Hanyang University · 農学・生物学
Professor Weon-Sun Shin's research lab focuses on sustainable food science and plant-based protein innovation, with a strong emphasis on valorizing food by-products such as legume cooking water and soybean by-products. The lab explores the structural modification and functional enhancement of plant proteins through physical methods like ultrasonication, aiming to develop alternative ingredients for plant-based foods. A key research direction involves the development of functional food powders and egg white substitutes from agricultural waste streams, while also investigating the biofortification of animal products with beneficial nutraceuticals like carotenoids. The lab integrates food chemistry, physicochemical characterization, and application-driven research to support clean-label and sustainable food systems.
Figures are computed from collected data and may differ slightly.
Transport of polyamines across the blood-brain barrier of adult rats was examined by measuring the amount of radioactivity that reached the forebrain 5 s after a "bolus" intracarotid injection. The values were expressed by the brain uptake index (BUI), which is the percentage of material transported in relation to freely diffusible water in a single passage through the brain. Transport was restricted as indicated by the respective BUI values, presented as means +/- SD (number of animals): putres
Plant-based proteins obtained from agricultural by-products have garnered growing interest in response to consumer awareness of health and environmental issues. This study aimed to improve the functionalities of the proteins recovered from black soybean Aquasoya (PBSA) by modifying their structure via ultrasonication. PBSA was ultrasonicated with a frequency of 40 kHz at 350 W for different time periods (0, 20, 40, and 60 min), and its structural characteristics, physicochemical properties, and
Concerns regarding sustainability have prompted the search of value in the by-products of food manufacturing. Such is the case of the cooking water (CW) of chickpeas, which has shown its potential as a vegan egg white replacement. This study aimed to characterize and compare the CW from three novel legumes (black soybeans, BSB; yellow soybeans, YSB; and small black beans, SBB) obtained from the processing of Korean soybean foods, and the widely used CW from chickpeas (CH), with regard to total p
Recent concerns on health and sustainability have prompted the use of legumes as a source of plant-based proteins, resulting in the application of their cooking water as a substitute for egg whites. In this study, the cooking water of yellow soybeans was powdered, and, subsequently, the nutritional and functional characteristics of powders from yellow soybeans (YSP), chickpeas (CHP), and egg whites (EWP) were compared. The main components of these powders (total polyphenol, total carbohydrate, a
Summary Legume cooking water (CW) is a food by‐product with the potential of becoming a plant‐based egg white replacement; however, limited research has been performed on processes to propel its industrialisation. Consequently, this study assessed the impact of concentration methods (thin‐film evaporation; cryoconcentration [CC]; and stove‐top boiling [BL]) on the composition and characteristics of spray‐dried CW powders. CW was concentrated from 6.8 to 22 °Brix. Subsequent analyses showed that
Zeaxanthin (Zx) and Lutein (Lut) are yellow-orange carotenoids that are accumulated in the macular region. Dunaliella species are emerging bio-resources for the production of carotenoid pigments. This research demonstrated the potential of D. tertiolecta mp3 mutant to enrich eggs with Zx and Lut and assessed their stability in yolk oil (YO). Laying hens aged 57-week were supplemented with 2–32 g/kg of D. tertiolecta mp3 mutant powder in their diet. Feeding the powder at 0.8–1.6% efficiently incr
Designing functional foods relies not only on incorporating bioactive compounds into a formulation but also on their ability to remain useful within the product. In this study, lutein and zeaxanthin (L&Z)-enriched egg yolk powder (EEYP), sourced from hens fed with Dunaliella tertiolecta mp3, was incorporated as a functional ingredient in muffins. Two formulations were prepared: with butter (EEYP-B) and butter-free (EEYP-BF). The color and texture of the muffins and the thermal stability and bioa
Korea is a country whose society has been aging rapidly. The population aged 65 years is expected to be 20% in 2025 and 42.5% by 2065, which is the definition of a super-aged society. A super-aged society is expected to experience major changes, such as family composition, digital living, and community care. As the population ages further, their degree of independence will be determined by modifying their living environment, eating quality, and habits carrying socio-economic costs. In this repor
Although retort sterilization is effective in high-temperature sterilization of special nutritional products, its effect on sensorial and nutritional properties after sterilization has not been proven. The purpose of this study was to develop a BCAAs fortified chicken curry mousse (CCM) for the elderly that is easy to chew, swallow, and convenient to cook and consume at home. Additionally, it was to investigate the effect of retort processing on the sensory satisfaction and nutritional formula o
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