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Author: Won-Young Lee
6 Articles are founded.
Antioxidant activities and immune-enhancement properties of Zophobas morio water extract
Ju-Hwi Park 
, Ha-Seong Cho , Hyun-Mo Jung , Myung-Hee Lee , Ju-Ock Nam , Won-Young Lee
, Ha-Seong Cho , Hyun-Mo Jung , Myung-Hee Lee , Ju-Ock Nam , Won-Young Lee
Food Sci. Preserv. 2026;33(1):58-70.
https://doi.org/10.11002/fsp.2026.33.1.58
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https://doi.org/10.11002/fsp.2026.33.1.58
Optimization of hydrolysis conditions to enhance solubility of hempseed (Cannabis sativa L.) protein isolate using response surface methodology for functional beverage application
In-ha Baek , Yun-ju Jang , Won-young Lee
, Yun-ju Jang , Won-young Lee
Food Sci. Preserv. 2025;32(3):520-532.
https://doi.org/10.11002/fsp.2025.32.3.520
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https://doi.org/10.11002/fsp.2025.32.3.520
Modification of inulin for improved encapsulation efficiency and controlled release of quercetin
Khanafina Aliya , Ha-Seong Cho , Ibukunoluwa Fola Olawuyi , Won-Young Lee
, Ha-Seong Cho , Ibukunoluwa Fola Olawuyi , Won-Young Lee
Food Sci. Preserv. 2024;31(6):912-920.
https://doi.org/10.11002/fsp.2024.31.6.912
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https://doi.org/10.11002/fsp.2024.31.6.912
Absorption characteristics of black elephant garlic powder containing maltodextrin
말토덱스트린 첨가량에 따른 코끼리 흑마늘 분말의 흡습 특성
말토덱스트린 첨가량에 따른 코끼리 흑마늘 분말의 흡습 특성
Korean J Food Preserv 2018;25(5):535-542.
https://doi.org/10.11002/kjfp.2018.25.5.535
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https://doi.org/10.11002/kjfp.2018.25.5.535
Optimization of microwave-assisted extraction process of Hordeum vulgare L. by response surface methodology
반응표면분석법을 이용한 새싹보리 마이크로웨이브 추출공정의 최적화
반응표면분석법을 이용한 새싹보리 마이크로웨이브 추출공정의 최적화
Jae-Jun Lee , Dae-Hee Park , Won-Young Lee
, Dae-Hee Park , Won-Young Lee
Korean J Food Preserv 2017;24(7):949-956.
https://doi.org/10.11002/kjfp.2017.24.7.949
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https://doi.org/10.11002/kjfp.2017.24.7.949
Optimization of the re-extraction process of ethanol from catechin components from Korean green tea extract
한국산 녹차추출물 catechin 성분의 ethanol 재추출 공정 최적화
한국산 녹차추출물 catechin 성분의 ethanol 재추출 공정 최적화
In-Hee Jo , Myung-Kyoo Kim , Suh-Yoon Jang , Na-Ra Kim , Won-Young Lee
, Myung-Kyoo Kim , Suh-Yoon Jang , Na-Ra Kim , Won-Young Lee
Korean J Food Preserv 2016;23(5):696-703.
https://doi.org/10.11002/kjfp.2016.23.5.696
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https://doi.org/10.11002/kjfp.2016.23.5.696
