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Articles - 총 발표논문 201편 (SCI : 155 국내 : 46)

(*Corresponding Author) 

연도 2014년 2015년 2016년 2017년 2018년 (현재) 합계 비고
구분 SCI 국내 SCI 국내 SCI 국내 SCI 국내 SCI 국내 SCI 국내 특허 33건
저서 4권
논문판수 11 4 5 2 14 2 7 2 10 0 47 10

2011년|2012년|2013년|2014년|2015년|2016년|2017년|2018년

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)

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. (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)

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)

이슬, 김은서, 이지수, 이현규*. 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)

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. In press (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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