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홍윤호  이미지
성명
홍윤호 명예교수
연구실
 
교수전공 및 연구분야
식품화학, 낙농식품학, 기능성 식품학, 물의 과학, 식생활문화
연락처
062-530-1330
이메일
yhhong@jnu.ac.kr
홈페이지
 
논문목록

99

Hong, Y.H. : The philosophical, cultural and medicinal meaning of water used in the major religions of the world. J. Human Ecology, 29, 1-14 (2019)

98

Hong, Y.H. : Utiilization and philosophy of water described in the scriptures of Daojia and Rujia during the Spring, Autumn and Warrring Periods in China. J. Human Ecology, 28, 1-19 (2018)

97

Hong, Y.H. : Food culture of Warring States Period described in Mencius. J. Human Ecology, 27, 35-43 (2017)

96

Hong, Y.H. : Food culture of Confucius Era described in the Analects. J. Human Ecology, 26, 169-174 (2016)

95

Hong, Y,H.: Food and gifts related aspects of the cultures in the Yi and Qing Dynastiesas described by Dae-Yong Hong in the Beijing travel diary (EulbyeongYeonhangrok) during the years 1765-1766. J. Human Ecology, 23, 131-138 (2013)

94

Hong, Y.H.: Importance of ripening during natural cheese making. Korean J. Dairy Sci. and Technol., 31(2), 195-200 (2013)

93

Jeong, J.E. and Hong, Y.H.: Anticancer activity of bovine a-lactalbumin treated with microbial transglutaminase. Int. J. Dairy Technol., 65(2), 212-216 (2012)

92

Jeong, J.E. and Hong, Y.H.: Effects of bovine a-lactalbumin added with oleic acid and microbial transglutaminase on cancer cell apoptosis. J. Korean Soc. Food Sci. Nutr., 41(3), 310-319 (2012)

91

Jung, Y.K., Jhon, D.Y., Kim, K.and Hong, Y.H.: Quantitative detection of cow milk in goat milk mixtures by real-time PCR. Korean J. Food Sci. Ani. Resour. 31 (6), 827-833 (2011)

90

Lee, A.C. and Hong, Y. H.: Compositional properties of mulberry (Morus bombycis Koids) fruit and mulberry leaf. J. Human Ecology, 20, 107-113 (2010)

89

Lee, A.C. and Hong, Y.H.: Development of functional yogurts prepared with mulberries and mulberry tree. Korean J. Food Sci. Ani. Resour. 30(4), 649-654 (2010)

88

Jeong, J.E. and Hong, Y.H.: Effect of transglutaminase addition on the physicochemical properties of sodium caseinate and whey proteins. Korean J. Food Sci. Ani. Resour., 29(4), 415-422 (2009)

87

Lee, A.C. and Hong, Y.H.: Coacervate formation of α-lactalbumin-chitosan and β-lactoglobulin complexes. Food Res. Int., 42, 733-738 (2009)

86

Moon, J.H., Hong, Y.H.: Properties of casein micelles cross-linked by transglutaminase. Int. J. Dairy Technol., 27-32 (2009)

85

Hong, Y.H.: World water shortage problem and solution measurement. J. Human Ecology, 18, 36-46 (2008)

84

Hong, Y.H.: A study of dietary pattern and food preference of university students in Gwangju and Chonnam province. Korean J. Food Culture, 23(3), 318-327 (2008)

83

Hong, Y.H.: Physicochemical and functional properties of market milk and fermented dairy products. J. Human Ecology, 17, 69-76 (2007)

82

Hong, Y.H. and McClements, D.J.: Formation of hydrogel particles by thermal treatment of β-lactoglobulin-chitosan complexes. J. Agric.Food Chem., 55, 5653-5660 (2007)

81

Hong, Y.H. and McClements, D.J.: Modulation of pH sensitivity of surface charge and aggregation stability of protein-coated lipid droplets by chitosan addition. Food Biophysics, 2(1), 46-55 (2007)

80

Hong, Y.H.: Situation of world food shortage and overcome strategy. J. Human Ecology, 16, 117-126 (2006)

79

Jeong, J.E. and Hong, Y.H.: Elecrophoretical properties of transglutamunase treated milk product powders. Korean J. Food Sci. Technol., 38(2), 304-308(2006)

78

Moon, J.H. and Hong, Y.H.: Electron microscopical characterization of transglutaminase-treated raw skim milk after pH adjustment. J. Korean Soc. Food Sci. Nutr., 34(10), 1638-1641 (2005)

77

Jeong, J.E. and Hong, Y.H.: Properties of transglutamunase treated milk product powders. Korean J. Food Sci. Technol., 37(3), 345-351(2005)

76

Moon, J.H. and Hong, Y.H.: Electron microscopical observation of transglutaminase-treated ultra high temperature milk sediment. J. Korean Soc. Food Sci. Nutr., 33(8), 1359-1366 (2004)

75

Moon, J. H. and Hong, Y. H.: Electron microscopical property of transglutaminase added milk. Korean J. Food Sci. Ani. Resour., 23(4), 350-355 (2003)

74

You-Ra Lee and Youn-Ho Hong: Electrophoretic behaviors of α-lactalbumin and β-lactoglobulin mixtures caused by heat treatment. Asian-Aust. J. Anim. Sci., 16 (7), 1041-1045 (2003)

73

Lee, S., Hong, Y.H., Shin, Y.S., Shin, H.S., Han, K.M., Choi, J.M., Kim, E.J.: A Review of the Korean Traditional Living Culture. J. Human Ecology, 12, 57-69 (2002)

72

Hong, Y.H., Hong, S.H.: Heat and trypsin induced electrophoretic changes of bovine whey proteins. J. Human Ecology, 12, 22-27 (2002)

71

Lee, Y.R. and Hong, Y. H.: Heat-induced reaction of bovine whey proteins. Korean J. Food Sci. Ani. Resour., 22(2), 179-182 (2002)

70

Hong, Y.H. and Creamer, L.K.: Heat-induced aggregation behavior of bovine β-lactoglobulin B. Food Sci. and Biotechnol. 11(2), 161-164 (2002)

69

Hong, Y.H. and Creamer, L.K.: Changed protein structures of bovine β-lactoglobulin B and α-lactalbumin as a consequence of heat treatment. Int. Dairy J. 12, 345-359 (2002)

68

Lee, Y.R. and Hong, Y. H.: Electrophoretic properties of heat-induced bovine a-lactalbumin. J. Food Sci. Nut., 7(1), 48-51 (2002)

67

Han, J.E. and Hong, Y.H.: Chemical quality evaluation of commercial infant formulas. Korean J. Food Sci. Ani. Resour., 21(1), 56-63 (2001)

66

Hong, Y.H.: Physicochemical and functional properties of α-lactalbumin and β-lactoglobulin of bovine whey protein. Home Economics Research J.10, 45-59 (2000)

65

Cho, Y.H. and Hong, Y.H.: Gelation behavior of Ultra High Temperature pasteurized milk during storage. Korean J. Food Sci. Ani. Resour., 20(1), 8-14 (2000)

64

Kee, H.J. and Hong, Y.H.: Separation and quantification of α-lactorphin from bovine α-lactalbumin. Korean J. Food Sci. Ani. Resour. 19(2), 198-200 (1999)

63

Kwon, Y.S. and Hong, Y.H.: Separation of β-lactoglobulin from bovine milk and test of functionality. Korean J. Dairy Sci. 21(2), 163-170 (1999)

62

Hong, Y., Yun, J.J., Barbano, D.M, and Kindstedt, P.S.: Impact of three commercial Lactobacillus culture strains on Mozzarella cheese yield. Australian J . Dairy Technol. 53, 170-174 (1998)

61

Hong, Y., Yun, J.J., Barbano, D.M, Larose, K.L. and Kindstedt, P.S.: Mozzarella cheese: Impact of three commercial culture strains on compositAion, proteolysis and functional properties. Australian J. Dairy Technol. 53, 163-169 (1998)

60

Yamashita, H., Ishibashi, J., Hong, H. and Hirose, M.: Involvement of ovotransferrin in thermally induced gelation of egg white at around 65oC. Biosci. Biotechnol. Biochem., 62(3), 593-595 (1998)

59

Kee, H.J., Kim, E.R., Jung, H.K., Yun, S.S., Juhn, S.R. and Hong Y.H.: Effect of enzymatically hydrolzed α-LA fractions with pepsin on frowth-promoting of Bifidobacterium longum ATCC 15707. Korean J. Dairy Sci., 20(1), 61-68 (1998)

58

Kee, H.J., Hwang, Y.S., Kim, K.W. and Hong, Y.H.: Application of Fig protease to foods. Korean J. Food Sci. Ani. Resour., 18(1), 19-26 (1998)

57

Kee, H.J. and Hong, Y.H.: Functional properties of α-lactalbumin separated from bovine whey. Korean J. Food Sci. Ani. Resour., 18(1), 9-18 (1998)

56

Kee, H.J., Yun, S.S., Juhn, S.R. and Hong Y.H.: Improvement of α -lactalbumin purification from milk. Korean J. Dairy Technol., 16(1), 16-27 (1998)

55

Ki, H. J. and Hong, Y.H.: Separation and purification of α-lactalbumin from whey protein concentrate. Korean J. Dairy Sci.,19(2), 131-140 (1997)

54

Park I.D. and Hong, Y.H.: Total free SH groups, half cystine and S-S bond contents of α-lactalbumin gels by various additives. J. Korean Soc. Food Sci. Nutr., 25(6), 922-927(1996)

53

Park, I.D. and Hong, Y.H.: Textural properties of α-lactalbumin gels by various additives. Korean J. Food Sci. Resour., 16(2), 134-139 (1996)

52

Park, I.D. and Hong, Y.H.: Gelation properties of α-lactalbumin by heat treatment. Korean J. Food Sci. Technol. 27(6), 909-914 (1995)

51

Cho,S.J. and Hong,Y.H.: Physicochemical and functionaal properties of commercial whey powders. Korean J. Food Sci Technol. 27(2), 151-155(1995).

50

Hong,Y.H.: Influence of homogenization on physicochemical, nutritional and processing properties of dairy products: a review. Korean J. Dairy Sci., 17(1), 59-72 (1995)

49

Park, I.D.and Hong, Y.H.: Detection of gelation in ultra-high temperature treated milks during storage. Korean J. Food Sci. Technol., 25(4), 404-406 (1993)

48

Na,H.K., Jhon D.Y. and Hong,Y.H.: Reverse-phase high performance liquid chromatographic determination of amino acids after precolumn derivatization with 1-dimethylaminonaphthalene-5-sulfonyl chloride. J. Korean Soc. Food Nutr.,22(6), 815-822 (1993)

47

Kee,H.J. and Hong,Y.H.: Physicochemical and microbiological properties of ginseng-whey beverages. J.Korean Soc.Food Nutr.,22(2), 208-214 (1993)

46

Kee,H.J. and Hong,Y.H.: Ginseng-whey beverage production and sensory properties. J .Korean Soc.Food Nutr.,22(2), 202-207 (1993)

45

Park,Y.H.and Hong,Y.H.: Contents of nitrogen fractions and the degree of whey protein denaturation in market milks. J. Korean Soc. Food Nutr.,22(2),161-164 (1993)

44

Kim,K.M.,Hong,Y.H. and Lee,Y.K.: Changes of indicative substances according to heat treatment of milk. J. Korean Soc. Food Nutr.,21(4), 390-397 (1992)

43

Kee,H.J and Hong,Y.H.: Determination of α-lactalbumin in heated milks by HPLC. Korean J. Food Sci. Technol., 24(4), 393-395(1992)

42

Park,I.D.and Hong,Y.H.: Development of fresh cheeses and whey drinks using milk components. Korean J. Food Sci.Technol.,24(3), 209-214 (1992)

41

Nah,A.H. and Hong,Y.H.: Nutrition and drug interaction. J. Korean Soc. Food Nutr.,21(2),219-230 (1992)

40

Park,Y.H. and Hong,Y.H.: Changes of undenatured whey protein and available lysine contents in heat treated market milks. J. Korean Soc. Food Nutr.,20(6), 546-550 (1991)

39

Park,Y.H. and Hong,Y.H.: Comparison of the heat treatment intensity in infant formulae. Korean J. Food Sci. Technol., 23(50, 627-632 (1991)

38

Hong,Y.H.: Physical and chemical properties of the process cheese on the domestic market. Korean J. Animal Sci., 33(5), 387-391 (1991)

37

Park,I.D.and Hong,Y.H.: D(-) and L(+)-lactic acids contents of commercial yoghurts. Korean J. Food Sci.Technol.,23, 520-522 (1991)

36

Hong,Y.H.: The roles of milk and dairy products in geriatric nutrition . Korean J. Gerontology, 1(1),13-20 (1991)

35

Park,Y.H. and Hong,Y.H.: The characteristics and sensory evaluation by adding milk in cooking water. Thesis Coll. Chonnam Univ.,35,Home Econ.,1-14 (1990)

34

Park,Y.H. and Hong,Y.H.: Lactulose content of market milks. J. Korean Soc. Food Nutr.,19(4),330-334 (1990)

33

Hong,Y.H.: Physicochemical and textural characteristics of process cheese manufactured with different kinds and quantities of ingredients. Korean J. Animal Sci.,32(7),406-412 (1990)

32

Park,Y.H. and Hong,Y.H.: HMF(5-Hydroxymethylfurfural) content in domestic market milks. Korean J. Dairy Sci., 11(4), 265-272 (1989)

31

Hong,Y.H.: Influences of ingredients and melting temperatures on the physicochemical properties of process cheese. Korean J. Food Sci. Technol.,21(5),710-713 (1989)

30

Hong,Y.H.: Influence of emulsifying salts on physicochemical properties of process cheese. Abstrcts 14th International Congr.Nutr., F34-4,457 (1989)

29

Lee,S.K.,Shin,M.S.,Jhon,D.Y.,Hong,Y.H. and Lim,H.S.: Changes of Kimchis contained different garlic contents during fermentation. Korean J. Food Sci.Technol.,21(1),68-74 (1989)

28

Hong,Y.H.: Heat denaturation of whey proteins in different concentrated skim milks.Thesis Coll.Chonnam Univ.,33, Home Econ.,73-79(1988)

27

Park,H.M.,Hong,Y.H. and Oh,S.H.: Studies on the development of whey drinks. Korean J.Dairy Sci.,10(2),92-100 (1988)

26

Yu,E.J.,Shin,M.S.,Jhon,D.Y.,Hong,Y.H. and Lim,H.S.: Changes of pectic substances of Kimchis with different garlic contents during the fermentation periods. J.Korean Soc.Food Sci.,4(1),59-63 (1988)

25

Cho,N.C.,Jhon,D.Y.,Shin,M.S.,Hong,Y.H. and Lim H.S.: Effect of garlic conentrations on growth of microorganisms during Kimchi fermenta- tion. Korean J Food Sci.Technol.,20(2),231-235 (1988)

24

Min,O.R.,Shin,M.S.,Jhon,D.Y.,Hong,Y.H. and Lim,H.S.: Changes in amines, formaldehydes and fat distribution during Gulbi processing. Korean J .Food Sci.Technol.,20(2),125-132 (1988)

23

Na,A.H.,Shin,M.S.,Jhon,D.Y.,Hong,Y.H. and Lim,H.S.: Quality characteristics of Kimchis with different ingredients. Thesis Coll. Chonnam Univ.,32, Home Econ.,121-132 (1987)

22

Park,Y.H.,Hong,Y.H  and Park,W.K.: A study on the sugar contents of Dolwoe tea. J. Korean Soc. Food Nutr.,16,323-327 (1987)

21

Kim,M.H.,Shin,M.S.,John,D.Y.,Hong,Y.H. and Lim,H.S.: Quality characteristics of Kimchis with different ingredients. J. Korean Soc. Food Nutr.,16,268-277 (1987)

20

Song,E.,Shin,M.S. and Hong,Y.H.: Physicochemical properties of sweet potato(Impomoea batatas) starch by heat-moisture treatment.J. Korean Agric.Chem.Soc.,30,242-248 (1987)

19

Park,Y.H.,Hong,Y.H. and Park,W.K.: A study on the mineral contents of Dolwoe tea(Gynostemma pentaphyllum Makino). J. Korean Soc.Food Nutr.,16(2),105-109 (1987)

18

Park,Y.H.,Song,E.,Shin,M.S.,Jhon,D.Y. and Hong, Y.H.: Studies on the changes of lipid constituents during Gulbi processing. Korean J. Food Sci.Technol.,18(6),485-491 (1986)

17

Na,A.H.,Shin,M.S.,Jhon,D.Y. and Hong,Y.H.: Studies on the changes in nucleotides and their related compounds of Pseudosciaena manchu- rica during Gulbi processing. Korean J. Soc.Food Sci.,2(2),1-7 (1986)

16

Na,A.H.,Shin,M.S.,Jhon,D.Y. and Hong,Y.H.: Studies on the changes in free amino acids of Pseudosciaena manchurica during Gulbi pro- cessing. J. Korean Soc.Food Nutr.,15(3),263-275 (1986)

15

Hong,Y.H. and Lee,Y,K.: Physicochemical changes of UHT milk during storage. Thesis Coll.Chonnam Univ.,30, Home Econ.,121-129 (1985)

14

Shin,M.S.,Jeon,D.Y. and Hong,Y.H.: Studies on the quality of various salted and dried Gulbi. Thesis Coll. Chonnam Univ.,30, Home Econ., 75-81 (1985)

13

Lim,H.S.,Hong,Y.H.,Jeon,D.Y.,Shin,M.S. and Kim, M.H.: Nutrition survey of Hampyung villagers. Thesis Coll .Chonnam Univ.,30, Home Econ., 97-110 (1985)

12

Hong,Y.H.: The roles of β-lactoglobulin, SH-groups and oxygen in UHT milk. 3rd AAAP Congr. Proc. 2, 1080-1082 (1985)

11

Lee,Y.K.,Kim,Y.S. and Hong,Y.H.: Studies on the physicochemical changes of bovine milk by the different methods of heat treatment. Thesis Coll.Chonnam Univ.,29, Agric.,Forestry and Fish., 29, 45-56 (1984)

10

Hong,Y.H.,Guthy,K. and Klostermeyer,H.: On the influence of SH-groups in UHT milk during storage. Milchwiss., 39, 285-287 (1984)

9

Guthy,K.,Hong,Y.H. and Klostermeyer,H.: Gelation of UHT milk during storage. Milchwiss.,38, 654-657 (1983)

8

Hong,Y.H.: Nutritional properties and utilization of bovine whey. Korean J. Nutr., 16, 137-146 (1983)

7

Guthy,K.,Hong,Y.H. and Klostermeyer,H.: On the aggregation kinetics of casein micelles in UHT milk during storage. Milchwiss.,38, 321-323 (1983)

6

Hong,Y.H.: Physicochemical changes and problems in UHT milk. Korean J. Dairy Technol.2, 73-78 (1983)

5

Hong,Y.H.: Charakterisierung von Aggregationsvorgaengen in UHT Milch. Ph.D.Thesis, Giessen Univ. (1983)

4

Hong,Y.H.: Nutritonal and organoleptical aspects of UHT treated milk. Korean J. Food Sci.and Technol.,14,276-282 (1982)

3

Guthy,K.,Hong,Y,H. and Klostermeyer,H.: Chemical and physical investigation of direct and indirect heated UHT milk. 21st Intern.Dairy Congr.Proc. Moscow,1(2),182-183 (1982)

2

Hong,Y.H.,Guthy,K. and Klostermeyer,H.: Charakterisierung von Assoziationsvorgaengen bei der Erhitzung von Milch. Wissenschaft. Jahres-bericht. Technische Univ. Muenchen, 93-94 (1981)

1

Hong,Y.H.: Der Einfluss des Kinetins auf die Aktivitaet der Phosphoglocoseisomerase in Karottengewebekulturen im Verlauf einer 28 taegigen Kulturdauer. M.Sc.Thesis, Giessen Univ.(1978)

저역서 목록

13

홍윤호: 행복한 건강 장수. 퍼플 (교보문고, 전자책), 서울, (2014) [Hong, Y. H. Happy Longevity. Purple (Kyobo Publishing, E-Book), Seoul](2014)] ISBN: 480140000983P

12

Kwak, H. S., Ganesan, P. and Hong, Y. H.: Nutritional benefits in cheese. In Cheese: Types, Nutrition and Consumption. (Editor; Foster, R. D.), Nova Scientific Publisher, New York, pp. 267-287 (2011)

11

홍윤호: 물의 과학과 미학. 전남대학교 출판부, 광주 (2010), [Hong, Y. H.: Water: Science and Aesthetics. Chonnam National University Press, Gwangju (2010)] ISBN: 978-89-7598-852-3 (93570)

10

홍윤호: 식품 생리활성물질 과학. 전남대학교 출판부, 광주 (2009), [Hong, Y.H.: Science of Food Bioacitive Substances. Chonnam National University Press, Gwangju (2009)] ISBN: 978-89-7598-719-9

9
고무석, 김강화, 김경애, 신말식, 오승호, 임현숙, 전덕영, 홍윤호: 식품과 영양, 제 2차 개정판, 효일문화사, 서울 (2003), [Ko, M.S., Kim, K.H., Kim, K.A., Shin, M.S., Oh, S,H., Lim, H.S., Jhon, D.Y., Hong, Y.H.: Food and Nutrition, 2nd Revised Ed., Hyoil Publishing Co., Seoul (2003)] ISBN: 9788985768252

8
홍윤호 : 기능성 식품학. 전남대학교 출판부, 광주 (2003) [Hong, Y.H. Functional Food. Chonnam National Univ. Press, Kwangju (2003)] ISBN: 89-7598-364-1

7
홍윤호 : 최신 식품화학. 효일문화사, 서울 (2000), [Hong, Y.H.: Modern Food Chemistry, Hyoil Publishing Co., Seoul (2000)] ISBN: 89-85768-41-7

6
홍윤호 : 식품의 이화학적 특성과 품질 평가, 전남대학교 출판부, 광주 (1998) [Hong, Y.H. : Physicochemical Properties and Quality Control of Foods, Chonnam Univ. Press, Kwangju (1998)]

5
고무석, 김강화, 김경애, 신말식, 오승호, 임현숙, 전덕영, 홍윤호: 식품과 영양, 개정판, 효일문화사, 서울 (1997) [Ko, M.S., Kim, K.H., Kim, K.A., Shin, M.S., Oh, S,H., Lim, H.S., Jhon, D.Y., Hong, Y.H.: Food and Nutrition, Revised Ed., Hyoil Publishing Co., Seoul (1997)]

4
고무석, 김강화, 김경애, 신말식, 오승호, 임현숙, 전덕영, 홍윤호: 식품과 영양, 효일문화사, 서울 (1996) [Ko, M.S., Kim, K.H., Kim, K.A., Shin, M.S., Oh, S,H., Lim, H.S., Jhon, D.Y., Hong, Y.H.: Food and Nutrition, Hyoil Publishing Co., Seoul (1996)]

3
홍윤호 외 14인: 낙농식품가공학, 선진문화사, 서울 (1993) [Hong, Y.H. et al. : Dairy Food Processing, Sun-Jin Publishing Co., Seoul (1993)]

2
김경애, 신말식, 전덕영, 홍윤호: 식품과학, 전남대학교 출판부, 광주 (1987) [Kim, K.A., Shin, M.S., Jhon,D.Y., Hong, Y.H.: Food Science, Chonnam Univ. Press, Kwangju (1987)]

1
임현숙, 홍윤호: 인체영양학., 전남대학교 출판부, 광주 (1986) [Lim, H.S. Hong, Y.H.: Human Nutrition, Chonnam Univ. Press, Kwangju (1986)]

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