Publications
2024
MyungKyu Lee, Mi-Ja-Kim, Won Young Oh, and JaeHwan Lee. Generation of volatiles from heated enzymatic hydrolysates of perilla meal with coconut oil in Maillard reaction system. Food Chemistry. 2024. 138153.
https://doi.org/10.1016/j.foodchem.2023.138153Sun Hye Hwang, JaeHwan Lee, Kee-Jai Park. Profile change of the volatile and non-volatile compounds in dried or baked laver by photooxidation. Journal of Food Science. 2024. 89, 998-1011.
https://doi.org/10.1111/1750-3841.16896SeungHyun Oh, WonYoung Oh, JaeHwan Lee. Evaluation of oxidative stability of rice oil from brown rice flour under thermal oxidation and light irradiation. Food Science and Biotechnology. 2024. 1839-1846.
https://doi.org/10.1007/s10068-023-01497-6Sun Hye Hwang, So Yeong Ryu, Dongwon Seo, So young Kim, JaeHwan Lee and Yong Sun Cho. Development of a method using QuEChERS and LC–MS/MS for analysis of per- and polyfluoroalkyl substances in rice matrix. Food Chemistry. 2024. 445, 138657.
https://doi.org/10.1016/j.foodchem.2024.138687JiSun Kim, Mi-Ja Kim, YoonHee Lee, and JaeHwan Lee. Reduction of toxic aldehydes in heated flaxseed oil using sesame and perilla protein enzymatic hydrolysates. Food Science and Biotechnology. 2024. 33, 2367-2376
https://doi.org/10.1007/s10068-024-01614-zWon Young Oh, Sookyung Liu and JaeHwan Lee. Revisiting polar paradox: antioxidant activity in bulk oil using selected phenol lipids. Food Science and Biotechnology. Accepted.
https://doi.org/10.1007/s10068-024-01605-0Choong-In Yun, Hyo-Jin Yang, JaeHwan Lee, and Young-Jun Kim. Validation, measurement uncertainty, and application of sesquiterpenoids and curcuminoids in turmeric (Curcuma longa L.) using HPLC-DAD and UHPLC-ESI-MS/MS. Food Science and Biotechnology. 2024, Accepted.
https://doi.org/10.1007/s10068-024-01677-y
2023
KeunCheol Yoo, SeHyeok Kim, WonYoung Oh, Mi-Ja Kim, and JaeHwan Lee. Effects of association colloidal structures on the oxygen solubility in oil-in-water emulsion. Food Science and Biotechnology. 2024. 33, 569-577.
https://doi.org/10.1007/s10068-023-01338-6
Hyunkyung Kim, HeeWoo Koo, Won Young Oh, Sangki Myoung, Sangdoo Ahn, Mi-Ja Kim, and JaeHwan Lee. Changes of molecular mobility of ascorbyl palmitate and a-tocopherol by phospholipid and their effects on antioxidant properties in bulk oil. Food Chemistry. 2023, 134458.
https://doi.org/10.1016/j.foodchem.2022.134458YoonHa Kim, Mi-Ja Kim, Won Young Oh, and JaeHwan Lee. Antioxidant effects and reaction volatiles from heated mixtures of soy protein hydrolysates and coconut oil. Food Science and Biotechnology. 2023. 32, 309-317
https://doi.org/10.1007/s10068-022-01189-7JiHee Hong, Mi-Ja Kim, Won Young Oh, and JaeHwan Lee. Evaluation of deodorization techniques on headspace volatiles and antioxidant properties of onion. Food Chemistry. 2023, 135416.
https://doi.org/10.1016/j.foodchem.2023.135416HeeWon Koo, SungHwa Kim, and JaeHwan Lee. Comparison of physicochemical properties and oxidative stability of microencapsulated perilla oil powder prepared by freeze-drying and spray-drying. Food Science and Biotechnology. 2023, 32, 1831-1839.
https://doi.org/10.1007/s10068-023-01299-wWon Young Oh, Mi-Ja Kim, and JaeHwan Lee. Approaches of lipid oxidation mechanisms in oil matrices using association colloids and analysis methods for the lipid oxidation. Food Science and Biotechnology. 2023, 32: 1805-1819.
https://doi.org/10.1007/s10068-023-01359-1Shin H, An J, Ahn S, Chung H, Na Y, Lee SH, Park SH, JaeHwan Lee, Chung D. Foaming properties of hot-water extracts of pumpkin leaf and checkpea and their effects on white pan bread baking. Food Eng. Prog. 2023, 27: 261-270.
https://doi.org/10.13050/foodengprog.2023.27.4.261
2022
KeunCheol Yoo, Mi-Ja Kim, and JaeHwan Lee. Microwave resonator can help to predict oxidative stability in C18-based vegetable oils. Food Chemistry. 2022, 373, 131606.
https://doi.org/10.1016/j.foodchem.2021.131606SoYoon Park, Mi-Ja Kim, and JaeHwan Lee. Physicochemical properties and volatile formation mechanism of medium-chain triacylglycerols during heating. Journal of Food Science. 2022. 87, 2616-2625.
https://doi.org/10.1111/1750-3841.16162JiHee Hong, YoonHee Lee, Mi-Ja Kim, and JaeHwan Lee. Effects of different polairy of onion skin extracts on antioxidative properties and non-volatile profiles. International Journal of Food Science and Technology. 2022. 4528-4536.
https://doi.org/10.1111/ijfs.15789Sun Hye Hwang, Tae Gyu Nam, Minseon Koo, JaeHwan Lee, and Yong Sun Cho. Changes in physicochemical properties and bacterial communities in aged Korean native cattle beef during cold storage. Food Science and Nutrition. 2022. 10, 2590-2600.
https://doi.org/10.1002/fsn3.2864YoonHa Kim, YoonHee Lee, and JaeHwan Lee. Physicochemical properties and oxidative stability of corn oil in infrared based and hot air circulating cookers. Food Science and Biotechnology. 2022. 31, 1433-1442.
https://doi.org/10.1007/s10068-022-01127-7SeHyeok Kim, SungHwa Kim, Won Young Oh, YoonHee Lee, and JaeHwan Lee. Evaluation of the effects of amphiphilic compounds on oxygen solubility in bulk oil. International Journal of Food Science and Technology. 2022. 57, 6082-6089.
https://doi.org/10.1111/ijfs.15968SeHyuk Kim, Hyuk Choi, YoonHee Lee, and JaeHwan Lee. Comparison of microwave irradiation and conventional thermal heating on volatile profiles and degree of oxidation in corn oil. International Journal of Food Science and Technology. 2022. 58, 259-267.
https://doi.org/10.1111/ijfs.16198JaeHwan Lee, Won Young Oh. 식용유지의 지방산화 측정법 및 산화예측 기법 (Methods determining the degree of oxidation in edible oils and prediction for the oxidative stability). 식품과학과 산업, 2022, 55 (4), 432-442
https://doi.org/10.23093/FSI.2022.55.4.432
2021
Seungbeen Jo and JaeHwan Lee. Evaluation of the effects of aldehydes on association colloid properties and oxidative stability in bulk oils. Food Chemistry. 2021. 338. 127778
https://doi.org/10.1016/j.foodchem.2020.127778Hyunkyung Kim, YunSik Woo, Mi-Ja Kim, and JaeHwan Lee. Dioleylphosphatidylcholine increases the antioxidant properties of ascorbyl palmitate in bulk oils compared to other hydrophilic and lipophilic antioxidants. Food Chemistry. 2021. 129082.
https://doi.org/10.1016/j.foodchem.2021.129082SeHyeok Kim, HyunJeong Jung and JaeHwan Lee. Changes in the levels of headspace volatiles including acetaldehyde and formaldehyde in red and white wine following light irradiation. Journal of Food Science. 2021. 86, 834-841.
https://doi.org/10.1111/1750-3841.15642JinWook La, Mi-Ja Kim and JaeHwan Lee. Evaluation of solvent effects on the DPPH reactivity for determining antioxidant activity in bulk oils. Food Science and Biotechnology. 2021. 30(3), 367-375
https://doi.org/10.1007/s10068-020-00874-9HeeSun Na, Hyuk Choi, YoonHee Lee, and JaeHwan Lee. Effects of moisture and amphiphilic compounds on the oxidative stability in microwave treated bulk oils. European Journal of Lipid Science and Technology. 2021. 123, 2000326
https://doi.org/10.1002/ejlt.202000326HyunJeong Jung, SeHyeok Kim, KeunCheol Yoo, and JaeHwan Lee. Changes in acetaldehyde and formaldehyde contents in foods depending on the typical home cooking method. Journal of Hazardous Materials. 2021, 414 125475.
https://doi.org/10.1016/j.jhazmat.2021.125475JiHee Hong, HyungSeok Choi, YoonHee Lee, and JaeHwan Lee. Enhancing oxidative stability of frying oils by low-frequency radio wave treatment. International Journal of Food Science Technology. 2021. 56, 3960-3969.
https://doi.org/10.1111/ijfs.15075JungYong Park. HeeBin Seo, JinWook La, Seung-Ok Yang, YoonHee Lee, and JaeHwan Lee. Chemical profiles of heated perilla meal extracts and their antioxidant activities. International Journal of Food Science and Technology. 2021. 56, 5130-5138.
http://doi.org/10.1111/ijfs.15155.SungHwa Kim, JinWook La, HeeBin Seo, YoonHee Lee, Seung-Ok Yang, and JaeHwan Lee. Chemical changes and antioxidant activities of whole barley extracts. Food Science and Biotechnology. 2021. 30(9), 1269-1276.
https://doi.org/10.1007/s10068-021-00952-6ChanHyung Kim, Seungbeen Jo, KeunCheol Yoo, Mi-Ja Kim, and JaeHwan Lee. Distribution of aldehydes and comparison of aldehydes with other oxidation parameters in oil matrices during autoxidation. Food Science and Biotechnology. 2021. 30(9), 1195-1203.
https://doi.org/10.1007/s10068-021-00956-2
HyungSeok Choi, ChanHyung Kim, and JaeHwan Lee. Development of a method for determining free fatty acid contents in red colored oils. Food Science and Biotechnology. 2021. 30, 1435-1443.
https://doi.org/10.1007/s10068-021-00964-2Hyuk Choi, HeeSun Na, SungHwa Kim, YoonHee Lee, and JaeHwan Lee. Enhancing oxidative stability of edible oils containing tocopherols using short time treatment of microwave irradiation. Journal of Food Science. 2021. 5272-5281.
http://doi.org/10.1111/1750-3841.15964
2020
ChangHee Han, HyungSeok Choi, Seungbeen Jo, Heesun Na, Mina K. Kim, Mi-Ja Kim, and JaeHwan Lee. Development of a 3D scanning method to discriminate blocks of Octopus minor with surplus water gain. Food Chemistry. 2020. 303, 125414.
https://doi.org/10.1016/j.foodchem.2019.125414BoRa Yi, JaeHwan Lee, and Mi-ja Kim. Increasing oxidative stability in corn oils through extraction of γ-oryzanol from heat treated rice bran. Journal of Cereal Science. 2020. 91, 102880.
https://doi.org/10.1016/j.jcs.2019.102880YongJun Kwon, Seungbeen Jo, HeeSun Na, SungHwa Kim, Mi-Ja Kim, and JaeHwan Lee. Effects of 1,2-dioleoyl-sn-glycero-3-phosphocholine on moisture content and oxidative stability in soybean oil–water system at different interfaces. Food Science and Biotechnology. 2020. 29(4): 479-486.
https://doi.org/10.1007/s10068-019-00676-8HeeSun Na, ChulKyoon Mok, and JaeHwan Lee. Effects of plasma treatment on the oxidative stability of vegetable oil containing antioxidants. Food Chemistry. 2020. 302, 125306.
https://doi.org/10.1016/j.foodchem.2019.125306Utthapon Issara, Suhyun Park, Suyong Lee, Jaehwan Lee and Sungkwon Park. Health functionality of dietary oleogel in rats fed high-fat diet: A possibility for fat replacement in foods. Journal of Functional Foods. 2020, 70, 103979.
https://doi.org/10.1016/j.jff.2020.103979Daeun Jung, Imkyung Oh, JaeHwan Lee and Suyong Lee. Utilization of butter and oleogel blends in sweet pan bread for saturated fat reduction: Dough rheology and baking performance. LWT. 2020. 125, 109194.
https://doi.org/10.1016/j.lwt.2020.109194
2019
YunSik Woo, Mi-Ja Kim, and JaeHwan Lee. Prediction of oxidative stability in bulk oils using dielectric constant changes. Food Chemistry. 2019. 279, 216-222.
https://doi.org/10.1016/j.foodchem.2018.12.012Imkyung Oh, JaeHwan Lee, Hyeon Gyu Lee, and Suyoung Lee. Feasibility of hydroxypropyl methylcellulose oleogel as an animal fat replacer for meat patties. Food Research International, 2019. 566-572.
https://doi.org/10.1016/j.foodres.2019.01.012Seungmi Hong, Seungbeen Jo, Mi-Ja Kim, Sungkwon Park, Suyong Lee, Jonggil Lee, and JaeHwan Lee. Addition of sesamol increases the oxidative stability of beeswax organogels and beef tallow matrix under UV light irradiation and thermal oxidation. Journal of Food Science. 2019. 84(5). 971-979.
https://doi.org/10.1111/1750-3841.14590Seungmi Hong, HyungSeok Choi, Seungbeen Jo, Mi-Ja Kim, SuYong Lee, Sangdoo Ahn, and JaeHwan Lee. Modification of chitosan using hydrogen peroxide and ascorbic acid and its physicochemical properties including water solubility, oil entrapment and in vitro lipase activity. International Journal of Food Science and Technology. 2019. 54(6), 2300-2308.
https://doi.org/10.1111/ijfs.14146Jiwon Ryu, Changyu Lee, Mi-Ja Kim, and JaeHwan Lee. Stability of tocopherol homologs in bulk oils at 60°C oxidation and chlorophyll photosensitization by the action of moisture. Journal of the American Oil Chemists' Society. 2019. 96(6), 707-714.
https://doi.org/10.1002/aocs.12221Jiwon Ryu, Mi-Ja Kim, and JaeHwan Lee. Extraction of green tea phenolics using water bubbled with gases. Journal of Food Science. 2019. 84(6),1308-1314.
https://doi.org/10.1111/1750-3841.14606JuHyuk Park, Seo Yeoung Gim, Jun-Yeong Jeon, Mi-Ja Kim, Hyung-Kyoon Choi and JaeHwan Lee. Chemical profiles and antioxidant properties of roasted rice hull extracts in bulk oil and oil-in-water emulsion. Food Chemistry. 2019. 272, 242-250.
https://doi.org/10.1016/j.foodchem.2018.08.054Jisu Kim, YunSik Woo, Jiwon Ryu, Mi-Ja Kim, and JaeHwan Lee. Lecithin near its critical micelle concentration increases oxidative stability of non-stripped corn oil but not stripped corn oil. European Journal of Lipid Science and Technology. 2019. 121(1), 1800219.
https://doi.org/10.1002/ejlt.201800219
2018
BoRa Yi, Mi-Ja Kim, and JaeHwan Lee. Antioxidant properties of astaxanthin in oil-in-water emulsions with differently-charged emulsifiers under chlorophyll photosensitization. Journal of Food Science. 2018. 83(3), 589-596.
https://doi.org/10.1111/1750-3841.14005Jinyeong Jung, BoRa Yi, Mi-Ja Kim, and JaeHwan Lee. Influence of different moisture content on the stability of tocochromanols in bulk oils at 25°C storage. Journal of the American Oil Chemists' Society. 2018. 95(2), 197-207.
https://doi.org/10.1002/aocs.12001Seungmi Hong, Mi-Ja Kim, Sungkwon Park, Suyong Lee, Jonggil Lee, and JaeHwan Lee. Effects of hydrogen-donating or metal-chelating antioxidants on the oxidative stability of organogels made of beeswax and grapeseed oil exposed to light irradiation. Journal of Food Science. 2018. 83(4), 885-891.
https://doi.org/10.1111/1750-3841.14085JiSu Kim, Mi-Ja Kim, and JaeHwan Lee. The critical micelle concentration of lecithin in bulk oils and medium chain triacylglycerol is influenced by moisture content and total polar materials. Food Chemistry. 2018. 261,194-200.
https://doi.org/10.1016/j.foodchem.2018.04.048Sang-Jun Lee, Sumi Oh, Mi-Ja Kim, Gun-Sub Sim, Tae Wha Moon, and JaeHwan Lee. Oxidative stability of extracts from red ginseng and puffed red ginseng in bulk oil or oil-in-water emulsion matrix. Journal of Ginseng Research. 2018. 42(3), 320-326.
https://doi.org/10.1016/j.jgr.2017.04.002Seo Yeong Gim, JinYong Jung, YongJun Kwon, Mi-Ja Kim, GH Kim, and JaeHwan Lee. Effects of chitosan and collagen containing α-tocopherol on the oxidative stability in bulk oil and oil-in-water emulsion. Food Science and Biotechnology. 2018. 27(4), 947-956.
https://doi.org/10.1007/s10068-018-0345-xYunSik Woo, Mi-Ja Kim, and JaeHwan Lee. Correlation of the solid-fat content in vegetable oils with other parameters during thermal oxidation. Journal of the American Oil Chemists' Society. 2018. 95(9), 1179-1187.
https://doi.org/10.1002/aocs.12124Chankyu Lee, BoRa Yi, SungHwa Kim, HyungSeok Choi, Mi-Ja Kim, and JaeHwan Lee. Volatile profiles and involvement step of moisture in bulk oils during oxidation by action of deuterium oxide (D2O). Food Science and Biotechnology. 2018. 27(5), 1327-1332.
https://doi.org/10.1007/s10068-018-0380-7BoRa Yi, Mi-Ja Kim, and JaeHwan Lee. Oxidative stability of oil-in-water emulsions with α-tocopherol, charged emulsifier, and different oxidative stress. Food Science and Biotechnology. 2018. 27(6), 1571-1578.
https://doi.org/10.1007/s10068-018-0407-0
2011~2017
Min Hee Park, Min Kyu Jeong, JuDong Yeo, Hee-Jin Son, Chae-Lan Lim, Eun Jeung Hong, Bong-Soo Noh, and JaeHwan Lee. Application of solid phase-microextraction (spme) and electronic nose techniques to differentiate volatiles of sesame oils prepared with diverse roasting conditions. Journal of Food Science. 2011, 76(1), C80-C88.
Young Woo Park, Min Kyu Jeong, Chan Uk Park and JaeHwan Lee. Distribution of triacylglycerols and fatty acids in soybean oil with thermal oxidation and methylene blue photosensitization. JAOCS. 2011.88,373-380.
정민규,박찬억, 박민희, 여주동, 박성관, 김소희, 신태선, 백형희, 이재환.식품 중 아스코르브산 유래 산화방지제의 HPLC 분석법 검증 및 개선. 한국산업식품공학회지. 2011, 15(1), 75-79.
Kyung-Min Park, Da Eun Lee, Ho Sung, JaeHwan Lee, Pahn-Shick Chang. Lipase-catalysed synthesis of erythorbyl laurate in acetonitrile. Food Chemistry, 2011. 129:59-63.
JaeHwan Lee and Eric Decker. Effects of metal chelators, sodium azide, and superoxide dismutase (SOD) on the oxidative stability in riboflavin photosensitized O/W emulsion systems. J. Agr. Food Chem. 2011, 59, 6271-6276.
NaYong Kim, Min Hee Park, Eun-Yong Jeung, JaeHwan Lee. Volatile distribution in garlic (Allium sativum L.) by solid phase microextraction (SPME) with different processing conditions. Food Science and Biotechnology. 2011. 20(3), 775-782
박민희, 김미자, 조완일, 장판식, 이재환. 쑥 추출물 함유 미세캡슐과 음료의 제조 및 저장 중 휘발성성분 변화. 한국식품과학회지. 2011. 43(3). 271-276.
JuDong Yeo, Jeong Woo Park, and JaeHwan Lee. Evaluation of antioxidant capacity of sesamol in lard model systems with different oxidation temperature. The European Journal of Lipid Science and Technology, 2011. 113, 910-915
Min Hee Park, Nam Gyu Seol, Pahn-Shick Chang, Suk Hoo Yoon, and JaeHwan Lee. Effects of roasting conditions on the physicochemical properties and volatile distribution in perilla oils (Perilla frutescens var. japonica). Journal of Food Science. 2011. 76(6), C808-C816
이승욱, 김태수, 김 미자, 이재환. 가열 산화 시 참기름 시료의 세사몰과 세사몰린 함량변화에 미치는 영향 요인. 산업식품공학회지. 2011. 15, 420-425
Mi-Ja Kim and JaeHwan Lee. Modification of isoflavones by processing and photosensitization in model and real food systems. JKSABC. 2011. 54(6) 833-840
Min Hee Park, Min Kyu Jeong, Mi-Ja Kim, and JaeHwan Lee. Modification of isoflavone profiles in a fermented soy-food with almond powder. Journal of Food Science. 2012. 77(1), C128-134.
Tae Soo Kim, Eric Decker, JaeHwan Lee. Antioxidant capacities of α-tocopherol, trolox, ascorbic acid, and ascorbyl palmitate in riboflavin photosensitized O/W emulsions. Food Chemistry. 2012. 133, 68-75
JuDong Yeo , Min Kyu Jeong, and JaeHwan Lee. Correlation between changes of free radical compounds and DPPH absorbance during thermal oxidation. Food Science and Biotechnology, 2012. 21(1). 199-203.
JungWoo Park, Min Hee Park, Min Kyu Jeong, Mi-Ja Kim, Ki-Moon Park and JaeHwan Lee. Changes of isoflavone profiles in cheonggukjang with Lentinus edodes mushroom powder. JKSABC. 2012. 55(1), 115-119.
Tae Soo Kim, Eric Decker, and JaeHwan Lee. Effects of chlorophyll photosensitization on the oxidative stability in O/W emulsion. Food Chemistry. 2012. 133(4), 1449-1455
Dong-Oh Ha, Chan Uk Park, Mi-Ja Kim, and JaeHwan Lee. Antioxidative and prooxidative activity of -carotene in thermally-oxidized and photosensitized lard model systems. Food Science and Biotechnology. 2012. 21(2). 607-611.
Dong Oh, Ha, JuDong Yeo, Sung Tae Kang, Mi-Ja Kim, and JaeHwan Lee. Sodium azide and metal chelator effects on 2,2-diphenyl-1-picrylhydrazyl(DPPH) radical scavenging compounds from methylene blue photosensitizer. The European Journal of Lipid Science and Technology. 2012. 114.780-786.
Min Kyu Jeong, JuDong Yeo, Eun Yeong Jang, Mi-Ja Kim, and JaeHwan Lee. Aldehydes from Oxidized Lipids Can React with 2,2-Diphenyl-1-Picrylhydrazyl (DPPH) Free Radicals in Isooctane Systems. JAOCS. 2012, 89(10), 1831-1838
Eun Yeong Jang, Chan Uk Park, Mi-Ja Kim, JaeHwan Lee. Stability of bisphenol A (BPA) in oil-in water emulsions under riboflavin photosensitization. Journal of Food Science. 2012. 77(8):C844-C848.
설남규, 장은영, 문기원, 성장훈, 이재환. 제주산 알로에 베라(Aloe vera Linne)의 항산화 효과. 한국식품과학회지. 2012. 44(5), 643-647.
Nam Gyu Seol, Eun Yeong Jang, Mi-Ja Kim, and JaeHwan Lee. Effects of roasting conditions on the changes of stable carbon isotope ratios (δ13C) in sesame oil and usefulness of δ13C to discriminate blended sesame oil with corn oil. Journal of Food Science. 2012. 77(12):C1263-1268.
JaeHwan Lee, Atikorn Panya, Mickaël Laguerre, Christelle Bayrasy, Jérôme Lecomte, Pierre Villeneuve, and Eric A. Decker. Comparison of antioxidant capacities of rosmarinate alkyl esters in riboflavin photosensitized oil-in-water emulsion systems. JAOCS. 2013. 90:225-232.
Tae Soo Kim, JuDong Yeo, Ji Young Kim, Mi-Ja Kim and JaeHwan Lee. Determination of the degree of oxidation in highly-oxidized lipids using profile changes of fatty acids. Food Chemistry. 2013. 138, 1792-1799.
Tae Soo Kim, Jung Woo Park, Mi-Ja Kim, and JaeHwan Lee. Effects of lipophilic and hydrophilic antioxidants in oil-in-water emulsions under chlorophyll photosensitization. Food Science and Biotechnology. 2013. 22(1). 125-130.
Min Kyu Jeong, Ju Dong Yeo, Eun Yeong Jang, and JaeHwan Lee. Monitoring of radical scavenging compounds from oxidized lipids (RSOLs) by DNPH derivatization in thermally-oxidized linoleic acid and lard systems. Food Science and Biotechnology. 2013. 22(S). 161-165.
Jung Woo Park, Tae Soo Kim, Mi-Ja Kim, and JaeHwan Lee. Prooxidative and antioxidative properties of β-carotene in chlorophyll and riboflavin photosensitized oil-in-water emulsions. Food Chemistry. 2013. 140, 255-261.
Ki Hwa Kim, Sue Jee Park, Jee Eun Kim, Hyemin Dong, In Seon Park, JaeHwan Lee, So Yang Hyun, and Bong Soo Noh. Assessment of physicochemical characteristics among different types of pale ale beer. 한국식품과학회지. 2013. 45(2):142-147.
Jung Woo Park, Eun Yeong Jang, Ji Young Kim, BoRa Yi, Mi-Ja Kim, Kye Won Park and JaeHwan Lee. Effects of visible light irradiation on the oxidative stability in rice bran. Journal of Cereal Science. 2013. 58(1):178-181.
양정은, 김지영, 장은영, 이재환, 이지현, 정라나. 다식의 항산화성과 저장기간에 따른 조직감 및 관능적 특성. 한국식품영양과학회지. 2013. 42(8), 1211-1219
Mi-Ja Kim, Jung Woo Park, Ji Young Kim, Sang-Jun Lee, Jae-Kweon Jang, JaeHwan Lee. Effects of heat treatment and visible light exposure on the oxidative stability of rice bran and of rice bran oil. Food Science and Biotechnology. 2013. 22, 1223-1228
Mi-Ja Kim, JaeHwan Lee, Eun Yeong Jang, Ji Young Kim, Ork Hee Kim, Myung Sook Kim, Chul Cheong, SunAh Kang. Antioxidant properties of hexane extracts from vegetables and/or by-products of agricultural products in bulk oil systems at 60 and 140°C heating. Food Science and Biotechnology, 2013. 22, 1263-1267
Hyang-Jin Yoon, Cho-Rong Seo, MiAe Kim, Young-Jun Kim, No-Joon Song, Woo-Seok Jang, Byung-Joon Kim, JaeHwan Lee, Joung-Woo Hong, Chu Won Nho, Kye Won Park. Dichloromethane extracts of Sophora japonica L. stimulate osteoblast differentiation in mesenchymal stem cells. Nutrition Research. 2013. 33. 1053–1062
Ji Young Kim, Mi-Ja Kim and JaeHwan Lee. Role of moisture on the lipid oxidation determined by D2O in linoleic acid system. Food Chemistry, 2014. 146, 134-140.
Jung Woo Park, Ji Young Kim, Mi-Ja Kim, and JaeHwan Lee. Evaluation of oxygen limitation on lipid oxidation and moisture content in corn oil at elevated temperature. JAOCS, 2014. 91:439-444.
Ji Young Kim, Mi-Ja Kim, and JaeHwan Lee. Effects of deuterium oxide on the oxidative stability and changes of headspace volatiles of corn oil. JAOCS, 2014. 91:623-628.
Ji Young Kim, BoRa Yi, Mi-Ja Kim and JaeHwan Lee. Oxidative stability in bulk oil containing carbohydrates such as glucose, sucrose, maltose, mannitol, and starch. JAOCS. 2014. 91:1387-1395
Sumi Oh, BoRa Yi, Hye Jung Ka, Juhee Song, Joohyeok Park, Jinyeong Jung, Mi-Ja Kim, Kye Won Park, JaeHwan Lee. Evaluation of in vitro antioxidant properties from roasted hulled barley (Hordeum vulgare L.). Food Science and Biotechnology. 2014. 23(4). 1073-1079.
Nam Gyu Seol, Mi-Ja Kim, BoRa Yi, and JaeHwan Lee. Riboflavin Photo-transformation of genistein and changes in radical scavenging activities of photo-transformed genistein derivatives. Food Science and Biotechnology. 2014. 23(4), 1055-1059.
Sang Sik Jung, Mi-Ja Kim, and JaeHwan Lee. Estimating the time of frying oils have been used for French fries based on profile changes of fatty acids derived from heated oil model systems. Food Science and Biotechnology. 2014. 23(5): 1405-1410.
Mi-Ja Kim, JaeHwan Lee, and JinSil Lee. Effect of ultraviolet-B irradiation on antioxidative properties of aqueous extracts from shiitake (Lentinus edodes) mushrooms. International Journal of Food Science and Technology, 2014. 49, 2276-2282.
Ji Yeon Kim, BoRa Yi, Mi-Ja Kim, JaeHwan Lee. Oxidative stability of solid fats containing ethylcellulose determined based on the headspace oxygen content. Food Science and Biotechnology, 2014, 23(6):1779-1784.
Ji Young Kim, Mi-Ja Kim, BoRa Yi, SuMi Oh, and JaeHwan Lee. Effects of relative humidity on the antioxidant properties of α-tocopherol in stripped corn oil. Food Chemistry, 2015. 167, 191-196.
Cho-Rong Seo, BoRa Yi, Sumi Oh, So-Mi Kwon, Suji Kim, No-Joon Song, Jae Youl Cho, Ki-Moon Park, Jee-Yin Ahn, Joung-Woo Hong, Mi-Ja Kim, JaeHwan Lee, and Kye Won Park. Aqueous extracts of hulled barely containing coumaric acid and ferulic acid inhibit adipogenesis in vitro and obesity in vivo. Journal of Functional Foods, 2015. 12: 208-218.
Ji Young Kim, Mi-Ja Kim, BoRa Yi, Sumi Oh, JaeHwan Lee. Antioxidant properties of ascorbic acid in bulk oils at different relative humidity. Food Chemistry, 2015. 176:302-307.
Sumi Oh, BoRa Yi, Mi-Ja Kim, JaeHwan Lee. Effects of deuterium oxide on formation of volatiles in linoleic acid model systems at different temperatures and oxygen limitation conditions. Food Science and Biotechnology, 2015. 24(1):41-46.
KyoungHo Lee, Cho-Rong Seo, Jin-Mo Ku, Hyeongjin Lee, Hyeon Yoon, JaeHwan Lee, Wook Chun, Kye Won Park and GeunHyung Kim. 3D-printed alginate/phenamil composite scaffolds constituted with microsized core-shell struts for hard tissue regeneration. RSC Advances. 2015. 5:29335-29345.
BoRa Yi, Hye Jung Ka, Mi-Ja Kim, JaeHwan Lee. Effects of curcumin on the oxidative stability of oils depending on type of matrix, photosensitizers, and temperature. JAOCS, 2015.92:685-691.
Ji Young Kim, Sumi Oh, BoRa Yi, Mi-Ja Kim, JaeHwan Lee. Synergism of phosphatidylcholine on the antioxidant properties of α-tocopherol in corn oils under different relative humidity. International Journal of Food Science and Technology, 2015. 50, 1421-1428
YoungWon Koo, Hyeongjin Lee, Suji Kim, No-Joon Song, Jin-Mo Ku, JaeHwan Lee, Chang Hyun Choi, Kye Won Park and GeunHyung Kim. Fabrication, characterisation and in vitro biological activities of a sulfuretin-supplemented nanofibrous composite scaffold for tissue engineering. RSC Adv., 2015, 5, 44943-44952
Nam Gyu Seol, HyeJung Ka, BoRa Yi, Juhee Song, Joohyeok Park, Jinyeong Jung, Mi-Ja Kim, and JaeHwan Lee. Changes in isoflavone profiles and antioxidant activities in isoflavone extracts from soybeans and soyfoods under riboflavin photosensitization. Food Science and Biotechnology. 2015. 24(4), 1271-1277.
Sumi Oh, Bora Yi, Jung Woo Park, Mi-Ja Kim, and JaeHwan Lee. Effects of relative humidity and neutral emulsifier on oxidative stability of corn oil during room temperature storage. JKSABC, 2015, 58(4), 521-526.
HyeJung Ka, BoRa Yi, Mi-Ja Kim, and JaeHwan Lee. Effects of cis oleic and trans elaidic acids on oxidative stability in riboflavin and chlorophyll photosensitized oil-in-water emulsions. Food Science and Biotechnology. 2015. 24(5):1645-1648.
Juhee Song, Joohyeok Park, Jinyeong Jung, Chankyu Lee, Seo Yeoung Gim, HyeJung Ka, BoRa Yi, Mi-Ja Kim, Cho-il kim, and JaeHwan Lee. Analysis of trans fat in edible oils with cooking process. Toxicological Research. 2015. 31 (3), 307-312.
Sumi Oh, Mi-Ja Kim, Kye Won Park, and JaeHwan Lee. Antioxidant properties of aqueous extract of roasted hulled barley in bulk oil or oil-in-water emulsion matrix. Journal of Food Science. 2015. 80, C2382-C2388
Jooyeon Chung, Yoo-Sun Kim, Jisoo Lee, Jae Hwan Lee, Sang-Woon Choi, and Yuri Kim. Compositional analysis of walnut lipid extracts and properties as an anti-cancer stem cell regulator via suppression of the self-renewal capacity. Food Science and Biotechnology. 2016. 25(2):623-629.
Ji Young Kim, BoRa Yi, Chankyu Lee, Seo-Yeong Gim, Mi-Ja Kim, and JaeHwan Lee. Effects of pH on the rates of lipid oxidation in oil-water system. Applied Biological Chemistry. 2016. 59(2), 157-161.
Sumi Oh, Changyu Lee, Seo Yeoung Gim, Mi-Ja Kim, and JaeHwan Lee. Effects of α-Tocopherol on the oxidative stability and incorporation of deuterium in volatiles from a linoleic acid-deuterium model system. Food Science and Biotechnology. 2016. 25(3):681-686.
HyeJung Ka, BoRa Yi, Mi-Ja Kim, and JaeHwan Lee. Evaluation of antioxidant or prooxidant properties of selected amino acids using in vitro assays and in oil-in-water emulsions under riboflavin sensitization. Journal of Food Science. 2016. 81:C1118-1123.
Jisoo Lee, Yoo-Sun Kim, Jae-Hwan Lee, Seung Chul Heo, Koo Lae Lee, Sang-Woon Choi, Yuri Kim. Walnut phenolic extract and its bioactive compounds suppress colon cancer cell growth by regulating colon cancer stemness. Nutrients. 2016, 8(7), 439;
doi:10.3390/nu8070439BoRa Yi, Mi-Ja Kim, and JaeHwan Lee. Effects of emulsifier charges on the oxidative stability in oil-in-water emulsions under riboflavin photosensitization. Food Science and Biotechnology. 2016, 25(4), 1003-1009
JuHee Song, Nam Gyu Seol, Mi-Ja Kim, and JaeHwan Lee. Riboflavin phototransformation on the changes of antioxidant capacities in phenolic compounds. Journal of Food Science, 2016. 81(8), C1914-C1920
JuHee Song, Eun Yeong Jang, Mi-Ja Kim, Young-Jun Kim, and JaeHwan Lee. Development of a spectroscopic method to determine the content of free radical scavenging compounds and oxidation products in thermally oxidised oils. International Journal of Food Science and Technology. 2016. 51(11), 2424-2432.
Sun Hee Hong, Mijeong Kim, Minji Woo, Jeong Sook Noh, JaeHwan Lee, Lana Chung, and Yeong Ok Song. The amelioration of plasma lipids by Korean traditional confectionery in middle-aged women: A cross-over study with western cookie. Nutrition Research and Practice. 2016. 10(6):590-596.
Kyung-Min Park, Min Joo Lee, Su-Kyung Jo, Seung Jun Choi, JaeHwan Lee, Pahn-Shick Chang. Erythorbyl laurate as a potential food additive with multi-functionalities: interfacial characteristics and antioxidant activity. Food Chemistry. 2017. 215, 101-107.
Juhee Song, Mi-Ja Kim, Young-Jun Kim, and JaeHwan Lee. Monitoring changes in acid value, total polar material, and antioxidant capacity of oils used for frying chicken. Food Chemistry. 2017. 220, 306-312.
Jinyeong Jung, Seo Yeong Gim, Chankyu Lee, Mi-Ja Kim, and JaeHwan Lee. Effects of moisture content and presence of γ-tocopherol on the stability of α-tocopherol in stripped corn oils. EJLST, 2016. 118(12), 1926-1934.
Chang Woo Kwon, Kyung-Min Park, Jeong Woong Park, JaeHwan Lee, Seung Jun Choi, and Pahn-Shick Chang. Rapid and sensitive determination of lipid oxidation using the reagent kit based on spectrophotometry (FOODLABfat system). Journal of Chemistry. 2016. 1468743.
Im JH, Choi CH, Mun F, JaeHwan Lee, Kim HG, Jung WK, Jang CH, and Kim GeunHyung. A polycaprolactone/fish collagen/alginate biocomposite supplemented with phlorotannin for hard tissue regeneration. RSC Advances. 2017. 7, 2009-2018.
BoRa Yi, Mi-Ja Kim, Su Yong Lee, and JaeHwan Lee. Physicochemical properties and oxidative stability of oleogels made of carnauba wax with canola oil or beeswax with grapeseed oil. Food Science and Biotechnology. 2017. 26(1):79-87.
Seo Yeong Gim, Seungmi Hong, Jisu Kim, YongJun Kwon, Mi-Ja Kim, GeunHyung Kim, and JaeHwan Lee. Enhancing oxidative stability in heated oils using core/shell structures of collagen and α-tocopherol complex. Food Chemistry. 2017. 235, 160-166.
Joo Young Kim, Jeongtaek Lim, JaeHwan Lee, Hong-Sik Hwang, and Suyong Lee. Utilization of oleogels as a replacement for solid fat in aerated baked Koods: physicochemical, rheological, and tomographic characterization. Journal of Food Science, 2017. 82(2), 445-452.
BoRa Yi, HyeJung Ka, YongJun Kwon, HyungSeok Choi, Sunghwa Kim, Jisu Kim, Mi-Ja Kim, and JaeHwan Lee. Oxidative stability in oil-in-water emulsions with quercetin or rutin under iron catalysis or riboflavin photosensitization. Journal of Food Science. 2017. 82(4), 890-896.
Seo Yeong Gim, Seungmi Hong, Mi-Ja Kim, and JaeHwan Lee. Gallic acid grafted chitosan has enhanced oxidative stability in bulk oils. Journal of Food Science. 2017. 82(7):1608-1613
JuHee Song, Sunghwa Kim, Jisu Kim, Mi-Ja Kim, Sang-Mok Lee, Mun-Ik Jang, and JaeHwan Lee. Oxidative properties and moisture content in repeatedly used oils for French fries and breaded chickens during frying. 2017. EJLST. 119(6), 1600279.
Jeongtaek Lim, Jeong S, Lee JK, Park SK, JaeHwan Lee, Suyong Lee. Effect of shortening replacement with oleogels on the rheological and tomographic characteristics of aerated baked Koods. Journal of the Science of Food and Agriculture. 2017. 97(11):3724-3732.
Sumi Oh, Chankyu Lee, SungHwa Kim, HyungSeok Choi, Mi-Ja Kim, and JaeHwan Lee. Oxidative stability and volatile formations in linoleic acid-D2O models in the presence of deuteron or electron donors. JAOCS. 2017. 94(11), 1385-1392.
Hong NY, Yang GH, JaeHwan Lee, and Kim GeunHyung. 3D bioprinting and its in vivo applications. Journal of Biomedical Materials Research Part B:Applied Biomaterials. 2018. 106(1), 444-459.
doi: 10.1002/jbm.b.33826Chankyu Lee, Seo Yeong Gim, Mi-Ja Kim, and JaeHwan Lee. Effects of quercetin or rutin on the oxidative stability of stripped or non-stripped soybean oils containing α-tocopherol. EJLST. 2017. 119(7), 1600329.
HyungSek Choi, Mi-Ja Kim, and JaeHwan Lee. Effect of polar and non-polar compounds from oxidized oils on oxidative stability in corn oil. EJLST. 2017. 120(3), 1700312.
Seo Yeong Gim, Jin Yeong Jung, YongJun Kwon, Mi-Ja Kim, GH Kim, and JaeHwan Lee. Application of β-cyclodextrin, chitosan, and collagen on the stability of tocopherols and the oxidative stability in heated oils. EJLST. 2017. 119(10), 1700124.
Jinyeong Jung, Seo Yeong Gim, Chankyu Lee, Mi-Ja Kim, and JaeHwan Lee. Stability of tocopherol homologs in soybean, corn, canola, and olive oils under different moisture contents at 25°C. EJLST. 2017. 119(6), 1600157.