Yongno Kim
Seoul National University · 農学・生物学
研究室紹介
Professor Yongno Kim's research lab specializes in the development of bio-based functional materials using enzymatic modification and advanced formulation techniques. The lab focuses on enhancing the solubility, stability, and bioavailability of bioactive compounds—particularly fat-soluble vitamins and nutraceuticals—through host-guest complexation with cyclodextrin-like molecules such as cycloamylose. Key research directions include the design of emulsions and hydrogels using natural polymers like rice starch and whey protein for food and pharmaceutical applications, with an emphasis on improving physicochemical properties via enzyme engineering. The lab also explores sustainable protein sources, such as sesame meal, for producing natural emulsifiers through enzymatic treatment.
Research Overview
Research Output Trend
Figures are computed from collected data and may differ slightly.
Selected Papers
15In this study we tried to prepare stable water-in-oil-in-water (W/O/W) emulsions using polyglycerol polyricinoleate (PGPR) as a hydrophobic emulsifier and whey protein isolate (WPI) as a hydrophilic emulsifier. At first, water-in-oil (W/O) emulsions was prepared, and then 40 wt% of this W/O emulsion was homogenized with 60 wt% aqueous solution of different WPI contents (2, 4, and 6 wt% WPI) using a high-pressure homogenizer (14 and 22 MPa) to produce W/O/W emulsions. The mean size of final W/O/W