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Yookyung Kim

Professor

Korea University

South Korea

Research Interests

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Professors in South Korea Professors in Food Science Food Science professors in South Korea

About

Yookyung Kim is an Associate Professor at Korea University, South Korea. His research focuses on sustainable food alternatives, including the use of mealworms and soy products, to enhance nutritional quality and functionality in various food applications. Recent publications highlight novel approaches to food science, such as the structural enhancement of soybean residue proteins and the consumer perception of edible insects.

Articles (27)

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2027

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2026

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2020

Collaborators (6)

Jeewon Koh

Assistant Professor

Korea University

SOUTH KOREA

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Sungeun Cho

Auburn University

UNITED STATES

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Kyungmo Kang

Assistant Professor

Hoseo University

SOUTH KOREA

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Jung Woo Lee

Research Professor

Korea University

SOUTH KOREA

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Eunyoung Oh

Assistant Professor

Hoseo University

SOUTH KOREA

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Seung-Yeon Lee

Associate Professor

University of Cincinnati

UNITED STATES

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Yookyung Kim

Research Interests

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About

Articles (27)

Comparative analysis of machine learning and transformer models under class imbalance for sentiment prediction toward edible insect products

Sex-specific differences in associations between diet quality and hyperuricemia in Korean adults

Sustainable defatting strategies for Protaetia brevitarsis seulensis larvae: effects on protein functionality, antioxidant capacity and storage stability

Development of a Low‐Starch‐Digestibility Korean Rice Snack (Nurungji) Substituted With Tenebrio molitor Larvae: Rheological and Sensory Enhancement

Germinated triticale flour as sustainable partial substitute for wheat flour in bread-making

Structural and functional enhancement of okara (soybean residue) proteins using microwave- and ultrasound-assisted enzymatic hydrolysis

Sustainable mealworm tofu as a dietary strategy to prevent muscle atrophy induced by dexamethasone in cellular and animal models

Enhancing soy yogurt texture and functionality with mealworm protein

Exploring consumer perception of edible insects in Korea using text mining

Techno-functional and biological characteristics of cricket<i> (Gryllus</i><i> bimaculatus)</i> fractions extracted using a cold press juicer

Supercritical CO2 defatting and hydrolysis improve the bioactivity of Protaetia brevitarsis seulensis proteins against oxidative stress, inflammation, and muscle atrophy

Dietary Intake, Menopausal Symptoms, and Body Composition Associated with Possible Sarcopenia Among Vietnamese Middle-Aged Women: A Cross-Sectional Study

Anti‐inflammatory and anti‐hyperglycemia effects of mealworm (Tenebrio molitor larvae) protein extracted by four methods: alkali, salt, enzyme, and screw press

Quality properties of salt-fermented mealworms (Tenebrio molitor larvae) with added millet

Protein interactions and rheological properties of heat-induced gels containing soy and water-soluble mealworm (Tenebrio molitor larvae) protein mixtures

Influence of mealworms (Tenebrio molitor larvae) and their protein derivatives on the structural and rheological properties of tofu

Association between plant protein intake and grip strength in Koreans aged 50 years or older: Korea National Health and Nutrition Examination Survey 2016–2018

Enhanced antioxidant capacity of brown rice vinegar supplemented with soy residue

Effects of Enzymatic Hydrolysis and Size Fractionation of Mealworm (Tenebrio molitor larvae) Protein on Antioxidant and Anti-Inflammatory Activities and Inhibition of Muscle Loss

A soy‐based jerky made from transglutaminase‐treated yuba film

Effects of Tenebrio molitor larvae and its protein derivatives on the antioxidant and anti-inflammatory capacities of tofu

Associations of Serum Vitamin D Level with Sarcopenia, Non-Alcoholic Fatty Liver Disease (NAFLD), and Sarcopenia in NAFLD Among People Aged 50 Years and Older: The Korea National Health and Nutrition Examination Survey IV–V

Development of a low‐salt soy sauce with enhanced flavor and functionality with soy residue and Tenebrio molitor larvae powder

Effects of thermally treated mulberry leaves on the quality, properties, and antioxidant activities of yogurt

Application of yuba film as frozen dumpling wrappers

Relationship Between Protein Intake and Sarcopenia in the Elderly with Nonalcoholic Fatty Liver Disease Based on the Fourth and Fifth Korea National Health and Nutrition Examination Survey

Effects of heat curing and transglutaminase treatments on the physical, mechanical, and water barrier properties of yuba films

Collaborators (6)

Jeewon Koh

Sungeun Cho

Kyungmo Kang

Jung Woo Lee

Eunyoung Oh

Seung-Yeon Lee

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