ScholarWorks@Korea University: PARK, HYUN JIN

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PARK, HYUN JIN (박현진)

College of Life Sciences and Biotechnology (Division of Food Bioscience and Technology)

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Tel 3450
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3D food printing:15||Chitosan:12||chitosan:9||Curcumin:7||3D printing:7||Hyaluronic acid:6||HPMC:5||barrier:5||Stability:5||clay:5||Meat analog:4||Water solubility:4||Nanoemulsion:4||coatings:4||Soy protein isolate:4||curcumin:4||films:4||bioavailability:3||Rheological properties:3||Insulin:3||Starch:3||Lactobacillus plantarum:3||Surimi:3||Nanoparticles:3||packaging:3||beeswax:3||Antioxidant:3||nanoparticles:3||In vitro release:3||Vitamin C:3||phosphatidylcholine:3||Coaxial nozzle:3||Resistant starch:3||controlled release:3||deltamethrin:3||heat treatment:2||Microparticles:2||Physical property:2||In vitro digestion:2||Dimensional stability:2||mechanical properties:2||Fermentation:2||corn oil:2||alginate:2||Customized food:2||Antibacterial:2||Antimicrobial activity:2||drug delivery systems:2||electrospinning:2||hydrophilic polymers:2||Nanoparticle:2||solubility:2||Makgeolli:2||Collagen:2||hyaluronic acid:2||Meat analogue:2||Printability:2||spray drying:2||Nanoemulsions:2||Nacyl chitosan:2||Control release:2||wound healing:2||gels:2||palm oil:2||Crosslinking:2||Extraction:2||microencapsulation:2||Emulsion:2||edible coating:2||Potato starch:2||Additive manufacturing:2||Vitamin D2:2||iodine:2||Isoflavone:2||insulin:2||Rice:2||Ultrasonic treatment:2||Encapsulation:2||Nanoclay:2||Thermosensitive hydrogel:2||Multivariate analysis:2||ultrasonic homogenization:2||Solid dispersion:2||Niosome:2||morphology:2||Coconut oil:2||Film:2||Alginate:2||Allium hookeri:2||solid lipid nanoparticles:2||Nanogels:2||Cellular uptake:2||Black garlic:2||Sea bass skin:2||Maltodextrin:2||shiitake mushroom:2||Postprocessing:2||Silver:2||Colorimetric artificial nose:2||food simulant:2||Nanoliposomes:2||Encapsulation complex:1||Glycerol:1||Softshell capsule:1||Gelatin alternative:1||Polylactic acid:1||liposome:1||Food simulant:1||printability:1||abalone (Haliotis discus hannai):1||Roast degree:1||halloysite nanotube:1||intracellular protein delivery:1||Size:1||TPGS:1||Rapid method:1||Nanocarrier system:1||Inclusion complex:1||Proteinbased carriers:1||liquor absorptivity:1||human hair keratin:1||film:1||texture properties:1||Zetapotential:1||amino acid:1||electronic nose:1||hydroxybutyl chitosan:1||Electronic tongue:1||Drug permeability:1||composites:1||confocal microscopy:1||Antioxidant activity:1||Procyanidin B2:1||Procyanidin C1:1||Murine splenocyte:1||OCMCS:1||EPG:1||cognitive impairment:1||Vesicle:1||BSA:1||Alliinase:1||Garlic:1||AnyCoatP:1||Plodia interpunctella:1||Tribolium castaneum:1||Insect penetration:1||Polygammaglutamic:1||Microspheres:1||Methylene chloride:1||GCFID:1||GCMS:1||fish gelatin:1||Polyepsiloncaprolactone:1||Antimicrobial packaging:1||Sprouts:1||Radish:1||Antioxidant activities:1||electronic attraction:1||nanosize liposome:1||VE:1||loading efficiency:1||antioxidant activity:1||derivatization:1||'Satsuma' mandarin:1||Imitation crab meat:1||Momordica charantia:1||Methyl orange:1||Phenolics:1||Poly(butylene adipatecoterephthalate):1||Nanocomposite films:1||freeze drying:1||Sugarcraft:1||Control contents:1||cellular uptake:1||Pea protein:1||Intestinal absorption:1||Multimaterial:1||Physical characteristic:1||betaCyclodextrin:1||Crystallinity:1||Disintegration:1||Zeolite:1||Slowly digestible starch:1||Printing parameters:1||linoleic acid:1||mast cells:1||Lowdensity polyethylene:1||food ink:1||artificial digestive juice:1||probiotics stability:1||iodine availability:1||iodine speciation:1||iodine rich sources:1||applications:1||differential scanning calorimetry:1||baby products:1||Printability classification system:1||Food printability:1||polysaccharides:1||nanogels:1||Optoelectronic nose:1||Soluble starch:1||curcuminfortified milk:1||nanostructured polymers:1||Eudragit (R) E PO:1||emulsions:1||Nanomicelle:1||partial leastsquares regression:1||Intracellular targeting:1||Stimuliresponsive:1||ethanol injection method:1||mucoadhesive property:1||RAW 264.7 cells:1||Porcine carcass:1||Microencapsulation:1||neuroprotective effect:1||lethal dose 50:1||protein loading efficiency:1||photoprotection:1||Hydroxypropyl methylcellulose phthalate:1||Omega3:1||Monostearin:1||selfassembly:1||Application:1||antiinflammatory effect:1||Fermented red ginseng:1||Ginsenoside metabolites:1||Oleic acid:1||Loading efficiency:1||Solid phase extraction (SPE):1||nanoclay:1||Allyl isothiocyanate:1||Gamma ray:1||Ultrasonication:1||Warm water fish gelatin:1||carrier system:1||Dosimetry:1||gamma irradiation:1||epichlorohydrin:1||UVB:1||alpha and muclass GSTs:1||Photocatalysts:1||Surface charge:1||Eudragit polymer:1||Coaxial 3D printing:1||Sodium alginate:1||Marbling patterns:1||Oil release:1||bimaculatus:1||Edible insect:1||Universal design food:1||Multilayer nanoemulsion:1||Cassava starch:1||Sweet potato starch:1||Heatmoisture treatment:1||Rice cultivars:1||Starch property:1||Hydrocolloid printing:1||Particle size:1||Migration:1||Hydrocolloid:1||Release kinetics:1||Deliquescence:1||additive manufacturing:1||printing parameters:1||Antioxidant property:1||thyme oil:1||polymeric carrier:1||nanoemulsions:1||UHPLC:1||Method validation:1||green tea infusion:1||polylactic acid:1||Nanostructured lipid carriers:1||immobilisation:1||laccase:1||Enzyme activity:1||skin penetration:1||Tolllike receptor:1||Cytokine:1||Lignosulfonate:1||Pork:1||sustained release:1||viability:1||simulated gastric juice:1||photodegradation:1||poly(propylene):1||Fructooligosaccharides:1||Mouthparts:1||Encapsulation efficiency:1||cytokines:1||inflammatory mediators:1||Phosphatidylcholine:1||Cholesterol:1||Biodegradability:1||adhesion:1||Composite:1||Bakuchiol:1||Bone loss:1||relative humidity (RH):1||Nutraceutical carrier:1||fibrinolytic activity:1||Color:1||GC/MS:1||intestinal adhesion:1||Male climacteric syndrome:1||amorphous solid dispersion:1||Multi sensitive hydrogel:1||Chicken surimi:1||Customized oral mucosal adhesive film:1||food quality:1||Novel 3D printer:1||Challenge:1||Artificial intelligence:1||glucose metabolism:1||metabolic syndrome:1||obesity:1||resistant starch:1||rice cultivar:1||Low marbled beef:1||Beer barley:1||Malt quality:1||Water vapor sorption:1||Dispersibility:1||Hydrogel embedding:1||Plant cells:1||Foodink:1||Food contact material:1||HPLCICPMS:1||UV irradiation:1||Shiitake mushroom:1||ferric pyrophosphate (FePP):1||nanostructured lipid carriers (NLCs):1||biodegradable polymers:1||Molecular weight:1||antioxidants:1||drugdelivery systems:1||Nutraceuticals:1||partdissolvability:1||delivery system:1||drugeluting:1||hydroxypropyl methylcellulose:1||Eudragit EPO:1||hydrogel:1||Oral delivery:1||nanoliposomes:1||Bone marrowderived macrophage:1||microcapsule:1||Bifidobacterium bifidum:1||niosome:1||payload:1||Alzheimer's disease:1||chalcone derivative:1||oxidative stress:1||androgen receptor:1||acetylation:1||Palm kernel oil:1||High performance liquid chromatography:1||OPLSDA:1||PCA:1||volatile compounds:1||Bioavailability:1||sour kimchi:1||Lactobacillus buchneri:1||electrospraying:1||chitin:1||mitogenactivated protein kinases:1||RSM:1||MTGase:1||Gammaray:1||acute hepatotoxicity:1||gamma irradiated hyaluronic acid:1||CYP2E1:1||cholesterol assimilation:1||Alginate coating:1||Functionalized ZnO NPs:1||Polyaniline:1||Pickering particle:1||Chocolate ganache:1||Hydrocolloid fiber:1||Inulin:1||Freezedried snack:1||Succinylation:1||Texturemodified food:1||Pullulan:1||Powder quality:1||Opportunity:1||MIVM:1||Oral administration:1||Hybrid meat product:1||Maillard reaction:1||high amylose rice:1||Emulsion gel:1||Alginate hydrogel:1||Barley starch:1||Triethyl citrate:1||Iodine:1||Dietary salts:1||Moisture:1||food 3D printing:1||probiotics:1||Clove essential oil:1||rheology:1||stimulisensitive polymers:1||Coffee roasting:1||food packaging:1||Food 3D printing:1||antimicrobial capsule:1||Aldehyde:1||In vitro digestibility:1||colloidal characteristics:1||storage:1||Functional foods:1||Nanosuspensions:1||Polymeric nanoparticles:1||Penetration:1||nanoemulsion:1||capsaicin:1||Polyphenol:1||Mitogenactivated protein kinases:1||Nuclear factor kappa B:1||Foodborne pathogenic bacteria:1||Stepwise monitoring:1||longlasting repellency:1||Biodistribution:1||bile solution:1||palm kernel oil:1||betaamyloid:1||histone acetyltransferase:1||Sallyl cysteine:1||Analytical method development:1||nanoparticle:1||Delivery system:1||Fucoidan:1||Entericcoated:1||secondary shelf life:1||(PP):1||Packed bed reactor:1||Polycaprolactone:1||Ultrasonification:1||nano carrier system:1||nanocarrier system:1||cyclooxygenase2:1||Trans octadecenoic acid:1||Stearic acid:1||laminate:1||ESCA/XPS:1||Tamarind seed polysaccharides:1||Microcapsule:1||'Fuji' apple:1||white button mushroom:1||interferongamma:1||betaglucan:1||Chaga:1||analytical method:1||Andropause:1||Aniline:1||ZnO:1||Malic acidtreated starch:1||antibacterial activity:1||Neuroprotection:1||Whippedcream:1||Meltability:1||Tailing effect:1||Reduced graphene oxide:1||Biodegradable:1||liposome stability:1||Thermal stability:1||Thermal treatment:1||boileddried anchovy:1||Machine learning:1||Cysteine:1||Fiberization:1||functional food:1||Multifilament:1||Restructure:1||Plantbased fat analog:1||Konjac glucomannan:1||T. molitor larvae:1||Food bolus:1||Sorbitol:1||Seal strength:1||Callus based foodink:1||nuclear factorkappa B:1||Food simulants:1||microarchitecture:1||scar treatment:1||Caking behavior:1||Halloysite nanotube:1||Response surface methodology:1||oxygen barrier:1||migration:1||iron fortification:1||transdermal delivery:1||TBARS:1||Nanoemulsion:1||Electrospray:1||nanosuspensions:1||Calcium ion:1||Selfemulsifying drug delivery systems:1||Solid lipid nanoparticles:1||wound dressing:1||Mucoadhesion:1||Colorectal cancer:1||rice noodle:1||Deltamethrin:1||Storage stability:1||Partial least squares regression:1||Heattreated garlic:1||Alcoholfree red wine concentrates:1||Systemic targeting:1||Corn oil:1||Kimchi:1||vesicle:1||supersaturated deltamethrin solution:1||Myzus persicae:1||epigallocatechin3gallate:1||prostate cancer:1||Glycoside:1||Palm oil:1||Selfaggregation method:1||Sustained release:1||Mucoadhesive:1||HPMCP:1||Cabernet Sauvignon:1||Skin penetration:1||gammaaminobutyric acid:1||lactic acid bacteria:1||Barrier property:1||Fluorescence:1||inducible nitric oxide synthase:1||Taraxacum officinale:1||Lactobacillus species:1||Retort pouch:1||Liquidliquid extraction (LLE):1||tortuosity:1||hydrophilic polymer:1||Electron beam:1||Extraction yield:1||Biopolymer:1||release:1||Cheonggukjang:1||acetaminophen:1||Coaxial extrusion:1||Modified starch:1||positive surface charge:1||Cocoa powder:1||Nanoemulsionfilled gel:1||Fat analog:1||Zinc oxide:1||Panax ginseng Meyer:1||postprocessing techniques:1||spray freeze drying:1||Hydroxybutylation:1||colorimetric sensor array:1||Component:1||Xylose:1||Dodamssal:1||glycemic control:1||Mealworm:1||Elderly:1||Malt starch:1||Ferulic acid:1||Thermal properties:1||Abalone (Haliotis discus hannai):1||thymic stromal lymphopoietin:1||ovariectomized rats:1||Heat resistance:1||nanoplex:1||Food packaging:1||iodized salt:1||biopolymers and renewable polymers:1||nanowires and nanocrystals:1||nanocomposite:1||fresh produce:1||Voltage:1||in vitro digestion:1||plasticizer:1||WVP:1||chitosan fiber:1||surface Nsuccinylation:1||Nanocarriers:1||Leaf:1||Positive liposome:1||Highpressure homogenization:1||fusel alcohol:1||thermosensitive:1||Carboxymethyl chitosan:1||Doxorubicin hydrochloride:1||Cholesterol homeostasis:1||Spatialtemporal sequence:1||Th1 polarization:1||antiinsect packaging:1||Thyme oil:1||Transdermal:1||Biocompatibility:1||Leuconostoc mesenteroides:1||Pyrifluquinazon:1||Encapsulation technique:1||Stereochemical effect:1||nanostructured lipid carriers:1||Hydroxypropyl methylcellulose:1||Matrix tablet:1||Gelatin:1||Fructosyltransferase:1||Helicobacter pylori:1||Solvent evaporation:1||alphatocopherol:1||chitosancoated nanoliposome:1||chitosancoated liposome:1||degree of acetylation:1||sponge:1||Inorganic material coated pouch:1||Hotmelt adhesive:1||Ovariectomy:1||alginic acid:1||nano liposome:1||lactobacillus casei ATCC 393:1||oleoylchitosan nanoparticles:1||Glass:1||depolymerisation:1||oxolane:1||respiration:1||internal gas composition:1||Lactobacillus acidophilus:1||gastrointestinal tract:1||Inonotus obliquus:1||medicinal mushroom:1||Testosterone deficiency:1||Lactic acid bacteria:1||Controlled release:1||Lowcalorie:1||Methacrylation:1||Mealworm protein isolate:1||3D printer:1||Brown rice:1||Hydrogel:1||Colorant:1||Butter substitute:1||Muscle atrophy:1||Malting:1||High amylose:1||Cooking:1||Bioaccessibility:1||caspase1:1||ZnO nanoparticles:1||Cookie dough:1||oligochitosan:1||chocolate:1||Chitosan film:1||hot water extraction:1||retort pouch:1||Crossresponsive sensor:1||vermiculite:1||Handling properties:1||photocrosslinkable polymers:1||Transdermal administration:1||food nanotechnology:1||periodontal tissue:1||polyethyleneglycol diacrylate microspheres:1||Sensory evaluation:1||Transport pathway:1||HLB value:1||SAllyl cysteine:1||Total cholesterol:1||Drug delivery:1||Photoprotection:1||Tumor therapy:1||Allyl isothiocyanate (AITC):1||glycoside:1||packing behaviour:1||soybean lecithin:1||red wine oxidation:1||Cell immobilization:1||Packaging film:1||nanocomposites:1||Lactobacillus casei ATCC 393:1||Mechanism:1||Red ginseng powder:1||Organic material coated pouch:1||modification:1||Fish gelatin:1||Psoralea corylifolia:1||Phosphatidylcholine (lecithin):1||stability:1||alginate microparticle:1||antibacterial dispersion system:1||vitamin D2:1||standardization:1||pH responsible:1||thermoplastic starch:1||Flavonoids:1||Carrageenan:1||Control of release rate:1||Cyclodextringglutamic acid:1||Plantbased meat analog:1||Enzymatic hydrolysis:1||Beet red:1||Oryza sativa:1||G:1||Coaxial printing:1||Singlenozzle printing:1||Capsaicin:1||Yogurt:1||

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