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Author Name 제1저자 여부 ⓘ 교신저자 여부 ⓘ Address ResearcherID ORCID Paper Title WoS Edition 최상위 JCR(%) WoS Category Related Email
Indriani, Sylvia
(Indriani, S) ⓘ 		Suranaree Univ Technol, Inst Agr Technol, Sch Anim Technol & Innovat, Nakhon Ratchasima 30000, Thailand ⓘ AAP-9495-2021
Indriani, Sylvia ⓘ
ⓘ 		[JCR상위 22.9] Techno-Functional, Rheological, and Physico-Chemical Properties of Gelatin Capsule By-Product for Future Functional Food Ingredients ⓘ SCIE ⓘ 22.9 FOOD SCIENCE & TECHNOLOGY ⓘ sasina.sanp@ku.th; pudthaya.ku@ku.th; fengasn@ku.ac.th; piyangkun.lu@ku.th; jaksuma@sut.ac.th; indrianisylvia@gmail.com; tanyamon.pet@gmail.com; samarts@go.buu.ac.th; kanrawee.h@hotmail.com; utthapon_i@rmutt.ac.th; pawdesubhash333@gmail.com; saroat@mfu.ac.th; thomas.karbowiak@institut-agro.fr; younghoonjung@knu.ac.kr; passakorn.ki@ku.th; ⓘ
Issara, Utthapon
(Issara, U) ⓘ 		Rajamangala Univ Technol Thanyaburi, Fac Sci & Technol, Div Food Sci & Technol Management, Pathum Thani 12110, Thailand ⓘ
ⓘ
ⓘ 		[JCR상위 22.9] Techno-Functional, Rheological, and Physico-Chemical Properties of Gelatin Capsule By-Product for Future Functional Food Ingredients ⓘ SCIE ⓘ 22.9 FOOD SCIENCE & TECHNOLOGY ⓘ sasina.sanp@ku.th; pudthaya.ku@ku.th; fengasn@ku.ac.th; piyangkun.lu@ku.th; jaksuma@sut.ac.th; indrianisylvia@gmail.com; tanyamon.pet@gmail.com; samarts@go.buu.ac.th; kanrawee.h@hotmail.com; utthapon_i@rmutt.ac.th; pawdesubhash333@gmail.com; saroat@mfu.ac.th; thomas.karbowiak@institut-agro.fr; younghoonjung@knu.ac.kr; passakorn.ki@ku.th; ⓘ
Jang, Yunju
(Jang, Y) ⓘ 		Kyungpook Natl Univ, Sch Food Sci & Technol, Daegu 41566, South Korea ⓘ
ⓘ
ⓘ 		[JCR상위 22.9] Effects on Physicochemical, Nutritional, and Quality Attributes of Fortified Vegan Muffins Incorporated with Hempseed as an Alternative Protein Source ⓘ SCIE ⓘ 22.9 FOOD SCIENCE & TECHNOLOGY ⓘ duhuimin1998@naver.com; ggotari@naver.com; yunju@knu.ac.kr; nurulsaadah.said@gmail.com; wonyoung@knu.ac.kr; ⓘ
Jeon, Su-Gyeong
(Jeon, SG) ⓘ 		Gyeongsangbuk Do Agr Res & Extens Serv, Inst Bioresources Res, Andong 36614, South Korea ⓘ
ⓘ
ⓘ 		[JCR상위 22.9] Anti-Inflammatory and Prebiotic Potential of Ethanol Extracts and Mucilage Polysaccharides from Korean Yams (Dioscorea polystachya and Dioscorea bulbifera) ⓘ SCIE ⓘ 22.9 FOOD SCIENCE & TECHNOLOGY ⓘ thdbs1958@naver.com; truonglongpro@gmail.com; grapecorn@korea.kr; foodgirl02@korea.kr; rhanitranirina@gmail.com; byounghoon97@naver.com; yozi6789@naver.com; rkawktnsdl12@naver.com; wsjeong@knu.ac.kr; ⓘ
Jeong, Hye-Jeong
(Jeong, HJ) ⓘ 		Kyungpook Natl Univ, Coll Agr & Life Sci, Sch Food Sci & Biotechnol, Daegu 41566, South Korea ⓘ
ⓘ
ⓘ 		[JCR상위 22.9] Anti-Inflammatory and Prebiotic Potential of Ethanol Extracts and Mucilage Polysaccharides from Korean Yams (Dioscorea polystachya and Dioscorea bulbifera) ⓘ SCIE ⓘ 22.9 FOOD SCIENCE & TECHNOLOGY ⓘ thdbs1958@naver.com; truonglongpro@gmail.com; grapecorn@korea.kr; foodgirl02@korea.kr; rhanitranirina@gmail.com; byounghoon97@naver.com; yozi6789@naver.com; rkawktnsdl12@naver.com; wsjeong@knu.ac.kr; ⓘ
Kumnerdsiri, Pudthaya
(Kumnerdsiri, P) ⓘ 		Kasetsart Univ, Fac Fisheries, Dept Fishery Prod, Bangkok 10900, Thailand ⓘ
ⓘ
ⓘ 		[JCR상위 22.9] Techno-Functional, Rheological, and Physico-Chemical Properties of Gelatin Capsule By-Product for Future Functional Food Ingredients ⓘ SCIE ⓘ 22.9 FOOD SCIENCE & TECHNOLOGY ⓘ sasina.sanp@ku.th; pudthaya.ku@ku.th; fengasn@ku.ac.th; piyangkun.lu@ku.th; jaksuma@sut.ac.th; indrianisylvia@gmail.com; tanyamon.pet@gmail.com; samarts@go.buu.ac.th; kanrawee.h@hotmail.com; utthapon_i@rmutt.ac.th; pawdesubhash333@gmail.com; saroat@mfu.ac.th; thomas.karbowiak@institut-agro.fr; younghoonjung@knu.ac.kr; passakorn.ki@ku.th; ⓘ
Lee, Sae-Byuk
(Lee, SB) ⓘ 		교신저자 Kyungpook Natl Univ, Sch Food Sci & Biotechnol, 80 Daehak Ro, Daegu 41566, South Korea
Kyungpook Natl Univ, Inst Fermentat Biotechnol, 80 Daehak Ro, Daegu 41566, South Korea ⓘ
ⓘ
ⓘ 		[JCR상위 22.9] Amelioration of Alcoholic Hepatic Steatosis in a Rat Model via Consumption of Poly-γ-Glutamic Acid-Enriched Fermented Protaetia brevitarsis Larvae Using Bacillus subtilis ⓘ SCIE ⓘ 22.9 FOOD SCIENCE & TECHNOLOGY ⓘ salley4565@knu.ac.kr; hdcho@scnu.ac.kr; lsbyuck@knu.ac.kr; ⓘ
Lee, Won Young
(Lee, WY) ⓘ 		교신저자 Kyungpook Natl Univ, Sch Food Sci & Technol, Daegu 41566, South Korea
Kyungpook Natl Univ, Res Inst Tailored Food Technol, Daegu 41566, South Korea ⓘ 		AAL-2780-2021
Lee, Wonyoung ⓘ 		0000-0001-5850-9692
Lee, Wonyoung ⓘ 		[JCR상위 22.9] Effects on Physicochemical, Nutritional, and Quality Attributes of Fortified Vegan Muffins Incorporated with Hempseed as an Alternative Protein Source
[JCR상위 25.5] Pectin-Based Active and Smart Film Packaging: A Comprehensive Review of Recent Advancements in Antimicrobial, Antioxidant, and Smart Colorimetric Systems for Enhanced Food Preservation ⓘ 		SCIE ⓘ 22.9 FOOD SCIENCE & TECHNOLOGY
BIOCHEMISTRY & MOLECULAR BIOLOGY;CHEMISTRY, MULTIDISCIPLINARY ⓘ 		duhuimin1998@naver.com; ggotari@naver.com; yunju@knu.ac.kr; nurulsaadah.said@gmail.com; wonyoung@knu.ac.kr;
nurulsaadah.said@gmail.com; wonyoung@knu.ac.kr; ⓘ
Li, Yuanzao
(Li, Y) ⓘ 		Kyungpook Natl Univ, Dept Food Sci & Nutr, Daegu 41566, South Korea ⓘ
ⓘ
ⓘ 		[JCR상위 22.9] Effects of Structural Changes in Cross-Linked Mung Bean Starch on Freeze-Thaw Properties and In Vitro Digestibility ⓘ SCIE ⓘ 22.9 FOOD SCIENCE & TECHNOLOGY ⓘ tungalag0302@knu.ac.kr; lyz2024@knu.ac.kr; junheeno@knu.ac.kr; ⓘ
Lueangjaroenkit, Piyangkun
(Lueangjaroenkit, P) ⓘ 		Kasetsart Univ, Fac Sci, Dept Microbiol, Bangkok 10900, Thailand ⓘ
ⓘ
ⓘ 		[JCR상위 22.9] Techno-Functional, Rheological, and Physico-Chemical Properties of Gelatin Capsule By-Product for Future Functional Food Ingredients ⓘ SCIE ⓘ 22.9 FOOD SCIENCE & TECHNOLOGY ⓘ sasina.sanp@ku.th; pudthaya.ku@ku.th; fengasn@ku.ac.th; piyangkun.lu@ku.th; jaksuma@sut.ac.th; indrianisylvia@gmail.com; tanyamon.pet@gmail.com; samarts@go.buu.ac.th; kanrawee.h@hotmail.com; utthapon_i@rmutt.ac.th; pawdesubhash333@gmail.com; saroat@mfu.ac.th; thomas.karbowiak@institut-agro.fr; younghoonjung@knu.ac.kr; passakorn.ki@ku.th; ⓘ
No, Junhee
(No, J) ⓘ 		교신저자 Kyungpook Natl Univ, Dept Food Sci & Nutr, Daegu 41566, South Korea
Kyungpook Natl Univ, Ctr Beautiful Aging, Daegu 41566, South Korea ⓘ
ⓘ
ⓘ 		[JCR상위 22.9] Effects of Structural Changes in Cross-Linked Mung Bean Starch on Freeze-Thaw Properties and In Vitro Digestibility
[JCR상위 18.5] Exploring puffed rice as a novel ink for 3D food printing: Rheological characterization and printability analysis ⓘ 		SCIE ⓘ 18.5 FOOD SCIENCE & TECHNOLOGY
ENGINEERING, CHEMICAL;FOOD SCIENCE & TECHNOLOGY ⓘ 		tungalag0302@knu.ac.kr; lyz2024@knu.ac.kr; junheeno@knu.ac.kr;
yookm09@gmail.com; lege1980@korea.kr; ⓘ
Park, Ji-Won
(Park, JW) ⓘ 		Kyungpook Natl Univ, Coll Agr & Life Sci, Sch Food Sci & Biotechnol, Daegu 41566, South Korea ⓘ
ⓘ
ⓘ 		[JCR상위 22.9] Anti-Inflammatory and Prebiotic Potential of Ethanol Extracts and Mucilage Polysaccharides from Korean Yams (Dioscorea polystachya and Dioscorea bulbifera) ⓘ SCIE ⓘ 22.9 FOOD SCIENCE & TECHNOLOGY ⓘ thdbs1958@naver.com; truonglongpro@gmail.com; grapecorn@korea.kr; foodgirl02@korea.kr; rhanitranirina@gmail.com; byounghoon97@naver.com; yozi6789@naver.com; rkawktnsdl12@naver.com; wsjeong@knu.ac.kr; ⓘ
Park, So-Yoon
(Park, SY) ⓘ 		제1저자 Kyungpook Natl Univ, Coll Agr & Life Sci, Sch Food Sci & Biotechnol, Daegu 41566, South Korea ⓘ
ⓘ
ⓘ 		[JCR상위 22.9] Anti-Inflammatory and Prebiotic Potential of Ethanol Extracts and Mucilage Polysaccharides from Korean Yams (Dioscorea polystachya and Dioscorea bulbifera) ⓘ SCIE ⓘ 22.9 FOOD SCIENCE & TECHNOLOGY ⓘ thdbs1958@naver.com; truonglongpro@gmail.com; grapecorn@korea.kr; foodgirl02@korea.kr; rhanitranirina@gmail.com; byounghoon97@naver.com; yozi6789@naver.com; rkawktnsdl12@naver.com; wsjeong@knu.ac.kr; ⓘ
Petcharat, Tanyamon
(Petcharat, T) ⓘ 		Walailak Univ, Sch Management, Profess Culinary Arts Program, Nakhon Si Thammarat 80161, Thailand ⓘ
ⓘ
ⓘ 		[JCR상위 22.9] Techno-Functional, Rheological, and Physico-Chemical Properties of Gelatin Capsule By-Product for Future Functional Food Ingredients ⓘ SCIE ⓘ 22.9 FOOD SCIENCE & TECHNOLOGY ⓘ sasina.sanp@ku.th; pudthaya.ku@ku.th; fengasn@ku.ac.th; piyangkun.lu@ku.th; jaksuma@sut.ac.th; indrianisylvia@gmail.com; tanyamon.pet@gmail.com; samarts@go.buu.ac.th; kanrawee.h@hotmail.com; utthapon_i@rmutt.ac.th; pawdesubhash333@gmail.com; saroat@mfu.ac.th; thomas.karbowiak@institut-agro.fr; younghoonjung@knu.ac.kr; passakorn.ki@ku.th; ⓘ
Pongsetkul, Jaksuma
(Pongsetkul, J) ⓘ 		Suranaree Univ Technol, Inst Agr Technol, Sch Anim Technol & Innovat, Nakhon Ratchasima 30000, Thailand ⓘ
ⓘ
ⓘ 		[JCR상위 22.9] Techno-Functional, Rheological, and Physico-Chemical Properties of Gelatin Capsule By-Product for Future Functional Food Ingredients ⓘ SCIE ⓘ 22.9 FOOD SCIENCE & TECHNOLOGY ⓘ sasina.sanp@ku.th; pudthaya.ku@ku.th; fengasn@ku.ac.th; piyangkun.lu@ku.th; jaksuma@sut.ac.th; indrianisylvia@gmail.com; tanyamon.pet@gmail.com; samarts@go.buu.ac.th; kanrawee.h@hotmail.com; utthapon_i@rmutt.ac.th; pawdesubhash333@gmail.com; saroat@mfu.ac.th; thomas.karbowiak@institut-agro.fr; younghoonjung@knu.ac.kr; passakorn.ki@ku.th; ⓘ
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