Home > Faculties > Baik, Moo Yeo

Baik, Moo Yeo
Associate Professor, Food Processing Lab.
Tel: 031-201-2625
E-mail: mooyeol@khu.ac.kr
BS, Yonsei University, Food Engineering (1984~1988)
MS, Yonsei University, Food and Biotechnology (1988~1990)
Ph.D., Univ. of Massachusetts (Amherst), Food Science (1997~2000)
Researcher, Agency for Defense Development (1990~1997)
Post-Doctoral Research Associate, Univ. of Massachusetts (Amherst) (2000~2001)
Food Scientist, U.S. Army Natick Soldier Systems Center (2001~2002)
Assistant Professor, Kyung Hee University, Food Science and Biotechnology (2002-present)

Our research goals are to develop the value-added technologies that are related to the modification of functional food ingredients such as carbohydrates, proteins and lipids, and to investigate their application in food and non-food products.

Controlling water interaction and migration in various food systems is another of our research interests, along with the investigation of various molecular dynamics such as water and food biopolymer mobility/interaction. This research field involving functional food ingredients and the interplay of water with food components will provide knowledge to increase our understanding of how food components interact with each other in various complex systems.

- Water interaction and dynamics in food materials
- Development of value added products using puffing and ultra high pressure
- Non-thermal starch hydrolysis and modification using ultra high pressure

1. Kim HS, Choi HS, Kim BY, Baik MY (2009) Effect of acetic anhydride concentration on physicochemical properties of acetylated corn starches prepared by conventional and ultra high pressure (UHP)-assisted reactions. Carbohydrate Polymers in press.

2. Choi HS, Kim HS, Park CS, Kim BY, Baik MY (2009) Ultra high pressure (UHP)-assisted acetylation of corn starch. Carbohydrate Polymers 72:862-868.

3. Hwang DK, Kim BY, Baik MY (2009) Physicochemical properties of non-thermally cross-linked corn starch with POCl3using ultra high pressure(UHP). Starch 61:438-447.

4. Choi HW, Lee JH, Ahn SC, Kim BY, Baik MY (2009) Effects of ultra high pressure, pressing time and HCl concentration on non-thermal starch hydrolysis using ultra high pressure. Starch 61:334-343.

5. Hwang DK, Kim SW, Kim JH, Ryu JH, Yoo SH, Park CS, Kim BY, Baik MY (2009) In-vitro digestibility of hydroxypropylated and cross-linked waxy and non-waxy rice starches. Starch 61:20-27.

6. Choi HS, Kim BY, Baik MY (2009) Method for preparing hydroxypropylated starch using ultra high pressure. Korean Patent # 10-0887699.

7. Hwang DK, Kim BY, Baik MY (2009) Method for preparing cross-linked starch using ultra high pressure. Korean Patent # 10-0893571.

8. Choi HS, Kim BY, Baik MY (2009) Method for preparing acetylated starch using ultra high pressure. Korean Patent # 10-0893568.

9. Choi YJ, Ahn SC. Choi HS, Hwang DK, Kim BY, Baik MY (2008) Role of water in bread staling: A review. Food Sci. Biotechnol. 17(6):1139-1145

10. Kim JH, Ahn SC, Choi SW, Hur NY, Kim BY, Baik MY (2008) Chnages in effective components of ginseng by puffing. J. Korean Soc. Appl. biol. Chem. 51(3):188-193.

11. Choi SW, Hur NY, Ahn SC, Kim DS, Lee JK, Kim DO, Park SK, Kim BY, Baik MY (2007) Isolation and Structural Determination of Squalene Synthase Inhibitor from Prenusmume Fruit. J. Microbiol. Biotechnol. 17(12):1970-1975.

12. Doona CJ, Baik MY (2007) Molecular mobility in model dough scutems studied by time-domain nuclear magnetic resonance spectroscopy. J. Cereal Sci. 45:257-262.

13. Doona CJ, Feeherry FE, Baik MY (2006) WaterDynamicsandRetrogradationofUltrahigh Pressurized Wheat Starch. J. Agric. Food Chem. 54:6719-6724

14. Lee JH, Choi HW, Kim BY, Chung MS, Kim DS, Choi SW, Lee DU, Park SJ, Hur NY, Baik MY (2006) Non-thermal starch hydrolysis using ultra high pressure : I. Effects of acids and starch concentrations. Food Science and Technology/LWT 39:1125-1132.

15. Choi SW, Yang JS, Jung EA, Choi HJ, Lee HS, Shin CS, Kim DS, Hur NY, Baik MY (2005) Isolation and structural determination of aldose reductase inhibitor from Korean fermented soybean paste. Food Science and Biotechnology 14(3):344-349.

16. Koo HJ, Park SH, Jo JS, Kim BY, Hur NY, Baik MY (2005) Physicochemical characteristics of 6-year-old Korean ginseng starches. Food Science and Technology/LWT 38:801-807.

17. Choi SW, Kim DS, Hur NY, Park CS, Baik MY (2005) Purification and identification of squalene synthase inhibitor isolated from fermented soybean paste. Food Science and Biotehnology 14(1):89-93.

18. Koo HJ, Park SH, Jo JS, Kim BY, Baik MY (2005) Gelatinization and retrogradation of 6-year-old Korean ginseng starches studied by DSC. Food Science and Technology/LWT 38:59-65.

19. Lee JH, Kim BY, Baik MY (2005) Hydrolysis method of starch using ultra high pressure. Korean Patent # 0540607.

20. Baik MY, Suhendro EL, Nawar WW, McClements DJ, Decker E, Chinachoti P (2004) Effects of antioxidants and humidity on oxidative stability of micro-encapsulated fish oil. J. Am. Oil Chem. Soc. 81(4):355-360.