교수소개
교수소개
 학과소개 교수소개
이름
최승준
전공
식품화학 (식품소재 나노화 기술)
TEL
02 970 6739
E-mail
choisj@seoultech.ac.kr
연구실
청운관 339호
교수소개 돌아가기
학력
◾ 농학사, 식품공학과, 서울대학교
◾ 농학석사, 식품공학과, 서울대학교
◾ 농학박사, 농생명공학부, 서울대학교
주요 경력
◾ 2021. 8. - 현재: 기능성바이오소재연구소 소장
◾ 2021. 10. - 현재: 서울과학기술대학교, 식품공학과, 교수
◾ 2016. 10. - 2021. 9.: 서울과학기술대학교, 식품공학과, 부교수
◾ 2012. 7. - 2016. 9.: 서울과학기술대학교, 식품공학과, 조교수
◾ 2010. 3. - 2012. 6.: 식품 안전성 및 독성 연구센터, 서울대학교, 선임연구원
◾ 2007. 10. - 2010. 12.: Department of Food Science, University of Massachusetts, Amherst, 박사후 연구원
연구 분야
◾ Nanoemulsion, nanoparticle, nanosuspension, nanocapsule 등과 같은 식품 나노소재 제조 기술 개발 및 특성 분석
◾ 난용성 및 지용성 생리활성 성분의 수용화 기술 개발 및 특성 분석
◾ 단백질 및 탄수화물과 같은 생체고분자 융합을 통한 biopolymer nanoparticle 제조 기술 개발 및 특성 분석
◾ 물리, 화학 및 효소 처리를 통한 저칼로리 기능성 전분 소재 개발 및 특성 분석
담당 교과목
◾ 학부 교과목: 식품통계학, 식품관능검사, 식품화학1, 식품화학2, 식품첨가물학
◾ 대학원 교과목: 식품유지특론, 식품탄수화물특론, 식품콜로이드특론
저널 논문
◾ Impacts of the Dynamic High-Pressure Pre-Treatment and Post-Treatment of Whey Protein Aggregates on Their Physicochemical Properties and Emulsifying Activities, FOODS, vol.11 No.22 pp.3588~3588, 2022최승준
◾ Influence of interfacial characteristics and antioxidant polarity on the chemical stability of beta-carotene in emulsions prepared using non-ionic surfactant blends, FOOD CHEMISTRY, vol.369 pp.130945~130945, 2022최승준
◾ Characterization of phase and diffusion behaviors of oil, surfactant, and co-surfactant ternary systems for lipid-based delivery carriers, FOOD CHEMISTRY, vol.359 pp.129875~129875, 2021최승준
◾ Modeling of in vitro digestion behavior of corn starches of different digestibility using modified log of slope (LOS) method, FOOD RESEARCH INTERNATIONAL, vol.146 pp.110436~110436, 2021최승준
◾ Isothermal and temperature-cycling retrogradation of high-amylose corn starch: Impact of sonication on its structural and retrogradation properties, ULTRASONICS SONOCHEMISTRY, vol.76 pp.105650~105650, 2021최승준
◾ Influence of Blending of Nonionic Emulsifiers Having Various Hydrophilic Head Sizes on Lipid Oxidation: Investigation of Antioxidant Polarity-Interfacial Characteristics Relationship, ANTIOXIDANTS, vol.10 No.6, 2021최승준
◾ Prevention of Ostwald ripening in orange oil emulsions: Impact of surfactant type and Ostwald ripening inhibitor type, LWT-FOOD SCIENCE AND TECHNOLOGY, vol.134, 2020최승준
◾ Improving the Stability of Lycopene from Chemical Degradation in Model Beverage Emulsions: Impact of Hydrophilic Group Size of Emulsifier and Antioxidant Polarity, FOODS, vol.9 No.8, 2020최승준
◾ Inhibition of Droplet Growth in Model Beverage Emulsions Stabilized Using Poly (ethylene glycol) Alkyl Ether Surfactants Having Various Hydrophilic Head Sizes: Impact of Ester Gum, APPLIED SCIENCES-BASEL, vol.10 No.16, 2020최승준
◾ Amylosucrase-modified waxy potato starches recrystallized with amylose: The role of amylopectin chain length in formation of low-digestible fractions, FOOD CHEMISTRY, vol.318, 2020최승준
◾ Structure and in vitro digestion of amylosucrase-modified waxy corn starch as affected by iterative retrogradation, International Journal of Food Properties, vol.23 pp.1176~1186, 2020최승준
◾ Nanoemulsions as delivery systems for lipophilic nutraceuticals: strategies for improving their formulation, stability, functionality and bioavailability, FOOD SCIENCE AND BIOTECHNOLOGY, vol.29 No.2 pp.149~168, 2020최승준
◾ Microfluidic assembly of mono-dispersed liposome and its surface modification for enhancing the colloidal stability, COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, vol.586, 2020최승준
◾ Versatile biotechnological applications of amylosucrase, a novel glucosyltransferase (vol 29, pg 1, 2020), FOOD SCIENCE AND BIOTECHNOLOGY, 2020최승준
학술대회
◾ Jihyo Lee, Eunhee Yoo, Soheon Im, Seung Jun Choi, Formation of whey protein isolate aggregates by thermal treatment: effect of high-pressure treatment, 2022 IUFoST World Congress of Food Science and Technology 초록집, 싱가폴, 2022최승준
◾ Soheon Im, Jihyo Lee, Seung Jun Choi, Formation of WPI/pectin particles by thermal treatment: Influence of high-pressure treatment, 2022 IUFoST World Congress of Food Science and Technology 초록집, 싱가폴, 2022최승준
◾ 임소현, 박준우, 박우진, 장판식, 최승준, Impact of the viscosity of aqueous phase on Ostwald ripening of emulsions stabilized with nonionic surfactants having different hydrophilic head structures, 2022 KoSFoST International Symposium and Annual Meeting Abstracts, 대한민국, 부산, 2022최승준
◾ 이지효, 유은희, 장판식, 최승준, Preparation of core/shell nanoparticles for enzyme encapsulation and their charaterization, 2022 KoSFoST International Symposium and Annual Meeting Abstracts, 대한민국, 부산, 2022최승준
◾ 최승준, Development of technology for reducing agri-environmental waste using novel enzyme-loaded nanocarriers, 2022 KoSFoST International Symposium and Annual Meeting Abstract, 대한민국, 부산, 2022최승준
◾ Sohyeon Im, Jimoon Park, and Seung Jun Choi, Influence of interfacial characteristics and antioxidant polarity on the chemical stability of beta-carotene in emulsions prepared using non-ionic surfactant blends, 2021 KoSFoST International Symposium and Annual Meeting Abstracts, 대전, 대한민국, 2021최승준
◾ Eunhee Yoo, Jiyun Lee, Seung Jun Choi, Impact of antioxidant polarity on lipid oxidation of emulsions stabilized with blends of nonionic surfactants having various hydrophilic head sizes, 2021 KoSFoST International Symposium and Annual Meeting Abstracts, 대전, 대한민국, 2021최승준
◾ 임소현, 김민경, 김규범, 이혜빈, 최승준, Ostwald ripening 속도에 유화제와 기름 조성이 미치는 영향 평가, 2021 (사)한국산업식품공학회 춘계 정기총회 및 학술대회 초록집, 온라인과 오프라인 하이브리드형, 2021최승준
◾ 박지문, 김규범, 최승준, 비이온성 계면활성제를 이용한 에멀션에서 계면먁의 특성과 산화방지제의 극성이 베타카로틴의 화학적 안정성에 미치는 영향, 2020 한국산업식품공학회 추계 학술대회 초록집, 온라인, 2020최승준
◾ 이지윤, 강민경, 손인하, 최승준, 친수성의 크기가 다양한 유화제로 안정화된 에멀션에서 산화방지제의 극성이 지방질 산화에 미치는 영향, 2020 한국산업식품공학회 추계 학술대회 초록집, 온라인, 2020최승준
◾ Eunhee Yoo, Jiyun Lee, Seung Jun Choi, Controlling Ostwald ripening of orange oil-in-water emulsions by adding two different types of hydrophobic compounds: Impact of interfacial characteristics, 2020 KoSFST International Symposium and Annual Meeting Abstracts, 광주, 2020최승준
◾ Jimoon Park, Jinhyuk Kim, Seung Jun Choi, Influence of the characteristics of droplet interface on the stability of lycopene in model emulsions, 2020 KoSFST International Symposium and Annual Meeting Abstracts, 광주, 2020최승준
◾ Seung Jun Choi, Physical and chemical stabilities of nanoemulsions: Impact of the interfacial layer, 2020 KoSFST International Symposium and Annual Meeting Abstracts, 광주, 2020최승준
◾ Jimoon Park, Jinwook Park, Seung Jun Choi, Modification of oil composition of orange oil emulsion to inhibit its Ostwald ripening, 2019 KoSFoST International Symposium and Annual Meeting Abstracts, Incheon, 2019최승준
◾ Jiyun Lee, Yurim Jang, Seung Jun Choi, Influence of incorporation of ester gum within orange oil emulsion on its Ostwald ripening, 2019 KoSFoST International Symposium and Annual Meeting Abstracts, Incheon, 2019최승준
저역서
◾ 저자: 노봉수,장판식,백형희,김석중,이광근,유상호,이재환,이기원,최승준,변상균, 식품화학, 저서, 9788971407301, 수학사, 2020최승준
◾ 저자: 노봉수,김석중,김영석,이광근,이재환,최승준,이혜영,조인희, (실무를 위한) 식품분석학, 저서, 9788971407349, 수학사, 2020최승준
연구프로젝트
◾ 새싹작물 유용성분 강화를 통한 대사질환 개선 소재화 연구, 산학협력단, 2019.06.~2022.02.최승준
◾ 유화제의 분자구조가 emulsion의 Ostwald ripening 속도에 미치는 영향에 관한 연구, 산학협력단, 2019.03.~2020.02.최승준
◾ Influence of oxidants on the stability of tocopherol in model nanoemulsions: Role of interfacial membrane organized by nonionic emulsifiers, 산학협력단, 2018.06.~2018.12.최승준
◾ Lipid hydroperoxide decomposition in model emulsions stabilized with emulsifiers having various sizes of hydrophilic heads, 산학협력단, 2018.03.~2018.08.최승준
◾ 유화제와 분산안정제의 분자구조 특성이 난용성 물질의 식품 소재화를 위한 나노화에 미치는 영향 평가, 한국연구재단, 2016.11.~2019.10.최승준
기타(학회활동 등)
[학회 활동]
2019. 01. 01. - 2020. 12. 31. : 한국산업식품공학회 산학협력간사
2016. 01. 01. - 현재 : 한국산업식품공학회 학술지 편집위원
2015. 01. 01. - 현재 : 한국식품과학회 영문학술지 Food Science and Biotechnology 편집위원

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