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 :
  • 1학기: 일반화학, 기기분석 및 실험, 기능성식품학 및 실험(캡스톤디자인)
  • 2학기: 유기화학, 식품물성학, 식품냉동학
• 대학원 : 기능성식품학특론, 식품콜로이드학, 식품물성학특론, 단백질화학특론, 바이오식품제조학

연구분야 소개

• 바이오‧기능성 소재 제어 및 전달을 위한 캡슐화 제형 개발 연구
• 소재별 식품제형의 유변학/물성 기반 연구
• 고부가가치 생리활성 성분 식품소재 개발 연구

학술 활동 - (1) Publications

• 1. Haesanna Kim, Mi-Yeon Lee, Jiseon Lee, Yeon-Ji Jo, Mi-Jung Choi*, 2022, “Effects of Glucono-δ-Lactone and Transglutaminase on the Physicochemical and Textural Properties of Plant-Based Meat Patty”, 11(21), 3337, Foods (ISSN 2304-8158, SCI 5.561, October 2022)
• 2. Eunji Kwak, Jiseon Lee, Yeon-Ji Jo, Mi-Jung Choi, 2022, “Effect of electrolytes in the water phase on the stability of W1/O/W2 double emulsions”, Colloids and Surfaces A: Physicochemical and Engineering Aspects, 650, 129471 (ISSN 0927-7757, SCI 5.518, October 2022)
• 3. 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)
• 4. Dong Hyeon Park, SangYoon Lee, Eun Jeong Kim, Yeon-Ji Jo, Mi-Jung Choi*, 2022, “Development of a Stepwise Algorithm for Supercooling Storage of Pork Belly and Chicken Breast and Its Effect on Freshness”, 11(3), 380, Foods (ISSN 2304-8158, SCI 5.561, October 2022)
• 5. Hyo-Tae Kim, Jieson Lee, Yeon-Ji Jo, Mi-Jung Choi, 2022, “Application of Liposome Encapsulating Lactobacillus curvatus Extract in Cosmetic Emulsion Lotion”, Materials, 14(24), 7571 (ISSN 1996-1944, SCI, IF 3.748, December 2021)
• 6. 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)
• 7. 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)
• 8. 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)
• 9. 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)
• 10. 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)
• 11. 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)
• 12. 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)
• 13. 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)
• 14. 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)
• 15. 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)
• 16. 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)
• 17. 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)
• 18. 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)
• 19. 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)
• 20. 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)
• 21. 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)
• 22. 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)
• 23. 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)
• 24. 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)
• 25. 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)
• 26. 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)
• 27. 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)
• 28. 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)
• 29. 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)
• 30. 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)
• 31. 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)
• 32. 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)
• 33. 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)
• 34. 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)
• 35. 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)
• 36. 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)
• 37. 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)
• 38. 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)
• 39. 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)
• 40. 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)
• 41. 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)
• 42. 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)
• 43. 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)
• 44. 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)
• 45. 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 (기술이전)
• 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