46:2663-2668 (2011)

이은희, 장금일, 배인영, 이현규*. 복합균주에 대한 부추와 마늘 생즙 및 가루성분의 향균특성. 한국식품과학회지. 43(4): 518-523 (2011)

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