Education [학력]
- - (1980.03. ~ 1984.02.) 서울대학교 , 학사 (식품영양학과)
- - (1984.03. ~ 1986.02.) 서울대학교 , 석사 (식품영양학과)
- - (1988.03. ~ 1992.02.) 서울대학교 , 박사 (식품영양학과)
Professional Experiences [경력]
- - (2020.03. ~ 현재) 부산대학교 식품영양학과 교수
- - (2015.03 ~ 2020.02) 부산대학교 식품영양학과 부교수
- - (2010.12 ~ 2014.08) R&D Pepperidge Farm/Campbell Soup Company, Norwalk, CT/Camden, NJ, USA, Senior Scientist
- - (2005.12 ~ 2010.11) USDA, ARS, Soft Wheat Quality Research Unit, Wooster, OH, USA, Research Food Technologist
- - (1995.09 ~ 2005.11) R&D Kraft/Nabisco Foods, East Hanover, NJ, USA, Associate Research Principal
- - (1994.01 ~ 1995.08) University of Saskatchewan, Saskatoon, Canada, Postdoc Research Fellow
- - (1992.02 ~ 1993.12) 서울대학교 농업신소재 연구센터, 박사후 연구원
- - (1986.09 ~ 1987.10) 서울대학교 가정대학 식품영양학과, 연구조교
Peer-reviewed Publication 학술지논문 (최근 5년간) [2020-2025]
연번 | 저자 | 연도 | 논 문 제 목 | 게제지 | 권,호,페이지 | DOI url 주소 |
|---|---|---|---|---|---|---|
1 | Lee E., Kweon M | 2025 | Comparison of the cookie-making performance of whole wheat flour milled using an ultra-centrifugal mill at varying conditions | Korean J Food Cook Sci | 41(1), 11-19 | |
2 | Ha E., Kweon M. | 2024 | Noodle-making performance of flour treated with xylanase specific to water-Unextractable arabinoxylans | Korean J Food Cook Sci | 40(6), 403-413 | |
3 | Kim J., Kweon M. | 2024 | Quality and noodle-making performance of wheat flour with varied gluten strengths altered by addition of various arabinoxylans | Journal of Food Science | 89(11), 7494?7508 | |
4 | Kim J., Kweon M. | 2024 | Quality and nutritional attributes of whole einkorn flour and its suitability for fresh noodle production compared to whole wheat flour | CEREAL CHEMISTRY | 101(6), 1316?1326 | |
5 | Moon Y., Kweon M. | 2024 | Distinctive characteristics of A- and B-type starch granules in high-amylose wheat: A comprehensive analysis of morphology, structure, and digestibility | LWT | 203, 116411 | |
6 | Ha E., Kweon M. | 2024 | Effects of xylanase-modified water-extractable arabinoxylans on flour and fresh noodle quality | Korean Journal of Food and Cookery Science KCI | 40(3), 147-155 | |
7 | Zhang T., Kweon M. | 2024 | Impact of kernel hardness and amylose content on quality characteristics of purple-colored whole wheat flour | CEREAL CHEMISTRY | 101(5), 1084-1093 | |
8 | Kim J., Kweon M. | 2024 | Comparison of noodle?making performance of purple?colored whole wheat flour prepared with a jet mill and an ultra?centrifugal mill | Food Science and Biotechnology | 33(13), 3037-3046 | |
9 | Baek N., Kweon M. | 2023 | Effect of Gluten Composition in Low-Allergy O-Free Wheat Flour on Cookie-Making Performance Compared with Flours with Different Gluten Strengths | Foods | 12(20):3843 | |
10 | Ha E., Kweon M. | 2023 | Noodle-making performance of purple-colored whole wheat flour prepared using an ultra-centrifugal mill | Korean J Food Cook Sci | 39(5), 384-393 | |
11 | Kim H., Kweon M. | 2023 | Suitability of low-allergy wheat ‘O-free’ flour for making muffins | Korean J Food Cook Sci | 39(4), 279-287 | |
12 | Avarzed E., Kweon M. | 2023 | Combined Effects of Particle Size and Dough Improvers on Improving the Quality of Purple-Colored Whole Wheat Bread | Foods | 12(13), 2591 | |
13 | Kim J., Kweon M. | 2023 | Quality characteristics and fresh noodle-making performance of commercial whole wheat flour milled from Korean domestic wheat with different particle sizes | Korean J Food Cook Sci | 39(1), 41-52 | |
14 | Kweon, M., Levine, H. | 2023 | Impacts of weathering/preharvest sprouting in the field on the milling and flour quality of soft wheats, and resulting baking performance for soft wheatbased baked products | Cereal Chemistry | 100(1), 83-98 | |
15 | Cho H., Kweon M. | 2022 | Effects of water amount and mixing time on fresh noodle-making performance of low-allergy wheat ‘O-free’ flour | Korean J Food Cook Sci | 38(6), 367-375 | |
16 | Moon Y., Kweon M. | 2022 | Physicochemical and molecular structural properties and in vitro digestibility of non-GMO high-amylose wheat starch | Korean J Food Cook Sci | 38(5), 269-277 | |
17 | Xia, T., Kweon, M. | 2022 | Quality of Low-Allergy Wheat (‘O-Free’) Flour and Optimization of Its Bread-Baking Performance。 | Foods | 11(21), 3399 | |
18 | Avarzed, E., Kweon, M. | 2022 | Effect of the milling conditions of an ultra-centrifugal mill on the quality characteristics of purple-colored whole wheat flour. | Korean J Food Cook Sci. | 38(4): 241-249. | |
19 | Baek, N., Kweon, M. | 2022 | Comparison in the dry noodle-making performance of US soft wheat flours with different gluten strength. | Korean J Food Cook Sci. | 38（３）:160-169. | |
20 | Park, G., Kweon, M. | 202２ | Quality characteristics and antioxidant activities of fresh noodles formulated with flour-bran blends varied by particle size and blend ratio of purple-colored wheat bran. | Processes. | 10(3),584。 | |
21 | Cho, H., Kweon, M. | 2022 | Exploring the quality parameters of whole wheat flour suitable for making whole wheat bread. | Korean J Food Cook Sci. | 38（２）:120-129. | |
22 | Moon, Y., Kweon, M. | 2021 | Quality of Low Allergy Wheat ‘O-free’ Flour and Its Bread- and Noodle-making Performance. | Korean J Food Cook Sci. | 37（６）:492-500 | |
23 | Moon, Y., Kweon, M. | 2021 | A Study on the Starch-related Characteristics of Non-GMO High Amylose Wheat Flour. | Korean J Food Cook Sci. | 37（6）:485-491。 | |
24 | Moon, Y., Kweon, M. | 2021 | Potential application of enzymes to improve quality of dry noodlesby reducing water absorption of inferior-quality flour. | Food Sci Biotechnol. | 30(7):921-930. | |
25 | Xia, T., Kweon, M. | 2021 | Comparison of Quality of Whole Wheat Flours from Foreign and Korean Domestic Wheat and Their Whole Wheat Cookie-Making Performance. | Korean J Food Cook Sci. | ３７（３）：229-237 | |
26 | Zhao, Y., Kweon, M. | 2021 | Optimized fermentation and freezing conditions for ready-to-proof and ready-to-bake frozen dough of sweet bread. | Applied Sci. | 11(17), 7904 | |
27 | Moon, Y., Kweon, M. | 2021 | Identification of significant formula and processing factors for bread formulated with the blend of Korean domestic wheat flour and purple wheat bran using a factorial design. | Korean J Food Cook Sci. | 37（２）:144-152. | |
28 | Wang,X., Kweon, M. | 2021 | Quality of US soft red wheat flours and their suitability for making fresh noodles. | Korean J Food Cook Sci. | 37（２）:134-143. | |
29 | Seo, Y., Kweon, M. | 2021 | Effect of purple-colored wheat bran addition on quality and antioxidant property of bread and optimization of bread-making conditions. | Applied Sci. | 11(9)： 4034 | |
30 | Zhao, Y., Kweon, M. | 2021 | Formula optimization of ready-to-proof and ready-to-bake frozen dough of sweet bread using response surface methodology. | LWT-Food Sci Technol. | 139:110581 | |
31 | Slade, L., Kweon, M., Levine, H. | 2021 | Exploration of the functionality of sugars in cake-baking, and effects on cake quality. | Crit Rev Food Sci Nutr。 | ６１（２）:283-311. | |
32 | Moon, Y., Kweon, M. | 2021 | Comparison of particle size and quality characteristics of commercial whole wheat flours made from Korean domestic wheat and foreign wheat. | Korean J Food Cook Sci. | 37（１）：４１?２ | |
33 | Lee, S., Kweon, M. | 2020 | Physicochemical and thermal properties, and starch digestibility of dry-milled rice flours with different amylose contents using an ultra- centrifugal mill. | Korean J Food Cook Sci. | 36(6):529-536. | |
34 | Park, G.N., Kweon, M. | 2020 | Quality characteristics and antioxidant activities of fresh noodles formulated with the blend of Korean domestic wheat flour and pre-treated purple-colored wheat bran. | Korean J Food Cook Sci. | 36(5):482-491 | |
35 | Kim, S., Kweon, M. | 2020 | Formation of amylose-lipid complex of the starches from high amylose rice cultivars by addition of saturated fatty acids. Korean J Food Cook Sci. | Korean J Food Cook Sci. | 36(05):436-445 | |
36 | Lee, E.J., Kweon, M. | 2020 | Processing suitability of healthful carbohydrates for potential sucrose replacement to produce muffins with staling retardation. | LWT-Food Sci Technol. | 131:109565 | |
37 | Song, J.L., Kweon, M., Park, K.Y. | 2020 | Fresh Saengshik showed a positive effect on mitigating dextran sulfate sodium-induced experimental colitis in mice. | J Med Food. | 23(4):459-464. | |
38 | Seo, Y., Kweon, M. | 2020 | Comparison of quality characteristics of commercial dry noodles made of imported wheat and Korean domestic wheat. | Korean J Food Cook Sci. | 36(04):348-356 | |
39 | Avarzed, E., Kweon, M. | 2020 | Quality characteristics and antioxidant activities of cookies formulated with the blend of Korean domestic wheat flour and purple wheat bran. | Korean J Food Cook Sci. | 36(2):152-162 | |
40 | Hong, Y.E., Kweon, M. | 2020 | Optimization of the formula and processing factors for gluten-free rice bread with tamarind gum. | Foods. | 9(2), 145 |