Uyory Choe

Assistant Professor

Konkuk University

South Korea

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Dr. Uyory Choe is an Assistant Professor at Konkuk University, South Korea. Her research focuses on the physicochemical and functional properties of plant-based proteins, nutritional management for pediatric patients, and the utilization of agricultural by-products in food science. Recent publications include investigations into the effects of dehulling and ultrasound on protein concentrates, as well as the potential of various plant extracts in combating SARS-CoV-2. Dr. Choe's work also addresses the nutritional needs of populations with vitamin deficiencies and the health benefits of fruit seed oils.

Articles (11)

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2025

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2025

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2025

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2025

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2023

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2023

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2023

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2022

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2022

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2021

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2020

Collaborators (4)

Kyung-Jin Yeum

Associate Professor

Tufts University Friedman School of Nutrition Science and Policy

UNITED STATES

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Jiajia Rao

North Dakota State University

UNITED STATES

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Liangli Lucy Yu

University of Maryland

UNITED STATES

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Margaret Slavin

Associate Professor

University of Maryland at College Park

UNITED STATES

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Uyory Choe

Research Interests

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About

Articles (11)

Strategies for preventing bone loss in populations with insufficient calcium and vitamin D intake

Effects of Dehulling and Ultrasound on Rat‐Eyed Bean (Rhynchosia volubilis Lour.) Protein Concentrates' Physicochemical and Functional Properties

Nutritional Management for Pediatric Biliary Atresia Patients Preparing for Liver Transplantation

Valorization of spent coffee grounds and their applications in food science

Chemical Composition of Rosemary (<i>Rosmarinus officinalis</i> L.) Extract and Its Inhibitory Effects on SARS-CoV-2 Spike Protein–ACE2 Interaction and ACE2 Activity and Free Radical Scavenging Capacities

Chemical Compositions of Dill (Anethum graveolens L.) Water and Ethanol Extracts and Their Potential in Blocking the SARS-CoV-2 Entry into Cells and Free Radical Scavenging Capacities

Value-Added Utilization of Fruit Seed Oils for Improving Human Health: A Progress Review

Structure modification, functionality and interfacial properties of kidney bean (Phaseolus vulgaris L.) protein concentrate as affected by post-extraction treatments

Modification of physicochemical, functional properties, and digestibility of macronutrients in common bean (Phaseolus vulgaris L.) flours by different thermally treated whole seeds

Chemical Composition of Tomato Seed Flours, and Their Radical Scavenging, Anti-Inflammatory and Gut Microbiota Modulating Properties

Chemical composition of cold‐pressed blackberry seed flour extract and its potential health‐beneficial properties

Collaborators (4)

Kyung-Jin Yeum

Jiajia Rao

Liangli Lucy Yu

Margaret Slavin

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