ScholarWorks@Hanyang University: Shin, Weon Sun

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Shin, Weon Sun (신원선)

COLLEGE OF HUMAN ECOLOGY (DEPARTMENT OF FOOD & NUTRITION)

Research Area: 식품화학/조리과학

Tel 02-2220-1204
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Maillard reaction:4||Fucoidan:4||Mastication:3||Dysphagia:3||aquafaba:3||Aquafaba:3||Byproduct:2||food byproduct:2||IDDSI:2||Bovine serum albumin:2||Particle size:2||Physicochemical properties:2||Chitosan:2||Chlamydomonas reinhardtii:2||HACCP:2||vegan:2||Microbiological quality:2||Molten globule state:2||Carotenoids:2||revalorisation:2||legume:2||Edible insect:2||sensory evaluation:2||meal management:2||aquasoya:2||Texturemodified food:2||Designed meal:1||Diagnosis:1||Dried sweet potato:1||Dunaliella tertiolecta:1||Easily chewable and swallowable:1||Eating rate:1||Egg:1||Elderly:1||Elderly food:1||Emulsifying property:1||Emulsion property:1||Ethyl lauroyl alginate (LAE):1||Extraction:1||Female elderly:1||Foaming properties:1||Food additive:1||Food materials:1||Food matrix:1||Food safety:1||Food structure:1||Fructus panax ginseng:1||GM pepper:1||GMmaize:1||GMO detection:1||Galbijjim:1||Gender differences:1||Global antioxidant score:1||HMR:1||Hair growth:1||Halal retort food:1||Healthy life:1||Hippophae salicifolia:1||ImportancePerformance Analysis:1||Interpolymeric complex:1||Kimchi:1||Kimchipilaf:1||Korearesident foreigners:1||Korean cuisine:1||Lactobacillus casei:1||Lactobacillus paraplantarum:1||Lactobacillus plantarum:1||Lactobacillus sake:1||Leuconostoc mesenteroides:1||Lutein:1||Lutein/zeaxanthin delivery:1||Macular pigmentenriched oil:1||Masticatory performance:1||Meal management:1||Multiplex PCR:1||NDD:1||Nanoparticles:1||Northeast India:1||Novel primer:1||Obesity:1||Older people:1||Plantbased:1||Polysorbate 80 (Tween 80):1||Processed food:1||Protein structure:1||Quantitative detection:1||ROP:1||RTE type galbijjim:1||Realtime PCR:1||Reference plasmid:1||Rehabilitation:1||Retort sterilization:1||Rice cake:1||Rice flour:1||Salmonella species:1||Scalability:1||Schoolfood management:1||Schoolfood safety management:1||Selfassembly:1||Sensory properties:1||Sodium dodecyl sulfate (SDS):1||Solubility:1||Soup:1||Storage stability:1||Structure property:1||Successive extraction:1||Sulfur dioxide:1||Superaged society:1||Swallowing ability:1||Texture modulator:1||Therapeutics:1||Thermal stability:1||Thickening agent:1||Thickening agents:1||ThreeFactor Eating Questionnaire:1||Tongue pressure:1||Treatment:1||Ultrasound:1||Upcycling:1||Vegetarian:1||Viscosity:1||Xanthophyll:1||Yaksun:1||Zeaxanthin:1||Zeaxanthin epoxidase:1||adult:1||anionic sulfated polysaccharide:1||bacteria:1||bar gene:1||bestworst scaling method:1||bifidobacteria:1||bifidogenic growth stimulator:1||biopolymer:1||brown rice:1||brown rice powder:1||byproducts:1||chickpea:1||chondroitin sulfate:1||circular economy:1||cognition enhancing:1||commercial test kit:1||consumer need:1||consumer taste test:1||convenience foods:1||cookchill:1||cooking water:1||creaming stability:1||cryoconcentration:1||deglutition:1||dental status:1||dietary interventions:1||difference between the western and the eastern:1||dysphagia:1||egg:1||egg replacer:1||egg white replacement:1||eggreplacement:1||elderly meal:1||electrostatic interaction:1||emulsifiers:1||emulsifying activity:1||emulsifying property:1||emulsion:1||emulsion stability:1||fermented whey:1||foam:1||food acceptance:1||food adaptability:1||food behavior:1||food choice behavior:1||food choice perception:1||food consumption value:1||food preference:1||food production restrictions:1||food selection:1||fucoidan:1||functional properties:1||halal:1||home meal replacement:1||home meal replacement (HMR):1||hwanggumkong glycinin:1||hygienic management:1||immunoliposomes:1||livestock product:1||maleylation:1||mastication:1||meat market:1||medicinal diet:1||microbial transglutaminase:1||microbiological safety:1||mixing ratio:1||model processing:1||pHdependency:1||perception:1||perception on body image. dietary habits. weight control knowledge. weight control attitudes.:1||phosphinothricinNacetyltransferase:1||plantbased:1||plantbased food:1||powder characteristics:1||principle component analysis:1||proteinpolysaccharide interaction:1||readytoeat meal:1||realtime PCR:1||recommendable diets:1||revalorization:1||rice ball:1||safety guideline:1||sandwich ELISA:1||sensory quality:1||smartphone usage:1||sousvide:1||sousvide production:1||sousvide/cookchill:1||sousvide/cookchill technology:1||soybean:1||soybean: upcycling:1||structural susceptibility:1||surface activity:1||surface zetapotential:1||sustainability:1||systematic review:1||temperature abuse simulation:1||thickening agents:1||vegan food:1||vegan muffins:1||vegetarian food:1||vegetarian market:1||yellow soybean:1||9point hedonic rating:1||βlactoglobulin:1||ADPglucose pyrophosphorylase:1||Antibacterial activity:1||Antimicrobial activity:1||Aquasoya:1||BSAfucoidan conjugate:1||Bacillus cereus:1||Batter stability:1||Bcl2:1||Bioaccessibility:1||Branchedchain amino acids:1||C57BL/6:1||CRISPRCas9:1||Cake quality:1||Carotenoid:1||Characterization:1||Chemicalmicrobiological quality:1||Chiffon cake:1||Clostridium perfringens:1||Conjugation:1||Cooked foods:1||Cricket (Gryllus bimaculatus):1||Deglutition disorders:1||Degradation kinetics:1||Dental status:1||Dermal papilla cell:1||

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