연구업적
<국제 전문 학술지>
(1)T. E. Kim, M. H. Lee, B. K. Kim, J. H. Lee, Y. G. Chun, and H. W. Jang. Optimization of the QuEChERS-UPLC-APCI-MS/MS method for the analysis of vitamins D and K nanoencapsulated in yogurt. J. Chromatogr. A 1734: 465275 (2024)
(2)J. H. Kim, J. H. Kim, J. H. Lee, S. J. Eom, N. H. Lee, S. Lee, T. G. Lim, K. M. Song, and M. C. Kang. Anti-melanogenic effects of a polysaccharide isolated from Undaria pinnatifida sporophyll extracts. Int. J. Mol. Sci. 25: 10624 (2024)
(3)S. J. Eom, J. H. Kim, A. R. Ryu, H. Park, J. H. Lee, J. H. Park, N. H. Lee, S. Lee, T. G. Lim, M. C. Kang, and K. M. Song. Skin improvement effects of ultrasound-enzyme-treated collagen peptide extracts from flatfish (Paralichthys olivaceus) skin in a in vitro model. Int. J. Mol. Sci. 25: 9300 (2024)
(4)Y. J. Kim, J. H. Lee, T. K. Kim, J. Y. Cha, S. Jung, and Y. S. Choi. Influence of radiation types and doses on the structure and functionality of myofibrillar protein. LWT-Food Sci. Technol. 205: 116503 (2024)
(5)Y. J. Kim, J. Y. Cha, T. K. Kim, J. H. Lee, S. Jung, and Y. S. Choi. The effect of irradiation on meat products. Food Sci. Anim. Resour. 44: 779-789 (2024)
(6)J. H. Lee, T. K. Kim, M. C. Kang, M. K. Park, and Y. S. Choi. Methods to isolate muscle stem cells for cell-based cultured meat production: A review. Animals 14: 819 (2024)
(7)J. H. Lee, Y. J. Kim, T. K. Kim, K. M. Song, and Y. S. Choi. Effect of ethanol treatment on the structural, techno-functional, and antioxidant properties of edible insect protein obtained from Tenebrio molitor larvae. Food Chem. 437: 137852 (2024)
(8)J. H. Lee, T. K. Kim, M. C. Kang, M. K. Park, S. H. Park, J. S. Choi, and Y. S. Choi. Effect of crude polysaccharides from Ecklonia cava hydrolysate on cell proliferation and differentiation of Hanwoo muscle stem cells for cultured meat production. Foods 13: 563 (2024)
(9)J. H. Lee, Y. J. Kim, Y. J. Choi, T. K. Kim, J. Y. Cha, M. K. Park, S. Jung, and Y. S. Choi. Effect of Gamma-ray and electron-beam irradiation on the structural changes and functional properties of edible insect proteins. Food Chem. 434: 137463 (2024)
(10)J. E. Lee, H. Y. Cho, J. H. Lee, D. U. Ahn, K. T. Kim, and H.-D. Paik. The inhibitory effect of ovomucoid from egg white on biofilm formation by Streptococcus mutans. J. Sci. Food Agric. 104: 141-148 (2024)
(11)J. H. Lee, S. Kim, M. C. Kang, Y. G. Chun, B. K. Kim, and K. M. Song. Intestinal epithelial barrier protective effect of nut oils (walnut, almond, pistachio, and pine nut) on TNF-α/IFN-γ induced damage in Caco-2 cell monolayers. J. Funct. Food. 111: 105887 (2023)
(12)J. H. Lee, Y. Y. Lee, Y. S. Choi, and H. W. Jang. Headspace stir-bar sorptive extraction combined with gas chromatography-mass spectrometry for trace analysis of volatile organic compounds in Schisandra chinensis Baillon (omija). Food Sci. Nutr. 11: 7396-7406 (2023)
(13)J. H. Lee, J. H. Kim, S. M. Kim, J. Y. Kim, J. H. Kim, S. J. Eom, M. C. Kang, and K. M. Song. The antioxidant activity of Undaria pinnatifida sporophyll extract obtained using ultrasonication: A focus on crude polysaccharide extraction using ethanol precipitation. Antioxidants 12: 1904 (2023)
(14)Y. J. Kim, Y. J. Kim, T. K. Kim, D. M. Shin, J. H. Lee, Y. J. Choi, S. Jung, and Y. S. Choi. Effect of frozen hot-boned meat and myofibrillar protein on physicochemical properties of phosphate-free emulsion-type meat. Int. J. Food Sci. Technol. 58: 6036-6048 (2023)
(15)J. H. Lee, T. K. Kim, Y. J. Kim, M. C. Kang, K. M. Song, B. K. Kim, and Y. S. Choi. Structural, physicochemical, and immune-enhancing properties of edible insect protein isolates from Protaetia brevitarsis larvae. Food Chem. X 18: 100722 (2023)
(16)T. K. Kim, Y. J. Kim, J. H. Lee, J. Y. Cha, M. C. Kang, and Y. S. Choi. Effect of various reducing sugars on the structural and gelling properties of grafted myofibrillar proteins. LWT-Food Sci. Technol. 182: 114812 (2023)
(17)J. H. Lee, T. K. Kim, S. Y. Park, M. C. Kang, J. Y. Cha, M. C. Lim, and Y. S. Choi. Effects of blanching methods on nutritional properties and physicochemical characteristics of hot-air dried edible insect larvae. Food Sci. Anim. Resour. 43: 428-440 (2023)
(18)Y. J. Kim, T. K. Kim, H. J. Yun, J. Kim, J. Y. Cha, J. H. Lee, and Y. S. Choi. Effects of grafted myofibrillar protein as a phosphate replacer in brined pork loin. Meat Sci. 199: 109142 (2023)
(19)H. Y. Cho, J. E. Lee, J. H. Lee, D. U. Ahn, and H.-D. Paik. The immune-enhancing activity of egg white ovalbumin hydrolysate prepared with papain via MAPK signaling pathway in RAW 264.7 macrophages. J. Funct. Food. 103: 105487 (2023)
(20)J. H. Lee, T. K. Kim, M. C. Kang, B. K. Kim, and Y. S. Choi. Protective effects of edible insect protein extracts from Protaetia brevitarsis against H2O2-induced oxidative stress in mouse C2C12 myoblast cells. Food Biosci. 52: 102396 (2023)
(21)H. I. Yong, T. K. Kim, J. Y. Cha, J. H. Lee, M. C. Kang, S. Jung, and Y. S. Choi. Effects of edible insect extracts on the antioxidant, physiochemical, and microbial properties of Tteokgalbi during refrigerated storage. Food Biosci. 52: 102377 (2023)
(22)Y. J. Kim, T. J. Jung, T. K. Kim, J. H. Lee, D. M. Shin, H. H. Yu, and Y. S. Choi. The effect of gelatin coating and sonication on the quality properties of wet-aging pork loins. Food Sci. Anim. Resour. 43: 269-281 (2023)
(23)J. H. Lee, T. K. Kim, H. I. Yong, J. Y. Cha, K. M. Song, H. G. Lee, J. G. Je, M. C. Kang, and Y. S. Choi. Peptides inhibiting angiotensin-Ⅰ-converting enzyme: Isolation from flavourzyme hydrolysate of Protaetia brevitarsis larva protein and identification. Food Chem. 399: 133897 (2023)
(24)J. E. Lee, J. H. Lee, B. Min, K. T. Kim, D. U. Ahn, and H.-D. Paik. Immunostimulatory effect of egg yolk phosvitin phosphopeptides produced by high temperature and mild-pressure pretreatment and enzyme combinations in RAW 264.7 cells via TLR2/MAPK signaling pathway. J. Funct. Food. 98: 105264 (2022)
(25)Y. J. Kim, I. Y. Lee, T.-E. Kim, J. H. Lee, Y. G. Chun, B.-K. Kim, and M. H. Lee. Cholecalciferol- and α-tocopherol-loaded walnut oil emulsions stabilized by whey protein isolate and soy lecithin for food applications. J. Sci. Food Agric. 102: 5738-5749 (2022)
(26)H. Y. Cho, J. E. Lee, J. H. Lee, D. U. Ahn, K. T. Kim, and H.-D. Paik. Anti-biofilm effect of egg white ovotransferrin and its hydrolysates against Listeria monocytogenes. LWT-Food Sci. Technol. 165: 113759 (2022)
(27)J. H. Lee, T. K. Kim, J. Y. Cha, H. W. Jang, H. I. Yong, and Y. S. Choi. How to develop strategies to use insects as animal feed: Digestibility, functionality, safety, and regulation. J. Anim. Sci. Technol. 64: 409-431 (2022)
(28)T. K. Kim, J. H. Lee, H. I. Yong, M. C. Kang, J. Y. Cha, J. Y. Chun, and Y. S. Choi. Effects of defatting methods on the physicochemical properties of proteins extracted from Hermetia illucens larvae. Foods 11: 1400 (2022)
(29)J. H. Lee, J. E. Lee, and H.-D. Paik. Immunomodulatory activity of egg yolk protein hydrolysates prepared by novel two-step hydrolysis: A study of mechanism and stability after in vitro digestion model. Poult. Sci. 101: 101802 (2022)
(30)J. H. Lee, Y. Lee, H.-D. Paik, and E. Park. Antioxidant and immune-modulating activities of egg yolk protein extracts. Food Sci. Anim. Resour. 42: 321-331 (2022)
(31)M. Choi, J. H. Lee, Y. J. Lee, H.-D. Paik, and E. Park. Egg yolk protein water extracts modulate the immune response in BALB/c mice with immune dysfunction caused by forced swimming. Foods 11: 121 (2022)
(32)S. M. Kim, T. K. Kim, J. Y. Cha, M. C. Kang, J. H. Lee, H. I. Yong, and Y. S. Choi. Novel processing technologies for improving quality and storage stability of jerky: A review. LWT-Food Sci. Technol. 151: 112179 (2021)
(33)J. H. Lee, J. Y. Cha, T. K. Kim, Y. S. Choi, and H. W. Jang. Effects of the defatting process on the thermal stabilities and volatile compound profiles of proteins isolated from Protaetia brevitarsis larvae. LWT-Food Sci. Technol. 151: 112095 (2021)
(34)J. H. Lee, H. J. Kim, D. U. Ahn, and H.-D. Paik. Improved immune-enhancing activity of egg white protein ovotransferrin after enzyme hydrolysis. J. Anim. Sci. Technol. 63: 1159-1168 (2021)
(35)J. H. Lee, T. K. Kim, C. H. Jeong, H. I. Yong, J. Y. Cha, B. K. Kim, and Y. S. Choi. Biological activity and processing technologies of edible insects: A review. Food Sci. Biotechnol. 30: 1003-1023 (2021)
(36)J. H. Lee, Y. Y. Lee, J. Lee, Y. J. Jang, and H. W. Jang. Chemical composition, antioxidant, and anti-inflammatory activity of essential oil from omija (Schisandra chinensis (Turcz.) Baill.) produced by supercritical fluid extraction using CO2. Foods 10: 1619 (2021)
(37)J. M. Yu, J. H. Lee, J. D. Park, Y. S. Choi, J. M. Sung, and H. W. Jang. Analyzing gluten content in various food products using different types of ELISA test kits. Foods 10: 108 (2021)
(38)H. J. Kim, J. H. Lee, D. U. Ahn, and H.-D. Paik. Anti-biofilm effect of egg yolk phosvitin by inhibition of biomass production and adherence activity against Streptococcus mutans. Food Sci. Anim. Resour. 40: 1001-1013 (2020)
(39)H. S. Kim, J. H. Lee, S. H. Moon, D. U. Ahn, and H.-D. Paik. Ovalbumin hydrolysates inhibit nitric oxide production in LPS-induced RAW 264.7 macrophages. Food Sci. Anim. Resour. 40: 274-285 (2020)
(40)J. H. Lee, S. H. Moon, Y. Hong, D. U. Ahn, and H.-D. Paik. Anti-elastase and anti-hyaluronidase activity of phosvitin isolated from hen egg yolk. Br. Poult. Sci. 61: 17-21 (2020)
(41)X. Huang, S. H. Moon, J. H. Lee, H.-D. Paik, E. J. Lee, B. Min, and D. U. Ahn. Effective preparation method of phosphopeptides from phosvitin and the analysis of peptide profiles using tandem mass spectrometry. J. Agric. Food Chem. 67: 14086-14101 (2019)
(42)J. H. Lee and H.-D. Paik. Anticancer and immunomodulatory activity of egg proteins and peptides: a review. Poult. Sci. 98: 6505-6516 (2019)
(43)J. H. Lee, D. U. Ahn, and H.-D. Paik. In vitro immune-enhancing activity of ovotransferrin from egg white via MAPK signaling pathways in RAW 264.7 macrophages. Korean J. Food Sci. An. 38: 1226-1236 (2018)
(44)H. S. Kim, H. S. Yu, J. H. Lee, G. W. Lee, S. J. Choi, P. S. Chang, and H.-D. Paik. Application of stabilizer improves stability of nanosuspended branched-chain amino acids and anti-inflammatory effect in LPS induced RAW 264.7 cells. Food Sci. Biotechnol. 27: 451-459 (2018)
(45)D. H. Song, H. W. Kim, K. E. Hwang, Y. J. Kim, Y. K. Ham, Y. S. Choi, D. J. Shin, T. K. Kim, J. H. Lee, C. J. Kim, and H.-D. Paik. Impacts of irradiation sources on quality attributes of low-salt sausage during refrigerated storage. Korean J. Food Sci. An. 37: 698-707 (2017)
(46)J. H. Lee, S. H. Moon, H. S. Kim, E. Park, D. U. Ahn, and H.-D. Paik. Immune-enhancing activity of phosvitin by stimulating the production of pro-inflammatory mediator. Poult. Sci. 96: 3872-3878 (2017)
(47)J. H. Lee, E. Park, H. J. Jin, Y. Lee, S. J. Choi, G. W. Lee, P. S. Chang, and H.-D. Paik. Anti-inflammatory and anti-genotoxic activity of branched chain amino acids (BCAA) in lipopolysaccharide (LPS) stimulated RAW 264.7 macrophages. Food Sci. Biotechnol. 26: 1371-1377 (2017)
(48)J. H. Lee, S. H. Moon, H. S. Kim, E. Park, D. U. Ahn, and H.-D. Paik. Antioxidant and anticancer effects of functional peptides from ovotransferrin hydrolysates. J. Sci. Food Agric. 97: 4857-4864 (2017)
(49)S. H. Moon, J. H. Lee, J. H. Kim, H.-D. Paik, and D. U. Ahn. In vitro cytotoxic and ACE-inhibitory activities of promod 278P hydrolysate of ovotransferrin from chicken egg white. Poult. Sci. 96: 1982-1987 (2017)
(50)S. H. Moon, J. H. Lee, D. U. Ahn, and H.-D. Paik. In vitro antioxidant and mineral-chelating properties of natural and autocleaved ovotransferrin. J. Sci. Food Agric. 95: 2065-2070 (2015)
(51)H. J. Jin, J. H. Lee, D. H. Kim, K. T. Kim, G. W. Lee, S. J. Choi, P. S. Chang, and H.-D. Paik. Antioxidative and nitric oxide scavenging activity of branched-chain amino acids. Food Sci. Biotechnol. 24: 1555-1558 (2015)
(52)H. J. Yoon, K. A. Lee, J. H. Lee, H. J. Jin, H. J. Kim, K. T. Kim, and H.-D. Paik. Effect of fermentation by Bacillus subtilis on antioxidant and cytotoxic activities of black rice bran. Int. J. Food Sci. Technol. 50: 612-618 (2015)
(53)S. H. Moon, J. H. Lee, M. Lee, E. Park, D. U. Ahn, and H.-D. Paik. Cytotoxic and antigenotoxic activities of phosvitin from egg yolk. Poult. Sci. 93: 2103-2107 (2014)
(54)M. Jo, J. E. Jung, J. H. Lee, S. H. Park, H. J. Yoon, K. T. Kim, and H.-D. Paik. Cytotoxicity of the white ginseng extract and red ginseng extract treated with partially purified β-glucosidase from Aspergillus usamii KCTC 6954. Food Sci. Biotechnol. 23: 215-219 (2014)
(55)S. H. Moon, J. H. Lee, K. T. Kim, Y. S. Park, S. Y. Nah, D. U. Ahn, and H.-D. Paik. Antimicrobial effect of 7-O-butylnaringenin, a novel flavonoid, and various natural flavonoids against Helicobacter pylori strains. Int. J. Environ. Res. Public Health 10: 5459-5469 (2013)
(56)S. H. Moon, J. H. Lee, Y. J. Lee, K. H. Chang, J. Y. Paik, D. U. Ahn, and H.-D. Paik. Screening for cytotoxic activity of ovotransferrin and its enzyme hydrolysates. Poult. Sci. 92: 424-434 (2013)
(57)S. H. Moon, J. H. Lee, Y. J. Lee, J. Y. Paik, D. U. Ahn, and H.-D. Paik. Antioxidant, antimicrobial, and cytotoxic activities of ovotransferrin from egg white. Korean J. Food Sci. An. 32: 612-617 (2012)
<국내 전문 학술지>
(1)이재훈, 강민철, 박민경, 김태경, 이희영, 최윤상. 푸드테크 적용을 위한 세포배양 식품 기술 분석 연구. Korean J. Food Cook. Sci. 39: 417-425 (2023
(2)김예지, 차지윤, 김정헌, 김태경, 박민경, 이재훈, 최윤상. 푸드테크에서의 식육 단백질 대체식품 활용방안 및 미래 전망. 식품과학과 산업 56: 186-197 (2023)
(3)안준영, 김태경, 신동민, 이재훈, 차지윤, 김예지, 박민경, 최윤상. 국내 시판 훈제오리햄의 품질 특성 비교. Food and Life 2023: 49-54 (2023)
(4)김예지, 최영우, 김태경, 강민철, 이재훈, 차지윤, 최윤상. 아메리카왕거저리 유충의 마이크로웨이브 건조에 따른 품질 특성에 미치는 영향. Korean J. Food Cook. Sci. 39: 93-99 (2023)
(5)김태경, 김예지, 차지윤, 신동민, 이재훈, 강민철, 최윤상. 푸드테크에서의 식용 곤충 활용방안 및 미래 전망. 식품산업과 영양 27: 1-7 (2022)
(6)신동민, 김태경, 이재훈, 김범근, 차지윤, 최윤상. 식육 및 식육가공품의 품질기반 포로토콜 연구. Food and Life 2022: 69-78 (2022)
(7)김예지, 김태경, 차지윤, 강민철, 박민경, 임민철, 이재훈, 김범근, 최윤상. 대체 단백질에 대한 소비자 인식 조사 분석: 배양육 및 식용곤충. Food and Life 2022: 89-95 (2022)
(8)최영우, 김태경, 강민철, 이재훈, 차지윤, 장혜원, 최윤상. 식용곤충의 활용도 증진을 위한 식품학적 분석 연구. Korean J. Food Cook. Sci. 38: 215-226 (2022)
(9)최유정, 김태경, 구수경, 이재훈, 임민철, 최윤상. 인산염 대체를 위한 난각 및 난백을 첨가한 돈육 유화물의 품질특성. Korean J. Food Cook. Sci. 38: 207-214 (2022)
(10)김태경, 용해인, 이재훈, 차지윤, 강민철, 정사무엘, 최윤상. 대체식품으로서 식용곤충의 기능성 소재 신기술 개발. 축산식품과학과 산업 10: 26-38. (2021)
(11)송동헌, 황고은, 최윤상, 김용재, 함윤경, 정태준, 이재훈, 김천제, 백현동. 소금과 아질산염 감소 수준이 돈육 패티의 품질특성 및 저장성에 미치는 영향. Korean J. Food Cook. Sci. 33: 566-574 (2017)
<특허(등록)>
(1)백현동, 이재훈, 홍유리. 탈지 난황 단백질 가수분해물 제조 방법 및 이를 포함하는 항산화용 조성물. 대한민국 특허번호 제 10-2297123호. (2021)
(2)백현동, 이재훈, 김현중. 난백 오보트랜스페린 효소 가수분해물을 포함하는 면역증강용 조성물. 대한민국 특허등록번호 제 10-2275125호. (2021)
(3)백현동, 김기태, 이재훈, 김현석, 김인규. 포스비틴 및 리소자임을 포함하는 면역증강용 약학적 조성물 및 건강기능식품. 대한민국 특허 등록번호 제 10-2203626호. (2021)
(4)백현동, 안동욱, 박은주, 문선희, 이재훈. 항산화 활성을 갖는 난백 단백질 오버트랜스페린의 가수분해물 및 그 제조방법. 대한민국 특허등록번호 제10-1631657호. (2016)
(5)백현동, 안동욱, 이재훈, 문선희, 김세영. 트레할로스를 첨가한 오보트란스페린을 유효성분으로 포함하는 암세포 성장 억제용 조성물. 대한민국 특허등록번호 제 10-1529266호. (2015)
(6)백현동, 안동욱, 박은주, 문선희, 이재훈, 장경훈, 백지연, 김세영. 계란 난백 오버트랜스페린 가수분해물 및 그 항암 기능성 의약품. 대한민국 특허등록번호 제 10-1371177호. (2014)
(1)T. E. Kim, M. H. Lee, B. K. Kim, J. H. Lee, Y. G. Chun, and H. W. Jang. Optimization of the QuEChERS-UPLC-APCI-MS/MS method for the analysis of vitamins D and K nanoencapsulated in yogurt. J. Chromatogr. A 1734: 465275 (2024)
(2)J. H. Kim, J. H. Kim, J. H. Lee, S. J. Eom, N. H. Lee, S. Lee, T. G. Lim, K. M. Song, and M. C. Kang. Anti-melanogenic effects of a polysaccharide isolated from Undaria pinnatifida sporophyll extracts. Int. J. Mol. Sci. 25: 10624 (2024)
(3)S. J. Eom, J. H. Kim, A. R. Ryu, H. Park, J. H. Lee, J. H. Park, N. H. Lee, S. Lee, T. G. Lim, M. C. Kang, and K. M. Song. Skin improvement effects of ultrasound-enzyme-treated collagen peptide extracts from flatfish (Paralichthys olivaceus) skin in a in vitro model. Int. J. Mol. Sci. 25: 9300 (2024)
(4)Y. J. Kim, J. H. Lee, T. K. Kim, J. Y. Cha, S. Jung, and Y. S. Choi. Influence of radiation types and doses on the structure and functionality of myofibrillar protein. LWT-Food Sci. Technol. 205: 116503 (2024)
(5)Y. J. Kim, J. Y. Cha, T. K. Kim, J. H. Lee, S. Jung, and Y. S. Choi. The effect of irradiation on meat products. Food Sci. Anim. Resour. 44: 779-789 (2024)
(6)J. H. Lee, T. K. Kim, M. C. Kang, M. K. Park, and Y. S. Choi. Methods to isolate muscle stem cells for cell-based cultured meat production: A review. Animals 14: 819 (2024)
(7)J. H. Lee, Y. J. Kim, T. K. Kim, K. M. Song, and Y. S. Choi. Effect of ethanol treatment on the structural, techno-functional, and antioxidant properties of edible insect protein obtained from Tenebrio molitor larvae. Food Chem. 437: 137852 (2024)
(8)J. H. Lee, T. K. Kim, M. C. Kang, M. K. Park, S. H. Park, J. S. Choi, and Y. S. Choi. Effect of crude polysaccharides from Ecklonia cava hydrolysate on cell proliferation and differentiation of Hanwoo muscle stem cells for cultured meat production. Foods 13: 563 (2024)
(9)J. H. Lee, Y. J. Kim, Y. J. Choi, T. K. Kim, J. Y. Cha, M. K. Park, S. Jung, and Y. S. Choi. Effect of Gamma-ray and electron-beam irradiation on the structural changes and functional properties of edible insect proteins. Food Chem. 434: 137463 (2024)
(10)J. E. Lee, H. Y. Cho, J. H. Lee, D. U. Ahn, K. T. Kim, and H.-D. Paik. The inhibitory effect of ovomucoid from egg white on biofilm formation by Streptococcus mutans. J. Sci. Food Agric. 104: 141-148 (2024)
(11)J. H. Lee, S. Kim, M. C. Kang, Y. G. Chun, B. K. Kim, and K. M. Song. Intestinal epithelial barrier protective effect of nut oils (walnut, almond, pistachio, and pine nut) on TNF-α/IFN-γ induced damage in Caco-2 cell monolayers. J. Funct. Food. 111: 105887 (2023)
(12)J. H. Lee, Y. Y. Lee, Y. S. Choi, and H. W. Jang. Headspace stir-bar sorptive extraction combined with gas chromatography-mass spectrometry for trace analysis of volatile organic compounds in Schisandra chinensis Baillon (omija). Food Sci. Nutr. 11: 7396-7406 (2023)
(13)J. H. Lee, J. H. Kim, S. M. Kim, J. Y. Kim, J. H. Kim, S. J. Eom, M. C. Kang, and K. M. Song. The antioxidant activity of Undaria pinnatifida sporophyll extract obtained using ultrasonication: A focus on crude polysaccharide extraction using ethanol precipitation. Antioxidants 12: 1904 (2023)
(14)Y. J. Kim, Y. J. Kim, T. K. Kim, D. M. Shin, J. H. Lee, Y. J. Choi, S. Jung, and Y. S. Choi. Effect of frozen hot-boned meat and myofibrillar protein on physicochemical properties of phosphate-free emulsion-type meat. Int. J. Food Sci. Technol. 58: 6036-6048 (2023)
(15)J. H. Lee, T. K. Kim, Y. J. Kim, M. C. Kang, K. M. Song, B. K. Kim, and Y. S. Choi. Structural, physicochemical, and immune-enhancing properties of edible insect protein isolates from Protaetia brevitarsis larvae. Food Chem. X 18: 100722 (2023)
(16)T. K. Kim, Y. J. Kim, J. H. Lee, J. Y. Cha, M. C. Kang, and Y. S. Choi. Effect of various reducing sugars on the structural and gelling properties of grafted myofibrillar proteins. LWT-Food Sci. Technol. 182: 114812 (2023)
(17)J. H. Lee, T. K. Kim, S. Y. Park, M. C. Kang, J. Y. Cha, M. C. Lim, and Y. S. Choi. Effects of blanching methods on nutritional properties and physicochemical characteristics of hot-air dried edible insect larvae. Food Sci. Anim. Resour. 43: 428-440 (2023)
(18)Y. J. Kim, T. K. Kim, H. J. Yun, J. Kim, J. Y. Cha, J. H. Lee, and Y. S. Choi. Effects of grafted myofibrillar protein as a phosphate replacer in brined pork loin. Meat Sci. 199: 109142 (2023)
(19)H. Y. Cho, J. E. Lee, J. H. Lee, D. U. Ahn, and H.-D. Paik. The immune-enhancing activity of egg white ovalbumin hydrolysate prepared with papain via MAPK signaling pathway in RAW 264.7 macrophages. J. Funct. Food. 103: 105487 (2023)
(20)J. H. Lee, T. K. Kim, M. C. Kang, B. K. Kim, and Y. S. Choi. Protective effects of edible insect protein extracts from Protaetia brevitarsis against H2O2-induced oxidative stress in mouse C2C12 myoblast cells. Food Biosci. 52: 102396 (2023)
(21)H. I. Yong, T. K. Kim, J. Y. Cha, J. H. Lee, M. C. Kang, S. Jung, and Y. S. Choi. Effects of edible insect extracts on the antioxidant, physiochemical, and microbial properties of Tteokgalbi during refrigerated storage. Food Biosci. 52: 102377 (2023)
(22)Y. J. Kim, T. J. Jung, T. K. Kim, J. H. Lee, D. M. Shin, H. H. Yu, and Y. S. Choi. The effect of gelatin coating and sonication on the quality properties of wet-aging pork loins. Food Sci. Anim. Resour. 43: 269-281 (2023)
(23)J. H. Lee, T. K. Kim, H. I. Yong, J. Y. Cha, K. M. Song, H. G. Lee, J. G. Je, M. C. Kang, and Y. S. Choi. Peptides inhibiting angiotensin-Ⅰ-converting enzyme: Isolation from flavourzyme hydrolysate of Protaetia brevitarsis larva protein and identification. Food Chem. 399: 133897 (2023)
(24)J. E. Lee, J. H. Lee, B. Min, K. T. Kim, D. U. Ahn, and H.-D. Paik. Immunostimulatory effect of egg yolk phosvitin phosphopeptides produced by high temperature and mild-pressure pretreatment and enzyme combinations in RAW 264.7 cells via TLR2/MAPK signaling pathway. J. Funct. Food. 98: 105264 (2022)
(25)Y. J. Kim, I. Y. Lee, T.-E. Kim, J. H. Lee, Y. G. Chun, B.-K. Kim, and M. H. Lee. Cholecalciferol- and α-tocopherol-loaded walnut oil emulsions stabilized by whey protein isolate and soy lecithin for food applications. J. Sci. Food Agric. 102: 5738-5749 (2022)
(26)H. Y. Cho, J. E. Lee, J. H. Lee, D. U. Ahn, K. T. Kim, and H.-D. Paik. Anti-biofilm effect of egg white ovotransferrin and its hydrolysates against Listeria monocytogenes. LWT-Food Sci. Technol. 165: 113759 (2022)
(27)J. H. Lee, T. K. Kim, J. Y. Cha, H. W. Jang, H. I. Yong, and Y. S. Choi. How to develop strategies to use insects as animal feed: Digestibility, functionality, safety, and regulation. J. Anim. Sci. Technol. 64: 409-431 (2022)
(28)T. K. Kim, J. H. Lee, H. I. Yong, M. C. Kang, J. Y. Cha, J. Y. Chun, and Y. S. Choi. Effects of defatting methods on the physicochemical properties of proteins extracted from Hermetia illucens larvae. Foods 11: 1400 (2022)
(29)J. H. Lee, J. E. Lee, and H.-D. Paik. Immunomodulatory activity of egg yolk protein hydrolysates prepared by novel two-step hydrolysis: A study of mechanism and stability after in vitro digestion model. Poult. Sci. 101: 101802 (2022)
(30)J. H. Lee, Y. Lee, H.-D. Paik, and E. Park. Antioxidant and immune-modulating activities of egg yolk protein extracts. Food Sci. Anim. Resour. 42: 321-331 (2022)
(31)M. Choi, J. H. Lee, Y. J. Lee, H.-D. Paik, and E. Park. Egg yolk protein water extracts modulate the immune response in BALB/c mice with immune dysfunction caused by forced swimming. Foods 11: 121 (2022)
(32)S. M. Kim, T. K. Kim, J. Y. Cha, M. C. Kang, J. H. Lee, H. I. Yong, and Y. S. Choi. Novel processing technologies for improving quality and storage stability of jerky: A review. LWT-Food Sci. Technol. 151: 112179 (2021)
(33)J. H. Lee, J. Y. Cha, T. K. Kim, Y. S. Choi, and H. W. Jang. Effects of the defatting process on the thermal stabilities and volatile compound profiles of proteins isolated from Protaetia brevitarsis larvae. LWT-Food Sci. Technol. 151: 112095 (2021)
(34)J. H. Lee, H. J. Kim, D. U. Ahn, and H.-D. Paik. Improved immune-enhancing activity of egg white protein ovotransferrin after enzyme hydrolysis. J. Anim. Sci. Technol. 63: 1159-1168 (2021)
(35)J. H. Lee, T. K. Kim, C. H. Jeong, H. I. Yong, J. Y. Cha, B. K. Kim, and Y. S. Choi. Biological activity and processing technologies of edible insects: A review. Food Sci. Biotechnol. 30: 1003-1023 (2021)
(36)J. H. Lee, Y. Y. Lee, J. Lee, Y. J. Jang, and H. W. Jang. Chemical composition, antioxidant, and anti-inflammatory activity of essential oil from omija (Schisandra chinensis (Turcz.) Baill.) produced by supercritical fluid extraction using CO2. Foods 10: 1619 (2021)
(37)J. M. Yu, J. H. Lee, J. D. Park, Y. S. Choi, J. M. Sung, and H. W. Jang. Analyzing gluten content in various food products using different types of ELISA test kits. Foods 10: 108 (2021)
(38)H. J. Kim, J. H. Lee, D. U. Ahn, and H.-D. Paik. Anti-biofilm effect of egg yolk phosvitin by inhibition of biomass production and adherence activity against Streptococcus mutans. Food Sci. Anim. Resour. 40: 1001-1013 (2020)
(39)H. S. Kim, J. H. Lee, S. H. Moon, D. U. Ahn, and H.-D. Paik. Ovalbumin hydrolysates inhibit nitric oxide production in LPS-induced RAW 264.7 macrophages. Food Sci. Anim. Resour. 40: 274-285 (2020)
(40)J. H. Lee, S. H. Moon, Y. Hong, D. U. Ahn, and H.-D. Paik. Anti-elastase and anti-hyaluronidase activity of phosvitin isolated from hen egg yolk. Br. Poult. Sci. 61: 17-21 (2020)
(41)X. Huang, S. H. Moon, J. H. Lee, H.-D. Paik, E. J. Lee, B. Min, and D. U. Ahn. Effective preparation method of phosphopeptides from phosvitin and the analysis of peptide profiles using tandem mass spectrometry. J. Agric. Food Chem. 67: 14086-14101 (2019)
(42)J. H. Lee and H.-D. Paik. Anticancer and immunomodulatory activity of egg proteins and peptides: a review. Poult. Sci. 98: 6505-6516 (2019)
(43)J. H. Lee, D. U. Ahn, and H.-D. Paik. In vitro immune-enhancing activity of ovotransferrin from egg white via MAPK signaling pathways in RAW 264.7 macrophages. Korean J. Food Sci. An. 38: 1226-1236 (2018)
(44)H. S. Kim, H. S. Yu, J. H. Lee, G. W. Lee, S. J. Choi, P. S. Chang, and H.-D. Paik. Application of stabilizer improves stability of nanosuspended branched-chain amino acids and anti-inflammatory effect in LPS induced RAW 264.7 cells. Food Sci. Biotechnol. 27: 451-459 (2018)
(45)D. H. Song, H. W. Kim, K. E. Hwang, Y. J. Kim, Y. K. Ham, Y. S. Choi, D. J. Shin, T. K. Kim, J. H. Lee, C. J. Kim, and H.-D. Paik. Impacts of irradiation sources on quality attributes of low-salt sausage during refrigerated storage. Korean J. Food Sci. An. 37: 698-707 (2017)
(46)J. H. Lee, S. H. Moon, H. S. Kim, E. Park, D. U. Ahn, and H.-D. Paik. Immune-enhancing activity of phosvitin by stimulating the production of pro-inflammatory mediator. Poult. Sci. 96: 3872-3878 (2017)
(47)J. H. Lee, E. Park, H. J. Jin, Y. Lee, S. J. Choi, G. W. Lee, P. S. Chang, and H.-D. Paik. Anti-inflammatory and anti-genotoxic activity of branched chain amino acids (BCAA) in lipopolysaccharide (LPS) stimulated RAW 264.7 macrophages. Food Sci. Biotechnol. 26: 1371-1377 (2017)
(48)J. H. Lee, S. H. Moon, H. S. Kim, E. Park, D. U. Ahn, and H.-D. Paik. Antioxidant and anticancer effects of functional peptides from ovotransferrin hydrolysates. J. Sci. Food Agric. 97: 4857-4864 (2017)
(49)S. H. Moon, J. H. Lee, J. H. Kim, H.-D. Paik, and D. U. Ahn. In vitro cytotoxic and ACE-inhibitory activities of promod 278P hydrolysate of ovotransferrin from chicken egg white. Poult. Sci. 96: 1982-1987 (2017)
(50)S. H. Moon, J. H. Lee, D. U. Ahn, and H.-D. Paik. In vitro antioxidant and mineral-chelating properties of natural and autocleaved ovotransferrin. J. Sci. Food Agric. 95: 2065-2070 (2015)
(51)H. J. Jin, J. H. Lee, D. H. Kim, K. T. Kim, G. W. Lee, S. J. Choi, P. S. Chang, and H.-D. Paik. Antioxidative and nitric oxide scavenging activity of branched-chain amino acids. Food Sci. Biotechnol. 24: 1555-1558 (2015)
(52)H. J. Yoon, K. A. Lee, J. H. Lee, H. J. Jin, H. J. Kim, K. T. Kim, and H.-D. Paik. Effect of fermentation by Bacillus subtilis on antioxidant and cytotoxic activities of black rice bran. Int. J. Food Sci. Technol. 50: 612-618 (2015)
(53)S. H. Moon, J. H. Lee, M. Lee, E. Park, D. U. Ahn, and H.-D. Paik. Cytotoxic and antigenotoxic activities of phosvitin from egg yolk. Poult. Sci. 93: 2103-2107 (2014)
(54)M. Jo, J. E. Jung, J. H. Lee, S. H. Park, H. J. Yoon, K. T. Kim, and H.-D. Paik. Cytotoxicity of the white ginseng extract and red ginseng extract treated with partially purified β-glucosidase from Aspergillus usamii KCTC 6954. Food Sci. Biotechnol. 23: 215-219 (2014)
(55)S. H. Moon, J. H. Lee, K. T. Kim, Y. S. Park, S. Y. Nah, D. U. Ahn, and H.-D. Paik. Antimicrobial effect of 7-O-butylnaringenin, a novel flavonoid, and various natural flavonoids against Helicobacter pylori strains. Int. J. Environ. Res. Public Health 10: 5459-5469 (2013)
(56)S. H. Moon, J. H. Lee, Y. J. Lee, K. H. Chang, J. Y. Paik, D. U. Ahn, and H.-D. Paik. Screening for cytotoxic activity of ovotransferrin and its enzyme hydrolysates. Poult. Sci. 92: 424-434 (2013)
(57)S. H. Moon, J. H. Lee, Y. J. Lee, J. Y. Paik, D. U. Ahn, and H.-D. Paik. Antioxidant, antimicrobial, and cytotoxic activities of ovotransferrin from egg white. Korean J. Food Sci. An. 32: 612-617 (2012)
<국내 전문 학술지>
(1)이재훈, 강민철, 박민경, 김태경, 이희영, 최윤상. 푸드테크 적용을 위한 세포배양 식품 기술 분석 연구. Korean J. Food Cook. Sci. 39: 417-425 (2023
(2)김예지, 차지윤, 김정헌, 김태경, 박민경, 이재훈, 최윤상. 푸드테크에서의 식육 단백질 대체식품 활용방안 및 미래 전망. 식품과학과 산업 56: 186-197 (2023)
(3)안준영, 김태경, 신동민, 이재훈, 차지윤, 김예지, 박민경, 최윤상. 국내 시판 훈제오리햄의 품질 특성 비교. Food and Life 2023: 49-54 (2023)
(4)김예지, 최영우, 김태경, 강민철, 이재훈, 차지윤, 최윤상. 아메리카왕거저리 유충의 마이크로웨이브 건조에 따른 품질 특성에 미치는 영향. Korean J. Food Cook. Sci. 39: 93-99 (2023)
(5)김태경, 김예지, 차지윤, 신동민, 이재훈, 강민철, 최윤상. 푸드테크에서의 식용 곤충 활용방안 및 미래 전망. 식품산업과 영양 27: 1-7 (2022)
(6)신동민, 김태경, 이재훈, 김범근, 차지윤, 최윤상. 식육 및 식육가공품의 품질기반 포로토콜 연구. Food and Life 2022: 69-78 (2022)
(7)김예지, 김태경, 차지윤, 강민철, 박민경, 임민철, 이재훈, 김범근, 최윤상. 대체 단백질에 대한 소비자 인식 조사 분석: 배양육 및 식용곤충. Food and Life 2022: 89-95 (2022)
(8)최영우, 김태경, 강민철, 이재훈, 차지윤, 장혜원, 최윤상. 식용곤충의 활용도 증진을 위한 식품학적 분석 연구. Korean J. Food Cook. Sci. 38: 215-226 (2022)
(9)최유정, 김태경, 구수경, 이재훈, 임민철, 최윤상. 인산염 대체를 위한 난각 및 난백을 첨가한 돈육 유화물의 품질특성. Korean J. Food Cook. Sci. 38: 207-214 (2022)
(10)김태경, 용해인, 이재훈, 차지윤, 강민철, 정사무엘, 최윤상. 대체식품으로서 식용곤충의 기능성 소재 신기술 개발. 축산식품과학과 산업 10: 26-38. (2021)
(11)송동헌, 황고은, 최윤상, 김용재, 함윤경, 정태준, 이재훈, 김천제, 백현동. 소금과 아질산염 감소 수준이 돈육 패티의 품질특성 및 저장성에 미치는 영향. Korean J. Food Cook. Sci. 33: 566-574 (2017)
<특허(등록)>
(1)백현동, 이재훈, 홍유리. 탈지 난황 단백질 가수분해물 제조 방법 및 이를 포함하는 항산화용 조성물. 대한민국 특허번호 제 10-2297123호. (2021)
(2)백현동, 이재훈, 김현중. 난백 오보트랜스페린 효소 가수분해물을 포함하는 면역증강용 조성물. 대한민국 특허등록번호 제 10-2275125호. (2021)
(3)백현동, 김기태, 이재훈, 김현석, 김인규. 포스비틴 및 리소자임을 포함하는 면역증강용 약학적 조성물 및 건강기능식품. 대한민국 특허 등록번호 제 10-2203626호. (2021)
(4)백현동, 안동욱, 박은주, 문선희, 이재훈. 항산화 활성을 갖는 난백 단백질 오버트랜스페린의 가수분해물 및 그 제조방법. 대한민국 특허등록번호 제10-1631657호. (2016)
(5)백현동, 안동욱, 이재훈, 문선희, 김세영. 트레할로스를 첨가한 오보트란스페린을 유효성분으로 포함하는 암세포 성장 억제용 조성물. 대한민국 특허등록번호 제 10-1529266호. (2015)
(6)백현동, 안동욱, 박은주, 문선희, 이재훈, 장경훈, 백지연, 김세영. 계란 난백 오버트랜스페린 가수분해물 및 그 항암 기능성 의약품. 대한민국 특허등록번호 제 10-1371177호. (2014)