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소개

Prof. 김유경 (YooKyung Kim)

Tel: 02-3290-2328 (교육관 713)

Lab:02-3290-5383 (사대신관 B103)

E-mail: yookyung_kim@korea.ac.kr

세부전공: 식품화학 (Food Chemistry) 

  •  
  • About Professor
  • Research
  • Publication
  • Teaching
  • Lab Members

  • Profile

    Educations (학력)
    • 2004. 5. (Ph.D.)     Food science, University of Georgia (UGA) (Major: Food engineering and Food chemistry)
    • 1996. 2. (MS)         Home economics, Korea University (Major: Food Science and Nutrition)
    • 1992. 2. (BS)          Department of Home Economics Education, Korea University 
    Work experiences (경력)

    • 2016 ~ Present         Professor, Department of Home Economics Education (Graduate School: Home Ecology), Korea University

    • 2011 ~ 2016             Associate professor, Department of Home Economics Education (Graduate School: Home Ecology), Korea University

    • 2008 ~ 2011             Assistant professor, Department of Home Economics Education (Graduate School: Home Ecology), Korea University

    • 2007 ~ 2008            USDA-ARS (Albany, CA) Research Food Technologist (Functional food research using grains)

    • 2004 ~ 2006            USDA-ARS (Athens, GA) Research Food Technologist (Food analysis research using NIR)

    • 2004. 5. ~ 2004. 6. University of Georgia Postdoctoral Research Fellow

    Social activities (교내외활동)

    • 2022 ~ 2023            성북구가족센터 센터장

    • 2021 ~ present         식품의약품안전처 핵심전문가

    • 2018 ~ 2020             고려대학교 생활과학연구소 소장

    • 2018                          농림식품기술기획평가원 평가위원 (2018)

    Academical activities (학술활동)

    • 2024 ~ present         한국식생활교육학회 사업이사

    • 2021 ~ 2023             한국가정과교육학회 학술이사

    • 2019 ~ 2020             전국가정교육과 교수협의회 이사

    • 2019 ~ 2020             한국가정과교육학회 편집위원

    • 2013 ~ 2015             한국가정과교육학회 기획이사

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    https://app.rndcircle.io/lab/8288b332-d772-4668-b327-f91991162c59

  • Publication

     

    
	
    
		All publications can be accessed at: https://www.researchgate.net/profile/Yookyung-Kim-3
    
	
    
		
    
			Publications (within 5 years)
    
		
    
			<Sustainable protein from edible insects>
    
		
    
			Cho, I., Koh, J., Choi, R-Y., Ji, M., Kim, I-W., Paik, M-J., Kim, Y. (2025) Techno-functional and biological characteristics of cricket (Gryllus bimaculatus) fractions extracted using a cold press juicer, Journal of Food Composition and Analysis, 148, 108649.
    
		
    
			Kim, S. J., Park, W. J., Choi, W., Kim, H. S., & Kim, Y. (2025). Supercritical CO2 defatting and hydrolysis improve the bioactivity of Protaetia brevitarsis seulensis proteins against oxidative stress, inflammation, and muscle atrophy. Food Bioscience, 107811.
    
		
    
			Wang, Y., Guk, M., Kim, J., Song, K. Y., Cho, S., & Kim, Y. (2025). Germinated triticale flour as sustainable partial substitute for wheat flour in bread-making. International Journal of Gastronomy and Food Science, 101312.
    
		
    
			Oh, E., Kim, M. H., Park, W. J., & Kim, Y. (2025). Sustainable mealworm tofu as a dietary strategy to prevent muscle atrophy induced by dexamethasone in cellular and animal models. Food Hydrocolloids for Health, 7.
    
		
    
			Ma, Y., Lee, S. H., Guk, M., Cho, S., & Kim, Y. (2025). Enhancing soy yogurt texture and functionality with mealworm protein. Journal of Food Composition and Analysis, 141, 107337.
    
		
    
			Park W-J., Oh, E., Kim, Y. (2024) Protaetia brevitarsis larvae extract protects against lipopolysaccharides-induced ferroptosis and inflammation by inhibiting acid sphingomyelinase, Nutrition Research and Practice, 18(5):602-616. 
    
		
    
			Kim Y., Cho S., Kim, Y. (2024) Quality properties of salt-fermented mealworms ( Tenebrio molitor larvae) with added millet , International Journal of Gastronomy and Food Science, 37, 101007
    
		
    
			Oh, E., Kang, Y., Cho, I., Koh, J., Park, W.-J., & Kim, Y. (2024).Anti-inflammatory and anti-hyperglycemia effects of mealworm (Tenebrio molitor larvae) protein extracted by four methods: Alkali, salt, enzyme, and screw press. Journal of Food Science, 89, 5179-6059 
    
		
    
			Kang Y., Cho, I., Oh, E., Choi, R-Y., Koh, J., Kim, Y. (2024) Techno-functional and rheological properties of Tenebrio molitor larvae protein extracted by alkali, salt, and water, International Journal of Industrial Entomology. 48(2), 86-97
    
		
    
			Zhao, X., Kim, I., Kim, H,, & Kim, Y. (2024) Protein interactions and rheological properties of heat-induced gels containing soy and water-soluble mealworm (Tenebrio molitor larvae) protein mixtures, Food Bioscience, 58, 103718  
    
		
    
			Oh, E., Kim, Y. (2024) Influence of mealworms (Tenebrio molitor larvae) and their protein derivatives on the structural and rheological properties of tofu, Food Hydrocolloids, 147, 109399
    
		
    
			Yoon, Y., Oh, E., Park, W-J., Kim, H.S., Kim, Y. (2023) Effects of enzymatic hydrolysis and size fractionation of mealworm (Tenebrio molitor larvae) protein on antioxidant and anti-inflammatory activities and inhibition of muscle loss, ACS Food Science & Technology, 3 (5), 850-857.
    
		
    
			Oh, E., Park, W.J., Kim, Y. (2022) Effects of Tenebrio molitor larvae and its protein derivatives on the antioxidant and anti-inflammatory capacities of tofu, Food Bioscience, 50, 102105
    
		
    
			Lee, H. & Kim, Y. (2022) Development of a low-salt soy sauce with enhanced flavor and functionality with soy residue and Tenebrio molitor larvae powder, Journal of Food Processing and Preservation, 46 (95),
    
		
    
			Yu, X., Oh, E., and Kim, Y. (2021) A comparative study of the functional properties of mealworm (Tenebrio molitor) larvae and soybean protein isolates and hydrolysates, International Food Research Journal,
    
		
    
			 
    
		
    
			
    
				<Functional foods using soy and dietary fiber>
    
			
    
				He, R., & Kim, Y. (2025). Structural and functional enhancement of okara (soybean residue) proteins using microwave-and ultrasound-assisted enzymatic hydrolysis. Food Bioscience, 107165.
    
			
    
				Kim, J., Kim, S.H., Kim, Y (2024) Evaluating the quality of soy residue-supplemented Korean traditional rice wine and its lactic acid bacteria, Cereal Chemistry, 101(1), 73-84.
    
			
    
				Zhang Y, Kim J, Song KY, Kim Y. (2024) Effects of soybean residue addition on yogurt quality: Physicochemical, functional, and sensory properties, Progress in Nutrition, 26(1), e2024005.
    
			
    
				Park, K., Kim, Y. (2023) Enhanced antioxidant capacity of brown vinegar supplemented with soy residue, Cereal Chemistry, 100(6), 1314-1325.
    
			
    
				Jin, Y, Song, K.Y., Kim, Y. (2022) A soy-based jerky made from transglutaminase-treated yuba film, Journal of Food Processing and Preservation, e17180
    
			
    
				Hou, Y., Yoon, Y., Oh, E., Sung, B. & Kim, Y. (2022) Effects of soy protein hydrolysates on antioxidant activity and inhibition of muscle loss, International Food Research Journal
    
			
    
				Wang, Y., Song, K-Y, & Kim, Y. (2022) Effects of thermally treated mulberry leaves on the quality, properties, and antioxidant activities of yogurt, Journal of Food Processing and Preservation, 46,
    
			
    
				Yang, F., & Kim, Y. Application of yuba film as frozem dumpling wrapper, LWT - Food Science and Technology, 151, 11245
    
			
    
				Song, K-Y & Kim, Y. (2021) Effects of fat replacement by hydroxypropyl methylcellulose (HPMC) on the physicochemical, textural, and sensory properties of reduced-fat soy sausages, Progress in Nutrition, 23 (4)
    
			
    
				 
    
			
    
				<Nutritional epidemiology and data science>
    
			
    
				Kang, K., & Kim, Y. (2025). Solubility prediction of edible insect proteins: A comparative study of machine learning and response surface methodology. Food Chemistry, 144856.
    
			
    
				Kang, K., & Kim, Y. (2025). Exploring consumer perception of edible insects in Korea using text mining. Journal of Insects as Food and Feed, 1(aop), 1-15.
    
			
    
				Le AK, Lee JW, Nguyen TT, Nguyen TN, Kim Y. (2024) Dietary Intake, Menopausal Symptoms, and Body Composition Associated with Possible Sarcopenia among Vietnamese Middle-Aged Women: A Cross-Sectional Study, Metabolic Syndrome and Related Disorders, 
    
			
    
				Lee, J.W., Kim, Y (2024) Association of plain water intake with perceived depression and suicidality among Korean adolescents, Epidemiology and Health, 10.4178/epih.e2024019
    
			
    
				강예은, 황현우, 김여은, 한유, 장신유, 이정우, 김유경 (2024) 곤충 단백질 활용 고령친화식품 개발을 위한 소비자 요구도 조사, 한국가정과교육학회지
    
			
    
				김호정, 이정숙, 김유경 (2024) 청소년 영양지수(NQ-A)를 활용한 서울지역 일부 고등학교 학생의 식행동과 삶의 질의 관련성 연구, 한국영양학회지, 56(6), 320-335.
    
			
    
				강보경, 강예은, 신정경, 박인희, 김정경, 이동섭, 정세호, 최준혁, 권민성, 김유경, 이예영 (2024) 성인전기 가정생활 환경교육 실습 프로그램의 적용과 평가, 한국가정과교육학회지, 36(1), 55-69. 
    
			
    
				박주오, 이정우, 김유경. (2024). 청소년의 스마트폰 사용 시간과 식생활 행태 관련 요인 간의 관계: 2022~2023년 한국 청소년 건강행태조사 자료를 활용하여. 한국가정과교육학회지, 36(4), 221-240. 
    
			
    
				Jun, S-H, Lee, J.W, Shin, W-K, Lee, S-Y, Kim, Y (2023) Association between plant protein intake and grip strength in Koreans aged 50 years or older: Korea National Health and Nutrition Examination Survey 2016–2018, Nutrition Research and Practice, 
    
			
    
				Lee, J, Kim, Y., Shin, W-K. (2023) Relationship of carbohydrate and fat intake with metabolic syndrome in Korean women: The Korea National Health and Nutrition Examination Survey (2007-2016) Journal of Home Economics Education Research, 35(1), 1-14 
    
			
    
				홍승아, 정세호, 이정우, & 김유경 (2023) 고등학생 대상의 포토보이스를 활용한 지속가능한 식생활에 대한 개념 인식 탐색, 한국가정과교육학회지, 35(4), 135-149.
    
			
    
				계은슬, 김유경, & 이정우 (2023) 청소년의식생활에 따른 정신건강 실태 : 제16차-제18차 (2020년-2022년) 청소년건강행태조사자료를 이용하여, 한국가정과교육학회지, 35(4), 33-45.
    
			
    
				이정우, & 김유경. (2023). 코로나-19 유행 이전과 코로나-19 유행 시기의 청소년 식생활 행태 비교분석. 한국가정과교육학회지, 35(2), 61-72.
    
			
    
				Jun, S-H., Lee, J.W., Shin, W-K., Kim. Y. (2022) Plant proteins in relation to health-related quality of life in South Korean individuals aged 50 years or older: Korea National Health and Nutrition Examination Survey 2016–2018, Journal of Home Economics Education Research, 34(4), 1-18, 
    
			
    
				Hong, J., Shin W-K., Lee J.W., Lee, S-Y., & Kim, Y. (2022) Associations of serum vitamin D level with sarcopenia, non-alcoholic fatty liver disease (NAFLD), and sarcopenia in NAFLD among people aged 50 and over: The Korea National Health and Nutrition Examination Survey (KNHANES) IV-V, Metabolic Syndrome and Related Disorders, 20(4)
    
			
    
				고지원, 박선성, 김서현, & 김유경. (2022). 중학생의 배려심⋅ 다문화수용성 향상을 위한 비주얼 씽킹 활용 식생활교육 프로그램 개발 및 적용: 2015 개정 기술⋅ 가정과 교육과정을 중심으로. 한국가정과교육학회지, 34(2), 153-166.
    
			
    
				이영은, 유세종, 이정우, 고지원, & 김유경. (2022). 중학생 대상 지구환경을 위한 지속가능한 식생활교육 프로그램. 한국가정과교육학회지, 34(2), 59-75.
    
			
    
				Hong, J., Shin W-K., Lee J.W., & Kim, Y. (2021) Relationship between protein intake and sarcopenia in the elderly with nonalcoholic fatty liver disease based on the fourth and fifth Korea National Health and Nutrition Examination Survey (KNHANES), Metabolic Syndrome and Related Disorders
    
			
    
				Lee, J.W., Shin, W-K., & Kim, Y. (2021) Food security status is not associated with increased risk of metabolic syndrome in Korean adults, Metabolic Syndrome and Related Disorders
    
			
    
				백희연, 유세종, 김유경 (2021) 블렌디드 러닝을 활용한 기술·가정 ‘청소년기 영양과 식행동’ 단원의 교수·학습과정안 개발, 한국가정과교육학회지, 33(4), 119-137.
    
			
    
				범설영, 김유경, 신우경 (2021) 수면시간에 따른 견과류 섭취와 고혈압의 연관성: 2010~2016년 국민건강영양조사 자료를 이용하여, 한국가정과교육학회지, 33(4), 103-117.
    
			
    
				장은영, 김유경, & 신우경. (2021). 한국 성인의 비타민 C 섭취와 비만 유병률의 연관성-2016-2017 년 국민건강영양조사 자료를 이용하여-. 한국식생활문화학회지
    
			
    
				정세호, 이정우, 배다영, & 김유경. (2021). 청년 1 인가구를 위한 식생활교육 프로그램 개발. 한국가정과교육학회지, 33(1), 151-167.
    
			
    
				오은영, 김유경 (2020) 2015 개정 중학교 기술가정 교과서 ‘식생활 단원’의 식품안전 내용 분석, 한국가정과교육학회지, 32(3), 63-79.
    
			
    
				지지에, 김유경, 신우경 (2020) 한국 성인여성의 신체활동에 따른 과일 채소 섭취와 정신겅강의 연관성- 2014~2016년 국민건강영양조사 자료를 이용하여, 한국식생활문화학회지, 35(1), 107-116.
    
			
    
				All Published Articles (~2019)
    
			
    
				Kim, N., Seo, E., & Kim, Y (2019) Physical, mechanical, and water barrier properties of yuba films incorporated with various types of additives, Journal of the Science of Food and Agriculture, 2019, 99, 2808–2817.
    
			
    
				Huh, H-J., Shin, W-K., & Kim, Y (2019) Textural and cooking qualities of noodles made with soy flour and hydroxypropyl methylcellulose, International Food Research Journal, 2019, 26(2). 421-428.
    
			
    
				Kim, J., Shin, W-K., & Kim, Y (2019) Effect of Lotus seed on viscosity and antioxidant activity of soy-based porridge, Cereal Chemistry, 96(2), 220-227.
    
			
    
				Huang, J., Ypkpyama, W.H., & Kim, Y (2019) Soy noodles processed from soy flour or tofu affects antioxidant content, lipid accumulation in 3T3‐L1 cells, and plasma lipids in hamsters, Journal of Food Processing and Preservation, 2019, 43(2), e13871.
    
			
    
				Jang, S., Shin, W-K., & Kim, Y (2019) Texture of steamed rice cake prepared via soy residue and hydroxypropyl methylcellulose supplementation, Cereal Chemistry, 2019, 96(1), 57-65.
    
			
    
				한정순, 김유경 (2019) 체중관리 프로그램이 중년 비만 여성의 체성분과 칼슘, 아연,철 섭취에 미치는 영향, 아시안뷰티화장품학술지, 17(1), 15-24.
    
			
    
				서경화, 김서현, 김유경 (2019) ‘식생활 단원’의 가족식사 관련 내용 분석, 학습자중심교과교육연구, 19, 93-119.
    
			
    
				Xin, Y., Lee J.Y., Kim, J., & Kim Y (2018) Effect of curdlan on textural and cooking qualities of noodles made with tofu, Journal of Food Processing and Preservation, 42(8), e13661.
    
			
    
				Zhang, S., Lee, J., & Kim, Y (2018) Chemical composition, water vapor permeability, and mechanical properties of yuba film influenced by soymilk depth and concentration, Journal of the Science of Food and Agriculture, 98(5), 1751-1756.
    
			
    
				Zhang, S., Kim, N., Yokoyama, W., & Kim, Y (2018) Effects of moisture content on mechanical properties, transparency, and thermal stability of yuba film. Food Chemistry, 2018, 248(15), 202-207.
    
			
    
				Shin, W-K., Wicker, L., & Kim Y (2017) HPMC (hydroxypropyl methylcellulose) as a fat replacer improves the physical properties of low‐fat tofu, Journal of the Science of Food and Agriculture, 97(11), 3720-3726
    
			
    
				안순희, 신우경, 김유경 (2018) 대학생을 위한 건강, 환경, 배려를 위한 식생활교육 효과, 한국식생활문화학회지, 33(2), 176-185.
    
			
    
				기예진. 김유경, 신우경 (2018) 청소년들의 수면시간에 따른 정신건강 및 영양섭취 상태 –국민건강영양조사(2007-2016년)자료를 이용하여, 한국가정교육학회지, 30(4),,1-14.
    
			
    
				신우경, 강소영, 김유경 (2017) 가족식사가 식생활태도, 학업성취도 및 삶의 질에 미치는 영향 - 경기도 고양시 소재 중학생을 중심으로, 한국가정교육학회지, 29(4), 149-159.
    
			
    
				안순희, 김유경 (2017) 북한 식생활 영역의 용어 연구를 통한 북한 식생활의 이해. 한국가정교육학회지, 29(1), 1-13.
    
			
    
				신상희, 신우경, 김유경 (2017) 청소년들의 체형인식에 따른 영양소 섭취실태 및 정신건강: 국민건강영양조사 자료를 이용하여. 한국가정교육학회지, 29(1), 93-109.
    
			
    
				김나연, 신우경, 김유경 (2017) 청소년 고카페인 음료 섭취빈도와 정신건강의 관련성 연구. 한국식생활문화학회지, 32(1), 66-74.
    
			
    
				이윤정, 김유경, 이예영, 외 7인. (2017). 예비 가정과교사를 위한 통일대비 가정생활문화교육 프로그램의 개발과 평가. 한국가정과교육학회지, 29(1), 125-143.
    
			
    
				이하나, 김유경, 이윤정, 이예영, 외 7인. (2017). 중학생을 위한 통일대비 가정생활문화교육 프로그램 개발과 평가. 한국가정과교육학회지, 29(3), 105–124.
    
			
    
				이윤정, 김유경, 외 9인. (2016) 탈북청소년들을 위한 가정생활교육프로그램의 개발과 평가, 한국가정과교육학회지, 28(1), 41-57
    
			
    
				Park, J., Choi, I., & Kim, Y (2015) Cookies formulated from fresh okara using starch, soy flour and hydroxypropyl methylcellulose have high quality and nutritional value, LWT- Food Science and Technology, 63(1), 660-666.
    
			
    
				Kim, J., Choi, I., Shin, W-K., & Kim, Y (2015) Effects of HPMC (Hydroxypropyl methylcellulose) on oil uptake and texture of gluten-free soy doughnut, LWT – Food Science and Technology, 62(1), 620-627.
    
			
    
				Shin, W-K., Yokoyama, W.H., Kim, W., Wicker, L., & Kim, Y (2015) Change in texture improvement of low-fat tofu by means of low-fat soymilk protein denaturation, Journal of the Science of Food and Agriculture, 95(5), 1000-1007
    
			
    
				Lee, J.W., Kim, Y., Perera, V., Mclachlan, A.J., & Bae, K-S (2015) Prediction of plasma caffeine concentrations in young adolescents following ingestion of caffeinated energy drinks: a Monte Carlo simulation, European Journal of Pediatrics, 174, 1671-1678.
    
			
    
				Shin, W-K., Kim, W., & Kim, Y. (2014) Physicochemical and sensory characteristics of a low-fat tofu produced from supercritical CO2 extracted soy flour, Food Science and Biotechnology, 23, 43-48.
    
			
    
				Shin, D.J., Choi, I., Yokoyama, W.H., Kim, M-J., & Kim, Y. (2014) Decreased fat accumulation in 3T3-L1 preadipocytes treated with extracts of heat processed soy flour and breads, International Journal of Food Science and Technology, 49(3), 759-767.
    
			
    
				Wicker, L., Kim, Y. et al (2014) Pectin as a bioactive polysaccharide-extracting tailored function from less, Food Hydrocolloids, 42(2), 251-259
    
			
    
				박영주, 김유경 외 6인 (2014) 성인초기 여성의 골밀도, 생화학적 골표지자 및 골건강 관련 요인, 대한간호학회지, 44, 504-514.
    
			
    
				Shin, D-J., Kim, W. & Kim, Y. (2013) Physicochemical and sensory properties of soy bread made with germinated, steamed, and roasted soy flour, Food Chemistry, 141(1), 517-523
    
			
    
				Kim., Y. & Kays, S.E. (2013) Fourier transform near infrared spectroscopy prediction of trans and cis fats in ground cereal products at different resolutions, Journal of Near Infrared Spectroscopy, 21, 141-148.
    
			
    
				이정우, 김유경 (2013) 청소년의 음식선택동기가 전통발효음식에 대한 태도 및 섭취행동에 미치는 영향, 한국가정과교육학회, 25, 93-104
    
			
    
				Kim, Y. & Wicker, L. (2011) Charge domain of modified pectins influence interaction with acidified caseins. Food Hydrocolloids, 25, 419-425.
    
			
    
				Kim, Y. & Yokoyama, W.H. (2011) Physical and sensory properties of all-barley and all-oat breads with additional Hydroxypropyl Methylcellulose (HPMC) β-glucan. Journal of Agricultural and Food Chemistry, 59, 741-746.
    
			
    
				Kim, H-S., Bartley G.E., Turowski M., Anderson W.H.K., Young S.A., Kim Y. & Yokoyama W. (2011) Supplementation of hydroxypropyl methylcellulose into yeast leavened all-whole grain barley bread potentiates cholesterol-lowering effect. Journal of Agricultural and Food Chemistry, 59(14), 7672-7678.
    
			
    
				Jung, K.W., Kim, Y., & Lee. G.C. (2011) Effect of different levels of malt extract on antinutrients, in vitro digestibilities and viscosity during fermentation of jeungpyun. Food Science Biotechnology, 20(3), 679-685.
    
			
    
				Lee, H-S., Kim, M-K., Kim, Y. et al. (7) (2011) Stimulation of osteoblastic differentiation and mineralization in MC3T3-E1 cells by antler and fermented antler using Cordyceps militaris. Journal of Ethnopharmacology, 133, 710–717.
    
			
    
				정경완, 김유경, 이귀주 (2011) 엿기름 추출액의 첨가량에 따른 증편의 저장 중 품질 특성 변화, 한국식생활문화학회지, 26(5), 521-529.
    
			
    
				김윤선, 강세진, 이귀주, 김유경 (2011) 기술가정교과의 식생활교육에 대한 중학생의 인식: 제7차 교육과정을 중심으로, 한국가정과교육학회지, 23(2), 161-174.
    
			
    
				김형선, 김유경 외 4인 (2011) HPMC의 쌀면 응용, 식품과학과 산업, 44(1),72-75.
    
			
    
				김지현, 김유경 (2010) 식생활교육지원법과 중학교 식생활교육: 2007 개정 가정 교과서의 식생활 영역을 중심으로. 한국가정과교육학회지, 22(4), 1-13.
    
			
    
				신두지, 김유경 외 8인 (2010) 서울지역 여성소비자의 1회 제공량 기준 영양표시의 이용실태. 한국식생활문화학회지, 25(6), 725-733.
    
			
    
				이성완, 김형선, 김유경, 백현호, 박현진 (2010) HPMC(Hydroxypropyl Methycellulose)의 식품산업적 응용, 식품과학과 산업, 43(4), 76-84.
    
			
    
				Kim, Y-K. & Kays, S. E. (2009) NIR prediction of trans-fatty acids in ground cereal foods. Journal of Agricultural and Food Chemistry, 57, 8187-8193.
    
			
    
				Kim, Y. & Wicker, L. (2009) Valencia PME isozymes create charge modified pectins with distinct calcium sensitivity and rheological properties. Food Hydrocolloids, 23, 957-963.
    
			
    
				Sohn, M-R., Kim, Y., Vines, L.L., & Kays, S. E (2009) Near infrared analysis of lipid classes in processed cereal products. Journal of Near Infrared Spectroscopy, 17, 127-133.
    
			
    
				강세진, 김유경, 이귀주 (2009) 늙은 호박(Cucurbita moschata D.) 가루 첨가량에 따른 호박편의 품질특성, 한국식생활문화학회지, 24(2), 191-198.
    
			
    
				김민경, 김유경 외 9인 (2009) 발효녹용의 균주 선별 및 발효녹용의 생리활성, 한국식품영양과학회지, 38(9), 1237-1242.
    
			
    
				Jung, K-W., Kim, Y., & Lee, G-C. (2008). A study on consumer consumption patterns and preferences for commercial Juk (Porridge). Food Quality and Culture, 2, 6-12.
    
			
    
				김유경, 이귀주 (1999) 부추첨가 김치의 발표과정 중 chitinase 활성과 조직감. 한국조리과학회지, 15(2), 102-107.
    
			
    
				김유경. 이귀주. (1999) 부추첨가 김치의 발효과정 중 펙틴질과 무기질 함량 및 조직감. 한국조리과학회지, 15(3), 258-263.
    
			
    
				이귀주, 김유경 (1999) 부추첨가 김치의 발효특성 변화. 한국식품영양과학회지, 28(4), 780-785. 
    
			
    
				 
    
			
    
				Textbooks & Chapter
    
			
    
				Textbooks
    
			
    
				이심열, 김유경 외 (2021), 고등학교 식품안전과 건강 교과서, 삼양미디어
    
			
    
				이심열, 김유경 외 (2021), 고등학교 식품안전과 건강 고사용 지도서, 삼양미디어
    
			
    
				김기수,..., 김유경 외 (2018), 2015 개정 중학교 「기술 가정」교과서. 비상교육
    
			
    
				김기수,..., 김유경 외 (2018), 2015 개정 중학교 「기술 가정」교사용지도서. 비상교육
    
			
    
				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.
    
			
    
				 
    
			
    
				 
    
			
    
				 
    
		
    
	
    

    

    
	
    

    
	 
    

					
  • Teaching
    
					
    
	학부
    

    
	HEED 176 식품과학의이해
    

    
	HEED 356 식품가공저장및실습
    

    
	HEED 382 영양교육및실습
    

    
	 
    

    
	대학원
    

    
	HEE 797 식품과학특론 (Advanced Food Science)
    

    
	 
    

					
					
					
					
					
					
					
					
  • Research
    
					
    
	
    
		Current Research Topic
    

    

    
	1. Development of Sustainable Foods and Materials by Using Edible Insects
    

    
	In our laboratory, functional food products(such as soy sauce, tofu, shake with mealworm or cricket) are being developed and analysis of protein and peptide from mealworm is conducted. Especially, our research interests are mainly focused on developing functional foods and evaluating the efficiency to prevent sarcopenia using mealworm and soybean peptide. It is also applied to senior-friendly foods with global aging including Korea.
    

    
	•Research Start: 2018
    

    
	•Current Project: High-yield protein extraction from edible insects, functional bioactive peptides research (sarcopenia prevention), edible insect research using artificial intelligence technique (text mining and AI prediction models)
    

    
	•Developments: Mealworm larvae tofu, insect-fermented Jeotgal and doenjang, low-salt soy sauce, seasonings
    

    
	•Achievements: 6 patents, 10 SCIE papers, 2 domestic papers, 3 SCIE papers under review, 1 domestic patent in preparation
    

    
	
    
		
    
	
    
		
    
	
    
		 
    

    

    
	2. Development of Health Functional Foods and Materials by Using Soybeans and Dietary Fiber
    

    
	In our laboratory, functional food products (such as, soy bread, soybean noodle, Biji(okara) cookie, Biji rice cake) are being developed by using soybeans and dietary fiber (HPMC or modified pectin). Especially, our research has been consistently progressed to not only make an attempt at diversifying soybean processed products which is limited to some processed items but facilitate sustainable consumption of soybeans. Currently our research interests are mainly focused to developing edible film by using yuba (film skin on liquid surface) made from soybeans during the boiling of soy milk and applying these developed yuba film to existing casing of meat processed products.
    

    
	•Research Start: 2008
    

    
	•Focus: Increasing utilization of soluble dietary fiber (HPMC) based on soy products
    

    
	•Developments: Soy bread, soy noodles, soy porridge, low-fat tofu, okara cookies, okara steamed bread, okara soy sauce, okara vinegar, okara makgeolli, yuba dietary film, yuba sausage casings, dumpling wrappers, yuba jerky substitutes
    

    
	•Evaluations: Antioxidant properties, anti-adipocyte differentiation, serum lipid improvement, cholesterol inhibition
    

    
	•Achievements: 2 patents, 35 SCIE papers, 1 SCIE paper under review
    

    
	 
    

    
	3. Nutritional epidemiology and data science
    

    
	We analyze of the effects of diet and food intake on mental health and sarcopenia (e.g., plain water intake and depression/suicidal ideation in adolescents). Furthermore, consumer perception and sentiment keyword analysis on edible insects using text mining are analyzed using AI tools. Finally, we develope the predictive models for insect protein functionality and sarcopenia risk using machine learning.
    

    
	•Research Start: 2017
    

    
	•Focus: Association between dietary intake and sarcopenia or psychological disease using epidemiological data set
    

    
	•Developments: Epidemiological evidences for association with dietary intake and sarcopenia, sarcopenia prediction AI models according to dietary patterns and nutrient intakes.
    

    
	•Achievements: 8 SCIE papers and  12 domestic papers
    

    
	 
    

    
	
    

    
	 
    

    
	 
    

    
	Patents
    

    
	
		
		
		
		
		
		
	
	
		
    
			
				
    
					번호
    
			    		
			
				
    
					특허명
    
			    		
			
				
    
					연도
    
			    		
			
				
    
					출원/등록
    
			    		
			
				
    
					출원/등록 번호
    
			    		
		
    
		
    
			
				
    
					1
    
			    		
			
				
    
					갈색거저리 유충 단백질 또는 이의 가수분해물을 유효성분으로 포함하는 근감소증의 예방, 개선 또는 치료용 조성물
    
			    		
			
				
    
					2024(국내)
    
				
    
					2021(미국)
    
			    		
			
				
    
					등록(국내)
    
				
    
					출원(미국)
    
			    		
			
				
    
					10-2663146(국내)
    
				
    
					PCT/KR2021/003739(미국)
    
			    		
		
    
		
    
			
				
    
					2
    
			    		
			
				
    
					근육 감소 억제 효과를 갖는 갈색거저리 유충 단백
    
				
    
					가수분해 펩타이드 조성물
    
			    		
			
				
    
					2023
    
			    		
			
				
    
					출원
    
			    		
			
				
    
					10-2023-0103666
    
			    		
		
    
		
    
			
				
    
					3
    
			    		
			
				
    
					갈색거저리 유충 단백질을 이용한 근육 질환의 예방 또는 개선용 두부
    
			    		
			
				
    
					2025
    
			    		
			
				
    
					등록
    
			    		
			
				
    
					10-2755539
    
			    		
		
    
		
    
			
				
    
					4
    
			    		
			
				
    
					갈색거저리 유충 단백질을 이용한 근육 질환의 예방 또는 개선용 두부의 제조방법
    
			    		
			
				
    
					2024
    
			    		
			
				
    
					등록
    
			    		
			
				
    
					10-2644928
    
			    		
		
    
		
    
			
				
    
					5
    
			    		
			
				
    
					솔잎 추출물을 유효성분으로 포함하는 유바 필름 및 이의 식육제품 케이싱 용도
    
			    		
			
				
    
					2020
    
			    		
			
				
    
					등록
    
			    		
			
				
    
					10-2159021
    
			    		
		
    
		
    
			
				
    
					6
    
			    		
			
				
    
					혈당 상승을 억제하는 갈색거저리 가수분해물을 함유하는 고단백 기능성 누룽지
    
			    		
			
				
    
					2025
    
			    		
			
				
    
					출원
    
			    		
			
				
    
					10-2025-0112153
    
			    		
		
    
		
    
			
				
    
					7
    
			    		
			
				
    
					비지 및 갈색거저리 유충을 이용한 저염 간장 및 이의 제조방법
    
			    		
			
				
    
					2021
    
			    		
			
				
    
					등록
    
			    		
			
				
    
					10-2276746
    
			    		
		
    
		
    
			
				
    
					8
    
			    		
			
				
    
					갈색거저리 유충 식해 조성물 및 이로부터 유래한 신규한 유산균
    
			    		
			
				
    
					2024
    
			    		
			
				
    
					출원
    
			    		
			
				
    
					10-2024-0172189
    
			    		
		
    
	    

    

    
	 
    

					
					
					
  • Lab Members
    
					
    
	Lab of functional foods (기능성식품학연구실)
    

    
	Address: B104 & 229, College of Eductaion Building2, 145, Anam-ro, Seongbuk-gu, Seoul, Republic of Korea
    

    
	(서울특별시 성북구 안암로 145 고려대학교 사범대학신관 B104 & 229호)
    

    
	Tel (Lab): 02-3290-5383 
    

    
	 
    

    
	Lab Member (연구실 구성원)
    

    
	
		
    
			
				 
		
    
		
    
			
				Post-doc.
			
				
    
					강경모
    
				
    
					오은영
    
			    		
		
    
	    

    

    
	 
    

    
	
    
		
			
			
		
		
		
		
			
    
				
					
    
						Ph.D. course
    
					
    
						(박사과정)
    
				    		
				
					
    
						채영미
    
					
    
						He Ruyang
    
					
    
						염결
    
					
    
						강예은
    
					
    
						전진주
    
					
    
						김연광
    
					
    
						계은슬
    
					
    
						이의재
    
				    		
			
    
			
    
				
					 
				
					 
			
    
			
    
				
					
    
						Master's course
    
					
    
						(석사과정)
    
				    		
				
					
    
						김여은
    
					
    
						한유
    
					
    
						김서현
    
					
    
						최미건
    
					
    
						김녕
    
					
    
						심호
    
				    		
			
    
			
    
				
					 
				
					 
			
    
		    
	
    
	
    
		 
    

    

    
	Alumni & Dissertation (연구실 졸업생 및 졸업논문)
    

    
	*Ph.D. (박사과정)
    

    
	
		
		
		
	
	
		
    
			
				이름
			
				졸업년도
			
				근무처
		
    
		
    
			
				신두지
			
				2011. 08
			
				 
		
    
		
    
			
				정경완
			
				2011. 08
			
				한국외식산연구소
		
    
		
    
			
				신우경
			
				2013. 08
			
				목원대학교 식품영양학과 교수
		
    
		
    
			
				이정우
			
				2020. 02
			
				고려대학교 가정교육과
		
    
		
    
			
				김지숙
			
				2021. 08
			
				농촌진흥청
		
    
		
    
			
				홍지혜
			
				2021. 08
			
				
    
					유한대학교 식품영양학과 교수
    
			    		
		
    
		
    
			
				정세호
			
				2021. 08
			
				고려대학교 사범대학 부속 고등학교
		
    
		
    
			
				전숙현
			
				2022. 08
			
				 
		
    
		
    
			
				강경모
			
				2024. 08
			
				본 연구실 박사후 연구원
		
    
		
    
			
				오은영
			
				2025. 08
			
				본 연구실 박사후 연구원
		
    
		
    
			
				 
			
				 
			
				 
		
    
	    

    

    
	*Masters (석사과정)
    

    
	
		
		
		
	
	
		
    
			
				이름
			
				졸업년도
			
				근무처
		
    
		
    
			
				신우경
			
				2010. 02
			
				 
		
    
		
    
			
				김민경
			
				2010. 08
			
				 
		
    
		
    
			
				백인영
			
				2012. 02
			
				 
		
    
		
    
			
				박지현
			
				2012. 02
			
				 
		
    
		
    
			
				김지현
			
				2012. 08
			
				 
		
    
		
    
			
				Xin Yingji
			
				2013. 08
			
				 
		
    
		
    
			
				허희재
			
				2013. 02
			
				 
		
    
		
    
			
				이혜진
			
				2013. 02
			
				 
		
    
		
    
			
				김미령
			
				2013. 08
			
				 
		
    
		
    
			
				이정우
			
				2013. 08
			
				고려대학교 가정교육과
		
    
		
    
			
				Zhang Siran
			
				2014. 08
			
				 
		
    
		
    
			
				송가영
			
				2014. 02
			
				배재대학교 식품영양학과 교수
		
    
		
    
			
				고지원
			
				2014. 08
			
				고려대학교 가정교육과 교수
		
    
		
    
			
				Huang Jiabao
			
				2015. 08
			
				중국의료기계 유한회회사
		
    
		
    
			
				장소희
			
				2016. 02
			
				 
		
    
		
    
			
				Ren Yetong
			
				2016. 02
			
				 
		
    
		
    
			
				전숙현
			
				2017. 02
			
				 
		
    
		
    
			
				김지숙
			
				2017. 02
			
				 
		
    
		
    
			
				Zhang Wanying
			
				2017. 08
			
				Fujian Parents
		
    
		
    
			
				김나연
			
				2018. 02
			
				메디쏠라 (MEDI SOLA)
		
    
		
    
			
				이재상
			
				2018. 02
			
				한국농식품유통공사
		
    
		
    
			
				Zhang Ying
			
				2018. 02
			
				Beijing Calrui Medical
		
    
		
    
			
				Meng Ying
			
				2019. 02
			
				Mengnju
		
    
		
    
			
				Wang Yusong
			
				2019. 02
			
				FOTLE
		
    
		
    
			
				Ji Jie
			
				2019. 02
			
				상하이 농심
		
    
		
    
			
				Megan Kim
			
				2019. 02
			
				 
		
    
		
    
			
				김우정
			
				2019. 08
			
				UNSW (박사과정)
		
    
		
    
			
				이혜진
			
				2019. 08
			
				한국식품산업클러스터진흥원
		
    
		
    
			
				Hou Yang
			
				2019. 08
			
				Shanghai Institute of Quality Inspection and Technical Research
		
    
		
    
			
				Yu Xiaotong
			
				2019. 08
			
				중국과학원 해양연연구소
		
    
		
    
			
				Fan Xueying
			
				2019. 08
			
				 
		
    
		
    
			
				김시현
			
				2021. 02
			
				농촌진흥청
		
    
		
    
			
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