ScholarWorks@Korea University: HAN, JAEJ OON

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HAN, JAEJ OON (한재준)

Graduate School (Department of Biotechnology)

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Tel 02-3290-3022
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Microencapsulation:5||active packaging:4||Plodia interpunctella:4||carboxymethylcellulose:3||Indian meal moth:3||Alginate:3||Gelatin:3||Food packaging:3||Edible coating:3||Bacteriophage:3||microencapsulation:3||Extrusion:3||Starch retrogradation:3||Migration:2||Ionic crosslinking:2||Cellulose nanocrystals:2||Antioxidant:2||Meat substitute:2||clove bud oil:2||CO2 indicator:2||Multilayer film:2||Sensory evaluation:2||Extrusion process:2||biodegradable:2||Anthocyanin:2||Whey protein isolate:2||Soy protein isolate:2||antioxidant:2||Pea protein isolate:2||Response surface methodology:2||Extruder:2||Whey protein:2||Kimchi:2||Grapefruit seed extract:2||Sodium caseinate:2||multilayer film:2||Sodium alginate:2||Barrier properties:2||Ground beef:2||Fermentation:2||Intelligent packaging:2||Pectin:2||cinnamon oil:2||Meat alternative:2||Antimicrobial packaging:2||Antibacterial packaging system:1||Essential oil:1||antiinsect food package:1||halloysite nanotube:1||Advanced glycation endproducts:1||BTB/TBA(+) ionpaired dye:1||Colorimetric detection:1||Estimation:1||Baculovirus:1||antibacterial:1||antifungal:1||Crosslinking agents:1||severe conditions:1||sodium lascorbate:1||Polylactic acid:1||Irradiation:1||Shelf life:1||soy protein:1||cinnamaldehyde:1||apple peel:1||Flexible packaging film:1||Marinated meatloaf packaging:1||medicinal plant:1||Predictive model:1||Physicochemical properties:1||Twinscrew extruder:1||Gas barrier properties:1||Solventsolvent partitioning:1||FeSO4:1||pectin:1||Chelation efficiency:1||Fat substitute:1||Colorimetric bacteria sensing material:1||Dual modification:1||Protein denaturation:1||Glycation:1||Polypropylene:1||safety evaluation:1||rancidity:1||Carboxymethylcellulose:1||Oregano essential oil vapor:1||repellent activity:1||Gamma irradiation:1||nanoclay:1||Multilayer film:1||Pilot plant facility:1||interpunctellalarva:1||Sweet potato cultivar:1||Antiinsect:1||Transanethole:1||IPTG:1||Polyvinyl alcohol scaffold:1||Biodegradable films:1||food safety:1||insectrepelling film:1||active film:1||Chemical modification:1||Water solubility:1||Rheological behavior:1||Edible insect:1||Aging resistance:1||Coating:1||Biodegradable mulch film:1||Edible emulsion coating:1||Mung bean starch:1||antimicrobial:1||industrial application:1||bPEI:1||Safety evaluation:1||rolltoroll coating process:1||Cordyceps militaris:1||Polyamide 6:1||packaging:1||Phenolic compounds:1||allyl mercaptan:1||antiinsect pest activity:1||Apple peel:1||active packaging film:1||Allyl disulfide:1||Agar:1||mountain savory essential oil:1||cinnamon essential oil:1||infestation pathway:1||P:1||Biodegradable polymer:1||Release kinetics:1||Future food:1||Scaleup study:1||Insectrepellent:1||Bacteria indicator:1||Optimization:1||Sweet potato starch:1||Black goji berry:1||Metal complexation:1||Composite:1||Gelling capacity:1||Biodegradability:1||Insect repellent:1||Emulsion:1||Pilotscale:1||sn1(3) regioselective lipase:1||Positional specificity:1||Caprolactam:1||Food contact material:1||insectrepellent:1||Antioxidant active packaging:1||antioxidants:1||polypropylene:1||apple skin:1||Potato starch:1||antiinsect sachet:1||Plant extract:1||Solvent–solvent partitioning:1||transcinnamaldehyde:1||Trehalose:1||green tea extract:1||Plasticizing effect:1||Chitosan:1||Elderberry extract:1||Fibrous structure:1||Food product design:1||UVbarrier:1||Protaetia brevitarsis larvae:1||Carbon nanodot:1||Adsorption:1||Texturization:1||Food application:1||Guar gum:1||thymol:1||Protein expression:1||Korean Food Standards Codex regulation:1||Rice cake:1||Plasma:1||sachet:1||Sitophilus oryzae:1||Microfluidization:1||Coffee silverskin:1||Biopolymer film:1||microfluidization:1||Antiinsect properties:1||Indian mealmoth:1||essential oil:1||highpressure homogenization:1||Penetration:1||encapsulation:1||Polyphenol:1||dillapiole:1||column chromatography:1||Arrhenius plot:1||Rice protein isolate:1||Acetylation:1||Rehydration kinetics:1||CO 2 indicator:1||Oxygen permeability:1||Oil packaging:1||Corn starch film:1||Cooking yield:1||PBAT:1||Plant protein:1||Bacteriophage T4:1||Active packaging:1||insect repellent:1||active:1||Surface coating:1||migration:1||oxygen scavenger:1||Dickeya chrysanthemi:1||Central composite design:1||Combined treatments:1||nisin:1||Salmonella Typhimurium:1||Antiinsect packaging:1||biopolymer film:1||Perforation:1||polyvinyl alcohol:1||Caseins:1||Cinnamon bark:1||Biochemical reaction:1||Eggbox model:1||Calcium ion:1||rice starch:1||Storage stability:1||Antimicrobial agent:1||bilayer system:1||Dual alternative food model:1||Sensory profile:1||Longterm detection:1||Modified starch:1||Lipid oxidation:1||Calcium salt:1||Oxygen barrier property:1||Pilotscale facility:1||Isotherm Models:1||Plantbased meat:1||Sustainable food:1||Staling:1||star anise essential oil:1||Spray drying:1||Multilayered kimchi packaging:1||multilayer films:1||Waxy corn starch:1||Proteinpolysaccharide interaction:1||antiinsect packaging:1||activated carbon:1||Iceberg lettuce:1||gravure printing:1||Probiotic tablet:1||Sodium pyrophosphate:1||carvacrol:1||irradiation:1||Mechanical property:1||insectresistant packaging:1||insectresistance packaging:1||carvone:1||Peleg:1||Egg box model:1||Amidated pectin:1||transanethole:1||Textured vegetable protein:1||Hybrid coating:1||Dipcoating:1||Preservation:1||Volatile compound:1||ginkgo biloba leaves:1||PLA:1||Congo Red:1||Macadamia Nutshell:1||Chemical functionalization:1||controlled release:1||Infant formula:1||adhesive lamination process:1||pea protein:1||whey protein:1||Gellan gum:1||Turmeric:1||Corona discharge:1||Controlled atmosphere:1||Oregano essential oil:1||tartaric acid:1||Multilayered film:1||Purple sweet potato:1||pH indicator:1||halloysite nanotubes:1||Cinnamaldehyde:1||Food pathogens:1||Natural antimicrobials:1||UV light:1||bioplastic film:1||Cinnamon oil:1||Molecular interactions:1||solventsolvent partitioning:1||Model parameters:1||Starch film:1||Shrimp fried rice packaging:1||Insectproof sachet:1||Edible film:1||Lowmoisture extrusion:1||Weibull model:1||Color stability:1||Polymer interaction:1||Frequency sweep test:1||Layered double hydroxide:1||Oxygenbarrier:1||Shellac:1||Pectobacterium carotovorum:1||Food contamination:1||Active food packaging system:1||Activated Carbon:1||

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