2026
Embedded Files
Rahdar, N., Bae, J.H., Nam, C., Yeo, S.E., Yong, H.I., & Park, S. (2026). Interfacial reactive species in plasma nanobubble water enable rapid wash-water disinfection. npj Clean Water, Under review
Yeo, S. E., Baek, K. H., Park, J. Y., Cho, H. U., Jeon, S., Lee, H. J., Kim, M., Lee, S., & Yong, H. I. Effect of dielectric filter discharge plasma on the inactivation of aerosolized pathogens associated with edible insects. Journal of Animal Science and Technology. In Press (Ahead of Print Articles).
Yu, R., Kim, Y., Rathnayake, P., Lee, H., Choi, Y. S., & Yong, H. I. Combined Effects of chitosan and chestnut shell on microbial safety and quality of pork meat batter as potassium sorbate alternatives. Journal of Animal Science and Technology. In Press (Ahead of Print Articles)
Rathnayake, P.Y., Kim, H.C., Nam, C., Hwangbo, S., Lee, S., Choi, Y.S., Yong, H.I. (2026). Controlled modification of liquid egg white using cylindrical focused ultrasound: Functionality enhancement while maintaining protein integrity. Ultrasonics Sonochemistry, 113, 108014.
Oh, S., Oketch, E. O., Han, Y., Yong, H. I., Yi, Y. J., Meuter, A., Mok, S., Yu, I. S., & Heo, J. M. (2026). Dual-strain Bacillus subtilis 597 and 600 complex improves productive performance and nutrient digestibility, egg quality and physiological status in early-to-peak phase laying hens. Poultry Science, 107592.
Jeong, Y. S., Yong, H. I., & Park, S. Y. (2026) Quality properties of fermented butter using extract solution from Korean traditional fermented pastes. Food Science of Animal Resources. 46(1), 92.
Yu, R., Park, S. Y., Rathnayake, P. Y., Yeo, S. E., Nam, C., Cho, H. U., Lee, S., Baek, K. H., & Yong, H. I. (2026) A review of ultrasonic pasteurization in milk and milk-based beverages using different ultrasound systems and thermal conditions: From mechanistic insights to regulatory challenges. Food Science of Animal Resources. 46(1), 90.
Lee, J. H., Cha, J. Y., Lee, S., Kim, Y. J., Kim, J. H., Keum, D. H., Yong, H. I., Lee, M. H., Choi, Y. S. (2026) Allergenicity of edible insect proteins: Cross-reactivity, processing effects, and food safety considerations. Food Chemistry. 523, 150124.
Cho, H. U., Lee, S., Yeo, S. E., Jeon, S., Baek, K. H., Choi, Y. S., & Yong, H. I. (2026) Review of improving the microbiological safety of edible insects using thermal and non-thermal processing technologies. Journal of Animal Science and Technology. 68(3):667-687
Kang, M. C., Im, S. T., Kim, T. K., Park, M. K., Yong, H. I., Ahn, G., Han, E. J., Cha, J. Y., Song, K. M., & Choi, Y.S. (2026) Solvent-dependent biological activities of aqueous and ethanolic extracts from edible insect larvae. Food Science & Nutrition, 14(5), e71848.
Baek, K. H., Park, J. Y., Yoon, Y-B., Choi, J., Jung, S., Choi, Y.-J., Choi, M.-J., Yong, H. I., & Lee, S. (2026) Cold atmospheric plasma degrades methylene blue and shifts bacterial inactivation during photodynamic therapy. Scientific Reports, 16, 13083.
Nam, C., Yeo, S. E., Yu, R., Rathnayake, P. Y., Park, H., Oh, S., & Yong, H. I. (2026). Novel food processing technologies to reduce egg allergenicity: a review from allergen digestion to IgE-mediated responses. Food Science of Animal Resources, 46(1), 3.
Yeo, S. E., Nam, C., Yu, R., Cho, H. U., Jeon, S., Lee, M., Kwak, M., Hong, S. J., & Yong, H. I. (2026) Microbiological safety and hygiene management of edible insects: Current status and regulatory perspectives. Food and Life. 2026(2):45-55.
Kim, J., Cho, H. U., Jeon, S., Nam, C., & Yong, H. I. (2026) Comparative analysis of physicochemical and functional properties of lyophilized mycelia from Aspergillus oryzae and Rhizopus oryzae as potential alternative protein sources. The Korean Journal of Food and Nutrition. 39(3), 132-142.
Jeon, S., Cho, H. U., Kim, Y., Yeo, S. E., Nam, C., Yu, R., Lee, H., & Yong, H. I. (2026). Development and validation of a predictive growth model for total aerobic bacteria in chicken liver under various storage temperatures. Korean Journal of Poultry Science, 53(1), 63–74.
Nam, C., Jeon, S., Cho, H. U., Yeo, S. E., Yu, R., Rathnayake, P. Y., & Yong, H. I. (2026). Effects of plasma-treated water and plasma-treated citric acid on microbial inactivation and quality changes of duck skin. Korean Journal of Poultry Science, 53(1), 75–85.
조현욱, 전서현, 김주민, 남채민, 김예진, 유리나, 여소은, & 용해인. (2026). AI 시대의 축산식품 산업 정책, 데이터 거버넌스 및 인력 양성 전략. 축산식품과학과 산업, 13(1), 81-92.
(Book Chapter) Yong, H. I., Jung, S., Rathnayake, P. Y., & Jo, C. (2026). Green technologies: Cold plasma. Reference Module in Food Science. Elsevier. https://doi.org/10.1016/B978-0-443-40334-7.00014-9
2025
Rathnayake, P. Y., Yu, R., Yeo, S. E., Choi, Y. S., Hwangbo, S., & Yong, H. I. (2025). Application of ultrasound to animal-based food to improve microbial safety and processing efficiency. Food Science of Animal Resources, 45(1), 199.
Rathnayake, P. Y., Kim, S., Yu, R., Nam, C., Park, S. Y., Hwangbo, S., & Yong, H. I. (2025). Application of thermo-cylindrical type focused-ultrasound as novel milk pasteurization: microbial inactivation, immunoglobulin G retention, and physicochemical characteristics. Ultrasonics Sonochemistry, 107615.
Yu, R., Rathnayake, P. Y., Nam, C., Yeo, S. E., Kim, T. K., Lee, H. J., & Yong, H. I. (2025). A comprehensive review on mycoprotein-based meat analog production: nutritional, functional, physicochemical, and safety aspect. Food Science and Biotechnology, 1-19.
차지윤, 김예지, 김정헌, 금동현, 김태경, 용해인, & 최윤상. (2025). 식량안보 확보를 위한 작은 가축의 미래: 식용곤충의 푸드테크. 축산식품과학과 산업, 14(1), 65-73.
(특허 등록, 제 10-2765630호) 항균 및 항산화 활성이 증진된 녹차 추출물의 제조방법, 이에 따른 녹차 추출물 및 이의 용도
(특허 등록, 제 10-2760702호) 천연 식품향료 개발을 위한 감귤류 과피의 향기성분을 분석하는 방법
2024 ( Lab open ♥)
Kim, Y. J., Yong, H. I., Chun, Y. G., Kim, B. K., & Lee, M. H. (2024). Physicochemical characterization and environmental stability of a curcumin-loaded Pickering nanoemulsion using a pea protein isolate-dextran conjugate via the Maillard reaction. Food Chemistry, 436, 137639.
Cho, H. U., Nam, C., Jeon, S., Kim, Y., Lee, H., & Yong, H. I. (2024). Development of microbiological prediction models for hamburger patties prepared with mealworm (Tenebrio molitor) powder as meat partial substitute. Resources Science Research, 6(2), 91-102.
용해인 & 남채민. (2024). 계란과 살모넬라: 안전한 계란 유통 시스템 구축의 필요성. 월간양계, 21, 73-76.
여소은, 남채민, 유리나, 성현, 김예진, 최윤상, & 용해인. (2024). 안전한 식용곤충 이용을 위한 알레르기 저감화 기술. 축산식품과학과 산업, 13(1), 81-92.
(특허 등록, 제 10-2739563호) 식용곤충 가수분해물 또는 상기 식용곤충 가수분해물의 분획물을 유효성분으로 포함하는 고혈압의 개선 또는 예방용 식품조성물
(특허 등록, 제 10-2707480호) 가금류 혈액을 이용한 블랙푸딩 식품 및 이의 제조방법
(특허 등록, 제 10-2661758호) 식용곤충 오일을 포함하는 사료첨가제의 제조방법 및 이에 따라 제조된 사료첨가제
(특허 등록, 제 10-2698218호) 게 몸통부위 천연 조미소재의 제조방법 및 이에 따른 게 몸통부위 천연 조미소재
(United States Patent, US 12,144,362 B2) Nitrite substitute comprising mixture of plasma-treated vegetable and egg white
2023
Yong, H. I., Kim, T. K., Cha, J. Y., Lee, J. H., Kang, M. C., Jung, S., & Choi, Y. S. (2023). Effects of edible insect extracts on the antioxidant, physiochemical, and microbial properties of Tteokgalbi during refrigerated storage. Food Bioscience, 52, 102377.
Kim, Y. J., Lee, M. H., Kim, S. M., Kim, B. K., Yong, H. I., & Choi, Y. S. (2023). Improvement of structural, physicochemical, and rheological properties of porcine myofibrillar proteins by high-intensity ultrasound treatment for application as Pickering stabilizers. Ultrasonics Sonochemistry, 92, 106263.
Kim, C. H., Lee, H. J., Jung, D. Y., Kim, M., Jung, H. Y., Hong, H., ... & Jo, C. (2023). Evaluation of fermented soybean meal and edible insect hydrolysates as potential serum replacement in pig muscle stem cell culture. Food Bioscience, 54, 102923.
Lee, M. H., Yong, H. I., Kim, Y. J., & Choi, Y. S. (2023). High-pressure induced structural modification of porcine myofibrillar protein and its relation to rheological and emulsifying properties. Meat Science, 196, 109032.
Lee, S., Jo, K., Jeong, H. G., Jeong, S. K. C., Park, J. I., Yong, H. I., ... & Jung, S. (2023). Higher protein digestibility of chicken thigh than breast muscle in an in vitro elderly digestion model. Food Science of Animal Resources, 43(2), 305.
Jeong, H. G., Jo, K., Lee, S., Yong, H. I., Choi, Y. S., & Jung, S. (2023). Characteristics of pork emulsion gel manufactured with hot-boned pork and winter mushroom powder without phosphate. Meat Science, 197, 109070.
Jeong, H. G., Kim, J., Lee, S., Jo, K., Yong, H. I., Choi, Y. S., & Jung, S. (2023). Differences in pork myosin solubility and structure with various chloride salts and their property of pork gel. Journal of Animal Science and Technology, 65(5), 1065.
Lee, J. H., Kim, T. K., Yong, H. I., Cha, J. Y., Song, K. M., Lee, H. G., ... & Choi, Y. S. (2023). Peptides inhibiting angiotensin-I-converting enzyme: Isolation from flavourzyme hydrolysate of Protaetia brevitarsis larva protein and identification. Food Chemistry, 399, 133897.
용해인, 김재익, 김태경, 구수경, 김세명, 차지윤, & 최윤상. (2023). Ethylenediaminetetraacetic acid (EDTA) 또는 유기산의 첨가가 오리 혈액의 가공 품질특성 및 미생물학적 안전성에 미치는 영향. 한국식품조리과학회지, 39(4), 255-263.
(특허 등록, 제 10-2487962호) 반건조 육포의 제조 방법 및 이에 따라 제조된 반건조 육포
2022
Kim, T. K., Yong, H. I., Cha, J. Y., Park, S. Y., Jung, S., & Choi, Y. S. (2022). Drying-induced restructured jerky analog developed using a combination of edible insect protein and textured vegetable protein. Food Chemistry, 373, 131519.
Lee, M. H., Kim, T. K., Cha, J. Y., Yong, H. I., Kang, M. C., Jang, H. W., & Choi, Y. S. (2022). Physicochemical characteristics and aroma patterns of oils prepared from edible insects. LWT, 167, 113888.
Kim, T. K., Yong, H. I., Cha, J. Y., Kim, Y. J., Jung, S., & Choi, Y. S. (2022). Effects of protein functionality on myofibril protein-saccharide graft reaction. Food science of Animal Resources, 42(5), 849.
Lee, J. H., Kim, T. K., Cha, J. Y., Jang, H. W., Yong, H. I., & Choi, Y. S. (2022). How to develop strategies to use insects as animal feed: digestibility, functionality, safety, and regulation. Journal of Animal Science and Technology, 64(3), 409-431.
Kim, T. K., Lee, M. H., Cha, J. Y., Kim, J., Kang, M. C., Yong, H. I., ... & Choi, Y. S. (2022). Use of edible insects in thermal-induced protein gels containing porcine myofibrillar protein. Journal of Insects as Food and Feed, 8(7), 803-812.
Cha, J. Y., Lee, M. H., Yong, H. I., Kim, T. K., Choi, H. J., Kim, M. R., & Choi, Y. S. (2022). Effects of added cereal fibers on the quality characteristics of black pudding prepared with duck blood. Poultry Science, 101(3), 101694.
Kim, T. K., Lee, M. H., Yong, H. I., Kang, M. C., Jung, S., & Choi, Y. S. (2022). Porcine myofibrillar protein gel with edible insect protein: Effect of pH-shifting. LWT, 154, 112629.
Kim, S. M., Kim, T. K., Kang, M. C., Cha, J. Y., Yong, H. I., & Choi, Y. S. (2022). Effects of loquat (Eriobotrya japonica Lindl.) leaf extract with or without ascorbic acid on the quality characteristics of semi-dried restructured jerky during storage. Food Science of Animal Resources, 42(4), 566-579.
김재익, 이민혁, 용해인, 구수경, 김태경, & 최윤상. (2022). 오리 혈액 첨가 비율에 따른 유화물의 품질특성 연구. 한국식품조리과학회지, 38(2), 82-90.
김태경, 구수경, 김재익, 김미란, 용해인, 차지윤, & 최윤상. (2022). 생물전환기술을 활용한 채소 발효물과 아스코르브산을 첨가한 돈육 등심햄의 품질특성. 한국식품조리과학회지, 38(2), 112-119.
(특허 등록, 제 10-224803호) 플라즈마 처리한 채소 및 난백 혼합물을 포함하는 아질산염 대체제
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