Eun Young Park
고려대학교 통계학과 · 공학
Eun Young Park 교수의 연구실은 식품 기술과 생체 고분자 물성 제어를 중심으로, 효소 처리를 통한 곡물 및 식품 소재의 물리화학적 특성 개선에 중점을 두고 있습니다. 특히 오트밀, 쌀 등 식물성 원료의 구조적 특성 변화를 효소나 다당류 첨가제를 활용해 제어함으로써 식품의 품질 안정성과 기계적 성질을 향상시키는 데 연구를 전개하고 있습니다. 또한, 고분자 물성 제어와 관련된 수학적 모델링 및 유한요소법 기반의 수치 해석 기법을 응용하여 물리적 특성 예측 및 최적화에 기여하고 있습니다.
표시된 성과는 수집된 데이터 기준으로 산출되며, 일부 차이가 있을 수 있습니다.
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
