식품화학연구실
- 생활과학관 연구동 421호실
- 051)510-2767
- 담당교수 : 권미라 교수
연구분야
- 곡물 성분의 정밀 분석 및 가공과 관련한 기능성 규명 연구
- 관능적·영양적 우수성을 갖춘 고부가가치 가공식품 및 신소재 개발
실험실 연구원
| 구 분 | 이 름 | ||
|---|---|---|---|
| 일반대학원 | 식품영양학전공 | 수료후연구생 | 이은정 |
| 박사과정 | 아바르젓 앵흐톤가라그 | ||
| 석사과정 | 문정한 | ||
| 김윤서 | |||
| 김보미 | |||
| 안재하 | |||
| 교육대학원 | 영양교육전공 | 석사과정 | 신예은 |
학위논문
| 논 문 제 목 | 게제지 | 연도 | 저자 |
|---|---|---|---|
| Impact of Bran Particle Size in Purple-Colored Whole Wheat Flour from Direct Milling versus Reconstitution on Noodle-Making Performance | 학위논문 | 2025 | 이은지 |
| Isolation and Characterization of Arabinoxylans from Korean Wheat Varieties: Effects on Flour and Noodle Quality | 학위논문 | 2025 | 한현수 |
| Impact of Arabinoxylans on Noodle-Making Performance of Flours with Varying Gluten Strengths Assessed through Xylanase Treatment | 학위논문 | 2024 | 하은빈 |
| Quality Characteristics and Noodle-Making Suitability of Purple-colored Whole Wheat Flour with Different Amylose Contents Milled with an Ultra-centrifugal Mill | 학위논문 | 2024 | 장정정 |
| Insights into the In vitro Digestibility of Non-GMO High-Amylose Wheat Flour and Starch: Assessing Their Physicochemical and Molecular Structural Properties, and the Effects of Physical Treatment | 학위논문 | 2024 | 문유진 |
| Effects of Milling Conditions on Quality Characteristics of Colored Whole Wheat Flour with Variable Amylose Content and Its Bread-Making Performance | 학위논문 | 2024 | 김형섭 |
| Effects of Arabinoxylans on Quality Characteristics and Noodle-Making Performance of Korean Domestic Wheat Flour with Varying Gluten Strengths | 학위논문 | 2024 | 김정언 |
| Development of Low-Allergy and Reduced Sugar Cookies Using Low-Allergy Wheat ('O-free') Flour and Sugar Alternatives | 학위논문 | 2022 | 백나연 |
| 고속원심분쇄기로 제분조건을 달리하여 제조한 유색 통밀가루의 품질특성과 빵 제조 적성 | 학위논문 | 2022 | 톤가 |
| Bread-Making Performance of Low-Allergy Wheat ('O-free') Flour and Quality Improvement by Ingredients and Processing Conditions | 학위논문 | 2022 | 샤톈이 |
| Quality Characteristics of Low-Allergy Wheat (‘O-free’) Flour and Improvement of Its Noodle-Making Performance by Ingredients and Processing Conditions | 학위논문 | 2022 | 조혜진 |
| Effect of Pre-treatment and Particle Size Reduction of Bran on Quality Characteristics and Antioxidant Activity of Fresh Noodle | 학위논문 | 2021 | 박규나 |
| Quality Characteristics, Antioxidant Activities, and Optimization of Formula and Processing of Bread Formulated with the Blend of Korean Domestic Wheat Flour and Purple Wheat Bran | 학위논문 | 2021 | 서예리 |
| Effect of Heat Moisture Treatment on Physicochemical Properties and Digestibility of Rice Flours with Different Amylose Contents | 학위논문 | 2021 | 이승연 |
| Molecular Structural and Thermal Properties of the Starches from Different Rice Cultivars and their Effects on Amylose-Lipid Complex Formation andin vitro Starch Digestibility with Various Emulsifiers and Fatty Acid | 학위논문 | 2020 | 김소진 |
| Quality Characteristics of the Flours from Soft Red Winter Wheat and their Relations on Fresh and Dry Noodle-making Performance | 학위논문 | 2020 | 왕샤오 |
| Formula and Process Optimization of RTP and RTB Frozen Dough of Sweet Bread Using Response Surface Methodology | 학위논문 | 2020 | 쟈오위샤 |
| Dry Noodle Making Performance of Korean Domestic Wheat Flours and its Quality Improvement by Drying Condition and Enzyme Treatment | 학위논문 | 2019 | 문유진 |
| 당 지수 감소를 위한 설탕 대체재 첨가 머핀의 가공 적성 연구 | 학위논문 | 2019 | 이은정 |
| 타마린드 검을 첨가하여 제조한 글루텐프리 쌀 식빵의 최적 배합비 모색 | 학위논문 | 2019 | 홍예은 |
| 글루텐프리 쌀 식빵의 반죽 및 빵의 품질에 대한 타마린드검의 영향 | 학위논문 | 2018 | 장경진 |
| Exploring Suitability of Soft Red Winter Wheats for Making Korean-Style Noodles | 학위논문 | 2018 | 전수정 |
| Variations in Flour Quality Influenced by Growing Environment of Korean Domestic Wheat Cultivar, Baikjung | 학위논문 | 2017 | 미카일영 |
| 제주 용암 해수로 제조한 쿠키와 빵의 품질 특성 | 학위논문 | 2017 | 정성현 |