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Author: Cheol-Hyun Kim
7 Articles are founded.
Antioxidant and Anti-Inflammatory Activities of Heat-Treated Lactic Acid Bacteria and Quantitative Analysis of Lipoteichoic Acid under Different Heat Conditions
Yu-Bin Jeon 
, Sang-Jae Lee , Seo-Eun Song , In-Bae Kim , Cheol-Hyun Kim
, Sang-Jae Lee , Seo-Eun Song , In-Bae Kim , Cheol-Hyun Kim
J. Dairy Sci. Biotechnol. 2025;43(3):169-187.
https://doi.org/10.22424/jdsb.2025.43.3.169
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https://doi.org/10.22424/jdsb.2025.43.3.169
Functional Properties of Peptides in Mixed Whey and Soybean Extracts after Fermentation by Lactic Acid Bacteria
Dong-Gyu Yoo , Yu-Bin Jeon , Se-Hui Moon , Ha-Neul Kim , Ji-Won Lee , Cheol-Hyun Kim
, Yu-Bin Jeon , Se-Hui Moon , Ha-Neul Kim , Ji-Won Lee , Cheol-Hyun Kim
J. Dairy Sci. Biotechnol. 2023;41(3):113-125.
https://doi.org/10.22424/jdsb.2023.41.3.113
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https://doi.org/10.22424/jdsb.2023.41.3.113
Functional Characteristics of Whey Protein-Derived Peptides Produced Using Lactic Acid Bacteria Hydrolysis
Jae Yong Lee , Dong-Gyu Yoo , Yu-Bin Jeon , Se-Hui Moon , Ok-Hee Kim , Dong-Hyun Lee , Cheol-Hyun Kim
, Dong-Gyu Yoo , Yu-Bin Jeon , Se-Hui Moon , Ok-Hee Kim , Dong-Hyun Lee , Cheol-Hyun Kim
J. Dairy Sci. Biotechnol. 2023;41(1):34-43.
https://doi.org/10.22424/jdsb.2023.41.1.34
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https://doi.org/10.22424/jdsb.2023.41.1.34
Functional Characteristics of Kombucha Fermented with Lactic Acid Bacteria, Yeast, and Acetic Acid Bacteria Derived from Korea Traditional Foods
Su-Min Lee , Jae-Yong Lee , Dong-Gyu Yoo , Yu-Bin Jeon , Ho-Sik Yoon , Cheol-Hyun Kim
, Jae-Yong Lee , Dong-Gyu Yoo , Yu-Bin Jeon , Ho-Sik Yoon , Cheol-Hyun Kim
J. Dairy Sci. Biotechnol. 2022;40(1):23-34.
https://doi.org/10.22424/jdsb.2022.40.1.23
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https://doi.org/10.22424/jdsb.2022.40.1.23
Biological Potential of Novel Specific Casein-Derived Peptides
Da Young Kim , Jung Sik Yoo , Yoon Ah Cho , Ho Sik Yoon , Cheol-Hyun Kim
, Jung Sik Yoo , Yoon Ah Cho , Ho Sik Yoon , Cheol-Hyun Kim
J. Dairy Sci. Biotechnol. 2021;39(1):36-50.
https://doi.org/10.22424/jdsb.2021.39.1.36
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https://doi.org/10.22424/jdsb.2021.39.1.36
Antioxidant Activity of Lactic Acid Bacteria Isolated from Korean Traditional Food Kimchi
한국전통식품 김치로부터 분리한 유산균주의 항산화 활성
한국전통식품 김치로부터 분리한 유산균주의 항산화 활성
Da-Young Kim , Hong Seok Kim , Jung Sik Yoo , Yoon Ah Cho , Cheol-Hyun Kim
, Hong Seok Kim , Jung Sik Yoo , Yoon Ah Cho , Cheol-Hyun Kim
J. Dairy Sci. Biotechnol. 2020;38(2):89-97.
https://doi.org/10.22424/jdsb.2020.38.2.89
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https://doi.org/10.22424/jdsb.2020.38.2.89
Functional Properties of Yogurt Containing Specific Peptides derived from Whey Proteins
Ji-Young Won , Hong-Soek Kim , Jin-Ah Jang , Cheol-Hyun Kim
, Hong-Soek Kim , Jin-Ah Jang , Cheol-Hyun Kim
J Milk Sci Biotechnol 2017;35(4):249-254.
https://doi.org/10.22424/jmsb.2017.35.4.249
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https://doi.org/10.22424/jmsb.2017.35.4.249
