Korea University · 工学
Professor Eun Young Park's research lab specializes in food science and materials engineering, focusing on the modification of plant-based materials to enhance their functional and structural properties. The lab investigates enzymatic and chemical treatments of starches and fibers—such as oat flakes, rice, and pine bark—to improve texture, stability, and processing characteristics in food systems. A key research direction involves understanding the physicochemical behavior of polysaccharides and their interactions under various processing conditions, including freezing and drying. The lab also applies advanced numerical methods, such as finite element analysis, to model mechanical behavior in complex materials.
Figures are computed from collected data and may differ slightly.
Abstract Oat flakes are modified with alpha (α)‐amylase and a combination of α‐amylase and cellulase (α‐amylase/cellulase) to determine the effect of enzyme modification on the quality of oat flakes and physicochemical properties of oat starch. Enzyme modification using α‐amylase and cellulase increases the water absorption capacity and decreases the hardness and adhesiveness of oat flakes by degrading long polysaccharide chains. The molecular weight of oat starch modified with α‐amylase and α‐a
This research was conducted to develop root media containing ground and aged pine bark (GAPB) and ground and raw pine bark (GRPB). After analysis of physico･chemical properties, the pine barks were blended with peat moss (PM) or coir dust (CD) in various ratios to formulate 12 root media. Then, two out of 12 root media were chosen based on the physical properties for further experiments. The pre-planting nutrient charge fertilizers (PNCF) were incorporated into two root media and chemical proper
Rice kernels were steeped (10°C, 5 h) in an aqueous solution containing gum arabic (0.36%) and xanthan (0.24%) and then drained, wet‐milled, and steamed to prepare rice cakes. The cakes were then frozen (–40°C for 50 min). The effect of the gum addition on the textural properties of the cakes during storage for 46 h at 25°C after being thawed was examined. Using the combination of gum arabic and xanthan mitigated the quality deterioration of rice cakes such as aggregation of rice flour, which ha
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