지방산화(광산화, Deep-fat frying) 메커니즘 구명 및 새로운 산화방지제 개발
지방산화 측정법 개발 (DPPH법, DSC, NMR 활용)
산화방지제의 작용 기전 구명 (수분, polarity, amphiphilic compounds와 지방산화의 관계)
트랜스지방 분석법 개발 및 이해
Oleogel 개발을 통한 새로운 유지식품소재 개발
Non-fermentation: Riboflavin photosensitization 등 화학반응을 활용한 새로운 phytochemical 형성 및 기능성 구명
Fermentation : 발효 과정 중 발생하는 phytochemical 동정
photosensitization에 의한 산화방지능 기능성 변화
학력
2002년 오하이오 주립대학교 식품공학과 박사학위 취득
서울대학교 학사 및 석사학위 취득
약력/경력
국립 서울과학기술대학교
The University of Massachusetts Amherst식품공학과 방문교수
제일제당 종합연구소
학술지 논문
(2024)
Generation of volatiles from heated enzymatic hydrolysates of perilla meal with coconut oil in Maillard reaction system.
FOOD CHEMISTRY.
1,
1
(2023)
Evaluation of deodorization techniques using cyclodextrins on the headspace volatiles and antioxidant properties of onion.
FOOD CHEMISTRY.
410,
1
(2023)
Comparison of physicochemical properties and oxidative stability of microencapsulated perilla oil powder prepared by freeze-drying and spray-drying.
FOOD SCIENCE AND BIOTECHNOLOGY.
32,
4
(2023)
Changes of molecular mobility of ascorbyl palmitate and a-tocopherol by phospholipid and their effects on antioxidant properties in bulk oi.
FOOD CHEMISTRY.
1,
1
(2022)
Comparison of microwave irradiation and conventional thermal heating on volatile profiles and degree of oxidation in corn oil.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY.
58,
1
(2022)
Evaluation of the effects of amphiphilic compounds on oxygen solubility in bulk oil.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY.
57,
9
(2022)
Effects of different polarity of onion skin extracts on antioxidative properties and non-volatile profiles.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY.
57,
7
(2022)
Physicochemical properties and volatile formation mechanism of medium-chain triacylglycerols during heating.
JOURNAL OF FOOD SCIENCE.
87,
6
(2021)
Enhancing oxidative stability of tocopherol-enriched edible oils using short-term exposure to microwave irradiation.
JOURNAL OF FOOD SCIENCE.
86,
12
(2021)
Microwave resonator can help to predict oxidative stability in C18-based vegetable oils.
FOOD CHEMISTRY.
373,
131606
(2021)
Development of methods for determining free fatty acid contents in red colored oils.
FOOD SCIENCE AND BIOTECHNOLOGY.
30,
11
(2021)
Dioleylphosphatidylcholine increases the antioxidant properties of ascorbyl palmitate in bulk oils compared to other hydrophilic and lipophilic antioxidants.
FOOD CHEMISTRY.
349,
-
(2021)
Chemical profiles of heated perilla meal extracts and their antioxidant activities.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY.
56,
10
(2021)
Enhancing oxidative stability of frying oils by low-frequency radio wave treatment.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY.
56,
8
(2021)
Effects of Moisture and Amphiphilic Compounds on the Oxidative Stability of Microwave-Treated Corn Oil.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY.
123,
3
(2021)
Evaluation of solvent effects on the DPPH reactivity for determining the antioxidant activity in oil matrix.
FOOD SCIENCE AND BIOTECHNOLOGY.
30,
3
(2021)
Changes in the levels of headspace volatiles, including acetaldehyde and formaldehyde, in red and white wine following light irradiation.
JOURNAL OF FOOD SCIENCE.
86,
3
(2021)
Changes in acetaldehyde and formaldehyde contents in foods depending on the typical home cooking methods.
JOURNAL OF HAZARDOUS MATERIALS.
414,
-
(2021)
Evaluation of the effects of aldehydes on association colloid properties and oxidative stability in bulk oils.
FOOD CHEMISTRY.
338,
1
(2020)
Development of a 3D scanning method to discriminate blocks of Octopus minor with surplus water gain.
FOOD CHEMISTRY.
303,
-
단행본
(2019)
현장을 위한 식품문제해결.
수학사.
공동
(2018)
Korean Functional Foods: Composition, Processing and Health Benefits
저자.
CRC press.
공동
(2015)
생각이 필요한 식용유지학.
수학사.
공동
(2014)
식용유지학.
한림원.
주저자
(2013)
건강과 식생활.
수학사.
공동
(2012)
식품과학사전.
교문사.
공동
수상/공훈
2021년도 오뚜기 함태호 학술상 수상
학술회의논문
(2020)
새우 중 아교 성분의 인위적 무게증량 판별을 정량 및 정성 분석 기법 개발 및 활용.
한국식품위생안정성 학회.
대한민국
(2020)
Effects of moisture contents on the antioxidant efficiency and volatile formation from lipid oxidation.
한국식품과학회 정기 학술대회.
대한민국
(2018)
Roles of moisture on the oxidative stability and antioxidant properties in bulk oils.
Institute of Food Technologist (IFT) 정기 학술 대회 발표.
미국
(2018)
Effect of oleogel incorporated with high-fat diet on growht performance and serum lipids profiles:in vivo model.
학국식품과학회 정기 학술대회.
대한민국
(2018)
Addition of sesamol increased oxidative stability of organogels and mixtures of organogel and beef tallow.
학국식품과학회 정기 학술대회.
대한민국
(2018)
Antioxidatn propertis of ethanol extracts of sesame cake from different heat treatment using in vitro assays and bulk oil models.
학국식품과학회 정기 학술대회.
대한민국
(2018)
Comparison of fixed and handheld mode 3D scanner to differentiate artificial weight gained Octopus cellatus.
학국식품과학회 정기 학술대회.
대한민국
(2018)
Effects of soylecithin(HLB 4.5) on the oxidative stability in olive oil.
학국식품과학회 정기 학술대회.
대한민국
(2018)
Roles of moisture on lipid oxidation in lipids and development of method for determining antioxidant -prooxidant balance in oils.
한국식품과학회 정기 학술대회.
대한민국
(2013)
Antioxidant or prooxidant properties of rosmarinate phenolipids and singlet oxygen quencher in photosensitized oil-in-water emulsion systems.
한국식품과학회 정기 학술발표대회.
대한민국
(2013)
Development of a method using DPPH for determining the contents of antioxidants and of oxidized lipids in oils during lipid oxidation.
104th AOCS annual meeting.
캐나다
