ScholarWorks@Hanyang University: Lee, Hyeon Gyu

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Lee, Hyeon Gyu (이현규)

COLLEGE OF HUMAN ECOLOGY (DEPARTMENT OF FOOD & NUTRITION)

Research Area: 기능성식품학/식품가공학

Tel 02-2220-1202
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Antioxidant activity:13||antioxidant activity:11||nanoencapsulation:11||Response surface methodology:10||Nanoencapsulation:10||In vitro starch digestibility:7||betaglucan:7||Stability:6||rice starch:5||Solubility:5||in vitro starch digestibility:5||Entrapment efficiency:5||Chitosan:4||in vitro digestibility:4||response surface methodology:4||ionic gelation:4||nanoparticle:4||wheat flour:4||dietary fiber:4||chitosan:4||Pectin:4||Oil uptake:3||intrinsic viscosity:3||optimization:3||freezethaw stability:3||sulfation:3||catechin:3||Antimicrobial activity:3||ascorbic acid:3||betaGlucan:3||Catechin:3||Frying:3||cytotoxic activity:3||Sorghum:3||obesity:3||Antioxidant:3||heat stability:3||stability:3||Hydrocolloid:3||nitric oxide:3||Resveratrol:3||Lentinus edodes:3||Cellular uptake:3||texture:3||retrogradation:3||pasting property:3||rheology:3||bioactive peptide:2||Sulfation:2||Garaedduk:2||Garaetteok:2||Noodle:2||solubility:2||Lipid peroxidation inhibitory activity:2||soy protein isolate:2||Predicted glycemic index:2||Oat:2||Texture:2||steaming:2||Dpsicose:2||syneresis:2||synergistic effect:2||calcium alginate microparticle:2||textural properties:2||Encapsulation:2||texture property:2||Oleogel:2||Quality characteristics:2||tofu:2||lactic acid bacteria:2||Makgeolli:2||Controlled release:2||Oxidation:2||loading efficiency:2||cellular uptake:2||wheat flour substitute:2||makgeolli:2||Antimicrobial effect:2||chemical modification:2||microencapsulation:2||βcarotene:2||chitosan nanoparticle:2||milk protein:2||chitosan nanoparticles:2||Red ginseng:2||Particle size:2||mucoadhesive:2||muffin:2||coenzyme Q10:2||Release:2||Antiradical effect:2||nanocapsule:2||Resistant starch:2||acai berry:2||degree of hydrolysis:2||deodeok (Codonopsis lanceolate):2||Retrogradationretardation technology:2||Rheological property:2||oxidation:2||dietary fibre:2||particle size:2||Rheology:2||Phellinus linteus:2||drying:2||Rice starch:2||Microencapsulation:2||Chemical modification:2||elementary school:2||Injeolmi:2||prebiotics:2||Chitosan nanoparticle:2||Chitosan nanoparticles:2||Sensory evaluation:2||Finger millet:2||angiotensin Iconverting enzyme inhibitor:2||probiotics:2||Internal gelation:2||anticoagulant activity:2||Adzuki bean:2||antimicrobial activity:2||Plantbased meat analog:2||antioxidant properties:2||Dry heat treatment:2||4alphaglucanotransferase:2||Cancer cell growth inhibition:2||barley betaglucan:2||response surface methodology (RSM):2||retrogradationretardation technology:2||Apple:2||rice flour:2||Apple pomace:2||Bioavailability:2||Ground beef:1||Gut microbiota:1||HPAEC:1||HPLC method:1||HVPsoy sauce:1||Halal products:1||Hardness:1||Harmful substance:1||Heat killed lactic acid bacteria:1||Heat transfer:1||Heating time:1||High amylase rice starch:1||High amylose rice:1||High amylose rice starch:1||Highamylose corn starch:1||Hyaluronic acid:1||Hydrocolloid type:1||Hydrocolloids:1||Hydrogel:1||Hydrophobicity:1||Hydroxamation:1||Hydroxamic acid:1||Hydroxypropyl methylcellulose:1||Hypertension:1||In vitro bioaccessibility:1||In vitro digestibility:1||In vitro release:1||Indicator film:1||Insoluble dietary fiber:1||Instant fried noodle:1||Instant fried noodles:1||Interaction:1||Ionic gelation:1||Isoquercetin:1||Job&apos:1||Jujube:1||Kefir:1||Korean Red Ginseng:1||Lactobacillus plantarum:1||Leek:1||Lentinus edodes mushrooms:1||Leonurus japonicus Houtt:1||Lipid profile:1||Lipogenesis:1||Liposomes:1||Lutein:1||MCF7 BUS cell:1||Maillard browning reaction:1||Matrix metalloproteinase1 inhibition:1||Mayonnaise:1||Meat patty:1||Microbacterium laevaniformans:1||Microbial and enzymatic combined hydrolysis:1||Microfiltration:1||Microwave pretreatments:1||Milk thistle:1||Millet:1||Mitochondrial DNA markers:1||Mixed grains:1||Mixed strains:1||Monovalent ionic salts:1||Mucoadhesion:1||Multilayer nanoemulsions:1||Muscle protein synthesis:1||Muscle strength:1||Mushroom:1||Nanoliposomes:1||Nanoparticle:1||Natural antimicrobial:1||Natural pigments:1||Neisseria polysaccharea:1||Nitric oxide production:1||Nonspecific binding:1||Nutrition education:1||Nutritional education program:1||Obesity:1||Ohmic heating:1||Okara:1||Optimization:1||Oral administration:1||Oral bacteria:1||Organic acid:1||PS7:1||Pectin methylesterase:1||Pectinenriched materials:1||Peroxide value:1||Phenolic compound:1||Phlomis umbrosa Turcz:1||Physical properties:1||Physical property:1||Physicochemical:1||Physicochemical properties:1||Physicochemical property:1||Physiological:1||Physiological properties:1||Pickering emulsion:1||Plantbased:1||Platelet aggregation:1||Pleurotus eryngii:1||Polycyclic aromatic hydrocarbon:1||Polyphenol:1||Polyphenol oxidase:1||Polyphenol oxidase inhibitory activity:1||Polyphenols:1||Polysaccharide:1||Poorly soluble compound:1||Porcine gelatin:1||Postbiotics:1||Potato starch:1||Prebiotic effects:1||Preharvest fruit drop:1||Principle component analysis:1||Probiotics:1||Propolis extract:1||Proso millet:1||Protease:1||Protein quality:1||Pueraria lobata Ohwi:1||Quercetin:1||RS:1||RSM:1||Raw wheat flour:1||Red cabbage pigment:1||Reducedfat:1||Regio selectively carboxylation:1||Release property:1||Renin:1||Retrogradation:1||Rice noodle:1||Rice starch paste model:1||Roasting:1||Rosemary extract:1||Slayer proteins:1||Sarcopenia:1||Saturated fat:1||Segoami:1||Shelflife:1||Shortening:1||Silymarin:1||Slowly digestible starch:1||Softening rate:1||Soluble dietary fiber:1||Soy sauce:1||Soybean extract:1||Sparassis crispa:1||Spray drying:1||Starch:1||Starch digestion:1||Storage temperature:1||Superoxide dismutase activity:1||Syneresis:1||Synergistic antimicrobial effect:1||Synergistic effect:1||TEMPO:1||Tapioca starch:1||Taste profile:1||Teachinglearning program:1||Thymol:1||Total dietary fiber:1||Trimethyl chitosan:1||Unshiu orange peel:1||Vegetable:1||Vegetable oils:1||Water solubility:1||Waxy rice cake:1||Weight reduction:1||Weissella cibaria:1||Wheat flour:1||Wheat gluten hydrolysate:1||Wheat starch:1||Whey:1||Whey protein:1||Whole grain barley:1||Whole grains:1||Yeast:1||Yeast extract:1||acetic acid:1||acidmodified starch:1||activated partial thromboplastin time:1||additives:1||adipogenesis:1||adipogenesis inhibitor:1||alginate:1||alginate hydrogel:1||alphaGlucosidase inhibition:1||alphaTocopherol:1||alphatocopherol (alphaTP):1||amination:1||amylase:1||amylase activity:1||amylose contents:1||amylosucrase:1||angiotensin I converting enzyme (ACE) inhibitory activity:1||antiobesity effect:1||antibiofilm:1||antimicrobial:1||antiobesity:1||antioxidant:1||antithrombotic activity:1||antitumor activity:1||argininefructose:1||astaxanthin:1||autoclave:1||barley flour:1||betaGlucan molecular weight:1||betacarotene bleaching assay:1||bile acid:1||bile acid binding capacity:1||bioavailability:1||bitter taste:1||black soybean peptide:1||blood circulation:1||blood pressure:1||boiling:1||bone mineral density:1||broccoli:1||buckwheat:1||cake:1||cake property:1||cakemaking:1||cakes:1||calcium pectinate gel beads:1||carboxymethylation:1||casein to whey proteins ratio:1||caseintowhey protein ratio:1||cell adhesion:1||cell permeability:1||cell permeation:1||cellular permeability:1||cellulase:1||cholesterol:1||cholic acid:1||cinnamon oil:1||color intensity:1||consumption frequency:1||controlled release:1||cooking method:1||correlation:1||degradation:1||degree of gelatinization:1||dextran sulfate:1||dieckol:1||dietary fibers:1||dietary habits and behaviors:1||dry heat treatment:1||eating habit:1||electronic nose:1||electronic tongue:1||emulsification:1||emulsion gelation technique:1||encapsulation efficiency:1||encapsulation position:1||endurance exercise capacity:1||enzymatic hydrolysis:1||enzyme modification:1||estrogenic effect:1||exopolysaccharides:1||extraction:1||extraction optimization:1||fermentation:1||food applicability:1||freezing treatment:1||fructose:1||fruit drop:1||gammaOryzanol:1||gammaoryzanol (GO):1||garaetteok:1||gel strength:1||gellan:1||gellandepolymerizing enzyme:1||ginsenoside Rg3:1||girls&apos:1||glucose metabolism:1||glutathione:1||glycemic index:1||grape seed flour:1||grapefruit seed extract:1||grapeseed flour:1||gum arabic:1||heatmoisture treatment:1||hepatic steatosis:1||high fibre:1||high school students:1||highmethoxy pectin:1||hot flashes:1||hyaluronic acid:1||hydration properties:1||hydrocolloid:1||hypocholesterolemic effect:1||hypoglycemic effect:1||hypotensive componentsenriched:1||in vitro digestion:1||in vitro releasing test:1||in vivo glucose response:1||inflammatory response:1||insulin resistance:1||intestinal microbiota:1||isoflavone:1||kefir:1||kudzu root extract:1||levan:1||lichenase:1||lipid metabolism:1||lowmethoxy pectin:1||medicinal mushrooms:1||menopausal depression:1||microcapsule:1||microwave extraction:1||mineral:1||molecular weight:1||mother&apos:1||mucoadhesion:1||multilayer nanoemulsions:1||mung bean starch:1||mung bean starch paste:1||muscle strength:1||nanoliposome:1||natural antioxidant:1||noodle:1||noodles:1||oat:1||oat betaglucan:1||oat ssglucan:1||oil uptake:1||oligosaccharides:1||omijaeui:1||oral bacteria:1||oxidative stability:1||pasting:1||pectin:1||pectin aggregation:1||physicochemical property:1||phytase:1||phytosterol:1||plantbased meat alternatives:1||platelet aggregation:1||polysaccharides:1||postbiotic lactic acid bacteria:1||predicted glycaemic index:1||predicted glycemic index:1||preference:1||preharvest dropped apple:1||preharvest dropped apple peels:1||probiotic:1||protein quality:1||proteolytic enzyme:1||pseudoplastic:1||pullulanase:1||pumpkin pectin:1||quercetin:1||recycling preparative HPLC:1||red ginseng extracts:1||redispersibility:1||reduced viscosity:1||reduction:1||release:1||release property:1||residential area.:1||resistant starch:1||resistant starchtype 4:1||rice bran oil:1||rice starch paste:1||s employment status:1||s tears starch:1||sangwhang:1||screening:1||sensory:1||sensory evaluation:1||shape modification:1||size control:1||slowly digestible starch:1||soaking method:1||sodium alginate:1||solgel transition:1||solvent retention capacity:1||soybean:1||soybean extract:1||sponge cakes:1||stability during digestion:1||starch digestibility:1||structural property:1||surface layer protein:1||sweetener:1||synergism:1||taste dilution analysis:1||texture profile analysis:1||thermoresponsiveness:1||thermoreversibility:1||thinlayer chromatography:1||thiobarbituric acidreactive substances (TBARs):1||thiolated chitosan:1||triethyl chitosan:1||trimethyl chitosan:1||turanose:1||type 2 diabetes:1||upper respiratory tract:1||validation:1||vegetable:1||wheat flour model gel:1||whey proteinsfortified milk:1||whole grain:1||whole wheat flour:1||wholegrain cereal:1||wholegrain wheat:1||γoryzanol:1||기호도:1||식품섭취빈도:1||영양교육프로그램:1||16S rDNA sequence:1||초등학생:1||3monochloropropane1,2diol (3MCPD):1||3T3L1 cell:1||ACEinhibitory peptide:1||Abbreviations:1||Acid hydrolysis:1||Adipogenesis:1||Akkermansia:1||Alcohol metabolism:1||Alkaline treatment:1||Amino acid:1||Amylase reaction rate:1||Angelica gigas:1||Angelica gigas Nakai:1||Angiotensinconverting enzyme (ACE):1||Animal fat:1||Annealed starch:1||Anthocyanin:1||Antiaging peptide:1||Antidiabetic:1||Antiobesity:1||Antiplatelet activity:1||Anticoagulant activity:1||Antihypertensive:1||Antimicrobial film:1||Antioxidant effect:1||Antithrombotic activity:1||Arabic gum:1||Ascorbyl palmitate:1||Astaxanthin:1||Astaxanthinrich Xanthophyllomyces dendrorhous:1||Baking performance:1||Beef:1||Beijerinckia indica:1||Benzo(a)pyrene:1||Bioactive peptide:1||Bitterness:1||Black rice:1||Black rice flour:1||Black soybean:1||Branchedchain amino acid:1||Brassica oleracea Italica:1||Buckwheat flour:1||C57BL/6J db/db mice:1||Ca pectinate microparticles:1||Caalginate:1||Capectinate microparticles:1||Cake:1||Calcium alginate gel:1||Calcium alginate gel beads:1||Calcium alginate gel microparticles:1||Calcium pectinate gel bead:1||Calcium pectinate gel beads:1||Candelilla wax:1||Canola oil:1||Carrot texture:1||Cell permeability:1||Cellular permeability:1||Cereal flour:1||Cheddar cheese:1||Citric acid:1||Clove bud oil:1||Clove oil:1||Coating:1||Coating material:1||Collagen synthesis Fish collagen hydrolysate:1||Color:1||Concentration process:1||Conjugated linoleic acid:1||Conventional heating:1||Cookie:1||Cooking property:1||Cooking quality:1||Corn gluten:1||Corn gluten hydrolysates:1||Corn starch:1||Crosslinked corn starch:1||Crosslinker:1||Cryoprotectants:1||Curcumin:1||Cytotoxic activity:1||Cytotoxicity:1||Dfructose:1||Dglucose:1||Dloop:1||DEAEderivatization:1||DPPH radical:1||DPPH radical scavenging activity:1||DPPH radical scavenging capacity:1||DSC:1||Degree of branching:1||Degree of hydrolysis:1||Dextran sulfate:1||Diabetes mellitus:1||Dielectrophoresis:1||Dietary fiber:1||Dietary fiber composition:1||Dysphagia:1||E. coli detection:1||Ecklonia cava:1||Eclipta prostrata L:1||Elementary school students:1||Elsholtzia splendens:1||Emulsion:1||Enzyme infusion:1||Epigallocatechin gallate:1||Ethanolinduced hepatic injury:1||Eugenia caryophyllata:1||Extraction:1||Fagopyrum esculentum Moench:1||Fast food intake:1||Fat replacement:1||Fat replacer:1||Fermentation:1||Fish spoilage:1||Flavor encapsulation:1||Food additive:1||Foodborne pathogen:1||Freezedrying:1||Fruit:1||Ftir:1||Functionalized microwire biosensor:1||Garlic:1||Gel strength:1||Gelatinizedcore liposomes:1||Ginsenosides:1||Glutathione:1||Glycyrrhiza uralensis:1||Glycyrrhiza uralensis Fischer:1||Grape seed flour:1||Grifola frondosa:1||Grip strength:1||

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