박현진 (고려대학교)님 | 한빛사연구자 > 한빛사

고려대학교

바이오센싱 및 나노바이오물질

최종업데이트 2024.01.31.

Elaboration of dimensional quality in 3D-printed food: Key factors in process steps
- Compr. Rev. Food. Sci. Food Saf., Jan 2024, 23 (1) | https://doi.org/10.1111/1541-4337.13267
- 2024-01
- 바이오·의료융합
- 한빛사논문
Triple-conjugated photo-/temperature-/pH-sensitive chitosan with an intelligent response for bioengineering applications
- Carbohydr. Polym., 2022 Dec 15;298:120066 | https://doi.org/10.1016/j.carbpol.2022.120066
- 2022-12
- 바이오·의료융합
- 한빛사논문
Meat analog production through artificial muscle fiber insertion using coaxial nozzle-assisted three-dimensional food printing
- Food Hydrocolloids, Available online 18 May 2021, 106898 | https://doi.org/10.1016/j.foodhyd.2021.106898Get
- 2021-05
- 바이오·의료융합
- 구.농수식품
Characterization of ferulic acid encapsulation complexes with maltodextrin and hydroxypropyl methylcellulose
- Food Hydrocolloids, Volume 111, February 2021, 106390 | https://doi.org/10.1016/j.foodhyd.2020.106390
- 2021-02
- 바이오·의료융합
- 구.농수식품
Effect of halloysite nanoclay on the physical, mechanical, and antioxidant properties of chitosan films incorporated with clove essential oil
- Food Hydrocolloids, 84, 2018, Pages 58-67 | https://doi.org/10.1016/j.foodhyd.2018.05.048
- 2018-11
- 바이오·의료융합
- 구.농수식품
Structural and physicochemical properties of native starches and non-digestible starch residues from Korean rice cultivars with different amylose contents
- Food Hydrocolloids, Available online 4 December 2019, 105544 | https://doi.org/10.1016/j.foodhyd.2019.105544
- 2019-12
- 바이오·의료융합
- 구.농수식품
Effect of different cooking methods on the content and bioaccessibility of iodine components in abalone (Haliotis discus hannai)
- Food Chem., Available online 18 July 2019, Volume 301, 125197 | https://doi.org/10.1016/j.foodchem.2019.125197
- 2019-07
- 바이오·의료융합
- 구.농수식품
Effect of microencapsulation on viability and other characteristics in Lactobacillus acidophilus ATCC 43121
- LWT-Food Sci. Technol., Volume 41, Issue 3, April 2008, Pages 493-500 | https://doi.org/10.1016/j.lwt.2007.03.025
- 2008-04
- 바이오·의료융합
- 상위피인용논문
- 박현진(고려대학교, Clemson University)
Characterizations of fish gelatin films added with gellan and κ-carrageenan
- LWT - Food Science and Technology, Volume 40, Issue 5, June 2007, Pages 766-774 | https://doi.org/10.1016/j.lwt.2006.04.005
- 2007-06
- 바이오·의료융합
- 상위피인용논문
Prediction of key aroma development in coffees roasted to different degrees by colorimetric sensor array
- Food Chem., Available online 26 July 2017, Volume 240, Pages 808-816 | https://doi.org/10.1016/j.foodchem.2017.07.139
- 2017-07
- 바이오·의료융합
- 구.농수식품

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