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2024 September Vol.37 No.3 ISSN 1598-8384

신진과학자

신진과학자 소개

이 민 혁 (Min Hyeock Lee)

고려대학교 식품공학과 E-mail : leemh87@korea.ac.kr


[학력]
  • 2006.03 ~ 2013.02 고려대학교 식품공학과, 학사
  • 2013.03 ~ 2015.02 고려대학교 생명공학과, 석사
  • 2015.03 ~ 2017.08 고려대학교 생명공학과, 박사
[경력]
  • 2017.10 ~ 2018.06 고려대학교 건강기능식품 연구센터, 연구교수
  • 2018.07 ~ 2022.02 한국식품연구원 식품융합연구본부 가공공정연구단, 연구원
  • 2022.03 ~ 2024.02 경희대학교 생명과학대학 식품생명공학과, 조교수
  • 2024.03 ~ 현재 고려대학교 생명과학대학 식품공학과, 조교수

주요 연구 관심 분야 소개

  • 생리활성 물질 전달체 시스템 및 가공안정성 개선 연구


  • 식품 유래 고분자 소재의 구조 변형 및 기능성 개선 연구


  • 생물고분자를 활용한 식품 물성 제어 연구

연구성과 - 주요 논문

  1. Doh H, Lee MH*. (2024). Total iodine quantification and in vitro bioavailability study in abalone (Haliotis discus hannai) using inductively coupled plasma mass spectrometry. Foods, 13(9), 1400.
  2. Lee MH*, Kim HD, Jang YJ. (2024). Designing delivery systems for enhanced stability and suitability of lipophilic bioactive compounds in food processing: A review. Food Chemistry, 437, 137910.
  3. Kim YJ, Yong HI, Chun YG, Kim BK*, Lee MH*. (2024). Physicochemical characterization and environmental stability of curcumin-loaded Pickering nanoemulsion using pea protein isolate-dextran conjugate via Maillard reaction. Food Chemistry, 436, 137639.
  4. Lim WS†, Lim N†, Kim YJ, Woo JH, Park HJ*, Lee MH*. (2024). A cholecalciferol-loaded emulsion stabilized with a pea protein isolate-inulin complex and its application in 3D food printing. Journal of Food Engineering, 364, 111811.
  5. Lim WS†, Lim N†, Park HJ*, Lee MH*. (2024). Emulsion gel-based 3D printable fat analogue prepared with pea protein isolate. Journal of Food Engineering, 364, 111801.
  6. Lim WS†, Kim MH†, Park HJ*, Lee MH*. (2024). Characterization of polyvinyl alcohol (PVA)/polyacrylic acid (PAA) composite film-forming solutions and resulting films as affected by beeswax content. Polymers, 16(3), 310.
  7. Lim WS, Kim HW, Lee MH*, Park HJ*. (2023). Improved printability of pea protein hydrolysates for protein-enriched 3D printed foods. Journal of Food Engineering, 350, 111502.
  8. Kim YJ, Kim BK*, Lee MH*. (2023). Effect of small molecular surfactants on physical, turbidimetric, and rheological properties of Pickering nanoemulsions stabilized with whey protein isolate. Food Bioscience, 51, 102214.
  9. Lee MH, Yong HI, Kim YJ, Choi YS*. (2023). High-pressure induced structural modification of porcine myofibrillar protein and its relation to rheological and emulsifying properties. Meat Science, 196, 109032.
  10. Yoo G, Kim TE, Lee MH, Kim BK, Jang HW*. (2023). Determination of vitamin K encapsulated into lipid nanocarriers by dispersive liquid–liquid microextraction combined with liquid chromatography–atmospheric pressure chemical ionization–tandem mass spectrometry. Food Science & Nutrition, 11(2), 688-695.
  11. Kim YJ, Lee MH, Kim SM, Kim BK, Yong HI*, Choi YS*. (2023). Improvement of structural, physicochemical, and rheological properties of porcine myofibrillar proteins by high-intensity ultrasound treatment for application as Pickering stabilizers. Ultrasonics Sonochemistry, 92, 106263.
  12. Kim YJ, Lee IY, Kim TE, Lee JH, Chun YG, Kim BK*, Lee MH*. (2022). Cholecalciferol‐and α‐tocopherol‐loaded walnut oil emulsions stabilized by whey protein isolate and soy lecithin for food applications. Journal of the Science of Food and Agriculture, 102(3), 5738-5749.
  13. Kim TE, Yoo G, Lee MH, Kim BK*, Jang HW*. (2022). Novel QuEChERS-ultra-performance liquid chromatography–atmospheric-pressure chemical ionization tandem mass spectrometry method for the simultaneous determination of vitamin D and vitamin K in vitamin-fortified nanoemulsions. Food Chemistry, 389, 133009.
  14. Lee MH, Kim TK, Cha JY, Yong HI, Kang MC, Jang HW*, Choi YS*. (2022). Physicochemical characteristics and aroma patterns of oils prepared from edible insects. LWT-Food Science and Technology, 167, 113888.
  15. Kim YJ, Kim BK*, Lee MH*. (2022). Improving curcumin retention in oil-in-water emulsions coated by chitosan and their disperse stability exposed to thermal treatments. Journal of Food Engineering, 319, 110918.
  16. Cha JY, Lee MH, Yong HI, Kim TK, Choi HJ, Kim MR, Choi YS*. (2022). Effects of added cereal fibers on the quality characteristics of black pudding prepared with duck blood. Poultry Science, 101(3), 101694.
  17. Kim TK†, Lee MH†, Yong HI, Kang MC, Jung S, Choi YS*. (2022). Porcine myofibrillar protein gel with edible insect protein: Effect of pH-shifting. LWT-Food Science and Technology, 154, 112629.
  18. Lee MH, Jang HW, Chun YG, Kim TE, Lee IY, Kim BK*. (2021). Influence of carrier oil on the physical stability and in vitro digestion of vitamin K lipid nanocarriers. Food Bioscience, 43, 101254.
  19. Lee MH, Lee IY, Chun YG, Kim BK*. (2021). Formulation and characterization of β-caryophellene-loaded lipid nanocarriers with different carrier lipids for food processing applications. LWT-Food Science and Technology, 149, 111805.
  20. Lee MH, Kim TE, Jang HW, Chun YG, Kim BK*. (2021). Physical and turbidimetric properties of cholecalciferol-and menaquinone-loaded lipid nanocarriers emulsified with polysorbate 80 and soy lecithin. Food Chemistry, 348, 129099.
  21. Kim TK†, Lee MH†, Yong HI, Jang HW, Jung S, Choi YS*. (2021). Impacts of fat types and myofibrillar protein on the rheological properties and thermal stability of meat emulsion systems. Food Chemistry, 346, 128930.
  22. Lee MH, Kim HR, Lim WS, Kang MC, Choi HD, Hong JS*. (2021). Formation of debranched wheat starch-fatty acid inclusion complexes using saturated fatty acids with different chain length. LWT-Food Science and Technology, 149, 111805.
  23. Lim JW, Lim WS, Lee MH*, Park HJ*. (2021). Barrier and structural properties of polyethylene terephthalate film coated with poly (acrylic acid)/montmorillonite nanocomposites. Packaging Technology and Science, 34(3), 141-150.
  24. Kim TK†, Lee MH†, Kim SM, Kim MJ, Jung S, Yong HI, Choi YS*. (2021). Physiochemical properties of reduced-fat duck meat emulsion systems: effects of preemulsification with vegetable oils and duck skin. Poultry Science, 100(2), 1291-1298.
  25. Kim TK†, Lee MH†, Yu MH, Yong HI, Jang HW, Jung S, Choi YS*. (2020). Thermal stability and rheological properties of heat-induced gels prepared using edible insect proteins in a model system. LWT-Food Science and Technology, 134, 110270.
  26. Lim WS†, Ock SY†, Park GD, Lee IW, Lee MH*, Park HJ*. (2020). Heat-sealing property of cassava starch film plasticized with glycerol and sorbitol. Food Packaging and Shelf Life, 26, 100556.
  27. Ock SY†, Lim WS†, Park GD, Lee MH*, Park HJ*. (2020). Physical and mechanical properties of plant-derived soft-shell capsules formulated with hydroxypropyl starches from different botanical sources. Polymer Testing, 91, 106871.
  28. Kang MC†, Lee HG†, Kim HS, Song KM, Chun YG, Lee MH, Kim BK*, Jeon YJ*. (2020). Anti-Obesity Effects of Sargassum thunbergii via Downregulation of Adipogenesis Gene and Upregulation of Thermogenic Genes in High-Fat Diet-Induced Obese Mice. Nutrients, 12(11), 3325.
  29. Kim TK†, Lee MH†, Yong HI, Jung S, Paik HD, Jang HW*, Choi YS*. (2020). Effect of interaction between mealworm protein and myofibrillar protein on the rheological properties and thermal stability of the prepared emulsion systems. Foods, 9(10), 1443.
  30. Suh JH†, Ock SY†, Park GD, Lee MH*, Park HJ*. (2020). Effect of moisture content on the heat-sealing property of starch films from different botanical sources. Polymer Testing, 89, 106612.
  31. Doh H, Lee MH*, Whiteside WS*. (2020). Physicochemical characteristics of cellulose nanocrystals isolated from seaweed biomass. Food Hydrocolloids, 102, 105542.
  32. Doh H, Lee MH*, Park HJ*. (2019). Effect of different cooking methods on the content and bioaccessibility of iodine components in abalone (Haliotis discus hannai). Food Chemistry, 301, 125197.
  33. Doh H†, Lee MH†, Park HJ*. (2019). Investigation of the moisture-induced caking behavior with various dietary salts. Journal of Food Engineering, 241, 67-74.
  34. Kim HW, Lee JH, Park SM, Lee MH, Lee IW, Doh HS, Park HJ*. (2018). Effect of hydrocolloids on rheological properties and printability of vegetable inks for 3D food printing. Journal of Food Science, 83(12), 2923-2932.
  35. Lee MH†, Kim SY†, Park HJ*. (2018). Effect of halloysite nanoclay on the physical, mechanical, and antioxidant properties of chitosan films incorporated with clove essential oil. Food Hydrocolloids, 84, 58-67.
  36. Lee MH, Shin GH*, Park HJ*. (2018). Solid lipid nanoparticles loaded thermoresponsive pluronic–xanthan gum hydrogel as a transdermal delivery system. Journal of Applied Polymer Science, 135(11), 46004.
  37. Kim JM, Lee MH, Ko JA, Kang DH, Bae H*, Park HJ*. (2018). Influence of food with high moisture content on oxygen barrier property of polyvinyl alcohol (PVA)/vermiculite nanocomposite coated multilayer packaging film. Journal of Food Science, 83(2), 349-357.
  38. Lee MH, Seo HS, Park HJ*. (2017). Thyme oil encapsulated in halloysite nanotubes for antimicrobial packaging system. Journal of Food Science, 82(4), 922-932.
  39. Lee MH, Park HJ*. (2015). Preparation of halloysite nanotubes coated with Eudragit for a controlled release of thyme essential oil. Journal of Applied Polymer Science, 132(46), 42771.