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H

Hyun Jin Park

Korea University

H指数:66

被引数:1.6万

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Optimizing the degree of milling semi-waxy rice variety to enhance its functional properties and cooking quality

JOURNAL OF FOOD SCIENCE

IF3.4

2025-03-010

OAAI

Cyclodextrin grafted chitosan thermosensitive hydrogel using dual gelling agents: Drug delivery and antibacterial materials

JOURNAL OF MOLECULAR STRUCTURE

IF4.7

2025-02-012

PRE

Prognostic model for predicting Alzheimer's disease conversion using functional connectome manifolds

ALZHEIMERS RESEARCH & THERAPY

IF7.6

2024-10-091

OAAI

Characterization of taste and aroma profile in pomegranate ( Punica granatum L.) seed oil using electronic sensors, GC-MS/olfactometry

FOOD BIOSCIENCE

IF5.9

2024-10-010

PRE

4D-printed microneedles from dual-sensitive chitosan for non-transdermal drug delivery

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2024-03-0111

PRE

Preparation and antibacterial activity of chitosan grafted cyclodextrin hydrogel loaded berberine hydrochloride using dual gelling agent

JOURNAL OF MOLECULAR STRUCTURE

IF4.7

2024-01-019

PRE

Elaboration of dimensional quality in 3D-printed food: Key factors in process steps

3d打印食品中尺寸质量的阐述: 工艺步骤中的关键因素

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

IF14.1

2023-12-135

PRE

Body Surface Area-Based Dosing of Mycophenolate Mofetil in Pediatric Hematopoietic Stem Cell Transplant Recipients: A Prospective Population Pharmacokinetic Study

IF5.5

2023-12-071

OAAI

Effect of emulsion gel as butter substitute on the dimensional stability and nutritional profile of 3D Printed Cookies

FOOD BIOSCIENCE

IF5.9

2023-12-016

PRE

Development of 3D-printable plant-based fat analogs utilizing coconut oil and glucomannan emulsion gels

FOOD BIOSCIENCE

IF5.9

2023-12-018

PRE

Association of Tumor Necrosis Factor Inhibitors with the Risk of Nontuberculous Mycobacterial Infection in Patients with Rheumatoid Arthritis: A Nationwide Cohort Study

肿瘤坏死因子抑制剂与类风湿关节炎患者非结核分枝杆菌感染风险的相关性：一项全国性队列研究

JOURNAL OF CLINICAL MEDICINE

IF2.9

2023-11-092

OAAI

Evaluation of feasibility of Tenebrio molitor larval fractions as a meat analog using 3D printing

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2023-10-0111

PRE

Application of extrusion-based 3D food printing to regulate marbling patterns of restructured beef steak

IF6.1

2023-08-0118

PRE

Improved printability of pea protein hydrolysates for protein-enriched 3D printed foods

用于富含蛋白质的3D打印食品的豌豆蛋白水解物的改善的可印刷性

JOURNAL OF FOOD ENGINEERING

IF5.8

2023-08-0122

PRE

Investigation of 3D-printable chickpea-mealworm protein mixtures and their bolus rheology: A soft-textured and safe-swallowing food for the elderly

FOOD BIOSCIENCE

IF5.9

2023-08-0118

PRE

Physicochemical properties of cricket (Gryllus bimaculatus) gel fraction with soy protein isolate for 3D printing-based meat analogue

FOOD BIOSCIENCE

IF5.9

2023-06-018

PRE

Neutral Oil-Incorporated Liposomal Nanocarrier for Increased Skin Delivery of Ascorbic Acid

IF3.2

2023-03-131

OAAI

Digestion profile, antioxidant, and antidiabetic capacity of Morchella esculenta exopolysaccharide: in vitro, in vivo and microbiota analysis

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2023-03-1310

PRE

Integrated design of micro-fibrous food with multi-materials fabricated by uniaxial 3D printing

FOOD RESEARCH INTERNATIONAL

IF8

2023-03-0110

PRE

Development of plant-based meat analogs using 3D printing: Status and opportunities

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2023-02-0149

PRE