SeungRan Yoo

6PUBLICATIONS
3CO-AUTHORS
Food engineeringPhysical properties of materialsFood packaging, preservation and processingPowder and particle technology
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Publications (6)

|Nov 27, 2023
Preparation of food active packaging materials based on calcium hydroxide and modified porous medium for reducing carbon dioxide and kimchi odor.

Suyeon Jeong, Hyun-Gyu Lee, Seong Youl Lee

|Feb 13, 2021
Deodorization films based on polyphenol compound-rich natural deodorants and polycaprolactone for removing volatile sulfur compounds from kimchi.

Suyeon Jeong, Hyun-Gyu Lee, Chi Heung Cho

|Nov 12, 2020
Changes in the physical properties of frozen cooked rice depending on thermal insulation levels of packaging during freeze-thaw.

Hyun-Gyu Lee, SeungRan Yoo

|Nov 22, 2019
Influence of Packaging Oxygen Transmission Rate on Physical Characteristics of Frozen Cooked Rice Under Various Freezing Conditions.

Chi Heung Cho, Hyun-Gyu Lee, Suyeon Jeong

|Nov 16, 2018
Development of a Sulfite-Based Oxygen Scavenger and its Application in Kimchi Packaging to Prevent Oxygen-mediated Deterioration of Kimchi Quality.

Jung-Soo Lee, Suyeon Jeong, Hyun-Gyu Lee

|Jul 06, 2017
Use of Laser-Etched Pouches to Control the Volume Expansion of Kimchi Packages During Distribution: Impact of Packaging and Storage on Quality Characteristics.

Hyun-Gyu Lee, SeungRan Yoo

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Frequent Collaborators

3 joint publications

SeungRan Yoo

2 joint publications

Chi Heung Cho

2 joint publications

Suyeon Jeong