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조연지 교수님

  • 전공 : 기능성식품학
  • 직급 : 조교수
  • 연구실 : 공학1호관 314호
  • 전화번호 : 033-640-2962
  • 이메일 : joyeonji@kwnu.ac.kr
  • 연구분야 : 바이오‧기능성 식품소재/제형, 기능-구조 상호작용, 생리활성 규명

학력

경기대학교 식품생물공학과 (이학사)
경기대학교 식품생물공학과 (이학석사)
건국대학교 바이오산업공학과 (이학박사)

경력

2016.09. – 2018.02. Karlsuhe Institute of Tehcnology (Germany) 박사후연구원 2016.12. – 2017.02. National Nanotechnology Center, NSTDA (Thailand) 방문연구원 2018.03. – 2019.02. 건국대학교 의생명공학과 연구전담 조교수 2019.03. – 2021.02. University of Alberta (Canada) 박사후연구원 2021.03. – 2021.08. 고려대학교 의생명융합과학과 시간강사 2021.03. – 2021.09. 건국대학교 동물자원연구센터 학술연구교수 2021.10 – 현 재 국립 강릉원주대학교 식품가공유통학과 조교수

강의 교과목

학부 : 일반화학 및 실험, 기능성식품학, 기기분석 및 실험, 유기화학 및 실험, 식품물성학, 식품냉장냉동유통학
대학원 : 기능성식품학특론, 바이오식품제조학, 식품물성학특론

연구분야 소개

바이오‧기능성 소재 제어 및 전달을 위한 캡슐화 제형 개발 연구 고부가가치 생리활성 성분 식품소재 개발 연구 식물성 단백질 기반 기능성 식품 연구 생체 고분자 기능 및 생리활성 규명 다기능성 고령친화식품 제품 개발 연구

학술 활동 - (1) Publications

1. Yifu Chu, Yeonji Jo, Lingyun Chen*, “Size-controllable Core/shell Whey Protein Microgels with Narrow Particle Size Distribution Fabricated by a Facile Method”, 2022, Food Hydrocolloids, 124, Part B, 107316 (ISSN 0268-005X, SCI 9.147, March 2022) 2. Dong Hyeon Park, SangYoon Lee, Jiseon Lee, Eun Jeong Kim, Yeon-Ji Jo, Honggyun Kim, Mi-Jung Choi*, Geun-Pyo Hong*, 2021, “Stepwise Cooling Mediated Feasible Supercooling Preservation to Extend Freshness of Mackerel Fillters”, LWT-Food Science and Technology, 152, 112389 (ISSN 0023-6438, SCI, IF 4.952, December 2021) 3. Carter Wynnychukǂ, Yeon-Ji Joǂ, Yifu Chu, Lingyun Chen*, 2021, “Long-term Stable Emulsions Prepared from Lentil Protein Fibrillar Aggregates”, Food Structure 29, 100204 (ISSN 2213-3291, SCIE, IF 3.064, July 2021) (Co-first Author) 4. Yeon-Ji Jo, Han-Seul Cho, Ji-Yeon Chun*, 2021, “Antioxidant activity of β-cyclodextrin inclusion complexes containning trans-cinnaldehyde by DPPH, ABTS and FRAP”, Food Science and Biotechnology, 30, 807-814 (ISSN 2092-6459, SCIE, IF 2.391, June 2021) 5. Yeon-Ji Jo*, Ulrike Sabine van der Schaaf, 2021, “Fabrication and Characterization of Double (W1/O/W2) Emulsions Loaded with Bioactive Peptide/Polysaccharide Complexes in the Internal Water (W1) Phase for Controllable Release of Bioactive Peptide”, 344(15), 128619, Food Chemistry (ISSN 0308-8146, SCIE, IF 6.306, May 2021) 6. Yeon-Ji Jo, Weijuan Huang, Lingyun Chen, 2020, “Fabrication and Characterization of Lentil Protein Gels from Fibrilla Aggregates and the Gelling Mechanism Study”, Food & Function, 10(6), 3312-3323 (ISSN 2042-650X, SCIE, IF 3.241, November 2020) 7. Mi-Jung Choi, Dasol Choi, Jiseon Lee, Yeon-Ji Jo*, 2020, “Encapsulation of a Bioactive Peptide in a Formulation of W1/O/W2-type Double Emulsions: Formation and Stability”, Food Structure, 25, 100145 (ISSN 2213-3291, SCIE, IF 3.064, July 2020) 8. Eun Sil Kang, Jinwoo Hur, Yeon-Ji Jo, Hyo Juong Kim, Sung Gu Han, Han Geuk Seo*, 2019, “Comparative Effects of Nanoemulsions Loaded with Duck Oil and Lard Oil on Palmitate‐induced Lipotoxicity”, Journal of Food Biochemistry,44(2), e13117 (ISSN 1745-4514, SCI, IF 1.358, November 2019) 9. Sung-HeePark, Yeon-Ji Jo*, 2019, “Static Hydrothermal Processing and Fractionation for Production of a Collagen Peptide with Antioxidative and Anti-aging Properties” Process Biochemistry, 83, 176-182(ISSN 1359-5113, SCI, IF 2.883, August 2019) 10. Yeon-Ji Jo, Mi-Jung Choi, Ji-Yeon Chun*, 2019, “Effect of High Energy Emulsification on Properties of Commercial Low Temperature Pasteurized Milk”, International Journal of Dairy Technology, 72(3), 357-363 (ISSN 1471-0307, SCIE, IF 1.522, August 2019) 11. Yeon-Ji Jo, Heike Petra Karbstein*, Ulrike Sabine van der Schaaf*, 2019, “Collagen Peptide-Loaded W1/O Single Emulsions and W1/O/W2 Double Emulsions: Influence of Collagen Peptide and Salt Concentration, Disperse Phase Fraction and Type of Hydrophilic Emulsifier on Droplet Stability and Encapsulation Efficiency”, Food & Function, 10(6), 3312-3323 (ISSN 2042-650X, SCIE, IF 3.241, June 2019) 12. Yeon-Ji Jo, Mi-Jung Choi, Yun-Joong Kwon*, 2019, “A Comparison of Physicochemical Stabilities of β-Carotene-loaded Nanoemulsions Prepared with Different Food Proteins”, Journal of Food Measurement and Characterization, 13(2), 1373-1381 (ISSN 2193-4134, SCIE, IF 1.415, June 2019) 13. Yeon-Ji Jo and Sung Hee Park, 2019, “Evaluation of Energy Efficacy and Texture of Ohmically Cooked Noodles”, Journal of Food engineering, 248, 71-79 (ISSN 0260-8774, SCI, IF 3.625, May 2019) 14. Geun-PyoHong, Sang-Gi Min, Yeon-Ji Jo*, 2019, “Anti-oxidative and Anti-aging Activities of Porcine By-product Collagen Hydrolysates Produced by Commercial Proteases: Effect of Hydrolysis and Ultrafiltration”, Molecules, 24(6), 1104 (ISSN 1420-3049, SCIE, IF 3.060, March 2019) 15. Dasol Choi, Sang-Gi Min and Yeon-Ji Jo*, 2018, “Functionality of Porcine Skin Hydrolysates produced by Hydrothermal Processing for Liposomal Delivery System”, Journal of Food Biochemistry, 42(1),e12464 (ISSN 1745-4514, SCI, IF 1.358, February 2018) 16. Munkhtugs Davaatseren†, Yeon-Ji Jo†, Geun-Pyo Hong*, Haeng Jeon Hur, Sujin Park and Mi-Jung Choi*, 2017, “Studies on the Anti-Oxidative Function of trans-Cinnamaldehyde-Included β-Cyclodextrin Complex”, Molecules, 22(12), 1868-1744 (ISSN1420-3049, SCIE, IF 3.060,December 2017) (Co-first Author) 17. Ji-Yeon Chun, Sang-Gi Min and Yeon-Ji Jo*, 2017, “Production of Low Molecular Collagen Peptides-loaded Liposomes using Different Charged Lipids”, Chemistry and Physics of Lipids, 209, 1-8 (ISSN 0009-3084, SCI, IF 2.536, December 2017) 18. Eun Ji Lee, Jinwoo Hur, Sun Ah Ham, Yeon-Ji Jo, Sang Yoon Lee, Mi-Jung Choi, Han Geuk Seo, 2017, “Fish Collagen Peptide Inhibits the Adipogenic Differentiation of Preadipocytes and Ameliorates Obesity in High Fat Diet-Fed Mice”, International Journal of Biological Macromolecules, 104 (Part A), 281-286 (ISSN 0141-8130, SCI, IF 4.784, November 2017) 19. Min Young Ahn, Jung Seok Hwang, Sun Ah Ham, Jinwoo Hur, Yeon-Ji Jo, Sang Yoon Lee, Mi-Jung Choi, Sung Gu Han, Han Geuk Seo, 2017, “Subcritical Water-Hydrolyzed Fish Collagen Ameliorates Survival of Endotoxemic Mice by Inhibiting HMGB1 Release in a HO-1-Dependent Manner”, Biomedicine & Pharmacotherapy, 93, 923-930 (ISSN 0753-3322, SCI, IF 3.743, September 2017) 20. Sang-Gi Min, Yeon-Ji Jo, Sung Hee Park*, 2017, “Potential Application of Static Hydrothermal Processing to Produce the Protein Hydrolysates from Porcine Skin By-products”, LWT-Food Science and Technology, 83(15), 18-25 (ISSN 0023-6438, SCI, IF 3.714, September 2017) 21. Yeon-Ji Jo, Hyunyi Kim, Yun-Joong Kwon*, 2016, “Influence of Biopolymer Emulsifier on the Characteristics of Curcumin Nanoemulsions”, Food Engineering Progress, 96-103 (ISSN 2288-1247, KCI, November 2016) 22. Sung-Hee Park, Yeon-Ji Jo, Ji-Yeon Chun, Guen-Pyo Hong, Munkhtugs Davaatseren, Mi-Jung Choi*, 2015, “Effect of Frozen Storage Temperature on the Quality of Premium Ice Cream”, Korean Journal for Food Science of Animal Resources, 35(6), 793-799 (ISSN 1225-8563, SCIE, IF0.484, December 2015) 23. Yeon-Ji Jo, Han-Seul Cho, Mi-Jung Choi, Sang-Gi Min and Ji-Yeon Chun*, 2015, “Effect of Various Concentration of β-Cyclodextrin Inclusion Complexes Containing trans-Cinnamaldehyde by Molecular Self-Assembly”, International Journal of Food Engineering, 11(5), 619-627 (ISSN1556-3758, SCIE, IF 0.685, October 2015) 24. Yeon-Ji Jo, Yun-Joong Kwon, Sang-Gi Min, Mi-Jung Choi*, 2015, “Effect of NaCl Concentration on Emulsion Properties of Myofibrillar Protein Stabilized Soybean Oil and Fish Oil Emulsion”, Korean Journal for Food Science of Animal Resources, 35(3), 315-321 (ISSN 1225-8563, SCIE, IF 0.484, June 30 2015) 25. Yeon-Ji Jo, Mi-Jung Choi, Yun-Joong Kwon*, 2015, “Effect of Palm or Coconut Solid Lipid Nanoparticles (SLNs) on Growth of Lactobacillus Plantarum in Milk”, Korean Journal for Food Science of Animal Resources, 35(2), 197-204 (ISSN 1225-8563,SCIE, IF 0.484, April 30 2015) 26. Sung-Hee Park, Jae-Hyung Kim, Liying Li, Sang-Gi Min, Yeon-Ji Jo*, Ji-Yeon Chun*, 2015, “Effect of Subcritical Ethanol Extraction for Porcine Placenta hydrolysates”, Korean Journal for Food Science of Animal Resources, 35(2), 265-271 (ISSN 1225-8563, SCIE, IF 0.484,April 30 2015) 27. Ji-Yeon Chun, Yeon-Ji Jo, Jun-Bo Shim, Sang-Gi Min, Geun-Pyo Hong*, 2015, “Comparison of Moisture Sorption Isotherms and Quality Characteristics of Freeze-Dried and Boiled-Dried Abalone”, International Journal of Food Engineering, 11(4), 573-578 (ISSN1556-3758, SCIE, IF 0.685, August 2015) 28. Yeon-Ji Jo, Ji-Yeon Chun, Yun-Joong Kwon, Sang-Gi Min, Mi-Jung Choi*, 2015, “Formulation Development of Multilayered Fish Oil Emulsion by using Electrostatic Deposition of Charged Biopolymers”, International Journal of Food Engineering, 11(1), 31-40 (ISSN1556-3758, SCIE, IF 0.685, February 2015) 29. LiyingLi, Jae-Hyung Kim, Yeon-Ji Jo,Sang-Gi Min*, Ji-Yeon Chun*, 2015, “Effect of Porcine Collagen Peptides on the Rheological and Sensory Properties of Ice Cream”, Korean Journal for Food Science of Animal Resources, 35(2), 156-163 (ISSN 1225-8563, SCIE, IF 0.484, April 2015) 30. Yeon-Ji Jo, Jae-Hyung Kim, Kyung-Hun Jung, Sang-Gi Min*, 2015, Ji-Yeon Chun*, “Effect of Sub- and Super-Critical Water Treatment on Physicochemical Properties of Porcine Skin”, Journal for Food Science of Animal Resources, 35(1), 35-40 (ISSN1225-8563, SCIE, IF 0.484, February 2015) 31. Yeon-Ji Jo, Yun-Joong Kwon, Sang-Gi Min, Mi-Jung Choi*, 2015, “Changes in Quality Characteristics of Pork Patties containing Multi-layered Fish Oil Emulsions during Refrigerated Storage”, Korean Journal for Food Science of Animal Resources, 35(1), 71-79 (ISSN 1225-8563, SCIE, IF 0.484, February 2015) 32. Yeon-Ji Jo, Ji-Yeon Chun, Yun-Joong Kwon, Geun-Pyo Hong, Sang-Gi Min, Mi-Jung Choi*, 2015, “Physical and Antimicrobial Properties of Trans-cinnamaldehyde Nanoemulsions in water melon juice”, LWT-Food Science and Technology, 60(1),444-451 (ISSN 0023-6438, SCI, IF 2.239, January 2015) 33. Ji-Yeon Chun, Yeon-Ji Jo, Piyawan Bjrapha, Mi-Jung Choi, Sang-Gi Min*, 2015, “Antimicrobial Effect of α- or β- Cyclodextrin Complexes with Trans-cinnamaldehyde against Staphylococcus aureus and Escherichia coli”, Drying Technology, 33(3), 377-383 (ISSN 0737-3937, SCI, IF 1.976, 07 January 2015) 34. Yeon-Ji Jo, Min-Young Jang, You-Kyoung Jung, Jae-Hyeong Kim, Jun-Bo Sim, Ji-Yeon Chun, Seon-Mi Yoo, Gui-Jung Han, Sang-Gi Min*, 2014, “Effect of Novel Quick Freezing Techniques Combined with Different Thawing Processes on Beef Quality”, Korean Journal for Food Science of Animal Resources, 34(6), 777-783 (ISSN 1225-8563, SCIE, IF 0.484, December 2014) 35. Yeon-Ji Jo, Kyung-Hun Jung, Mi-Yeon Lee, Mi-Jung Choi, Sang-Gi Min, Geun-Pyo Hong*, 2014, “Effect of High-Pressure Short-Time Processing on the Physicochemical Properties of Abalone (Haliotis discus hannai) during Refrigerated Storage”,Innovative Food Science and Emerging Technologies, 23, 33-38 (ISSN 1466-8564, SCI, IF 2.573, June 2014) 36. Yeon-Ji Jo, Yun-Joong Kwon*, 2014, “Characterization of β-Carotene Nanoemulsions Prepared by Microfluidization Technique”, Food Science and Biotechnology, 23(1), 107-113 (ISSN 2092-6459, SCIE, IF 0.699, February 2014) 37. Ji-Yeon Chun, Yeon-Ji Jo, Kyung-HunJung, Mi-Jung Choi, Sang-Gi Min, Geun-Pyo Hong*, 2014, “Physicochemical Properties of Chilled Abalone as Influenced by Washing Pretreatment in Citric acid Combined with High Pressure Processing”, International Journal of Food Engineering, 10(4), 767-774 (ISSN 1556-3758, SCIE, IF 0.685, December 2014) 38. Sang-Yun Lee, Yeon-Ji Jo, Mi-Jung Choi, Boo-Yong Lee, Jong-Kwon Han, Jae Kang Lim, Jae Wook Oh*, 2014, “Effect of Coating Method on the Survival Rate of L.plantarum for Chicken Feed”, Korean Journal for Food Science of Animal Resources, 34(2), 230-237 (ISSN 1225-8563, SCIE, IF 0.484, April 30 2014) 39. Geun-Pyo Hong, Ji-Yeon Chun, Yeon-Ji Jo, Mi-Jung Choi*, 2014, “Effects of pH-Shift Processing and Microbial Transglutaminase on the Gel and Emulsion Characteristics of Porcine Myofibrillar System”, Korean Journal for Food Science of Animal Resources,34(2), 207-213 (ISSN 1225-8563, SCIE, IF 0.484, April 2014) 40. Ji-Yeon Chun, Yeon-Ji Jo, Sang-Gi Min, Geun-Pyo Hong*, 2014, “Effect of High Pressure on the Porcine Placental Hydrolyzing Activity of Pepsin, Trypsin and Chymotrypsin”, Korean Journal for Food Science of Animal Resources, 34(1), 14-19 (ISSN 1225-8563, SCIE, IF 0.484, February 2014) 41. Geun-Pyo Hong, Ji-Yeon Chun, Yeon-Ji Jo, Mi-Jung Choi*, 2014, “Effects of Water or Brine Immersion Thawing Combined with Ultrasound on Quality Attributes of Frozen Pork Loin”, Korean Journal for Food Science of Animal Resources, 34(1), 115-121 (ISSN 1225-8563, SCIE, IF 0.484, February 2014)

학술 활동 - (2) Patent

품질이 개선된 간편식 냉동육의 제조방법, 한국 10-1789194, 2017 돈피 가수분해물을 이용한 아이스크림의 제조방법 및 이에 따라 제조된 돈피 가수분해물 함유 아이스크림, 한국 10-1761138, 2017 불포화지방산 및 시나몬 오일이 포집된 다중층 나노 캡슐의 제조방법, 한국 10-1659654, 2016 시나몬 오일을 포함하는 나노 에멀젼 및 이의 제조방법, 한국 10-1659653, 2016 베타-사이클로덱스트리 및 시나몬 오일을 포함하는 항균 및 이의 제조방법, 한국 10-1677704, 2016 아임계수 및 초고압 효소 처리에 의한 태반을 저분자화하는 방법, 한국 10-1560906, 2015 초고압 효소 처리를 통한 태반의 저분자화 방법, 한국 10-1560905, 2015

학술 활동 - (3) 저·역서

원리로 배우는 식품냉동학, 2018, 저자: 홍근표, 박성희, 조연지, 천지연, 최미정

 

학술 활동 - (4) 수상

한국축산식품학회, Best Poster Presentation Award, 2018 ISNFF (The International Society for Nutraceuticals and Functional Foods), Young Scientist Award, 2017 건국대학교 대학원 학술상, 2016 한국식품과학회, 대학원생 우수논문 구두발표 2016 한국축산식품학회, 대학원생 우수논문 구두발표 2016 한국산업식품공학회, Poster Presentation Award, 2015

연구 분야 소개

기능성식품학 연구실은 고부가가치의 건강기능성 BioFood 및 미래식품에 대한 다양한 연구를 수행하고 있습니다. 다양한 생리활성 물질을 활용한 새로운 기능소재 적성 및 제형 개발을 위한 연구를 수행하며, 구조적 관점에서의 기능성 발현기작에 초점을 맞추고 있습니다. 세부 연구내용은 아래와 같습니다.



식물성 단백질을 활용한 바이오‧기능성 소재 발굴 및 구조-기능 상호관계 규명(현재 연구재단 과제 수행: 2021년 3월 ~ 2026년 2월, 총 5년) 다양한 식물성 단백질 (lentil, pea, mung bean, soy)의 물성강화 전략을 목표로 생체기능성 물질을 함유하는 삼차원적 하이드로겔 개발한다. 기능성 물질의 생체 내 전달 및 흡수 촉진을 위한 하이드로겔 구조 파악 및 기능성 물질과의 상호작용 (강도, 투과성, 분해, 생체활성 등)에 대한 체계적인 조사에 중점을 둔다.

(식물성 단백질 유래 3D-Hydrogel 예측 모델)


고부가가치 생리활성 성분 식품소재 제어 및 전달을 위한 캡슐화 및 제형화 기술 개발 가공/저장 중 불안정한 생리활성 물질을 보호하고 이를 제어 및 방출하기 위한 마이크로/나노 기반 입자제형을 설계하여 생리활성 성분의 효능을 극대화하기 위한 연구를 수행한다. “바이오‧기능성 소재 맞춤형 제형” 개발: 나노에멀젼화, multiple 에멀젼화, 리포좀화, 나노고체입자, 피커링입자 등.


생체 고분자 기능 및 생리활성 규명 다양한 생물학적 활성 (항산화, 항균, 면역기능 등) 및 새로운 기능과 관련된 바이오폴리머의 구조에 초점을 맞추어 연구를 수행한다.

다기능성 고령친화식품 제품 개발 다각적 물성 및 영양강화를 목적으로 하는 다기능성 고령친화식품 개발 연구를 수행한다. 본 연구는 실제 식품 제형을 구현함으로써 식욕증진을 추구하며, 고령자에게 부족한 다양한 영양소를 다량 함유한 고령친화식품을 개발한다.

실험실 현황 (2021년 기준)

실험실원 - 총원: 8명 - 1학년: 8명

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본 연구실에서는 미래식품을 위한 다양한 기능성 식품소재 개발 연구에 주력하고 있으므로 관심 있는 학생은 교수연구실(공학1호관-314호, 내선 2962)로 연락 혹은 방문해 주시기 바랍니다.