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  • 식품과 식량문제에 관한 체계적, 과학적 접근 방법들과
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식품화학연구실

지도교수박은영
eypark@cau.ac.kr

경력 및 수상

2017.09-현재중앙대학교 생명 공학 대학 식품공학부 식품 공학 전공 조교수
2015.07-2017.08고려대학교 생명 공학 대학 연구 교수
2010.08-2014.05Washington State University Food Science 박사
2007.08-2009.08롯데 중앙 연구소 연구원

주요 연구 분야

1천연 식품 소재의 구조와 물리화학적 특성 규명
- 고분자 천연 소재의 구조 분석
- 화학적/물리적/효소적 변형을 통한 천연소재의 가공적성 및 안정성 향상
- 소화속도 조절을 통한 천연물질의 영양학적 특성 개선
2통곡물 소재의 가공적성 향상
- 통곡물에 존재하는 미량의 영양소 분석 및 가공적성과의 관계 규명
- 물리적/효소적 처리를 통한 통곡물의 영양학적, 물리화학적 특성 향상
3탄수화물 소재 식품의 품질 개선 연구
- 냉동 생지 및 떡, 빵의 품질 및 저장 안정성 개선
- Gluten free 빵의 개발

보유 기술 자산

논문
  • E.Y. Park, S.M. Choi, S.-T. Lim, J.-Y. Kim (2018) Effects of dextrinization and octenylsuccinylation of high amylose starch on complex formation with ω-3 fatty acids (EPA/DHA). Food Hydrocolloids 77:357-362
  • Y.-X. Li, E.Y. Park, S.-T. Lim (2018) Stabilization of alpha-lipoic acid by complex formation with octenylsuccinylated high amylose starch. Food Chemistry 242:389-394
  • E.Y. Park, J.-G. Ma, J. Kim, D.H. Lee, S.Y. Kim, D.-J. Kwon, J.-Y. Kim (2018) Effect of dual modification of HMT and crosslinking on physicochemical properties and digestibility of waxy maize starch. Food Hydrocolloids 75:33-40
  • E.Y. Park, E. P. Fuerst, B.-K. Baik (2017) Effects of bran pre-hydration on functional characteristics and bread baking quality of bran and flour blends. Cereal Chemistry. 94(5): 834-839
  • J.H. Kim, J. Kim, E.Y. Park, J.-Y. Kim (2017) Starch nanoparticles resulting from combination of dry heating under mildly acidic conditions and homogenization. Carbohydrate Polymers. 168: 70-78.
  • E.Y. Park, J.H. Yoo, S.-T. Lim (2017) Effect of aqueous impregnation of rice kernels with gum arabic and xanthan on storage stability of frozen rice cakes. Cereal Chemistry. 94(3):640-642
  • E.Y. Park, S.-B. Jang, S.-T. Lim (2016) Effect of fructo-oligosaccharide and isomalto-oligosaccharide addition on baking quality of frozen dough. Food Chemistry. 213: 157-162
  • E.Y. Park, M.-J. Kim, M.L. Cho, J.H. Lee, J.-Y. Kim (2016) Production of starch nanoparticles using normal maize starch via heat-moisture treatment under mildly acidic conditions and homogenization. Carbohydrate Polymer 151:274-282
  • E.Y. Park, E. P. Fuerst, B.-K. Baik (2016) Phytate negatively influences wheat dough and bread characteristics by interfering with cross-linking of glutenin molecules. Journal of Cereal Science 70: 199-206
  • C. Ren, E.Y. Park, J.-Y. Kim, S.-T. Lim (2016) Enhancing dispersion stability of alpha-tocopherol in aqueous media using maize starch and ultrasonication. LWT-Food Science and Technology 68:589-594
  • E.Y. Park, B.-K. Baik, P. R Miller, I. C Burke, E. A Wegner, N. E Tautges, C. Morris, and E. P. Fuerst (2015) Functional and Nutritional Characteristics of Wheat Grown in Organic and Conventional Cropping Systems. Cereal Chemistry. 92(5):504-512
  • E.Y. Park, B.-K. Baik, S. Machado, H. T Gollany, and E. P. Fuerst (2015) Functional and Nutritional Characteristics of Soft Wheat Grown in No-till and conventional Cropping Systems. Cereal Chemistry. 92(3):332-338
  •  
  • E.Y. Park, B.-K. Baik and S.-T. Lim (2009) Influences of temperature-cycled storage on retrogradation and in vitro digestibility of waxy maize starch gel. Journal of Cereal Science Volume 50, Issue 1 : Pages 43-48
  • E.Y. Park, H.-N. Kim, J.-Y. Kim, S.-T. Lim (2009) Pasting Properties of Potato Starch and Waxy Maize Starch Mixtures. Starch-starke Volume 61 Issue 6 : Pages 352 - 357
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