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고려대학교 교수소개

Knowledge & Innovation


Home > 생명과학대학 >생명과학부


Prof. 김유경

Tel: 3290-2328

E-mail: yookyung_kim@korea.ac.kr

세부전공: 식품학

  • About Professor
  • Curriculum vitae
  • Publication
  • Research
  • Teaching
  • Lab Members
  • Profile



    2004. 5. University of Georgia 식품공학과 이학박사

    1999. 2. 고려대학교 대학원 가정학과 가정학 석사 (식품영양학)

    1996. 2. 고려대학교 사범대학 가정교육과 가정학사





    2008. 3 - 현재 고려대학교 사범대학 가정교육과 조교수

    2007. 1 – 2008. 2. USDA-ARS (Albany, CA) Research Food Technologist

    2004. 7 – 2006. 12. USDA-ARS (Athens, GA) Research Food Technologist

    2004. 5 – 2004. 6. University of Georgia Postdoctoral Research Fellow

    2003 & 2004 spring University of Georgia Teaching Assistant

    2001. 1 – 2004. 5. University of Georgia Research Assistant



    학회 및 사회봉사 활동


    Peer Review for Journals, 2005-2007

    Journal of Food Quality, Journal of Food Processing and Preservation





    Institute of Food Technologists (IFT)

    Council for Near-Infrared Spectroscopy (CNIRS)


  • Curriculum


  • Publication

    Publications (Within 3 years)


    Effects of HPMC (Hydroxypropyl methylcellulose) on oil uptake and texture of gluten-free soy doughnut, LWT – Food Science and Technology, 2014, 4 (10.1016/j.lwt.2014.03.039)


    Change in texture improvement of low-fat tofu by means of low-fat soymilk protein denaturation, Journal of the Science of Food and Agriculture, 2014, 7 (10.1002/jsfa.6780)


    Pectin as a bioactive polysaccharide-extracting tailored function from less, Food Hydrocolloids, 2014, 42, 251, 259


    Physicochemical and sensory characteristics of a low-fat tofu produced from supercritical CO2 extracted soy flour, Food Science and Biotechnology, 2014, 23, 566


    성인초기 여성의 골밀도, 생화학적 골표지자 및 골건강 관련 요인, Journal of Korean Academy of Nursing, 2014, 44, 504-514.


    Decreased fat accumulation in 3T3-L1 preadipocytes treated with extracts of heat processed soy flour and breads, International Journal of Food Science and Technology, 2014, 49, 759-767.


    Physicochemical and sensory properties of soy bread made with germinated, steamed, and roasted soy flour, Food Chemistry, 2013. 141, 517-523


    청소년의 음식선택동기가 전통발효음식에 대한 태도 및 섭취행동에 미치는 영향, 한국가정과교육학회, 2013, 25, 93-104


    Fourier transform near infrared spectroscopy prediction of trans and cis fats in ground cereal products at different resolutions, Journal of Near Infrared Spectroscopy, 2013, 21, 141-148.


    Charge domain of modified pectins influence interaction with acidified caseins. Food Hydrocolloids, 2011, 25, 419-425.


    Physical and sensory properties of all-barley and all-oat breads with additional Hydroxypropyl Methylcellulose (HPMC) β-glucan. Journal of Agricultural and Food Chemistry, 2011, 59, 741-746.


    Supplementation of hydroxypropyl methylcellulose into yeast leavened all-whole grain barley bread potentiates cholesterol-lowering effect. Agricultural and Food Chemistry, 2011, 59, 7672-7678.


    Effect of different levels of malt extract on antinutrients, in vitro digestibilities and viscosity during fermentation of jeungpyun. Food Science Biotechnology, 2011, 20, 679-685.




    Conference Presentation (Within 3 years)


    Health benefit of soy-based noodle processed by two methods is superior to wheat noodle. Annual Conference & Exhibition-Functional foods, Nutraceuticals, Natural health products, and Dietary supplements. 2014


    Characterization and quality optimization of yuba as edible packaging films. International Annual Meeting of Institute of Food Technologist/Food Expo. 2014


    Stability of block charged pectin under simulated gastric conditions is greater than commerciallow methoxylpectin. International Annual Meeting of Institute of Food Technologist/Food Expo. 2014


    Effects of curdlan on the quality characteristics of tofu-noodle, Food structure and Functionality Forum Symposium : From Molecules to Functionality. 2014


    Soy noodles’ health benefits according to different manufacturing ways. International Conference and Exhibition on Nutraceuticals and Functional Foods. 2013


    Development of soy sausage made by isolated soy protein. 제80회 한국식품과학회 학술대회. 2013


    Improvements of textural properties of low fat tofu with HPMC. 제80회 한국식품과학회 학술대회. 2013


    Effects of fat contents on textural properties of soy pudding. International Annual Meeting of Institute of Food Technologist/Food Expo. 2013


    Quality characteristics of gluten-free soy noodles containing HPMC. International Annual Meeting of Institute of Food Technologist/Food Expo. 2013


    고등학생들의 음식선택동기가 전통발효음식에 대한 태도 및 섭취행동에 미치는 영향. 한국가정과교육학회 2013년 동계학술대회. 2013.


    .Antioxidant capacity of soy bread and the inhibitory effect in 3T3-L1 preadipocyte differentiation. International conference and exhibition on nutraceuticals and functional foods. 2012


    Quality properties of a 100%soy donut formulated with HPMC. 제79회 한국식품과학회 학술대회. 2012.


    The effect of HPMC as a fat replacer on the physicochemical properties of low-fat and defatted tofu. 제 79회 한국식품과학회 학술대회. 2012.


    Protective effect of opuntiahumifusa(Cheonnyuncho) against UVB-induced photoaging in HaCaT and Hairless mouse. 제 79회 한국식품과학회 학술대회. 2012.





    Book/ Chapter


    Kim, Y-K.; Wicker, L. 2006. Pectinmethylesterase modification to produce charge modified citrus pectin. In Advances in Biopolymers. Molecules, Clusters, Networks, Interactions; Fishman, M.L., Qi, P., Wicker, L. Eds.; American Chemical Society, ACS Symposium Series No 935, Chapter 15., 230-242.




  • Research


  • Teaching


  • Lab Members